Whole Wheat Apple-Berry, Cream Cheese Danish

Whole Wheat Apple-Berry, Cream Cheese Danish

By Donna Miller of Millers Grain House

We picked the very few blackberries that there were around our property yesterday.  The birds got to them before we could.  But we also had some apples that resembled ‘shrunken heads’ in the very bottom of the refrigerator drawer…it was time to get creative!  So with the few ingredients and fruit fast approaching unworthiness, this recipe was born!

I hope you enJOY!

Danish 16

Dough Ingredients:

  • 3/4 cup milk
  • 1 egg
  • 2 TBS butter cubed
  • 3 TBS Agave Nectar
  • 3/4 tsp Ground Cinnamon
  • 1/8 tsp Ground Nutmeg
  • 1 1/2 Cups Hard White Wheat Flour
  • 1/2 tsp Sea Salt
  •  1/2 Cups Soft White Wheat Flour
  • 1 1/4 tsp Instant Yeast

Danish 2Before starting the dough – set out the cream cheese to soften and make your fruit filling and set aside.

Fruit Filling Ingredients:

  • 3 Cups of cubed Apples
  • 1/2 Cup fresh berries
  • 1/2 tsp vanilla

Put all of this into a pot that has a secure lid and set on a medium-low burner.  No need to add water, the apple juice will be enough as it cooks. Stir occasionally until most apples are soft.  There is NOTHING artificial in this filling but wow that color is vibrant, wouldn’t you say?  🙂

Danish 1

 Now make the dough in your bread machine or your WonderMix.

Simply put into the mixing pan in the order given.  If using a bread machine, set on dough setting.  If using the WonderMix, you’ll want to knead for about 10-15 minutes.

Allow dough to have one rise in a warm (80 degree) place.

While rising, make your cream cheese layer for the bottom.

Cream Cheese Filling:

  • 8 oz of softened cream cheese
  • 2 TBS Powdered Sugar
  • 1 tps Almond Extract
  • 1 TBS Milk

Blend together until smooth and set aside.

Danish 3Once dough has finished with it’s first rise, punch dough down and roll out into an oblong ‘jelly roll’ on parchment or aluminum foil.

Then spread the cream cheese mixture in the middle taking up approximately 1/3 of the dough (the center).Danish 5

Danish 4Then drain the fruit mixture and spoon it over the top of the cream cheese.

Leave some room on the sides and edges because the fruit tends to ‘run away’ while this bakes.

Now with a pizza cutter, cut equal amounts of diagonal slits on each side of the filling.  See image below for the example:

Danish 6 Then lift one side across and then the other working your way down until it is all finished. Danish 7

Danish 8

Danish 9



Tuck the ends in and up slightly to hold the filling in like a bowl.

Sprinkle with sugar and gently transfer to a baking dish (on the foil or parchment) allow to rise in a warm place for 20 minutes.

Danish 10


After risen, preheat oven to 350 and bake for approximately 25 minutes until golden brown.

Drizzle Frosting:

  • 1/2 Cup Powdered Sugar
  • 1 tps Almond Milk
  • 1/2 tsp lemon juice

Mix together until smooth and drizzle over the danish when it has cooled.

Danish 13

Slice, Serve and Enjoy!

Danish 14

Danish 15

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Whole Wheat Bread Machine Sourdough Bread

I’m going to admit a weakness that I’ve likely shared on this before: I have struggled with making Sourdough Bread.  But I’m happy to now say, the reports of my utter failures have been greatly exaggerated. 🙂

I have now made a recipe that works well and my husband (the resident sourdough fan) is quite pleased!  Let me share it with you!

Whole Wheat Bread Machine Sourdough Bread 

By Donna Miller of Millers Grain House

Makes a 2lb Loaf



  • 2/3 Cup of Sourdough Starter*
  • 1 Cup Warm Water (approx 110 degrees)
  • 1 TBS Evaporated Cane Juice
  • 3 3/4 Cup Freshly Milled Hard White Wheat
  • 1 tsp Sea Salt
  • 1/4 Cup Vital Wheat Gluten
  • 2 tsp Instant Yeast
  • 1 tsp Ground Flax Seed (soaked in 3 tsps water)
  • Sesame Seeds


Stir the starter with a wooden spoon. It should resemble a pancake batter. Measure out the 2/3 Cup and pour into bread machine pan.

Place remaining ingredients into the bread machine in the order in which they are listed.

Set machine to dough setting and… well wait for the beep!

You can use all the same ingredients in your WonderMix.  And knead for 10-15 minutes before the first rise then follow loaf shaping steps etc below.


