Thirty Minute Whole Wheat Dinner Rolls

Posted on December 23, 2012 by Feathers in Our Nest

I love having fresh bread with a meal, so I got really excited when I first heard about 30 minute dinner rolls.  Even with the “help” of a two-year-old, I was still able to pull these off in about 40 minutes.  When I made them again by myself, I made them in 30 minutes (that’s starting by grinding wheat into flour and finishing with pulling them out of the oven)!  Pretty impressive, if you ask me!

The key to making them this fast is shaping the rolls quickly… no need to be a perfectionist!

These would make a wonderful addition to a holiday meal with family.  They are great alone, but they would also work well for ham biscuits or chicken salad sandwiches.

I love that they are 100% whole wheat, which gives a great, hearty flavor while still being moist and melt-in-your-mouth good!

Thirty Minute Whole Wheat Dinner Rolls
adapted from here

3 Tbsp. yeast
1/2 cup sucanat (or sugar)
1 3/4 cups warm water
5 1/2 cups whole wheat flour, freshly ground
1/2 cup butter, melted
3/4 Tbsp. sea salt
2 eggs

Preheat oven to 400 degrees.

Grind wheat in the WonderMill.

In a large mixing bowl, combine yeast, sucanat, and warm water.

Allow to sit for 10 minutes until bubbly.

Add flour, butter, salt, and eggs and stir.

Knead until smooth and elastic (about 1-2 minutes), adding more flour as necessary.

Divide dough into equal portions and shape into rolls.  Place in greased pans (one 9×13 inch or two 8 or 9 inch round).

 

Let rise for 5-10 minutes on top of the warm oven.

Bake for 10-12 minutes or until golden on the tops.

 

Enjoy!

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Soft Whole Wheat Gingerbread Cookies

Posted on December 20, 2012 by Vickilynn Haycraft

Gingerbread is an aromatic and deeply flavorful cookie, with many variations, including spicy version. Every year, rolling out and baking pudgy gingerbread men is a family tradition with the girls, filled with music, laughter and baskets of fun. Some years we use dairy-free chocolate chips for the eyes and buttons, but this year we chose dried cranberries, which compliment the gingerbread flavor.     GB5

If you like crispy, crunchy gingerbread cookies, add 3 minutes or more to your baking time.

SOFT WHOLE WHEAT GINGERBREAD COOKIES
Yield: 16 – 32 cookies depending on size

Mill hard white wheat berries in WonderMill or Wonder Junior Deluxe

2 cups hard white wheat flour, freshly ground
1/2 cup coconut sugar or sucanat
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 /4 cup expeller-pressed coconut oil, softened
1 large egg, beaten
1/4 cup molasses

Challah 11In a mixing or mixer bowl, place all the dry ingredients. Stir and mix well.

Add in the wet ingredients and stir to incorporate until dough is smooth. Dough should be soft. If dough is too dry, add in 1-2 teaspoons apple juice, orange juice or almond milk.

Cover and place bowl and dough in the fridge for at least 30 minutes to overnight.

Preheat oven to 350 degrees. Prepare baking sheets by spreading olive oil mixed with lecithin, OR covering baking sheets with unbleached parchment paper.

On a floured surface, roll out cookie dough to about 1/4 inch (roll thinner for crispy cookies), and  GB2lay the cookies on the prepared baking sheets about 1-inch apart. Place  dried fruit, nuts or chocolate chips on each cookie as decorations, or you can decorate with a glaze or frosting after the cookie has baked and cooled.

Bake for 10+ minutes depending on how thin the cookies are and what texture is desired. Make sure cookie is completely cooked though.

GB6

Transfer cookies to a wire cooling rack. Let cool and eat!

B’Teavon! (Bon Appetit!)

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Baked Whole Grain Doughnuts

Posted on December 20, 2012 by Vickilynn Haycraft

Doughnuts are delightful, airy rounds of flavor with many possibilities of fillings, toppings and even shapes. One of the traditional foods for the Biblical Feast of Dedication (Chanukkah) is sufganiyot (doughnuts).
WM 1

Doughnuts are usually fried and usually made from white flour and white sugar and thus not considered a “healthy” treat. However, made at home with freshly-ground whole grains, natural sweeteners, good fats and baked not fried, these delicious doughnuts can now be on your guilt-free menu! Easy to make and fun to eat, doughnuts are a must!

Don’t forget the doughnut holes, they are just the right size to pop in your mouth, or put them in the doughnuts and serve them together.

