Make-ahead whole grain muffin mix

Posted on October 15, 2012 by Donna Miller

With this muffin mix, variety is the spice of life!  You can pre-make the mix to BE a certain muffin or you can make a basic mix and keep it easily accessible in the freezer and flavor as left-overs, seasons and taste-buds desire!  We’ve nixed the box mixes and moved to this plan exclusively!  EnJOY!

<–  Look at that BEAUTIFUL fluffy flour! It’s hard to believe it’s whole wheat it’s so light!

First mill your flour in the Wondermill or Wondermill Jr. Deluxe.  We like to use Prairie Gold Hard White Wheat milled on the ‘Pastry’ setting for most muffin mixes.

Then follow these simple instructions below and you will have an easy to mix, ready in a jiffy healthy muffin alternative for any given morning or surprise guest that suits your fancy.

Make Ahead Muffins

Makes 12 muffins

Basic Muffin Ingredients:

Dry Ingredients –

  • 2 ½ Cups Freshly Milled Flour
  • ¼ – ½ Dry Sweetener (Evap Cane Crystals, Sucanant, Brown Sugar)
  • 3 tsp Baking Powder
  • ½ tsp Sea Salt

*Optional up to ¾ Cup Dry Mix-ins (see below)

Wet Ingredients-

  • ¼ Cup Oil or Melted butter
  • 1 Medium Egg
  • 1 Cup Milk
  • Extracts (no more than 2 tsp total)

**Optional up to ¾ Cup Wet Mix-ins (see below)

For Freshly Milled Flours – 1 ½ Cups must be hard wheat, the other 1 cup can be oat flour, kamut, soft wheat, rye, corn, etc.

Choice of Mix-in options:

*Dry Spices can be added to the dry ingredients as you decide which muffin flavor you are going to make.  The amount depends upon you!

*Optional up to ¾ Cup Dry Mix-ins – can be nuts, dried fruits, coconut, raisins, seeds, chocolate chips, etc.

**Optional up to ¾ Cup Wet Mix-ins – pumpkin purée, apple butter, fresh fruits, banana (frozen/thawed), jams, frozen fruit.

Mix-ins should not total above 1 ½ Cup in total.

Make Ahead Steps:   Combine all your dry ingredients in a container or bag. Mix. Place in refrigerator if you’re just setting up for tomorrow morning or put several in the freezer if making ‘batches’.

For a fast morning the day you want to make these for breakfast, just combine all your wet ingredients in pitcher or covered container, mix and place in refrigerator.

Morning Mixing Methods:

Pre-heat oven to 400F. Spray muffin tins.

In a large mixing bowl pour out all dry ingredients. Make a well in the center of the dry ingredients.

Stir wet ingredients in their container to be sure combined. Pour into the well of dry ingredients.

Mix until just combined. Some lumps are good!  Too much mixing makes a tough muffin.

Spoon into muffin tins to 2/3 full.  Sprinkle with toppings like cinnamon and sugar, streusel topping etc and bake at 400 for 20 minutes.

A hot, healthy whole grain breakfast ready in 20 minutes! What could be better.

 

 

 

________________________________________________

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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Corn and Wheat Tortillas

Posted on October 9, 2012 by Vickilynn Haycraft

Corn tortillas are a staple food, the base of meals from all over the world. Traditional corn tortillas are made with hominy corn treated with lime and water. The dough is called “masa” (meaning “dough”) and powdered masa can be found in many grocery stores under the name of masa harina.


Home cooks who do not wish to, or are not able to purchase masa harina, may look into masking the masa at home using a lime (calcium hydroxide) or other acids to hominy corn, a process called “nixtamalization.”

A simpler, albeit less traditional option available is a mixture of home-milled corn flour and whole wheat or Kamut. Corn flour by itself produces a crumbly mass that will not hold together and thus another grain flour is needed with gluten to bind the corn into a cohesive, workable dough for tortillas.

I experimented over years to find a mixture of freshly-ground corn flour and other whole grains to make a delicious, supple corn tortilla. There are many variations you can use to change the flavors and textures, this recipe is a great place to start!

From my first cookbook, “Wrapping It Up! Making Sensational, All-Occasion Wrappers and Fabulous Family Meals“, I think you’ll love this easy, tasty recipe. For my family, we quadruple the recipe, make taco shells and tortilla chips and freeze the extras.

Basic Corn and Wheat Tortillas
Makes 8-10  eight-inch tortillas

* For every cup of water, use 1 cup corn flour. Add enough whole wheat flour to create a smooth, supple dough.