0629150936aShape as your normally would for a loaf of bread. 0629150939

Now brush with soaked ground flax seed (this will be kind of gooey) and sprinkle on sesame seeds then score the top with a sharp knife.


Why would I score and seed this loaf of bread?

Because of the sourdough flavor. This is not really the best for breakfast toast or PBJs so we reserve it for the more hearty sandwiches and grilled cheese. 🙂

Let rise in a warm (80-90 degree) place to rise.

Once risen, preheat oven to 375 degrees F.  As soon as you place the loaf in the oven on the center rack and close the door – bump the oven temperature down to 350.

Let bake at the now 350 temperature for 28 minutes.

0629151051bWhen done, remove to cooling rack and resist the urge to cut for at least 10 minutes.

Are you kidding me? I couldn’t wait! I had to taste it! 🙂

Admittedly, I was afraid this would be a heavy, dense loaf of bread. Because it is a slightly stiffer dough than I’m used to.  But I was very happy to report that this tangy loaf was fluffy and light with just enough sourdough flavor.

See Starter Recipe & Feeding Below…

blog-Header-WonderMix*Sourdough Starter Recipe, Feeding & Keeping

Recipe Ingredients:

  • 2 Cups Warm Water
  • 2 Cups Freshly Milled Hard White Wheat
  • 1 TBS of Evaporated Cane Juice
  • 1 TBS Instant Yeast

Mix all ingredients in a 2 quart bowl (needs the room to bubble).

Cover mixture with a towel or paper towel (not plastic – it must ‘breathe’).

The mixture will start to bubble within just a few minutes.  It should double in size but then as it ferments, it will subside.

Allow the mixture to sit covered in a warm place (occasionally stirring in the separation) for 3-5 days.  After day 1 I moved my mix to a jar for easier mixing and storage.

After the bubbling subsides and the smell is yeasty/sour it is ready to use (as above).


After you have used it (as above) ad 2/3 Cup Warm Water & 2/3 Cup Fresh Milled Flour back in and combine.

The bubbling process will start again but not as much as the first.

Cover and leave in a warm place for at least 12 hours (up to 24) before returning to the refrigerator.


Starter can be kept in the refrigerator indefinitely.  You just have to remove 2/3 cup and repeat the feeding as above every week to a couple of weeks.

Baking a new loaf of Sourdough Bread once every week to two weeks will help you keep the starter fed.


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Savory Whole Wheat Zucchini Herb Rolls

These Savory Whole Wheat Zucchini Herb Rolls can be made Vegetarian or Vegan but don’t let that keep you from serving them with your most hearty (or meaty) meal!  

Zuc Rolls Header

It’s summer and zucchini are usually prolific growers so I had to do something with the ones we had that were about to go bad.

The typical zucchini bread is a sweet, batter bread that is akin to banana bread.  My more savory version is meant to be a highlight to a meal rather than a sweet snack.  I hope you enJOY!


  • 1/2 Cup warm water (between 100 -114 degrees)
  • 2 TBS Honey (Vegan – use Evaporated Cane Juice/Crystals)
  • 1 TBS Olive Oil
  • 1 1/2 tsp Instant Yeast
  • 3/4 Cup Shredded Raw Zucchini
  • 2 3/4 Cup Freshly Milled Hard White Wheat Flour 
  • 1/2 tsp Dried Italian Herbs
  • 2 tsp Sesame Seeds (divided – using 1 tsp each)
  • 1/2 tsp Sea Salt
  • 1/4 tsp Garlic Powder 

Zuc Roll ingredients

After milling  your flour (I use the Wondermill) gather all your ingredients to make sure you have enough of everything before you begin. 

You may use a bread machine for this entire recipe by simply putting the ingredients into the pan in the order listed. Turn on to dough setting. Then when finished remove and shape as below.

For the sake of how I made these (need to match the pictures) and for those who prefer the ‘by hand’ method….here are more instructions:

zuc roll step 1

1) Combine the first three (3) ingredients into a bowl or in my case, I’m using the WonderMix.  

2) Stir until well combined. Now add the 1 1/2 tsp of Instant Yeast.  (be sure the water is lower than 115 degrees to avoid killing the yeast). There is no need to ‘proof’ this because it’s instant yeast so let’s move on. 


4) Stir in all the shredded Zucchini

5) Now turn on machine (or by hand) stir in one cup of flour at a time…

6) After at least the first cup of flour (but don’t wait until after all the flour) add the Sea Salt, Garlic Powder, Dried Herbs and one (1) tsp of the Sesame Seeds.

7) Finish adding flour until ready to knead.

