Cranberry Bunt Cake with Cream Cheese Swirl

Back in 2012, I shared the recipe for my Thanksgiving Leftover Make Over: Cranberry Muffins.  I hope you’ve been able to give them a try.  But to be honest, I’ve made them for so many years after Thanksgiving that this year I had to go in a different direction.  Sort of.

I had made a raw cranberry relish for Thanksgiving this year (2014) and had a surplus of it on hand.  Not that it wasn’t good mind you, I just had been overzealous and made WAY too much of it.  So I had to use it up before it began to ferment. (:

“Cranberry Bunt Cake with Cream Cheese Swirl” was my way of using the raw relish and not making the usual muffin.  So I hope you enjoy!

Actually, this kind of goes without saying but this is a Whole Grain recipe!

Bunt Cake Feature PhotoCranberry Bunt Cake with Cream Cheese Swirl

Preheat Oven to 350.  Grease and lightly flour Bunt Cake pan.

Cake Ingredients:

  • 1/2 Stick Butter
  • 1/4 Cup Coconut Oil
  • 1/2 Cup Sugar or Evaporated Cane Crystals
  • 1/2 Cup Packed Light Brown Sugar
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • 2 Cups Freshly Milled *All Purpose Flour or **Cake Flour
  • 2 tsp Aluminum Free Baking Powder
  • 1/2 tsp Sea Salt

*Mill All Purpose Flour (50% hard white wheat & 50% soft white wheat) in your Wondermill or Wondermill Jr. Deluxe

**Cake Flour would be 100% Soft White Wheat

Cranberry Cream Cheese Filling Ingredients:

  • 8 oz (1 pkg) Softened Cream Cheese
  • 1/4 Cup Powdered Sugar
  • 1 Egg
  • 1/4 tsp Almond Extract
  • 1/2 Cup Cranberry Relish of your choice

I like to make the filling first because it has no rising agent so it can ‘sit’ without affecting the outcome better than the cake batter could.  So…

Cranberry Cream Cheese Filling Instructions:

  1. In the WonderMix with the whips or with a hand mixer combine soft cream cheese and powdered sugar until smooth and fluffy.  Then while still beating add egg and almond extract.
  2. Turn of the beaters and using a spatula fold in your cranberry relish until mixture is blended evenly.  Set aside to use in  construction of middle layer of Cranberry Bunt Cake.

blog-Header-WonderMixCake Instructions:

  1. In a large bowl, cream together the Butter and Coconut Oil until well blended and smooth.
  2. Add sugars 1/4 Cup at a time and blend well each time before adding the next 1/4 cup.
  3. Add eggs one at a time blending each egg well before adding next egg.
  4. Add Vanilla and blend until smooth.
  5. Sift together Flour, Baking Powder and Sea Salt into a separate bowl.
  6. Beat into butter/sugar mixture until well blended.Bunt Cake Mix
  7. Optional (I did) add up to 1/4 Cup of  Cranberry Relish to the batter at this time.
  8. In a greased and lightly floured bunt cake pan place about 1/3 of the batter to fill the bottom.
  9. Now layer in all of the Cranberry Cream Cheese Filling that was previously made and set aside.
  10. Top with remaining Cake Batter.Bunt Cake Layer
  11. After final layer of cake batter has been finished. Use a wooden skewer or butter knife and run it down into the batter, drawing out in ‘stripes’ from the center tube out to the edges (this helps to lift the swirl up through the whole cake)  Look closely pictured below:Bunt Cake Last Layer
  12. Bake in center of preheated oven 45-55 minute until cake tester (aka: a toothpick) comes out clean from center.

blog-Header-WonderMixAllow to cool, well as long as you can allow yourself to wait.  Ideally up to 30 minutes.

Keep under glass dome, lock and key, armed guard, whatever it takes to keep it around to enjoy.

I say this because just a short 20 minutes after this photo was taken, half of my Cranberry Bunt Cake with Cream Cheese Swirl prototype was GONE! **gasp**

Bunt and Slice 2Have fun making this and playing with healthy whole grains!

Stop by and connect with me on Facebook and sign up for my newsletter on my site for more recipes!

Best Blessings!