BAKED WHOLE GRAIN DOUGHNUTS (with dairy-free options)
Yield: 15 medium doughnuts and holes

Mill soft wheat berries in Wonder Mill or Wonder Junior Deluxe

Place in a mixing or mixer bowl and stir together until smooth:
1 1/3 cup milk (I use homemade almond milk), warmed to 110 degrees
3 cups whole wheat pastry flour (freshly-ground)
1 Tablespoon instant yeast (I use SAF)

Cover dough and let sit at room temperature for 15 minutes.

Add to dough:
2 large eggs, beaten
2 Tablespoons organic virgin coconut oil, softened
2/3 cup coconut sugar or sucanat
1/2 teaspoon salt
2+ cups additional whole wheat pastry flour to achieve a soft, but supple, workable dough

Doughnuts 2

Knead by mixer on medium for 5 minutes or turn out and knead by hand on a flour surface for 10-12 minutes, adding flour as needed. Let dough rest covered for 15 minutes.

Roll dough out to about 1/2 inch thickness and cut with doughnut cutter, or cutter of choice. I used an English Muffin cutter with a tiny biscuit cutter in the middle.

Place cut doughnuts and doughnut holes on greased baking sheets, or lined with parchment paper. Cover and let rise for 30 minutes. Preheat oven to 375 degrees.

Doughnuts 3

Bake doughnuts and holes for 40 – 45 minutes or until very lightly browned. Do not overbake. Transfer the doughnuts and holes to wire cooling racks and cover with a clean cloth. Top with glaze, or brush with melted coconut oil and dip doughnuts and holes in mixed sucanat and cinnamon.

Doughnuts 4

B’Teavon! (Bon Appetit!)

 

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HEALTHY CINNAMON & RAISIN BISCUITS

Posted on December 19, 2012 by Donna Miller

hardeesbiscuit

When we would take the usual summer road trip, one treat we ate at least once on the trip was a Hardee’s Cinnamon and Raisin biscuit.  Now for my friends not familiar with this southern fast-food chain, I don’t even know if it’s counter-part (Carl’s Junior) makes the same morning menu, you’ll just have to trust me. These were a treat!

The two things that I now find ‘wrong’ with them are: the cost and the almost total lack of nutritional value…but boy were they good tasting!
I’ve come upon a way to make a MUCH healthier and less expensive version at home, while not skimping on the taste. Heart healthy canola oil replaces the shortening, freshly milled whole wheat replaces the dead bagged flour to up the fiber intake and the icing is a ‘light’ version that still has the thick sticky taste with out all the fat.

Hopefully you will agree and I also hope you give some variations a try! After all some wonderful creations come out of ‘happy accidents.’

WM

As always, start off with freshly milled whole grains by using either your Wondermill or Wondermill Junior Deluxe.

 

HEALTHY CINNAMON & RAISIN BISCUITS
Makes about 12-18 depending on size

Pre-heat oven to 400 degrees
Grease a cookie sheet

Dry Ingredients:
1 Cup freshly milled Hard White Wheat Flour
1 Cup freshly milled Soft White Wheat Flour
1 TBS Aluminum Free Baking Powder
1/2 tsp. ground cinnamon
1/4 C Organic Evap Cane Crystals

Wet Ingredients:
1/4 Cup Organic Canola or Grape Seed Oil
1 Cup Milk
1 tsp vanilla extract

Add ins:
1/2 Organic Raisins

Combine all dry ingredients with a whisk or fork in a large mixing bowl.
Combine wet ingredients in a small bowl or measuring cup.

Make a well in the dry bowl ingredients and pour in wet mix.

Mix until just combined (still will be lumpy, don’t over mix or you get a tough biscuit)

Then lightly mix in the ‘add ins’ until just combined.

You can turn these out on a floured surface and lightly ‘knead’ them no more than 20 times. Then cut with biscuit cutter. Otherwise…

Drop by ‘ice-cream scoop’ or large spoon size on greased cookie sheet.

Place them close together but not yet touching. The oven will help them rise nice and tall.

Bake on middle rack for 10-12 minutes.

Let tray cool on a cooling rack until just warm then top with the frosting.

Frosting:
4oz Light Cream Cheese
1/4 Cup Milk
1 tsp vanilla extract (or almond extract)
1 Cup Powdered sugar

Combine until smooth

Variation Options: Substitute dried dates for raisins and keep recipe as is.  Substitute almond extract for vanilla and dried blueberries for raisins. Super yummy!

Just play with your food a little bit!

________________________________________________

Donna Miller is a teacher, author, sought-after speaker and trainer. She has been a both guest and host on internet and broadcast radio talk-shows and in television interviews.