8) Knead by hand or by WonderMix. for a minimum of 10 minutes or until gluten has formed to make the dough very springy when poked.

zuc roll risen9) When finished place in a bowl and a warm (80 degree) location and allow to rise until doubled. 

10) After rising until doubled (approximately 30 minutes at that warm temp) knock out all large bubbles and begin to shape into oblong rolls.  Pinching the under belly of the roll to keep the ugly side (and seems) down onto the pan.zuc rolls shaped

11) Arrange them side by side, almost touching, in a low metal pan that has been sprayed or greased.

12) Brush with an egg wash (Vegan option use Aquafaba or Flax seed gel) and sprinkle with remaining Sesame seeds and other optional herbs (I added some dried chives).

zuc rolls baking13) Allow to rise until all sides touch.  

14) Par bake in a low 250 degree oven for 30 minutes.  Our house was hot so I par baked mine in the All American Sun Oven.

15) Remove to cool completely on a wire wrack.  Then bag and freeze for warming in the future!

zuc rolls tear and heat

The reason we bake these low and then freeze them is because the recipe makes so many.  This allows us to break off what we need and lightly toast/reheat them in the oven just as dinner is finishing.  Like the ‘brown and serve’ dinner rolls that are made of junk you can get ready made at the store. 

These are better, and can be used the same exact way!

I hope you’ll give this a try! If you do or you make any variations to this recipe, I’d love to hear how it all turns out!  Please leave a comment below…

Until next time…

Best Blessings!


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Chicken and Whole Wheat Dumplings


Chicken & (whole wheat) Dumplings are an absolute comfort food!  It’s also a dish that helps you to use up portions of a roasted chicken, home-made stock and even some left-over veggies.  This makes it a belly-filling, budget-friendly meal for sure!

Most people don’t realize that you can make tender and healthy whole wheat dumplings in a flash. Unlike white flour dumplings, the whole wheat dumplings boosts the filling factor with wholesome bran and vitamin E.

Before making the dumplings, bring a ‘picked over roasted chicken’ (one previously roasted and now is just some meat clinging to the bones and some skin) to boil in just enough water to cover it when it’s been disassembled (split, laying as flat as possible in the base of a pot).

Bring to a boil.  Add some seasoning and salt to taste (nothing chunky yet). Allow to boil until the water resembles broth.  Not wimpy broth but seriously thick broth.  To quote a friend of mine, wimpy broth looks like: “A chicken might have just walked through the water”.  Make sure it is deep with the chicken flavor.

Strain broth out through a sieve or colander and set aside while you de-bone the meat left on the chicken.

Put chicken meat and broth into a large enough pot to accommodate the upcoming addition of a pound of dumplings 🙂 .  At this time you can also add in any extra veggies or chunkier seasoning such as onions, peas, carrots, celery, etc.

Bring to a low while you prepare the dumplings.


Whole Wheat Dumpling Ingredients:

  • 2 Cups Freshly Milled Soft Flour milled in your WonderMill
  • 2 tsp of baking powder
  • 1/2 tsp sea salt
  • 2 oz chilled butter
  • 2 oz chilled coconut oil*
  • 1 Cup low fat Milk

*If you do not have coconut oil you can use a total of 4oz of chilled butter.


Mix together all the dry ingredients with a fork or whisk in a large bowl.

Using your fingertips rub the chilled butter/coconut oil into the dry goods until the mixture looks like a coarse meal or crumbly.

Make a well in the center of the crumbly mixture and the pour in the lovely tangy buttermilk.

Mix with a large spoon to combine everything.

Now bring the pot of ‘chicken soup’ up to a higher boil.

You have two dumpling options now:

  1. Use the dough as ‘drop dumplings’ and simply drop each by a spoonful into the boiling ‘chicken soup’ above.
  2. Dust your hands and knead inside the bowl until all the flour has been picked up and roll them into balls to drop in (as pictured above).

As each dumpling is added the broth will automatically thicken with the offset of the starch. Please note – drop dumplings with thicken the broth more than balled ones and will likely be smaller dumpling pieces – but still tasty!

Once all the dumplings float to the top, you are ready to serve and enJOY the bowl of comforting, whole grain goodness!


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Gluten-Free, Vegan, Whole Grain Muffins

gluten free vegan multi grain muffinsDon’t let the name fool you – these are actually quite good muffins.  And if you are trying out gluten-free, vegan foods these are so much better that they’ll blow the ‘store bought’ muffins right out of the cupboard. 🙂

The trick is using things to ‘moisten’ the muffin such as the brown sugar, the puree and the liquid sweetener along with the richness of the coconut oil.  This helps these not to be dry and boring like most of the gluten-free and vegan baked goods from the store.

Gather all your goodies and tools and let’s begin playing with our food!



