Sprouted Wheat Bread

Sprouted Wheat Berries
Makes: 2 cups

Ingredients:
1/2 cup raw wheat berries


Directions:

Place the wheat berries in a bowl and add tepid water to cover by 1 inch. Let stand at room temperature for 6 to 8 hours.

Drain the wheat berries and rinse with fresh water.

Divide between two 1-quart jars. Cover with cheesecloth and secure with a rubber band.

Place the jars on their sides in a warm, dark place. Twice a day, rinse and drain the wheat berries with tepid water poured through the cheesecloth.

After 2 to 3 days, the wheat berries will sprout.

Refrigerate in a plastic bag for up to 3 days.





Grind in a food processor fitted with the metal blade. (I used my blender to grind the sprouted wheat berries) Do not overprocess; the berries should be chunky.





Sprouted Wheat Bread
Makes: three 8-by-4-inch loaves



Ingredients:

1/2 cup warm water (105° to 115°)
1 1/2 tablespoons (1 1/2 packages) active dry yeast
Pinch of sugar
Pinch of ginger
2 cups whole wheat flour (I'm using freshly milled red spring wheat)
1 cup nonfat dry milk powder
1 tablespoon salt
1 1/2 cups warm water (105° to 115°)
1/4 cup honey
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 cups sprouted wheat berries, chopped
4 1/2 to 5 cups bread flour
Wheat germ, for sprinkling
Melted butter, for brushing


Directions:

Pour the 1/2 cup warm water into a small bowl. Sprinkle the yeast, sugar, and ginger over the water. Stir to dissolve and let stand until foamy, about 10 minutes.





In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the whole wheat flour, milk powder, and salt.






Add the warm water, honey, and 4 tablespoons butter.





Beat for 1 minute. Add the yeast mixture and beat 1 minute longer.





Add all the wheat berries





and the bread flour, 1/2 cup at a time, beating on low speed until a soft dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.






Turn the dough out onto a lightly floured work surface and knead until soft and spongy, 1 to 2 minutes for a machine-mixed dough and 3 to 4 minutes for a hand-mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking.




Place in a lightly greased deep container, turn once to coat the top, and cover with plastic wrap.




Let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.





Grease three 8-by-4-inch loaf pans and sprinkle the bottom and sides with wheat germ.





Turn the dough out onto the work surface and divide into 3 equal portions.






Pat each portion into a rectangle and roll into a loaf shape.








Place, seam side down, into the prepared pans.





Cover loosely with plastic wrap and let rise until level with the rim of the pans, about 1 hour.





About 20 minutes before baking, preheat the over to 350°F and position a rack in the center of the oven.





Bake for 45 to 50 minutes, or until crusty and golden.





Brush the tops with melted butter.





Remove from the pans to cool on a rack.




Now it's time to enjoy the finished loaf of Sprouted Wheat Bread!






Here is the loaf with a couple of slices toasted. Mmmmmmm! I could make a meal of just this bread.





I asked my youngest son to taste this bread. He said "It tastes like oatmeal bread". That's a good thing. Both of my sons love oatmeal bread. It's one of the first breads I ever made in my bread machine and it's still one of their favorites. I think we may have a keeper. I know I like it!


Thanks for visiting The Bread Experience Bread-Baking Blog. Now, all you need to do is go make some bread for yourself.



We hope you enjoyed learning how to make this bread. Be sure to check back next time when we learn how to make a different type of breakfast bread.

--Cathy

No Knead English Muffin Bread

3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
1 cup milk
1/4 cup water
2 tablespoons vegetable oil or olive oil
cornmeal, to sprinkle in pan

Directions
1) Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.

2) Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. The liquid will feel very hot (hotter than lukewarm), but not so hot that it would scald you. As a reference point, the hottest water from your kitchen tap is probably around 120°F (unless your tap water is so hot that it burns you).

3) Pour the hot liquid over the dry ingredients in the mixing bowl.

4) Beat at high speed for 1 minute. The dough will be very soft.

5) Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal.

6) Scoop the soft dough into the pan, leveling it in the pan as much as possible.

7) Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4" over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.

8) Remove the cover, and bake the bread for 20 to 22 minutes, till it's golden brown and its interior temperature is 190°F.

9) Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.



Recipe summary
Hands-on time:
8 mins. to 12 mins.
Baking time:
20 mins. to 22 mins.
Total time:
1 hrs 28 mins. to 1 hrs 34 mins.
Yield:
1 loaf

Oatmeal Bread

Oatmeal Bread
Better Homes and Gardens New Cookbook

4 to 4 1/2 cups flour (approx.)
1 pkg yeast
1 3/4 cup water
1/3 cup packed brown sugar
3 Tbsp shortening
1 1/4 tsp salt
2 cups rolled oats (quick or regular)

In your mixer add two cups of flour and the yeast, stir and set aside. On the stove top, put water, brown sugar and shortening in a sauce pan and warm over medium heat until the shortening starts to melt. Turn off stove and remove from heat. You are going to add this to your yeast/flour mixture so make sure it's not too hot by sticking your finger in it. If it's too hot, let it sit for a minute to cool. Putting water or any liquid that is too hot into a yeast, will kill the yeast and it won't rise and your bread will be flat. Horrible.

Add your warm (but not hot) liquid into your mixer and turn it on low. Mix for about 30 seconds then stop the mixer and scrape down the sides with a spatula. Then turn on the mixer again and mix for about 3 minutes. Add the oatmeal and then the flour, adding a cup at a time until the dough pulls away from the sides and middle of the mixer (like the whole wheat bread here). When the dough no longer sticks to the sides of the mixer, stop the mixer and put the dough in a lightly greased bowl, cover and let rise for an hour or so until it doubles.

Punch down dough, when you come back, and turn out onto a lightly floured surface. Divide dough in half, then cover and let rest for ten minutes. When the ten minutes is up, shape dough into loaves, using loaf pans, or simply shape into a round and place on a cookie sheet, lightly greased and sprinkled with cornmeal. Cover and let rise 30-45 minutes. Preheat your oven to 375 degrees.

When the dough has almost doubled, place in the preheated oven and cook for 35-40 minutes. When the bread had only cooked for 20 minutes it started to smell done, but I knew it was too early, so I loosely covered the cookie sheet where both my dough rounds were, with a layer of foil.

It's DELICIOUS!
Posted by Abs at 11:03 AM
Labels: Bread, oatmeal

Speedy multi-grain Tuscan Bread

Speedy Multi-Grain Tuscan Bread

2 cups plus 2 tablespoons bread flour
1/2 cup whole wheat flour
2 tablespoons each sesame seeds, flax seeds, millet seeds, & corn grits (plus additional for top of loaf)
1-1/2 teaspoons salt
3 teaspoons instant yeast (that’s 1 packet plus an additional 3/4 teaspoon)
oil as needed

1. Combine flours, seeds, grits, yeast, & salt in a large bowl. Add 1-1/2 cups water & stir until mixed. Cover bowl with plastic wrap, & let dough rest about 4 hours at warm room temp. Meantime, mix about a teaspoon or 2 each of the seeds & grits to use as topping for the bread (I mix a lot of this, put it in an old jam jar, & use for several loaves); set aside until next step.

2. Take plastic wrap off bowl & spread on work counter; lightly oil the plastic wrap. Place dough on it roughly in a rectangle about 5 or 6 inches by 10 or 12 inches. Fold dough in thirds from each end to make a very loose roll (the plastic wrap is most helpful in this endeavor). Spread the mixed seeds & grits over the top; cover with plastic wrap & let rest in a warm still spot for at least 30 minutes more. At the same time, heat the oven to 450F; put heavy covered pot in the oven as it heats. When 30 minutes have passed, carefully remove pot from oven & take the lid off. Roll the dough over on to your hand (plastic wrap again helpful here), & plop it into the hot pot, seam (& seed) side up. Shake the pot a bit, replace the cover, & return covered pot to the oven immediately.

3. Bake with lid on for 30 minutes; remove the lid & bake another 12 to 15 minutes, until loaf is a gorgeous brown & sounds hollow when knocked on bottom.