She is the hostess of “Your Preparation Station” on Preparedness Radio Network. She and her husband are the Organizers of WNC Preparedness Group in Asheville, NC.  She is an Adjunct Instructor for Frontier Christian University. She teaches local classes & ladies retreats for people to learn hands skills.

She and her husband are the founders of Millers Grain House and, Your Preparation Station and are on the board of PREPARE Magazine.

Joseph and Donna have been happily married for 27 years and have three adult children, and one daughter in-law.

________________________________________________

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Quick Whole Grain Hamburger Buns

Posted on December 18, 2012 by Vickilynn Haycraft

These light, delicious buns are quick and easy to prepare and the fact that they are 100% whole grain, freshly-ground makes them stellar! Short on time? No worries, these babies come together and bake quickly!

Quick Hamburger Buns
Yield 12-18 buns, depending on size

Mill whole grain using WonderMill and set flour aside. I like white whole wheat, Kamut or a mixture of grains.                WM 1

Mix well in a mixing bowl or mixer bowl and mix until smooth:
2 cups warm water (110 degrees)
2 cups whole grain flour, freshly-ground
1 teaspoon organic apple cider vinegar
1 teaspoons instant yeast, I use SAF

Cover the bowl and let dough sit at room temperature for about 30 minutes. (A good time to prepare other aspects of the meal.)

After 30 minutes, add to the bowl and stir well to incorporate:
2 Tablespoons vital gluten flour
2-4 Tablespoons honey, or sweetener of choice
1/4 cup extra virgin olive oil, or oil of choice
1/2 teaspoon salt
Additional flour to make a sough that holds together and pulls away from the sides of the mixing or mixer bowl. It should be moist.

Knead by mixer for 5 minutes on medium-high or 10-12 minutes by hand on an oiled (not floured) surface.

Preheat oven to 350 degrees. Divide dough into equal portions and roll them smoothly into balls. Place each ball on a greased baking sheet. Cover dough balls with a clean cloth and let them rise about 30 minutes.

Hamburger buns 2
Uncover rolls. If desired you can use an egg wash (1 egg, 2 teaspoons water) and brush it on each roll. Toss on sesame seeds, poppy seeds or dried onions. Bake for 20-25 minutes or until lightly browned on top and bottom of rolls.

Remove rolls to a cooling rack and cover with a clean cloth to let cool. Slice and fill ’em up!

Hamburger buns

 

B’Teavon! (Bon Appetit!)

 

 

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Kamut Challah

Posted on December 9, 2012 by Vickilynn Haycraft

Challah is the delicious, slightly sweet, braided egg bread that is a staple on Jewish tables for Sabbath and other holidays. Challah has become a treasured part of holiday and every day family meals for families from all over the world and in every ethnicity.


Challah is perfect for just eating, but really shines when used for French Toast, stratas and even toasted for sandwiches.

The braiding technique can be as simple as a 3-strand braid or the more intricate 4, 5 or 6-strand braids. Some families make a smaller 3-strand braid and place it atop the larger 3-strand braised loaf  making a lovely picture of tastiness.

Every Sabbath, 2 Challot (plural of Challah) grace our table and this recipe makes 4 loaves. You can give 2 away, freeze them until needed, but be sure to save some out for French Toast!

I’ve updated my Bubbe’s recipe, using freshly-ground whole grains and my favorite is Kamut, an ancient non-hybridized wheat. You can use whole wheat instead of Kamut if you prefer.

Mill whole Kamut grain into flour.    

KAMUT CHALLAH
Yield: 4 loaves

Place the following in a mixer or mixing bowl:
3 cups warm water (110 degrees)
3 cups Kamut flour, freshly-ground
1 Tablespoon SAF instant yeast
1 teaspoon organic apple cider vinegar (optional)

Stir well. Cover and let sit (sponge) for 30 minutes. The sponge should be risen and bubbly. Stir batter releasing the air.

Add in:
4 large eggs, beaten with
2 egg whites (save the yolks for egg wash)
1/2 cup extra virgin olive oil
1/2 cup raw honey
1 teaspoon salt
1/2 cup vital gluten (optional)

Stir until dough pulls together and away from the sides of the bowl.

Additional freshly-ground Kamut, enough to make a study but moist dough, approximately 4-5 cups. Only add enough flour to have the dough form a ball and pull away from the sides of the bowl. Mix well until dough holds together.

If using a stand mixer, knead on medium-low for 5 minutes, or until dough is smooth and springy, but not sticky. If kneading by hand, this will take 10-12 minutes on an oiled surface.

Cover and let rise in a warm place until doubled, about 30-45 minutes.

Stir down dough and divide into 4 equal portions.  Divide each portion into strips for braiding. Braid each loaf and place on a greased baking sheet pan or greased loaf pan to rise. Cover with a clean cloth and let rise for 30-45 minutes or until loaves are risen about double.