  • 3/4 Cup Fresh Milled Brown Rice Flour
  • 3/4 Cup Fresh Milled Oat Groat Flour
  • 1/2 Cup Fresh Milled Other Gluten Free Grain Flour (Millet, Amaranth, or Teff, etc)
  • 2 TBS Aluminum Free Baking Soda
  • 1/2 tsp Sea Salt
  • 1/2 Cup Organic Brown Sugar
  • 1 tsp Cinnamon
  • 1/4 tsp All Spice or Nutmeg
  • Up to 1/2 Cup of Dry Options such as nuts, raisins, etc.
  • 3 TBS Honey or Agave Nectar
  • 3 TBS Fruit Puree (applesauce, prune puree, pumpkin, mashed banana etc)
  • 1 Cup Almond or Rice Milk
  • 1/2 tsp Vanilla Extract (omit if using vanilla milk replacement)
  • 2 TBS Ground Flax Seed
  • 1/4 Cup Melted Coconut Oil

First Mill Each grain separately in the WonderMill on Pastry Setting.

Next in the WonderMix , combine all the dry ingredients ( first 9 including the dry mix in additions) and spin a few times with the four blade batter whisks until combined.


In a separate bowl or very large measuring cup (4 cup size) combine the remaining ingredients (including and especially the ground flax seed).

Mix them well with a fork and let the mixture sit for 5 minutes before proceeding.

0129151720a0129151721Side Note:  Grinding flax seed is easy in a coffee grinder or the Wondermill Jr. using the steel burrs.

Ground flax seed is the binder that acts as an egg replacement for many vegan recipes. gluten free vegan multi grain muffins mix


Now return to the dry mixture and add ALL the wet mix at the same time into the WonderMix while it is on low.

Let it spin around just a few times until the mixture is well combined.

Spray muffin tins and begin to preheat oven to 400 degrees F.

Fill each tin 2/3 of the way full with mixture. Fill any empty muffin spots with water for even heat distribution while cooking.

Bake for 20-23 minutes.

Remove muffins from tins and allow to cool on wire wracks.

While muffins are warm, let me suggest that you mix some molasses in with coconut oil and ‘butter’ the muffin to enJOY!

gluten free vegan Coconut Oil Molasses Fake Butter


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Peanut Butter & Chocolate Whole Grain Protein Bar

Peanut Butter chocolate Whole grain power packed protein bars

You’ll be amazed at how easy it is to make your own tasty protein bars at home.  This recipe is a good base for you to play with and add in what you like to make this convenient and healthy snack for your family.

This recipe is gluten-free and vegan.  You don’t have to make it that way, but this one happens to fit both of those dietary needs.

First, gather all your ingredients so you’ll know if you need to make substitutions or changes:


Protein Bars Ingredients

  • 3/4 Cup Chocolate Almond Milk
  • Stevia to taste
  • 1/4 Cup of Rice Flour (milled on Pastry in your Wondermill)
  • 1 TBS Ground Flax Seed
  • 1/2 Cup of Chocolate Protein Powder (in this case Vegan)
  • 2 TBS Brown Sugar or Succanat
  • 1 tsp Vanilla Extract
  • 1/2 Cup Peanut Butter
  • 1/4 Cup Melted Coconut Oil
  • 1/2 Cup Peanuts
  • 1/2 Cup Pecans or Toasted Sun Flower Seeds
  • 1 Cup Natural Crisped Rice Cereal
    • 1 Cup Gluten-Free Rolled Oats

Protein Bars 3

First, as with many gluten-free recipes, soaking the rice flour is important to avoid the gritty texture of the flour.  Also since this is vegan, the ground flax seed needs to be soaked as well.  So we mix together the following ingredients:  Chocolate Almond Milk, Stevia (usually about 12 drops liquid), Rice Flour, Ground Flax Seed.   Now let this all sit mixed together for at least 1/2 an hour.

Once the mixture has become thick and the rice flour seems less gritty, add it into your WonderMix.  Then add in the Protein Powder, Peanut Butter, Sugar, Vanilla, Coconut Oil, all nuts and oats (Everything but THE RICE CEREAL) and combine using either one of the mixing beaters.

Protein Bars 4

NOW that all  of that is well mixed. Remove the beaters and replace with the dough hook.  This will mix the rice cereal in without pulverizing it and allowing it to keep crisp while getting well incorporated.  Use the hook until all looks well mixed.

This should be a very dry mix when done.


Preheat oven to 350.

Now line your 13 X 9 pan with parchment paper and pour mixture into the center.0225150822a

Pat carefully with greased hands to make this a dense and compact bar that should be about 1/4 to 1/2 inch thick.