Donna Miller




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Whole Wheat Cream Cheese Coffee Cake

Coffee Cake.  That name is just way too misleading.  Call me crazy, but if it’s called ‘Coffee Cake’ why is it that the recipe usually never has coffee IN the cake?  Hmm?  Well, as a coffee fanatic, I just had to remedy that and so this recipe (which smells delightful coming out of the oven) was born.

I hope you enJOY it too!

Best Blessings!


Cream Cheese Coffee CakeFirst, mill an all purpose flour (50% hard white wheat & 50% soft white wheat) in your Wondermill or Wondermill Jr. Deluxe  then gather ingredients.

Coffee Cake IngredsCoffee Cake Ingredients:

  • 1 Cup Brewed Cold Coffee
  • Two Eggs
  • 1/4 Cup Sugar or Evaporated Cane Crystals
  • 1 Tsp Vanilla
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Sour Cream or Plain Yogurt
  • 2 tsp baking soda
  • 2 Cups All Purpose Flour
  • 1/4 tsp Sea Salt

Cream Cheese Filling Ingredients:Coffee Cake Filling

  • 8 oz (1 pkg) Softened Cream Cheese
  • 1/4 Cup Powdered Sugar
  • 1 Egg
  • 1/4 tsp Almond Extract


Coffee Cake LayerStreusel Topping/Layer:

  • 1/4 Cup Sugar or Evaporated Cane Crystals
  • 1/4 Cup Packed Brown Sugar
  • 1 Stick COLD Butter cubed
  • 3/4 Cup All Purpose Flour
  • 1/4 Cup Chopped Pecans (top only)


Drizzle Icing Ingredients:

  • 3/4 Cup Powdered Sugar
  • 1 TBS your favorite flavored cream

So now we make this in four parts and put it together.  I like to work backwards.

Streusel Topping/Layer Instructions:

In a food processor or with a pastry cutter combine all but the nuts until crumbly.  Keep in the fridge until ready to use.

Cream Cheese Filling Instructions:

In the WonderMix with the whips or with a hand mixer combine soft cream cheese and powdered sugar until smooth and fluffy.  Then while still beating add egg and almond extract.

Set aside to use in  construction of middle layer of Coffee Cake.

Coffee Cake Instruction:

In a small bowl with hand beater or the WonderMix with the using the cookie dough beaters (4 sides) combine Brewed Cold Coffee, Eggs, Sugar or Evaporated Cane Crystals, Vanilla,Coconut Oil and Sour Cream or Plain Yogurt until well blended and smooth.

Sift together the 2 Cups All Purpose Flour, baking soda and sea salt.  Slowly add to the liquid mixture 1/2 Cup at a time until well combined.

Put it all together!

Pour about 1/3 of the Coffee Cake batter in the bottom of your greased deep dish pie plate or 9 x 9 pyrex dish.

Spoon Cream Cheese Filling on top and spread to cover all but 1/2 inch of the base.  Top the Cream Cheese Filling with about 1/2 of the Streusel Topping (minus the nuts).  Then final layer of the Coffee Cake batter.

Coffee Cake ToppingTop with remaining Streusel Topping and nuts (if desired) and bake in a preheated 350 degree oven for 40-50 minutes or until wooden toothpick comes out clean.

Remove from oven and let cool on wire rack before icing and cutting.

Drizzle Icing Instructions:

Mix powdered sugar and your favorite flavored cream. Drizzle. Eat!!!!!

Coffee Cake Slice




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Gingerbread Maple Muffins

These delicious muffins are the perfect combination of sweet and ginger-spicy! They taste just like a gingerbread cookie in muffin form, which is so amazing. They are a yummy addition to a holiday brunch, or as a snack alongside a tall glass of eggnog!

Gingerbread-MuffinsGingerbread Maple Muffins
adapted from here

2 cups whole wheat flour, freshly ground
2 tsp. ginger
1 tsp. baking powder
dash of cardamon (optional)
1/4 tsp. nutmeg
1/4 tsp. sea salt
1/8 tsp. ground cloves
2/3 cup loosely packed brown sugar (or sucanat)
1 egg
1/3 cup molasses
1/4 cup pure maple syrup
2 tsp. vanilla extract
1/2 cup butter, melted
2/3 cup milk
coarse raw sugar for sprinkling (optional)

Grind wheat in the WonderMill.  WonderMill

Preheat the oven to 350 degrees and prepare a muffin tin with liners.