I hope some will try this–it really is splendid–tasty, fragrant, & altogether satisfying fresh or toasted.
— Leslie Brennan

Quicker No knead bread

(Quicker) No-Knead Bread
makes 1 loaf

3 cups bread flour
3/4 teaspoon regular yeast (not instant)
1 1/4 teaspoon salt
1 1/2 cups water

Mix all the ingredients in the morning before you go to work. This should take about 3 minutes and leave you with a thick, slightly goopy dough. Mark Bittman calls it "shaggy." Cover with a towel or some plastic wrap and leave it in the warmest spot in your kitchen. It should get a 6 to 8-hour rise.

When you come home from work lightly mist a counter or baking sheet with spray oil and turn dough out on it. Shape it roughly into a ball, mist with oil again, and cover with a towel or plastic wrap. Let proof for about an hour, or however long you have. (You can also proof your dough a little faster in the microwave!)

Heat the oven to 450°F. Put a Dutch oven (or one of these alternatives) in the oven to heat. When the dough has doubled in size, put it in the pan. You may have to pour it, pry it off the baking sheet, or just roll it in - the dough is very wet. Don't worry if it looks a mess. Cover the pot with a lid and bake for 30 minutes. Remove lid and bake for another 15 minutes to let it brown.

You can be really sure that the bread is done when an instant-read thermometer inserted into the side of the loaf reads 210-220°F.

MORE BREAD LINKS
• Tip: Proof Bread Dough Faster in the Microwave
• Recipe: DIY Butter
• Cooking Tools: Serrated Bread Knife
• Recipe: Herb Butter
• The No-Knead Bread Phenomenon

(Image credit: Faith Hopler for Apartment Therapy)

No-time Bread

No-Time Bread
1 loaf

4 1/2 teaspoons active dry yeast (two packets)
1 tablespoon sugar
1 1/2 cups water
3 1/2 cups bread flour
1 1/4 teaspoon salt
3/4 teaspoon balsamic vinegar

In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit.

Heat the oven to 450°F. Put a Dutch oven (or one of these alternatives) in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need.

Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom

Oil a microwave-safe bowl and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave for 25 seconds.

Let rest in the microwave for about five minutes.

Microwave for another 25 seconds, then remove.

Let rest and rise for another 15 minutes.

Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210.

See also:
• No-Knead Bread
• No-Knead Bread in a Hurry

Quicker no knead Bread

25.

I have been making a hybrid NTY/WSJ whole-grain no-knead loaf every few days for the last year. I began with Bittman’s original method, but I wanted a whole wheat version that I could use for my son’s sandwiches. Last Thanksgiving, the WSJ ran the following recipe for a whole-grain no-knead loaf from Art Smith, Oprah Winfrey’s personal chef.

1 package active dry yeast
11/2 cups warm water (100 degrees to 110 degrees)
2 cups all-purpose flour
2 tablespoons honey
2 tablespoons unsalted butter, melted
1 teaspoon salt
1 cup whole wheat flour
1/2 cup uncooked mixed-grain cereal or uncooked old-fashioned rolled oats
Nonstick pan spray

In a liquid measuring cup, whisk the yeast into the warm water until it dissolves. Cover with plastic wrap and set aside for about 15 minutes (the mixture should become slightly foamy on top and cloudy throughout).
Pour the yeast mixture into a large bowl and stir in the all-purpose flour, honey, melted butter and salt until well incorporated. Mix in the whole-wheat flour and the cereal, place a clean kitchen towel over the top of the bowl and place the bowl in a warm place away from any drafts to double in size, about 1 hour.
Fold the dough with a spatula to deflate it. Grease a 9-by-5-inch loaf pan with the pan spray and transfer the dough to the pan. Cover with the kitchen towel and set aside until the dough has doubled in size, about 25 minutes.
Preheat the oven to 375 degrees. Bake until browned and until the loaf sounds hollow when the top is tapped, about 35 minutes. Remove from the oven and the pan and cool on a wire rack before slicing and serving.

I noticed that the recipe’s dry/wet proportions were similar to Bittman’s, so I decided to use Smith’s recipe, but Bittman’s technique (hot oven with hot covered pot). I am very happy with the results and love that I can make the bread in the evening after work.