Bake at 350 for 20 minutes.

You may want to pat this again as it is cooling so that as much of it sticks together as possible.

Remove and allow to cool completely before icing*.

0225150939*Optional Icing – Ice by combining 1/2 Cup Peanut Butter and 2 TBS Powdered sugar. Spread on top and allow to cool to slightly hardened before cutting.

Cut with a large knife, share and enjoy!


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Outrageous Omega Cookies (Vegan, Raw, Whole Grain, Gluten Free)

These “Outrageous Omega Cookies” are Vegan, Raw, made with Whole Grains and also Gluten Free.  How’s that for hitting a lot of different eating styles?  Pretty good, huh?  Not to mention my omnivorous, chocolate-chip-cookie-loving husband raved about them for days after they were gone! I’d say they are a hit!  I hope you’ll try them no matter your dietary needs.

Calling these “Outrageous Omega Cookies” may seem like a really weird name, I know.  But that’s just what they are to me; the ‘end all’ cookie loaded with healthy omega oils (not greasy). They are outrageous too.  I think you will agree even if you’re not vegan, or need to be gluten free or on a raw diet. By the way, they can be baked too if raw is not your ‘thing’.

Great, now I’ve made myself want them again just typing about them.

Enough talk; let’s make cookies!

Outrageous Omega CookiesIngredients:

  • 1/4 Cup Unsweetened Plain Almond Milk (Using Vanilla, omit vanilla extract)
  • 2 TBS Ground Flax Seed
  • 1 tsp Chia Seeds
  • 1/4 Cup Rice Flour
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp Sea Salt
  • 1/4 tsp Aluminum Free Baking Powder
  • 1/2 tsp Cinnamon
  • 1/4 Cup Extra Virgin Raw Cold Pressed Coconut Oil in solid form (under 76 degrees)
  • 1/2 Cup Brown Sugar or Sucanant
  • 1 Cup Toasted Gluten Free Rolled  (Old Fashioned) Oats
  • 1/4 Cup Chopped and/or Dried Fruits of Your Choice
  • 1/4 Cup Chopped Nuts of Your Choice (Suggest Walnuts for even more Omega 3s)
  • 2 TBS Hemp Hearts

This looks like a super long list of ingredients for someone who prefers making simple ingredient dishes, but trust me, all the pieces of this puzzle fit together for one outrageous cookie!

*To toast rolled oats spread them on a dry cookie sheet and place in a 350 oven for 5-10 minutes.  Allow to cool completely before using.

0129150815aSo let’s start by gathering everything together and make sure there is enough of each ingredient on hand.  Wouldn’t that be a bummer… you get all excited to have these amazing cookie and you’re missing something!  🙁0129150811

Ok, but you’re not. Phew!

So simply mill about 1/4 Cup of whole brown rice in our Wondermill or Wondermill Jr. Deluxe set on pastry setting.

There will be a tad excess but not much.

0129150823Then, in a small bowl, mix the 1/4 Cup of Freshly milled Rice flour in with your Almond milk.  Mix until well incorporated.

0129151720aAfter mixing that in, add the 2TBS of Freshly Ground Flax Seed (which you can grind in a coffee grinder or with the steel burrs of a Wondermill Jr. Deluxe).

Remember it needs to be ground flax seed, not the whole seed.  Because when flax is ground it helps to make the binder that 0129151721replaces the egg. Also, the Omega Oils  are absorbed into your system better when they are ground.  Flax seed alone can ‘move right through’ whole. 🙂

Now add the Chia Seeds to the Almond milk and stir.  Take a little break from 30 minutes to a couple of hours and walk away from your Almond Milk, Rice Flour, Ground Flax & Chia mix.  But check back from time to time.

Remember this is a raw cookie (or it can be baked) so no need to fret the refrigeration.

Your mixture is ready when the chia sees have plumped a bit and the rice flour no longer seems ‘gritty’ – the Almond Milk Mix seems more like a pancake batter consistency.

Add to the Almond milk Mixture the salt, vanilla, cinnamon and baking powder.

blog-Header-WonderMixAlthough the ingredient list seems extensive, this was one of the fastest batches of cookies I’ve made thanks to the WonderMix.  So I highly, highly recommend using it (and often!)0129151727

Cream together the Coconut Oil (in solid state) and brown sugar or sucanant until, well creamy.

Now add the spiced & salted Almond/Flax/Chia/Rice Flour mixture and blend until creamy.

0129151743cNow you add all the dry goodies: Toasted oats*, Nuts, Dried Fruits (we used apricots, cranberries, raisins and dates), nuts (we used pecans and walnuts) and then add the hemp hearts after all has been incorporated – just lightly combine those little tasty hearts in there.