In a mixing bowl, whisk together whole wheat flour, ginger, baking powder, cardamon, nutmeg, sea salt, and ground cloves.

In another large bowl, whisk together brown sugar, egg, molasses, maple syrup, and vanilla extract.  Add the melted butter and milk, whisking well to combine.  Add the dry ingredients and stir just until combined.

Pour batter into muffin tin liners, filling 2/3 full.  Sprinkle with coarse sugar.

Bake in preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Makes 14 muffins.Gingerbread-Muffins3



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Whole Grain, Pumpkin and Pecan Waffles

This is a warm and inviting breakfast for the holidays or any time that you have just a smidgen of left over pumpkin puree. It’s a nice change from plain waffles and fills the morning air with the warm spices and reminders of Thanksgiving.

Best Blessings and enJOY!

Donna Miller

Whole Grain Pumpkin Pecan WafflesWhole Grain, Pumpkin and Pecan Waffles

Makes 4 to 5 eight (8) inch Belgium Style Waffles


  • 1 Cup Freshly Milled Hard White Wheat
  • 1 Cup Freshly Milled Soft White Wheat
  • 1/2 Cup Rolled Oats
  • 1/4 Cup Pecan Pieces
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1 3/4 Cup Buttermilk
  • 1/4 – 1/2 Cup Pumpkin Puree*
  • 3 Tablespoons Melted Coconut Oil
  • 1/2 teaspoon Pure Vanilla Extract
  • 2 Eggs
  • 2 Tablespoons Raw Sugar

* If using 1/2 C Pumpkin Puree you may wish to decrease Buttermilk to 1 1/2 Cups.


  1. Mill grains (separately) in your Wondermill or Wondermill Jr. Deluxe
  2. In medium bowl or your new WonderMix combine the last 7 ingredients (wet, sugar and spices) and mix with whips or fork until smooth.
  3. In a separate bowl combine the first 7 ingredients and mix lightly.
  4. If using the WonderMix combine dry into wet ingredients and mix until just blended.  If by hand, make a well in the center of dry bowl and pour all liquid into center and mix by hand until just blended.
  5. EITHER METHOD be careful not to over mix and make a tough waffle.
  6. Let sit while preheating waffle iron. Batter should become bubbly.
  7. Avoid remixing once batter has sat – just scoop out without mixing.
  8. Once preheated, spray waffle iron with oil or non-stick spray and pour in approximately 3/4 Cup of batter.
  9. Once light goes off or on (depending upon your model of waffle iron) or steam begins to ‘slow’ remove waffle and place on a rack or cooling tray in a warm (175-200 degree) oven until all waffles are done.
  10. Serve with whipped cream, white chocolate (or semi-sweet) morsels, syrup and butter if desired.

These also freeze well if you want to double the batch and place them in the freezer with a wax or parchment sheet between them to avoid sticking together.  Then simply toast directly from freezer in a toaster oven or on a wire rack for 8-10 minutes at 300 degrees and top accordingly.



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A Very Cherry Christmas Cookie

Very Cherry Christmas Cookies IngredIf you’re like me (the odd-ball of the family) and just can’t take another chocolate dessert (yep, you read that correctly)…then these festive cookies will allow you to escape the ordinary cookie and enjoy some of the colors and treats of the holiday.

Since this Very Cherry Christmas Cookie is 100% whole wheat and uses more wholesome ingredients, I don’t feel too bad about the few ‘fruitcake cherries’ that are in it for the festive seasonal flair.

Very Cherry Christmas Cookie

Very Cherry Christmas Cookies

Makes: 2 dozen


  • ¼ Cup Organic Coconut Oil
  • ¼ Cup Softened Butter
  • ½ Cup Packed Brown Sugar
  • ½ Cup Organic Evaporated Cane Crystals (Raw Sugar)
  • 1 Large Egg
  • ½ teaspoon Pure Vanilla Extract
  • 1 ½ Cups Freshly Milled “All Purpose Flour”*
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Sea Salt
  • ¼ to ½ Cup Candied Cherries
  • ¾ Cup White Chocolate Morsels or Almond Bark Pieces or Peppermint Pieces

* An ‘all purpose’ flour can be made by milling 50% Hard White Wheat & 50% Soft White Wheat in your WonderMill on the Pastry setting.


