Nutty Date Gift Loaves (Whole Wheat)


Nutty Date Gift LoavesNutty Date Gift Loaves

Fall is absolutely my favorite time to bake.  The minute the leaves turn their fall colors my oven starts to work over time. And with Thanksgiving (my favorite) around the corner, I look for ways to share the gift of home-made, fresh-milled goodies.  Smaller loaves are the perfect gift.

This recipe can have any puree base flavor you’d like (or have on hand): applesauce, pumpkin puree, prune puree, banana puree (what I used) or butternut squash puree. Other than a slightly differing base flavor, the recipe will turn out great!

Nutty Date Gift Loaves
Smaller loaf pans make this a great gift.
Recipe type: Bread
Cuisine: American
Serves: 4 mini loaves
  • 1 Cup Hard White Wheat Flour ground in a Wondermill or Wondermill Jr. Deluxe
  • 1 Cup Soft White Wheat Flour
  • ½ tsp salt
  • ½ tsp cinnamon
  • 2 tsp baking powder
  • ½ Cup Fruit Puree of your choice
  • ½ Cup Organic Sugar
  • ¾ Cup Almond Milk
  • 1 Egg
  • ¼ Cup Coconut oil in liquid form
  • ½ tsp vanilla extract
  • ½ C Chopped Dates
  • ¼ C Chopped Pecans (or walnuts)
  • Rolled Oats
  • Cinnamon & Sugar Mixed
  1. Combine first 5 ingredients in one larger bowl
  2. Stir to mix and set aside.
  3. Combine next 6 ingredients in a separate bowl.
  4. Stir until smooth, then set aside.
  5. Make a 'well' in the middle of the dry mixture
  6. Pour all of wet mixture into dry mixture bowl
  7. Stir to just mixed, may be lumpy.
  8. Add nuts & dates and lightly mix together
  9. Do not over stir or loaves will be hard - keep batter lumpy.
  10. Prepare small loaf pans with spray.
  11. Pour equal amounts of mixture into pans (left over batter makes great muffins)
  12. Sprinkle top of batter with oats and cinnamon/sugar mixture
  13. Bake at 400 for 20 minutes.
  14. Remove to cool in pan on wire rack.
  15. Remove from pan when cooled, wrap and give as gifts.

 These make a great snack or breakfast served with cream cheese!

Best Blessings and enJOY!

Donna Miller

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Whole Wheat “Beer” Bread


I’ve never done well with sour dough. Not sure why.  So I’ve always experimented with ways to give simple loaf bread more depth of flavor.  Just like the Buttermilk Bread & Potato Bread (previous posts of mine here) I tried to raise the fermentation process by making Whole Wheat “Beer” Bread.

Now for those who will not partake or buy actual beer itself, the non-alcoholic beer actually works great! So you can get this same crusty, rich taste without having to purchase beer if you prefer not to.

Admittedly, in the one pictured below, I made a mistake and hit the wrong cycle on the bread machine (I always use ‘Dough Only’ until this error) and it baked IN the machine (gasp!)  But it still tasted great!

Whole Wheat Beer Bread

Whole Wheat "Beer" Bread
The 'easy' way to add fermented flavor to your bread.
Recipe type: Bread
Cuisine: American
Serves: 26 slices
  • 1 Cup Beer (non-alcoholic works great) Room Temp
  • 2 TBS Brown Sugar
  • 1 tsp Active Yeast

  • 1⅓ Cup Freshly Milled Hard White or Hard Red Wheat Flour
  • ½ Cup Milk
  • 1 Egg
  • 2 TBS Olive Oil
  • 2⅔ Cup Freshly Milled Hard White or Hard Red Flour
  • 1 tsp Sea Salt
  • 1 tsp Active Yeast
  1. First, Mill your Flour in the Wondermill or Wondermill Jr. Deluxe
  2. Gather first three (3) ingredients.
  3. In a large bowl or mason jar mix together until blended.

  4. Cover with plastic wrap and leave in warm (75-85 degree) area for 12-24 hours
  5. Upon returning, it should look very bubbly and smell very yeasty
  6. Add this starter to the bread-machine
  7. Now add remaining ingredients
  8. Set dough setting and let knead.
  9. When machine is done, remove and shape into loaf.
  10. Let rise 25-30 minutes
  11. Bake at 350 F for 18-20 minutes
  12. Remove from pan, let cool, slice and enjoy!