If baking, preheat the oven to 350 with baking rack to center.0129151909

Spoon out in equal rounded TBS size, slightly flatten and put on a greased a cookie sheet. These won’t ‘spread’ much but you do want the edges to get done so give them some room.

Bake for 9-12 minutes and remove to a wire rack to cool.

0129151918If making the raw version, simply spoon out on parchment paper onto an Excalibur Dehydrator shelf.   Pack a little to hold shape.

Dry on 110 degrees for a minimum of 8 hours.  I am not a patient woman and it was all I could do to wait over night.  But they will do best if dried about 12- 18 hours. Remove to a wire rack until cool.

Immediately store in an airtight container…or eat!

I like that better – yes EAT and enJOY !

0130150858These are Raw & Baked Cookies Side by Side

A little bit of science about the Omega Oils in the ingredients:

  • 1 oz of flax seeds packs in 6388mg of Omega 3 (nearly 6 times the RDA) & 1655mg of Omega 6.
  • 1 oz of chia seeds packs in 4915mg of Omega 3 but just 1620mg of Omega 6. They are also loaded with calcium (1oz=18% RDA), fiber, and manganese.
  • 1 oz of Hemp seed hearts will provide 1100 Omega 3 and 2700 Omega 6 which is great Omega 3 to Omega 6 ratio.
  • Just 1/4 cup of walnuts provides 2.5 g of the Omega 3 essential fatty acid and ellagic acid which contains antiviral and antibiotic properties and is now found to have anticancer properties as well.

No wonder the name “Outrageous Omega Cookies” fits!  Hearth health, cancer fighting and vegan, raw and gluten free!  They’re even outrageously delicious.

blog-Header-WonderMixFor free whole grain recipes emailed to you each month, please consider signing up for my Newsletter Here

Best Blessings,

Donna Miller

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Whole Wheat Garlic Knots

Whole Wheat Garlic Knots.  Why not? 🙂  That’s Amore’!

Oh how I wish I had some Italian Heritage!  Then I’d have an excuse for my love-affair with the cuisine!  But alas, not even a great great great anybody in my linage is Italian.

I will go ahead and say these Whole Wheat Garlic Knots may not be your best bet for a romantic dinner or Valentine’s Day addition but this is a tasty addition to any Italian meal (or precursor to any meal). They are a savory, decedent delight.

IMG_1387First things first… Mill about 2.5 Cups of  Hard White Wheat in your Wondermill or your Wondermill Jr. Deluxe. This should yield the amount needed for this recipe.

It seems like a lot (2lbs of dough) but you can shape them all, freeze the ones you’re not using and have them ready in a jiffy any other night that the garlic urge may hit you!

Now get ready to make the magic!

Knot Ingredients:

  • 1 1/2 Cups of Warm (110-114 degree) Water
  • 1/4 Cup Organic Sugar
  • 1 TBS Deep Green Extra Virgin Olive Oil
  • 1 Medium Egg
  • 1 1/2 tsp Flieshmann’s Instant Yeast (Bread Baking Yeast use 2 1/4 tsp)
  • 3.5 Cups Freshly Milled Hard White Wheat Flour
  • 1/4 Cup Vital Wheat Gluten
  • 1 tsp Garlic Salt (yes it’s overkill but who cares!)

Topping Ingredients:

  • 4- 5 Cloves of Raw Garlic – finely minced
  • Fresh Chives, Basil or Oregano Herbs cut into small pieces
  • Deepest, Fruity Olive Oil you can find.
  • Parmesan Cheese (optional)

blog-Header-WonderMixIn a bread machine, bowl or a WonderMix place the first 5 ingredients of the Knots.  Mix until the egg is incorporated.

Combine fresh milled flour, vital wheat gluten & garlic salt together.  Depending upon your mixing method this is how you will add this dry mixture to the liquid.

  • For a bread machine – Add all the dry on top and turn on to dough setting. Tah-dah!
  • For bowl & hand mixing – Add one cup at a time, combining each until too stiff to stir and must knead by hand.
    • Turn out onto an oiled surface and knead by hand 10 to 15 minutes until the two finger poke test shows a fast spring back.
  • For mixing in the WonderMix – Place dough cutter and dough hook in bowl and turn on.
    • Add one cup at a time until all is included while the WonderMix  does the work.
    • Cover with lid and let it knead for 5 minutes.

For both the WonderMix  and by hand, let dough rise in a warm draft free place until doubled in size.  In the bread machine this is usually done in the dough setting.

All Methods: After first rise, turn out onto an oiled surface and shape.