  • Gather all ingredients before beginning to mix.
  • Heat oven to 375 degrees F.
  • With electric mixer, beat Coconut Oil and Butter in a large bowl until smooth.
  • Add Raw Sugar and beat until fluffy.
  • Add Brown Sugar and beat until fluffy.
  • Add egg and vanilla and beat until smooth and glossy.
  • Set this bowl aside.
  • In a smaller bowl, place freshly milled flour, sea salt and baking soda stir with fork or whisk to combine.
  • Cut Cherries each in half until you have between 1/4 to 1/2 Cup.
  • Toss about half of the sticky cherry pieces into this flour mixture.
  • Gradually combine the about half of the flour mixture into the sugar, egg & butter
  • Add remaining cherries and chocolate (or almond or peppermint) morsels
  • Chill this batter for at least 1 hour a ‘higher’ cookie.
  • Spoon out 1 rounded Tablespoon onto a greased cookie sheet.
  • Leave room for a little expansion for each cookie.
Very Cherry Christmas Cookie Dough

Very Cherry Christmas Cookie Dough

  • Bake between 11- 13 minutes
  • Move to a wire rack almost immediately for a chewy cookie – let cool on pan for 2 minutes before removing for a crunchier cookie.
Very Cherry Christmas Cookies Baked

Very Cherry Christmas Cookies Baked

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Chocolate Whole Wheat Empanadas (Vegan)

Oh…The joys of trying to eat healthy and still have some indulgences.  Out of the attempt to ‘have it both ways’ this recipe was born!

Originally called “Sugar Pies” by my very southern, Appalachian born and bred, mother-in-law, I realized they are in fact an empanada.

Shhhh… don’t tell her that… 

I made some healthier substitutes to her original recipe such as: whole wheat vs. white flour crusts, coconut oil & nut milk vs. butter & shortening, etc. Still, these are among the richest, most indulgent dessert you will ever enjoy! That’s one reason I made them small.

Ok, I’ll admit. The photo below was really one of the ‘steps’ in the process not the finished product.  This was the plate of shaped empanadas.  They had not yet been pan fried or oven baked.  But in my defense, I was accosted by family and guests as each of these came out of the pan and there was NO WAY to get a finished photo.  Just picture, if you will the golden brown ‘done-ness’ of the crusts…

Guess you’ll have to make your own to see what I mean… (:

Chocolate Empanadas VeganThe ingredients could not be simpler: A vegan pie crust and filling.

Vegan Whole Wheat Pie Crust


  • 3/4 C Organic Raw Virgin Coconut oil (chilled)
  • 2 C sifted, freshly milled *all purpose flour
  • 1 t salt
  • 1/2 C ice cold water (you may not use all of this)

First pour 3/4 C of liquid coconut oil into a Pyrex measuring cup and place in refrigerator.

Second pour 1/2 C of water and place in refrigerator (if in a rush add ice cubes but you will want to remove them before using the water)

To make the *all purpose flour mill 3/4 C of Hard White Wheat & 3/4 Cup of Soft White Wheat in your WonderMill on the Pastry setting.

Then sift 2 Cups worth of the flour into a food processor with the ‘S’ blade in place.

Place lid on food processor then add salt and pulse once or twice.

Remove chilled 3/4 C Organic Raw Virgin Coconut oil from the refrigerator and cube inside the measuring cup with a cold knife. Try not to touch the cubes much with your hands.  Place cubes back in the fridge if they begin to melt any before the next step.

Drop 2-3 cubes into the flour/salt mixture and pulse 4-5 times.  Continue the drop/pulse steps with 2-3 cubes of chilled coconut oil until all are incorporated and the mixture resembles a course meal or grits.

Remove chilled water from fridge (you may not use all of this)

Turn food processor on to continuous and SLOWLY drizzle a small, but steady stream of ice water down the shoot of the food processor as it runs.