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Whole Wheat Potato Bread


The Potato Bread you can buy in the grocery store has a special texture and flavor. However, it also has some additives you don’t want and is made from dead, white flour.  So, here is my answer to the texture and taste with all the benefits of whole wheat.

Whole Wheat Potato Bread

Whole Wheat Potato Bread
Recipe type: Bread
Cuisine: American
Serves: A 2lb Loaf (22 slices)
  • ¾ Cup Warm Water
  • ¾ Cup Milk
  • 1 egg
  • 3 TBS Olive Oil
  • ⅔ Cup Potato Flakes
  • ¼ Cup Organic Sugar
  • 3½ - 4 Cups Fresh Milled Hard White Wheat
  • 1 tsp Sea Salt
  • 1¼ tsp Instant/Bread Machine Yeast
  1. First, Mill your Flour in the Wondermill or Wondermill Jr. Deluxe
  2. Gather all ingredients and bread machine.
  3. Mix first 6 ingredients in a large bowl until well blended
  4. Pour into bread-machine pan
  5. Add remaining ingredients into bread machine pan in order give
  6. Turn on to Dough Setting
  7. If mixing by hand, mix salt into flour, then mix yeast into flour/salt mixture
  8. Add ½ Cup at a time to liquid and continue until dry is mixed in and required to knead by hand.
  9. Knead until gluten is formed and let rise until doubled.
  10. Punch down and form into a loaf.
  11. Place seam side down in a well oiled pan.
  12. Split top of loaf with a sharp knife
  13. Pour melted butter over top into split loaf
  14. Let rise 25-30 minutes in a warm place (75 - 90 degrees)
  15. Bake at 350 F on center rack for 22 minutes
  16. Cool, Slice and enjoy!

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Soaked Whole Wheat Bread


For the last few weeks, I’ve been working on adapting my foolproof whole wheat bread recipe to be a “soaked” recipe.  If you’re not familiar with this concept, soaking involves combining the flour with an acid (like yogurt, whey, cultured buttermilk, or vinegar) for a 12-24 hour soak in order to reduce the phytic acid in the grain.

Up to this point, I have not soaked my grains on a regular basis, nor to I intend to do so all the time.  But I wanted to adapt my recipe so that others who do soak their grains could use it, and I wanted to start introducing grains to our son (we waited until he turned one).  I am starting to feed him soaked grains because the soaking makes them more digestible (grains are one of the hardest things for the body to digest, and little tummies need some extra help at the beginning!).

I have made this recipe this way at least eight times, and it’s always turned out well (except for the one time I was in a hurry and forgot to add the salt!).  Your bread will be affected flavor-wise by the kind of yogurt you use.  I’ve used three different kinds of yogurt (homemade, crockpot version; homemade, counter-top version; and storebought plain Greek) and each one imparts a slightly different flavor to the finished loaf (though you may not even notice it).

Soaked bread tastes a little more like sourdough bread than my regular recipe.  If you’re not having any issues with digesting grains, you may want to stick with that recipe.  But if you find that your body does better when your grains are soaked, sprouted, or soured, you might enjoy this recipe!

Soaked Whole Wheat Bread Recipe     (Printable recipe here.)

3 1/2 cups whole wheat flour, freshly ground
1 1/2 cups warm water
2 Tbsp. yogurt

2 1/4 tsp. yeast (or one packet)
1 1/2 tsp. sea salt
2 Tbsp. sucanat
2 Tbsp. wheat gluten
2 1/2 Tbsp. olive oil

The night before you want to bake bread, grind your wheat in the WonderMill.

In a glass or ceramic bowl, combine flour, water, and yogurt.  Cover, and let soak at room temperature overnight (12 hours).

In the morning, uncover the bowl and put the soaked dough into your stand mixer.  Add yeast, salt, sucanat, gluten, and olive oil.  Using the dough hook, mix for a few minutes until well-incorporated.

Cover bowl and let rest for 45-60 minutes.