I eventually bought a vintage Glasbake (i.e., Pyrex) loaf pan with a lid on Ebay; whole grain does work better in a loaf pan. I highly recommend a covered loaf pan. Has Bittman tried his whole-grain version in a covered loaf pan?
— Amy Silliman

Wheat Scones

2 packages yeast
3/4 cup warm water
2 tablespoons sugar
3 1/4 cups warm buttermilk
2 slightly beaten eggs
6 tablespoons oil
1 tablespoon salt
3 teaspoons baking powder
1/2 teaspoon soda
6 1/2 to 8 cups whole wheat flour

Mix yeast and sugar in warm water and set aside until bubbly. Mix remaining ingredients (except flour) together; add yeast mixture. Add enough whole wheat to make a medium soft dough. Dough should leave the sides of the bowl. Mix well and let rise one hour. Then cover and refrigerate from 1/2 day to 4 days. Punch down as needed. Remove from fridge 10 minutes before using. Knead slightly. Pinch off golf ball size pieces and pat or roll out 1/3 to 1/2-inch thick on lightly floured surface. Fry in one-inch of hot oil.

Corn Tortilla

1 cup wheat flour or white
1 cup cornmeal
3/4 teaspoon salt
2 tablespoons oil
2/3 cup warm water

Combine all ingredients and knead several minutes. Divide dough into 12 balls. Roll the tortillas out thin. Heat oil in skillet to 350 degrees. Fry one at a time for 40 seconds each.

No Knead Ciabatta Bread

4 cups flour
1/4 tea. yeast
1 1/2 tea. salt
2 cups warm water

Stir with spoon or hands, dough will be sticky, let sit in the bowl on the counter covered with foil 18 hrs. With a spatula punch down & fold dough into the center on top of itself going all around the bowl. Spray a counter with water put plastic wrap over it."the water holds the saran wrap down." then put the dough on the plastic wrap and stretch it into oblong shape. Oil a cookie sheet and sprinkle with cornmeal using the plastic wrap to help place the dough on the cookie sheet roll the dough onto the cookie sheet. if the dough mis-shapes just stretch back to the oblong shape and then sprinkle with flour. Cover with a towel and let rise for 2 hours. Place in a preheated 425 oven and bake 35 to 45 minutes until

Pita Bread

1 package of yeast, or quick rising yeast (2 1/4 teas.)
1/2 cup warm water
3 cups all purpose flour (can use Wheat flour
1 1/4 teapsoon salt
1 teaspoon granulated sugar (can use 1 Tbl. honey)
1 cup lukewarm water
Preparation:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of lour and pur yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

PLace dough on floured surface and knead for 10-15 minutes. When the dough is no longer stick and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.
User Reviews

Overall Rating: 5 out of 5

Delicious!!, February 5, 2009
By thgink


"My first try at making pitas was a success! It is easy, but time consuming. Allow at least 4-5 hours and then no distractions once you start to bake the pitas. I used a pizza stone to bake them on. Make sure it is hot as the directions say.

The only thing that was different than in the directions, was the raising time. I let the dough raise 2 hours, less than the directions said, because it was ready.

It made 8 nice sized pitas. Make sure you follow the storage bags directions the minute they come out of the oven. Have 4 bags ready, 2 in each bag."

Navajo Tacos--Scones

Makes 3 tacos. Increase amounts per persons to be served.

1 cup whole wheat flour
1/4 teaspoon salt
1/3 cup water
3/4 teaspoon baking powder
2 tablespoons shortening
1 serving refried beans (1 cup reconstituted)

Mix flour, salt, water, and baking powder. Knead and let sit 10 minutes. Heat shortening. Divide dough into 3 balls and pat or roll each piece to about 5-6 inches in diameter. Deep fry until golden brown. Top with refried beans and hot sauce, if desired.

Hot sauce for Navajo tacos:
1/2 cup tomato sauce
1/2 teaspoon crushed red pepper
1/8 teaspoon garlic powder
1 teaspoon dried onion
1/8 teaspoon cilantro
1/2 teaspoon salt

Mix and serve over Navajo tacos.

Testing comment: Our family really liked these.

No Knead Pizza Crust-Jim Lahey

No-Knead Pizza Dough
Adapted from Jim Lahey, Co.
Makes four 12-inch pizza crusts

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast (such as SAF brand)
1½ teaspoons salt
1½ cups water
1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.