Pause occasionally to see if dough begins to pull from the base and sides and form a ‘ball’ once it begins to ‘ball up’ stop the food processor.

Remove the ball of wonderful pie crust and place in a plastic bag in the refrigerator until you’re ready to make the empanadas

…or you can top the best Pot Pie EVER with this or bake it as a pie crust, or well… lots of stuff….. But for now, let’s make the Vegan Chocolate filling 🙂

Chocloate Empanadas vegan 2Vegan Chocolate Filling:

  • 1/2 C Cocoa Powder
  • 2 C Organic Evaporate Cane Crystals (Raw Sugar)
  • 2 TBS Coconut
  • 1/4-3/4 C Almond Milk
  • 1 tsp Vanilla Extract (optional if using Vanilla Almond Milk)

In a sauce pan combine first three ingredients and a scant amount of almond milk.

Over a medium-low heat melt coconut oil, sugar and cocoa together stirring continually until smooth.

Add almond milk a little at a time until mixture resembles a very soft ‘meatloaf’ consistency (gross, I know but that’s the best way to picture it).

Remove from heat.


Shaping Empanadas:

First decide oven baked or pan fried method.  If baking, preheat oven to 400 degrees F and make sure rack is centered.

Roll out pie crust into thin 1/4 inch sheet on either a foured or oiled surface.

With a biscuit cutter cut as many circles as you want.

Fill the center of each pie crust circle with 2 TBS of chocolate filling.

Wet the outer rim of the circle (that will become the inner part once folded) with one finger dabbed in water.

Fold over and crimp with fork tines.

Now that they are all finished you can line them on a cookie sheet and bake at 400 for about 20 minutes or pan fry them in a little coconut oil (very little) on the stove top until golden brown!

Enjoy responsibly…these are  addictive and really rich!

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Super Tasty 7-Grain Hot Cereal (Vegan Gluten-free )

This is one of my favorite recipes for a hearty, hot whole grain breakfast on a cold winter morning.

There are a few keys to making this this hearty super tasty 7-grain hot cereal:

1. The varied coarseness you get from each type of grain when grinding in the Wondermill Jr. Deluxe

2. Soaked grain nutrition (easier digestion and creaminess)

3. Using the Slow Cooker for it the night before (easy to wake up to a hot breakfast)

ISuper Tasty 7-Grainngredients:

Serves two

  • 1/4 C Course Ground Corn Meal
  • 1/4 C Course Ground Brown Rice
  • 1/2 C  Gluten Free Rolled Oats*
  • 2 TBS Course Ground **Buckwheat (if toasted it’s Kasha)
  • 2 TBS Quinoa
  • 2 TBS Amaranth Seed
  • 2 TBS Millet
  • Dash of Sea Salt
  • Approx 2 Cups of nut milk
  • Vanilla Extract (optional)
  • 1 TBS Pecan Pieces (or nut of your choice)
  • 1 TBS Cranberries (or dried fruit of your choice)
  • 1 tsp Extra Virgin Cold Pressed Raw Coconut Oil
  • 1 TBS Hemp Hearts (optional)
  • Agave Nectar or Maple Syrup to top.

Mid-day grind each grain separately in your Wondermill Jr. Deluxe and combine the first 12 ingredients to soak all day in an UNPLUGGED crock pot.

The night before you hope to enjoy this as breakfast simply add 1/2 to 3/4 Cup of water to your crock pot, stir and turn on to low (8 to 10hrs) and cover.

The next morning enjoy!  Add coconut oil and if needed, more nut milk for consistency sake. Serve in a bowl topped with any one of the remaining ingredients to your liking (or make up your own toppings).

Get your bowl, agave nectar or maple syrup…dish out this 7 Grain Super Tasty Hot Cereal and enJOY!

Best Blessings, Donna Miller


*Oats may contain trace a gluten if you cannot find gluten free oats simply omit and reduce liquid or replace with 1/4 C of ground corn or rice or 1/8 C of each.

**In the photos I had raw  buckwheat (hulls/husks still on). That does tend to give the cereal a very strong, almost bitter taste.  My favorite buckwheat of choice is either a toasted (kasha) or hulled/de-hulled (hulls removed) buckwheat which is a light tan/golden color and has a far milder flavor.

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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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