Grease a loaf pan.

After rest, oil the countertop and your hands and dump the dough onto the surface.  Knead the dough a couple of times, then roll it up into a loaf shape.

Place the dough into the greased bread pan.  Slash the top of the loaf and cover with plastic wrap.

Place pan in the fridge for 2 hours.

Towards the end of the refrigerator rise, preheat the oven to 350 degrees.

Remove the loaf from the fridge, take off the plastic wrap, and allow it to sit on top of the preheating oven.

Bake for 34-35 minutes.  Let loaf sit in pan for 5 minutes, then remove to wire rack to cool completely.

*If you’re wondering what the actual “schedule” looks like when soaking bread, here is what mine is usually like:
8:00 PM Grind wheat and start soak
8:00 AM Add other ingredients
8:15 AM Rest
9:00 AM Shape loaf
10:50 AM Preheat oven
11:00 AM Bake loaf
11:35 AM Remove loaf from oven
11:40 AM Remove loaf from pan and cool
This schedule allows me to use the bread for lunch that day, if needed.  It slices best when completely cool, but it’s doable after 45 minutes or so.


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Chocolate Cherry Waffles {Whole Wheat}


Chocolate and cherry is such a delicious combination, so I had to play around with my favorite waffle recipe to come up with a way to enjoy both of those flavors!

If I’m being honest, these taste more like a dessert than a breakfast food!  That’s why when I served them the other day for lunch, the girls ate blueberry waffles first and had one of these as “dessert”!

Still, the batter is made with 100% whole wheat flour.  We didn’t put any syrup on them (just butter), but honey or maple syrup would be yummy!

This recipe makes six waffles, so double or triple it as needed!

Chocolate Cherry Waffles

1 cup whole wheat flour, freshly ground
1/4 cup sucanat
2 Tbsp. cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 Tbsp. melted butter (plus more for waffle iron)
3/4 cup buttermilk, or see note*
1/3 cup dried cherries

Grind wheat in the WonderMill.

Preheat waffle maker.

In a large mixing bowl, whisk together flour, sucanat, cocoa powder, baking powder, baking soda, and salt.

In a smaller bowl (or glass measuring cup), mix together 1 Tbsp. melted butter, eggs, vanilla, and buttermilk.

Add wet ingredients to dry ingredients and stir just until combined.  Fold in dried cherries.

Grease waffle iron by brushing with melted butter (or you can use cooking spray).

Fill waffle iron with batter and cook according to manufacturer’s directions.  I like to underfill my waffle maker so the batter doesn’t leak down the edges!

*Note: Add 2 tsp. lemon juice to a glass measuring cup, then add enough milk to make 3/4 cups.  Allow to sit for 5 minutes, then use in recipe in place of buttermilk.


Makes 6 waffles.

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Whole Wheat Chocolate Chip Zucchini Muffins


In the summer, I know many of us are looking for good ways to use up all that delicious zucchini!  These muffins just melt in your mouth, but you can feel good about the whole grains, coconut oil, and lower amount of sugar (I usually see at least 1 cup of white sugar in most zucchini bread/muffin recipes!).

My girls loved these and thought they were quite a treat for dessert!  I won’t tell you how many Tad and I ate after they went to bed.

I don’t bake as much in the summer as I do in the winter, but these are worth heating up the kitchen!

Chocolate Chip Zucchini Muffins

1 1/2 cups whole wheat flour, freshly ground
1/3 cup evaporated cane juice (or white sugar)
1 tsp. baking soda
1/2 tsp. salt
1/4 cup milk
1 Tbsp. lemon juice
1 egg, lightly beaten
1/2 cup coconut oil, completely melted
1 tsp. vanilla extract
2 small (or 1 medium) zucchini, shredded (about 1 heaping cup)
1/2 cup semisweet chocolate chips, chopped (or use mini)

Grind wheat in the WonderMill.

Preheat oven to 350 degrees.  Grease 12 muffin tins or use liners (I used silicone liners, which work great and you don’t even have to grease them!).

In a large mixing bowl, combine flour, evaporated cane juice, baking soda, and salt.