No Knead Whole Wheat Bread

No-Knead 100% Whole Wheat Bread

Adapted from the New York Times and Jim Lahey of Sullivan Street Bakery

Time: About 1½ hours plus 14 to 20 hours’ rising

(The metric measurements are more accurate.)

3 cups (430 grams) whole wheat flour, plus 1/4-1/2 cup more for dusting
¼ teaspoon (1 gram) instant yeast (or 1/4 plus 1/16 teaspoon active dry yeast*)
1¼ teaspoons (8 grams) salt
1 1/2 tablespoons vital wheat gluten
2 cups minus 1 tablespoon (430 grams) water
Cornmeal or wheat bran as needed

1. In a large bowl combine flour, instant yeast, salt and vital wheat gluten. Add 1 1/2 cups water and stir until blended. Keep adding water until the dough is shaggy and sticky, like a stiff muffin batter. It should not be so wet that it’s pourable. You will probably use all of the water, but different brands of flour are more absorbent. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Liberally flour a work surface and place dough on it; sprinkle it with more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

*If substituting active dry yeast, let it proof in 1/4 cup of lukewarm water (reserved from the total water) for 10 minutes. Add the yeast with the rest of the water when mixing it in the dough.

Because the dough is so sticky, you need about an extra half cup of flour to dust your hands and shaping surface.

Also, because the whole wheat dough is wetter, you need about an extra 10 minutes in the oven.

If you don’t have a heavy oven-ready pot or don’t want such a flat loaf, you can use a standard loaf pan. Cover the top with an upside-down casserole dish or a tent of foil so it doesn’t brown too quickly. A trick to getting nice crust is to preheat a pan (not glass-it will shatter) on the oven floor and fill it with hot water during baking. I think it’s worth the extra step.

Emilies Wheat Bread

Emilie's Whole Wheat Bread

Makes 4 8/4 inch loaves.

7 c. whole wheat flour (grind your own if you have a wheat grinder)
2/3 c. vital wheat gluten
2 1/2 T. instant yeast

5 c. steaming hot water (120-130 F)

2 T. salt
2/3 c. oil
2/3 c. honey or 1 c. sugar (I like honey the best!)
2 1/2 T. bottled lemon juice

5 c. whole wheat flour

Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe can be halved to make 2 loaves.

*She ONLY uses Bakers Secret 8x4 inch non stick pans (we could only find them at Smith's grocery store, strange enough).

**Another tip..when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.

English muffins

English Muffins
adapted from The Happy Housewife

1 cup hot water
1/2 cup prepared powdered milk or 1/2 cup water and half of 1/3 cup powdered milk
2 tsp honey
2 tsp salt
4 cups flour (you can use 1/2 white 1/2 whole wheat)
2 tsp instant yeast
2 Tbsp oil
Cornmeal

Add water, powdered milk (and water for powdered milk), honey and salt to a mixing bowl. Combine. Add 2 cups of flour and yeast and stir until combined. Cover with a clean towel and allow to rise for one hour. Add remaining 2 cups of flour and oil and stir until well combined. Roll out onto a cornmeal covered surface and using a cookie cutter or cup, cut out round shapes, 1/2 inch thick. Let cut muffins rise till double, covered, for about another hour. Heat a griddle to medium high heat 350 degrees and grease with a little oil or butter. Grill muffins on both sides until lightly brown and cooked in the middle. Eat!

Gooey Cinnamon Sticky Buns

Ingredients:Makes 15 buns

Dough:


1/4 cup warm (105° to 115°) water
1 package (1/4-ounce) active dry yeast(2 1/4 teaspoon)
1/3 cup sugar
3/4 cup milk
4 tablespoons unsalted butter , plus more for greasing
3 large egg yolks
1 tablespoon finely grated orange zest
1 1/4 teaspoons kosher salt
4 to 4 1/4 cups all-purpose flour , plus more for dusting
Filling:


1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
4 tablespoons unsalted butter
Topping:


3/4 cup firmly packed light brown sugar
4 tablespoons unsalted butter
3 tablespoons honey
1 tablespoon light corn syrup
1 1/2 cups (6 ounces) coarsely chopped pecans
To make dough: In the bowl of an electric mixer, combine warm water, yeast and 1 tsp. sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour and mix on low speed until blended. Switch to a dough hook and then, again on low, slowly incorporate 1 cup remaining flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding last 1/4 cup flour if too wet), 3 to 5 minutes. Remove dough from mixing bowl, shape into a ball and place in a large, greased bowl. Turn to coat and cover bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour. After dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.