Shape by breaking off equal amounts of dough, rolling in a stocky ‘snake’ like cylinder and simply tie it in a knot.  Tucking ends in or under to avoid them browning to dark.

Place formed knot in lightly oiled pan (we’re going to over oil it shortly) and repeat until you’ve knotted all you desire.  Freeze the remainders immediately before rising.

After each is formed – pour an ample amount of deep, green olive oil over each knot and  top each knot with the minced raw garlic and herbs (and a sprinkle of Parmesan if desired).

garlic knots 2Now let these rise in a warm place (between 80-85 degrees works best) until doubled in size.

Preheat oven to 350

Don’t be surprised if as they rise the knots soak up some more of that oil…it’s ok…you won’t mind.

Bake at 350 for 15 minutes until golden brown.

Whole Wheat Garlic KnotsWhen done – remove to wire wrack to cool slightly.  These are best eaten warm.  But you won’t have to tell anyone to hurry to the table…the nose knows.  They’ll be there!

Serve with reserve of garlic oil and balsamic vinegar for dipping!   Buon Appetito!

For free whole grain recipes emailed to you each month, please consider signing up for my Newsletter Here

Best Blessings,

Donna Miller

Millers Grain House


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Whole Wheat Bread made with Wild Yeast

2013-04-01 18.35.12No yeast? No problem!  I’m often asked what to do if there isn’t any yeast available to buy or you run out in your food storage.  Well the fix is simply to revert to using whole foods and capturing wild yeast.

The process takes a bit longer (ok days longer) but it can be done with very good results.  Here’s how to cultivate the wild yeast and a recipe to try your own wild yeast.

Making Wild Yeast BreadThis is a 5 -7 day process. Did I say it took a good bit longer?  That’s an understatement.

Day 1: 1/4 Cup Organic Raisins in 1 1/2 Cups of Water

In a glass jar with a lid, that is large enough to contain a pint – put 1/4 Cup of Organic Raisins and 1. 5 Cups of water.

Screw the lid on the top and place in a moderately warm area of the kitchen.  I keep mine beside the refrigerator.

Two or three times today (Day 1) swirl the raisins around to loosen them.  Each time taking off the lid and replacing to allow some fresh air in.

Repeat this swirling and refreshing and visiting of these little ‘yeast seedlings’ called raisins for the next 2-3 days.  Each time giving them a swirl, a breather and replace the lid.

Making Wild Yeast Day 2By Day 2 or 3:  You should see the water has turned a deep tea color and some of the raisins are floating! YAY!  You’re doing it right!

This is not an exact science though, so don’t be dismayed if yours doesn’t look quite like this.  It will get there soon.

Keep the raisins in the water for up to 4 days or until most of the raisins are re-hydrated and floating.  They will resemble brown mini-grapes.

Now you’re ready to move to the next phase!

Before doing this next step – take the lid off of this concoction and take a good sniff.  🙂  There should be a slight fermented scent if not a strong one.  If you don’t smell it AND if most of the raisins are not floating – you will need to start over.  This time leaving the lid off of the jar (replacing with a napkin or coffee filter) for part of the day each day to allow more airborne yeast to make it’s way into the mix. Put these raisins (that didn’t work) in some oatmeal or something.

Now.  The next phase of cultivating your wild yeast.

Strain the liquid out into a new clean jar that is capable of holding a quart. Re-purpose the raisins in another recipe. Don’t be tempted to use them again for cultivating yeast; they won’t work as well the second time.  I know. I tried. :/

Another 2-3 days of waiting, watching, swirling, lid-lifting and sniffing are ahead.  Yes, you read that right.  But the good news is – when you begin to see bubbles that stay on the top (they’re there when you wake in the morning) then it’s time to use the liquid gold wild yeast! FINALLY! Right?

Note –  Be prepared to begin baking this bread in the next 12-24 hours before you select the time to start this next phase. You have another day or so that the liquid yeast can wait.

Thoroughly mix 1 Cup of Hard White Wheat Flour (that you’ve freshly milled in your Wondermill ) into the jar of liquid gold wild yeast, cover with a napkin or coffee filter and…. yes, wait. Wait between 12-24 hours for the mixture in the jar to make a sponge as the yeast begins to consume the flour making wonderful bubbles! Making Wild Yeast Day 5

Ready?    Set?    Let’s make this bread already!


  • Your bubbly mixture of wild yeast and flour
  • 1 Tablespoon Olive Oil
  • 1/4 Cup  Organic Sugar
  • 2 ½ Cups of Freshly Milled HARD (red or white) Flour
  • ¼ Cup Gluten
  • ½ teaspoon Sea Salt

For Bread Machine: Put ingredients in in order given and set to ‘Dough Setting’ and be just a little more patient.  After which jump down to the double asterisks below. **

blog-Header-WonderMixBy Hand or with the WonderMix Deluxe: Mix the mixture, oil, sugar together in your mixing bowl. 