 

Preheat oven to 350 degrees while the bread is rising. Mix the 2 egg yolks with 2 Tablespoons water. Gentle brush egg wash on to the risen loaves.

When oven and bread are ready, bake for 30-35 minutes or until bread is browned. Remove bread from oven, remove the bread from the pans and place the loaves onto a wire rack cooling sheet. Cover with a clean dishcloth and let the loaves cool completely.

B’Teavon! (Bon Appetit!)

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Kamut Bread

Posted on December 9, 2012 by Vickilynn Haycraft

Have you heard of Kamut (pronounced kah-MOOT)? Kamut is an ancient variation of wheat under a brand name. The type of grain (wheat) is khorasan and it is described as an “ancient relative of modern durum wheat originating in the Fertile Crescent region reaching from Mesopotamia to Egypt. KAMUT® brand khorasan wheat is always grown organically, has never been hybridized or genetically modified, and has high quality standards.”  Read more about Kamut brand grain.

The advantages of using Kamut are many, either for people who cannot tolerate modern wheat, sometimes they can eat Kamut, or just to add a new dimension to your baking, the flavor of Kamut is rich and buttery and it has a light, springy texture that works well in breads, cakes, muffins, cookies and even pasta!

Try adding Kamut brand khorasan grain into your regular recipes and enjoy.

KAMUT BREAD 
Yield: 4 loaves

Mill whole Kamut grain into flour with WonderMill grain mill

Place in a mixer or mixing bowl:
4 cups warm water (110 degrees)
4 cups Kamut flour, freshly-ground
1 Tablespoon SAF instant yeast
1 teaspoon organic apple cider vinegar (optional)

Mix well until it forms a batter-like consistency. Cover and let sit for 30 minutes to sponge.

Stir down batter and add:      

1/2 cup extra virgin olive oil, or organic coconut oil, melted
1/2 cup raw honey
1/2 cup vital gluten flour (optional)
1 teaspoon salt
Additional freshly-ground Kamut, enough to make a study but moist dough, approximately 4-5 cups. Only add enough flour to have the dough form a ball and pull away from the sides of the bowl. Mix well until dough holds together.

If using a stand mixer, knead on medium-low for 5 minutes, or until dough is smooth and springy, but not sticky. If kneading by hand, this will take 10-12 minutes on an oiled surface.

Cover and let rise in a warm place until doubled, about 30-45 minutes.

Stir down dough and divide into 4 equal portions.  Shape each portion into a loaf and place in a greased loaf pan to rise. Let rise for 30-45 minutes or until loaves are domed on top and have risen about 1 -2 inches above the rim of the loaf pan. *I use the 8 x 4-inch pans.

Preheat oven to 350 degrees while the bread is rising.

When oven and bread are ready, bake for 30-35 minutes or until bread is browned. Remove bread from oven, remove the bread from the pans and place the loaves onto a wire rack cooling sheet. Cover with a clean dishcloth and let the loaves cool completely.

B’Teavon! (Bon Appetit!)

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Sourdough Spelt Sugar Cookies

Posted on December 8, 2012 by Authentic Simplicity

Sourdough.

Spelt.

Sugar Cookies?

Yes, I admit it. That series of words doesn’t seem to work together very well. But I promise these will be the best sugar cookies you’ve ever had. The. Best. I actually don’t like sugar cookies, but I love these little babies! I found the original recipe on Food.com, and tweaked it just a bit.


Sourdough Spelt Sugar Cookies
 
Print
A delicious and healthy twist on traditional sugar cookies, made with sourdough, whole grain spelt, and potentially vegan/allergen-free
Author:
Recipe type: Cookie
Serves: 24
Ingredients
  • ½ cup palm shortening
  • ½ cup raw sugar or coconut sugar
  • 2 eggs (or use equivalent egg replacer)
  • ¼ cup sourdough starter
  • 1 tsp. vanilla
  • 2½ cups freshly ground spelt flour
  • ½ tsp salt
  • ¼ tsp baking soda
Instructions
  1. Beat the shortening and sugar together in a mixer for several minutes until very creamy. Stir in the eggs (or egg replacer), sourdough and vanilla.
  2. In a separate bowl, combine dry ingredients. Add the dry ingredients to the starter mixture, and stir until combined. If the dough is too wet to be workable, add a little bit more flour a teaspoon or two at a time.
  3. Sprinkle flour on a hard level surface. Take half the dough and form it into a ball, then press the ball flat. Place it on the floured surface and sprinkle with a bit more flour. Roll to about a ¼" thickness and cut shapes using cookie cutters.
  4. Place shapes carefully on a baking stone or cast iron pizza pan and bake at 350F for about 15-20 minutes, or until very lightly browned. Cool on wire racks completely.
  5. Frost, if desired.