1 cup very hot water
3 Tablespoons extra virgin olive oil
1/4- 1/2 teaspoon salt
1 cup fine, freshly-ground corn flour (I use non-GMO organic popcorn)
1 or more cups freshly-ground hard white wheat flour

Optional:
1-2 Tablespoons honey or sweetener of choice, garlic, cayenne, chili powder to taste.

Mill popcorn in the WonderMill.

Mill hard white wheat in the WonderMill.

In a large mixing bowl, place the water, corn flour, olive oil, salt, any sweetener and seasonings. Mix well. Add enough whole wheat flour to create a moist but not sticky dough. Knead the dough with a mixer for 3-4 minutes or by hand for 6-8 minutes, adding whole wheat flour as needed to keep dough from sticking.

Cover and let dough rest at room temperature for 30 minutes.

Divide the dough into equal pieces. (I weigh my dough for consistency). Work with one piece at a time, keeping the others covered to avoid drying out the dough.


Heat a cast iron skillet or griddle (do NOT add oil or or fat) over medium-high heat.

Roll each piece into a ball and each ball into a thin round 6-8 inches. Use flour as needed to keep the dough from sticking to the surface.


Gently pick up the tortilla and place it in the skillet, being careful to make sure no edges overlap or wrinkle. Cook for 1-3 minutes, or until you see small bubbles begin to form on the surface of the tortilla. Flip the tortilla over and cook the same amount of time on the other side. Remove to a plate or rack and cover with a clean towel.

Repeat with remaining dough pieces.

My video of the process.

You can make tortilla chips and taco shells using the same homemade tortillas. Check out this video.

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Make-ahead Cornbread

Posted on October 8, 2012 by Donna Miller

Just because those little blue and white boxes of cornbread mix are cheap and look convenient, don’t be duped into thinking that they are a good choice!  Flip over that little time-bomb and see the ingredient list! Yikes!

You can make your own Make-Ahead Cornbread mix and keep it in your freezer, ready to add the same three ingredients that your cheap-o junk box calls for at a fraction of the cost and 100% the same convenience and speed.  Here’s how:

FRESH MILLED CORN BREAD
Makes 8-9 servings

List of Dry Ingredients:

  • ¾  C Freshly Milled Corn Meal
  • ¾  C Freshly Milled Hard White Wheat Flour
  • ½  tsp Salt
  • 2 tsp baking powder
  • ¼ C Dry Milk
  • up to 1/4 C sugar/succanat (we like ours sweet)

List of Wet Ingredients:

  •  3 TBS butter
  • ¾  C water
  •  1 egg

Mix all the dry ingredients into a bag and label with the remaining ingredients needed to make this corn bread. Store in the freezer for up to 6 months.

When you are ready to bake…

Preheat oven to 425 with 3 TBS butter in a 10-12 inch iron skillet or 8×8 Pyrex dish inside oven.

You will need to watch this and move fast….
Pour your bag of Make-Ahead Cornbread Mix in a medium bowl and make a ‘well’ in the middle of dry mix

In another bowl or a 2 cup pyrex measuring cup mix:
      3/4 C water
      1 egg

Pour liquid into the well made in the dry bowl BEFORE YOU STIR TOGETHER –  take the pan out of the oven and pour most of the melted butter into the egg/water mix.  Be sure to leave enough butter in the pan to keep it well coated.

Mix all ingredients until just blended (still a little lumpy) and then quickly pour into hot buttered pan.

Replace in oven on middle rack for about 20-25 minutes.

Slice within the pan and serve with butter, honey or molasses.

Other Variations:

  • Add one can of drained corn or 1C frozen
  • Add diced jalapenos, tomatoes, corn and/or onions for a Mexican Cornbread.

 

________________________________________________

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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Sweet Potato Muffins

Posted on September 5, 2012 by Vickilynn Haycraft

The beginning of Autumn heralds the coming harvest of sweet potatoes! Our state, (NC) is the country’s biggest producers of sweet potatoes and there are many ways to use them. One delicious way is to make light, fluffy, 100% whole grain sweet potato muffins. Only mildly sweet, these golden gems can accent a savory meal, or serve as a quick snack or even a dessert served with ice cream, whipped cream or fresh fruit.

The amazing chia seed plays a part in these health-supporting muffins and adds to the light texture, but you can leave them out if you prefer. I do recommend whole, raw organic chia seeds as for food storage as well as every day diet, and I incorporate them in as many of my dishes and meals as I can. The nutritional boost of calcium and omega-3 fatty acids is jam-packed in this tiny seed.