In a glass measuring cup, combine milk and lemon juice and allow to “sour” for a few minutes.  Add egg, coconut oil, and vanilla extract and whisk to combine.

Add the wet ingredients to the dry ingredients and stir just until moistened.

Fold in shredded zucchini and chocolate chips.

Divide batter evenly between 12 muffin tins.

Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Delicious when warm!


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Easy 5-Ingredient Dinner Rolls


As you probably know, I love trying new whole grain recipes!  These dinner rolls made an appearance at our table recently alongside salmon, as well as an encore at lunch the following day with frittata.

They’re a great little addition to a meal and an excellent way to have whole grain bread with your meal without much “fuss”!  They come together so quickly (no need to rise!) and they bake in just 8 minutes, so your oven won’t overheat your kitchen.  Plus, they only require five simple ingredients (that you probably already have on hand)!

Easy 5-Ingredient Dinner Rolls    (Printable recipe here.)
    adapted from here

2 cups whole wheat flour, freshly ground
2 1/2 tsp. baking powder
scant 1/2 tsp. salt
6 Tbsp. butter
1/2 cup milk (may need a few Tbsp. more)

Grind wheat in the WonderMill.  Preheat oven to 450 degrees.

In a mixing bowl, whisk together flour, baking powder, and salt.  Cut in butter with a pastry cutter until butter is the size of small marbles.  Add 1/2 cup milk and stir until the mixture comes together.  Use your hands to knead the dough into a ball.  It should not be sticky, but if it’s too dry, add milk 1 Tbsp. at a time until it holds together well.  Be careful not to overwork.

Form golf ball-sized rolls out of the dough and place on a baking sheet.  Bake for 8 minutes at 450 degrees.

Serve warm with butter!

Makes 12 rolls.


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Whole Wheat Buttermilk Bread


wmbuttermilkbreadWhole Wheat Buttermilk Bread is my ‘quick cheat’ bread to replace sour dough.  It has the same great tangy taste but doesn’t require using a starter.

This bread is simple to make in the bread machine. I will also give you the steps to switch this recipe to a hand-made loaf.

Most bread-machine recipes can usually, easily be adapted to hand-made bread recipes if you combine liquid, sweetening and yeast in one bowl and other dry ingredients in another.


  • 1 1/3 Cup Buttermilk
  • 1/3 Warm Water
  • 1 TBS Extra Virgin Olive Oil
  • 4 Cups Hard White or Hard Red Winter Wheat Flour
  • 3 TBS Organic Evaporated Cane Crystals
  • 3/4 tsp Sea Salt
  • 1 1/4 tsp Instant/Bread-machine Yeast

Bread Machine Instructions (Mix, Knead, Rise and Shape):

Place ingredients in the mixing compartment in the same order in which they are listed above.  Select the ‘dough’ setting.  When setting has completed it’s cycle, punch down and shape as a loaf and let rise the second rise in the oiled bread pan until dough has doubled in size.

Hand-made Instructions (Mix, Knead, Rise and Shape):

Combine liquid ingredients and sugar in a large bowl.  Mix until sugar dissolves. Add yeast.

In a separate container combine all dry ingredients (in this case it’s simply fresh milled flour and salt).  Add 1/2 cup flour mixture to wet mixture and stir to combine.  Continue adding until dough is too stiff to stir.

While still in bowl, add remaining flour mixture and hand knead.

Turn out on to an oiled surface, oil hands and knead until gluten has formed (two finger poke test or up to 10 minutes of kneading).  Set dough back in oiled bowl and cover to rise once until doubled in size.

Once risen, punch down and shape as a loaf and let rise the second rise in the oiled bread pan until dough has doubled in size (approx 30 mins).

Baking & Cooling:

Place oven rack in center of the oven.  Preheat oven to 375 degrees Fahrenheit.

When bread has risen just shy of the actual loaf size, place in center of the heated oven.

Shut the door and lower temp to 350 degrees Fahrenheit.

Bake at 350 degrees Fahrenheit for 18-20 minutes.

Remove bread from loaf pan immediately upon finished baking.

Let cool on wire rack a minimum of 10 minutes before cutting.