To make filling: Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.

Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.

To make topping: In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.

Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.

Whole Wheat Muffins

Whole Wheat Muffins

1/2 cup oil
1 egg
1/2 tsp salt
3/4 cup brown sugar (original recipe called for a full cup)
1 cup milk
1/2 tsp baking soda
1 tsp vanilla
2 cups freshly ground whole wheat flour (I used white wheat)
1/2 cup chopped dates (I added these, they weren't in the original)
Mix together all ingredients except flour. Stir in flour. Spoon into well greased muffin tins. Bake at 350 for about 15 minutes.
-Makes 1 1/2 dozen

Notes
-I added dates, but you could use any dried fruit your family likes. Or you could just leave them out.

Wheat Carrot muffins

Whole Wheat Carrot Cake Muffins

2 C. Brown Sugar, Packed
1 C. Oil
3 Eggs (3 T. Dehydrated Eggs + 1/3 C. Water…if you want a really fun trick use your left over carrot or rasin water to add to the egg powder)

2 C. Carrots, Finely Grated (1 C. Dehydrated Carrots. Pulse in blender before re-hydrating to make them smaller pieces. They take 20 minutes in cold water to rehydrate so if you need them sooner, simply put them in warmer water.)

1 C. Crushed Pineapple, Drained (If you have orange juice you’ll be serving, then drain the pineapple juice into your orange juice for a fun tropical blend orange juice!)

3 C. Whole Wheat Flour
1 t. Salt
1T. Soda
1 t. Cinnamon
2 t. Vanilla
1 C. Raisins (I soak mine like I did with the oatmeal raisin cookies)
1 C. Walnuts, Broken

Grease and flour 2 bread pans, 1 bundt pan, or 2 muffin pans (12 each) with vegetable cooking spray. Beat together brown sugar, oil and eggs (no need to reconstitute eggs before adding to this mix). Sitr in carrots and pineapple. blend together dry ingredients; stir into batter thoroughly. Add vanilla, raisins, and nuts. pour into prepared pan. Bake bread pans for 45-40 minutes, muffins for 20 minutes, and bundt pan 1 hour or until done.

Makes 1 Bundt pan, 2 bread pans, or 24 muffins.

Okay, now for the easy gourmet tips:

Adding the nuts on top of the muffins not only gives it a great look and flavor (it lightly toasts the nuts) but it is also a great way to serve nut lovers and non-nut lovers alike since it becomes obvious which have nuts and which don’t.

Brown Sugar Zucchini Bread

Brown Sugar Zucchini Bread

1/4 cup butter, at room temperature
1/4 cup vegetable oil or 1/4 C. applesauce
1 cup light brown sugar
1 1/2 cups whole wheat flour
1 1/2 teaspoons ground cinnamon
Pinch nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg (1 T. dehydrated egg + 2 T. water)
1 1/2 cups shredded unpeeled zucchini
1/2 cup walnut pieces
1/2 teaspoon lemon zest (you don’t have to have this, but it does add a very nice flavor. Remember the zest is only the yellow part. If you grate the white skin underneath the color, it will be very bitter)

Preheat the oven to 350 degrees Grease an 8 by 4 by 2-inch loaf pan with 1 teaspoon of the butter.

In the bowl of an electric mixer, combine the butter, oil/applesauce, and sugar. Cream the mixture until smooth. In a separate bowl combine flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth.

Fold zucchini, and lemon zest into batter.

Pour batter into the prepared pan and sprinkle nuts on top (this toasts the nuts and creates a fabulous flavor and makes the bread look SO gourmet!). Bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean.

Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter.

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

Filed under: Baking, Bread, Breakfast, Dehydrated Apple Slices, Delicious and Almost Nutritious, Easy, Eggs, Food Storage, Garden, Long Term Food Storage, Short Term Food Storage, Wheat