Ingredient notes:

wondermill grain mill

You can use freshly ground wheat flour instead of spelt. Other flours might require adjustments.

You can increase sugar to taste. I usually frost these, so I like to use less sugar in the actual cookie to make up for the sugar in the frosting.

I use Ener-G egg replacer in these cookies. You can probably use a flax gel “egg” (1 TBSP ground flax + 2-3 TBSP warm water), but the result will likely be more dense. 

Find instructions on making your own spelt (or other grain) sourdough starter here. 

the cookie batter – it looks crumbly but it’s actually quite smooth and sturdy

These cookies are light and delicious! They’re also sturdy enough to handle and frost, and the dough rolls out beautifully. I actually found them easier to work with than traditional sugar cookie recipes.

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Savory White Cheddar & Chive Cornmeal Waffles

Posted on November 30, 2012 by Feathers in Our Nest

At our house, “breakfast for dinner” is one of our go-to meals when we’re in a hurry or I forgot to plan something.  I often make waffles for lunch too, so don’t think that waffles are limited to just breakfast!

I love these savory waffles because they are 100% whole grain (whole wheat & cornmeal), they have a wonderful flavor and texture, and you can top them in a variety of ways!

This recipe comes together in about 10 minutes (maybe less!), plus the cooking time for the waffles.  It’s a delicious, fast meal!

These reheat well in a toaster oven, so if you have extras, you can enjoy them for breakfast throughout the week!

Savory White Cheddar and Chive Cornmeal Waffles
(adapted from here)

1 1/4 cup whole wheat flour, freshly ground
1 1/2 cup cornmeal, freshly ground
2 Tbsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 eggs
1 3/4 cup buttermilk (I used 1 Tbsp. vinegar plus enough milk to make 1 3/4 cup)
1 Tbsp. maple syrup
2 Tbsp. butter, melted
1 cup grated white cheddar cheese
1 Tbsp. snipped fresh chives

Grind wheat and popcorn in WonderMill.

Plug in and start heating your waffle iron.

In a large mixing bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Whisk to combine.

In a smaller bowl, mix together eggs, buttermilk, maple syrup, and butter.

To the dry ingredients, add grated cheese and chives.

Add wet ingredients and stir just until combined.

Pour into waffle iron, but don’t overfill.

Follow manufacturer’s directions for cooking your waffles.  When done, remove waffles using tongs.

Topping ideas:
-butter
-butter + honey
-crumbled bacon
-additional chives
-a fried egg
-chili & cheese

Enjoy!

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Whole Wheat Garlic & Cheddar Herb Biscuits

Posted on November 28, 2012 by Donna Miller

These are such an easy and exciting addition to any dinner (or pot luck) that it feels like you’re eating out instead of having homemade! And the best part is with the fresh whole wheat flour from the Wondermill – and the oil that replaces the butter, they are FAR healthier than any that you could get at the Seafood Place that made them ‘famous’ to begin with… Hope you enJOY!

CHEDDAR & GARLIC HERB BISCUITS

Makes about 12-18 depending on size

Pre-heat oven to 400 degrees

Grease a cookie sheet

Dry Ingredients:

  • 1 Cups freshly milled Hard White Wheat Flour
  • 1 Cup freshly milled Soft White Wheat Flour
  • 1 TBS Aluminum Free Baking Powder
  • 1 1/2 tsp Garlic Salt (may adjust to 1 if too strong)
  • 2 TBS Organic Evaporated Cane Crystals

Wet Ingredients:

  • 1/4 Cup Organic Canola Oil
  • 1 Cup Milk

Add ins:

  • Up to 1 1/2 Cups Shredded Sharp Cheddar Cheese
  • 2 TBS Fresh Chopped Parsley or 1 TBS Dried Parsley

Combine all dry ingredients with a whisk or fork in a large mixing bowl.

Combine wet ingredients in a small bowl or measuring cup.

Make a well in the dry bowl ingredients and pour in wet mix.

Mix until just combined (still will be lumpy, don’t over mix or you get a tough biscuit)

Then lightly mix in the ‘add ins’ until just combined.

Drop by ‘ice-cream scoop’ or large spoon size on greased cookie sheet.

Bake on middle rack for 10-12 minutes.

Let cool (just a little) on a cooling rack.

Enjoy with a salad or grilled fish or even with a slice of meat in the middle for a quick ‘sandwich’ at lunch.

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