Helpful Tips to remember:

  • Buttermilk can be frozen in 2Cup increments for easy recipe use.
  • Frozen buttermilk will separate when thawed (mine above), but it works just the same.
  • This bread rises faster due to the acidity in the buttermilk.
  • This bread browns faster in the oven due to the dairy content.

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Whole Wheat Cranberry Zucchini Bread


Around the holidays, I always buy a few extra bags of cranberries when they are on sale to save for recipes like this one!  The tart pop of winter berries pairs so well with the sweetness of honey in this bread.  It’s a great way to enjoy the summer bounty of zucchini as well!

You won’t feel guilty eating this bread for breakfast since it’s made with whole grains, natural sweeteners, zucchini, and cranberries.  It’s a great way to feed all those things to your kids as well!

Whole Wheat Cranberry Zucchini Bread
    adapted from here

2 cups whole wheat flour, freshly ground
2 eggs
1/3 cup honey
1/2 cup olive oil
1/3 cup sucanat or brown sugar
1 tsp. vanilla extract
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
2 cups shredded, unpeeled zucchini
1 cup cranberries (frozen or fresh)

Grind wheat in the WonderMill.  Preheat oven to 350 degrees.  Grease a loaf pan.

In a bowl (or the base of a stand mixer), combine eggs, honey, olive oil, sugar, and vanilla.  When mixed, add salt, baking soda, baking powder, and flour.

Fold in (by hand) zucchini and cranberries, mixing just until combined.

Pour batter into the prepared loaf pan.  Bake for 50-60 minutes until golden brown, top is slightly cracked, and a toothpick inserted in the center comes out clean.

Remove from pan and cool on a wire rack completely before slicing.


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Whole Wheat Applesauce Bread


applesauce bread ingredientsJune 3rd is National Applesauce ‘cake’ Day.  Well, I wasn’t feeling ‘cake’ so I decided to make Whole Wheat Applesauce Bread!

This hearty bread with whole oats and whole grain lends itself to being a french toast that will sure to be a hit or just a great whole grain snack with cream cheese or peanut butter spread on a toasted slice.

Hope you enJOY and keep playing with your food!

Ingredients are pictured to the left.


First finely mill 3 cups of hard white wheat in your Wondermill or Wondermill Jr. Deluxe.  Now gather all of the players together before beginning this recipe.

logo.gifWhole Wheat Applesauce Bread

Makes a 1.5lb loaf


    • 1 Cup warm water (100 degrees)
    • 1/2 Cup Applesauce (or Apple Butter)
    • 1 TBS Coconut Oil – solid
    • 2 TBS Brown Sugar or Succanat
    • 1/2 tsp Cinnamon*
    • 1/4 tsp Mace*
    • 1/4 tsp All Spice*
    • 1 1/2 tsp Instant or Bread Machine Yeast
    • 3 Cups Freshly Milled Hard White Wheat
    • 1/2 tsp Sea Salt
    • 1/3 Cup Old Fashioned Rolled Oats
    • 1/4 Cup dried Apple Sices
    • 1/4 Cup Chopped Dates or Raisins
    • Shaker of Cinnamon & Sugar (Topping)
    • Egg Wash

*Omit Spices if using Apple butter

For sake of time I did use the bread machine on the dough setting for this one.

Place first first 8 ingredients in the bread machine (or mix in a large bowl if making bread by hand).

Mix the salt IN with the flour and top off the liquid in the bread machine and start the dough setting. If by hand, mix flour/salt mixture into liquid 1 cup at a time until fully blended and the need to hand knead is apparent.)

About half way through the process, or on a bread machine with the nut/fruit beep – toss in almost all the oats (save some to top), dates/raisins and dried apple pieces.  Continue through the dough setting on the machine.  By hand, knead until it bounces back (about 5-8 more minutes) and place in a warm place to rise to double size.

Punch down and shape loaf.  These also make great breakfast rolls.

Brush the top with egg wash and sprinkle remaining oats and cinnamon sugar on the top.

Let rise again until loaf or rolls have doubled in size.  Now bake.

Preheat oven on 350 degrees F.

Bake based on your chosen shape:  Full loaf – 20 to 25 minutes.  Rolls – 15 to 20 minutes.

Let cook completely before slicing.

applesauce bread

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