In a separate bowl, mix all your dry ingredients (flour, gluten, and salt)

Slowly add dry to the liquid stirring until too hard to use a spoon, then start the hand kneading process (or if in the WonderMix Deluxe – start with the dough hook and just keep it going!)

Knead (by hand or by hook) minimum 10 minutes (remember this yeast is a little more dormant and the water is not as warm as usual) – up to 15 minutes  – until dough feels elastic and looks somewhat satin.

Cover bowl with a clean cloth towel.

Let dough rise once in the bowl in semi warm place (approximately 85 degrees) approximately 30 minutes or until double the size it started.

LIGHTLY punch it down to get all the air out after it rose the first time.

**All above steps are usually done on ‘Dough Setting’ of your bread machine.

Turn out onto an OILED (not floured – it makes it heavy and dense) surface.

Shape as a loaf or other bread item you would make (buns, rolls, etc) and let rise in the baking pan until it has doubled in size.  Remember, this will take a bit longer – the loaf is not warm and the yeast is wild…so be patient but don’t wait too long or it will collapse! Watch the size to double!

During the last few minutes of rising, just before doubling, preheat oven to 375 degrees

Place loaf in center of 375 degree oven and AS you shut the door – lower the heat to 350!  This little extra punch of heat at the beginning will help the loaf to peak.

Bake 18-22 minutes on 350 or until the loaf taps like it’s hollow.

Cool on wire rack and store in airtight bag.

Wait at least 10 minutes before attempting to slice.

Use a serrated knife for best results in cutting.

ENJOY and never worry about running out of yeast again!

Making Wild Yeast Day 6Special End Note – Wild yeast can be cultivated with almost any dried fruit but raisins tend to work the best and lend the most consistent results. Play with your food and find out what works for you. 

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Best Blessings,

Donna Miller


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Triple-Chocolate, Low -Fat, Whole Grain Cookies

The New Year often brings healthier resolutions.  Low-fat ones or Whole Grain ones – this Triple Chocolate treat has you covered.  It’s important to allow yourself some treats to avoid feeling deprived.  This recipe helps to lighten the caloric load while also lighten your mood because – well – you get CHOCOLATE! 🙂

triplechoclowfatwholegraincookiesTriple-Chocolate, Low -Fat, Whole Grain Cookies

Makes about 1 1/2 dozen (18) 3 inch sized cookies


  • 1/2 Cup Packed Brown Sugar
  • 1/4 Cup Coconut Oil*
  • 1/2 Cup Apple Sauce
  • 8 Drops Stevia Liquid (or 4 tsp dry powder)
  • 1/2 tsp Vanilla Extract
  • 1 Medium Egg (or 1/4 Cup Egg White)
  • 1/4 Cup Powder Cocoa
  • 1/2 Cup Soft White Wheat Flour Freshly Milled (in your Wondermill of course
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1.5 Cups of Toasted Old Fashioned Rolled Oats
  • 1/4 Cup Semi-sweet Chocolate Chips
  • 1/4 Cup White Chocolate Chips

*If you choose to use butter in stead of coconut oil use unsalted or decrease salt to 1/8 tsp


First gather all the players on the team to make sure you have enough ingredients.


Toasting Old Fashioned Rolled Oats doesn’t take long and is super easy.  Just spread out an even layer on a dry cookie sheet and bake for about 15 minutes on 350 while you’re baking something else.  Give them a little toss every 5 minutes to make sure toasting is even. Store in an airtight container to keep crisp.


Now in the WonderMix Deluxe with the cookie whips (or a in large mixing bowl using an electric mixer) mix together the sugar, coconut oil, apple sauce, stevia & vanilla until smooth.  Then add the egg and blend until fully incorporated.  This seems like too much liquid, but don’t worry.

triplechocmix2Next add in the powdered cocoa and blend.

Mix the salt, whole wheat flour and baking soda together with a fork and blend this mixture in one 1/2 Cup at a time.  Then add toasted oats.

Finally, add the semi-sweet and white chocolate chips and blend just a few times.

triplechocmix3Preheat oven to 350 degrees F.

Prepare a baking sheet with cooking spray or butter and drop cookie dough on in about 2.5 inch size cookies.  No need to flatten, but leave room for them to spread and rise. 

Bake at 350 for 9-11 minutes. 

Remove from cookie sheet immediately to cool on a wire rack.


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