For these 100% whole grain muffins, I use either Kamut or whole wheat pastry flour, freshly ground in my WonderMill. I use my dehydrated fruit, my favorites are cranberries, apples, pineapple or raisins. For a savory taste, experiment with mild dried veggies or nuts. 

Food pantry option: use home dehydrated sweet potato powder or “plops” that are rehydrated in place of fresh cooked potatoes.

Sweet Potato Muffins
Makes 12

Mill soft wheat (whole wheat pastry) or Kamut berries into flour using the WonderMill or Wonder Junior Deluxe grain mill.

Dry ingredients:
3 cups freshly-ground whole wheat pastry or Kamut flour
1/2 cup sweetener of choice
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon whole raw organic chia seeds (optional)
1 teaspoon cinnamon (for sweet version)
1 cup dried fruit, chopped or diced

Wet ingredients:
1 cup cooked sweet potato (no peel), mashed and fluffed with a fork
3 cups milk, non-dairy milk or other liquid (I use my homemade almond milk)
1 Tablespoon organic raw apple cider vinegar, with the mother
1 teaspoon vanilla, preferably homemade

Preheat oven to 375.

In a large mixing bowl, whisk dry ingredients together.

In another bowl, whisk wet ingredients together until smooth.

Pour the wet ingredients into the dry and stir until mixed well.  Let sit 5 minutes to allow the chia to soften. Lightly stir the batter again.

With an ice cream scoop, divide the muffin batter into 12 muffin tins that have been greased or lined with paper cups.

Bake for 30 minutes, or until muffins test clean and done in the center. Let cool on a rack.

 B’Teavon! (Bon Appetit!)

 

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Bread Machine Whole Wheat Challah

Posted on September 4, 2012 by Donna Miller

One of may family’s favorite things when having our traditional Friday Night Pizza Night is when I have it ‘together’ enough to make this Whole Wheat Challah.  The loaf does not last long!

I do use my bread machine for this moist, tasty bread.  It’s not cheating – it’s good time management for a Friday!

BREAD MACHINE WHOLE WHEAT CHALLAH

Makes one – 2lb loaf

Put Ingredients into the Bread Machine in this order:

  • 1 1/2 C Warm (110-115 degrees) water
  • 1/4 C Evap Cane Juice or sugar
  • 2 Tbs Olive Oil
  • 1 Egg
  • 3 1/2 C freshly ground Hard White Wheat flour
  • 1/4 Gluten
  • 1/2 tsp salt

Make a ‘well’ that fills with a bit of the water near the kneading blade then add:

  • 1 1/2 tsp of Active INSTANT (or bread machine) yeast

Start machine on dough setting and go get busy with something else for a while!

When machine is finished with its job, and the dough has been knocked down, remove dough onto an oiled surface and divide into 3 equal balls.

Roll each ball into a snake of equal length. Place ends together and braid as you would a girls braided hair.  You may have to re-braid or tweak the end you began with – that’s not a problem.

Place the braid on a greased cookie sheet and rush with egg wash (one egg scrambled with 1TBS water) and sprinkle with kosher salt or chives or poppy seeds (or nothing or a combination of any of these).

Let the braid sit in a warm (75-90 degrees) place to rise for about 20 minutes.  After 20 minutes preheat oven to 350 for 8-10 more minutes – then place bread in middle of oven for 18 minutes (oven times and heats will vary).

Remove from pan to wire rack to cool.

Serve warm with honey butter or olive oil to dip. YUM!

Admittedly I don’t know how to do the fancier 4 to 6 braids but the simple braid still makes a pretty presentation. (o:

________________________________________________

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 and Easy Snack Cake

Posted on September 2, 2012 by Vickilynn Haycraft

This cake is light, sweet and very versatile. Use whatever dried fruit you have on hand and whatever whole grain flour you prefer. I use Kamut in this cake because it brings a golden, mild, buttery flavor perfect for an afternoon snack or a simple dessert with fresh fruit or real whipped cream.

The perfect cake to use from your Real Food Storage plan, it is dairy-free and egg-free and relies solely on pantry goods.

Quick and Easy Snack Cake
9 x 13 pan
Serves 12 -15

Mill whole Kamut berries into flour using the WonderMill or Wonder Junior Deluxe.

2 cups Kamut flour, freshly-ground (or whole wheat pastry flour)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3/4 cup sucanat or brown sugar
1 cup dehydrated apples (or any other dried fruit)
1/2 cup organic virgin coconut oil, melted
1 teaspoon pure vanilla extract (preferably homemade)
2 cups unsweetened applesauce (preferably homemade)

Preheat oven or Sun Oven to 350 degrees. Mix dry ingredients in a large mixing bowl.

In another bowl, whisk wet ingredients until smooth.   

Stir wet ingredients into dry and lightly mix until just combined. Do not overmix.

Pour batter into a greased 9 x 13 pan. Bake for 30 minutes or until center of cake tests done. Cut into squares.

B’Teavon! (Bon Appetit!)

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Herbed Kamut Pasta

Posted on August 30, 2012 by Vickilynn Haycraft

Why make pasta at home when you can easily buy it at the store? For the same reasons to make fresh, homemade and whole grain breads, tortillas, bagels, muffins and everything else you can! Fresh, fresh, fresh! The taste is absolutely fabulous and once you try your own homemade whole grain pasta you will never be satisfied with anything else.  

Kamut is an excellent choice for 100% whole grain pasta because it is a light, mild-tasting, high-protein ancient grain (many people who cannot tolerate modern wheat can use organic Kamut) and it performs perfectly for pasta. The pale yellow color and mild taste is great for people just starting out with whole grains, or who do not care for more “flavorful” whole grains.

I used fresh organic basil and oregano because this is what is growing in my herb garden. If it were in the Winter, I would use my own dehydrated herbs. You can use any fresh or dried herb your family prefers, but it’s wonderful to have the herbs IN the pasta.

In this instance, fresh garlic is not the best choice because it is too chunky, (unless you puree it with liquid until smooth) and will rip the pasta as it is being rolled out. Either puree fresh garlic, or use your own dehydrated garlic powder or store-bought.

Make a bunch and freeze the extra!

Herbed Kamut Pasta
Makes approximately 2 pounds

Dry ingredients:
Whole grain Kamut berries (4-5 cups of flour)
1 1/2 teaspoons real salt
2-3 Tablespoons fresh basil, diced (or 1-2 Tablespoons dried basil)
1 Tablespoon fresh oregano, diced (or 2 teaspoons dried oregano)
1 teaspoon dried garlic powder

Wet ingredients:
4 large eggs, beaten
2 Tablespoons extra virgin olive oil
Water, as needed 1/4 cup – 1/3 cup 

Mill whole grain Kamut into flour using the WonderMill or Wonder Junior Deluxe.

In a large mixer bowl, place 4 cups fresh-milled Kamut flour and remaining dry ingredients.  Mix well. Add eggs and olive oil and begin mixing (by hand, mixer or food processor). While mixing drizzle in enough water to make a stiff, but pliable dough. Knead about 5 minutes or until smooth.


Dust pasta dough with flour, place in container with lid, or wrap in plastic and let it chill in the  fridge for about an hour. Remove from fridge 30 minutes before ready to roll our dough.

Divide dough ball into 8 equal portions. Use one at a time, keeping the remaining portions covered to avoid the dough drying out.
On a floured surface, flatten each 1/8th with your hand and run it through a pasta roller at widest setting (or use a rolling pin) until long. Adjust the pasta roller settings to be closer and run the long sheet of pasta through the next several setting, dusting each time prior to rolling. When pasta sheet is thin, lay it on a clean bath towel. Repeat with remaining portions.


Let dough sit for about an hour to dry lightly (it cuts better when partway dry).

Cut each dough sheet in portions about 6-8 inches long. Take each portion and run it through the cutter of your choice, or cut into noodle strips with a pizza cutter. Drop the cut noodles onto the towel and toss with some additional flour. Repeat until all the dough sheets have been cut into noodles.

Bring water in a large stockpot to boil, add 2 Tablespoons salt. Add the fresh pasta and stir lightly to prevent sticking. Cook only a few moments, fresh pasta cooks FAST! Check the texture of the pasta by tasting it and checking to see if the inside is clear. Only cook until al dente.

Drain pasta noodles, toss with real butter, taste and adjust seasonings. Add cheese as desired. Garnish with additional fresh basil.

B’Teavon! (Bon Appetit!) 

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Heart Healthy Whole Wheat Pancakes!

Posted on August 27, 2012 by Donna Miller

Pancakes have been a favorite for Sunday Morning Breakfasts for as long as we’ve had children.  Waffles run a close second but pancakes were the usual flare for that special day of the week.

For years I used the ‘yellow quick-mix’ box thinking it was the way to go.  When I began to mill my own grains, I realized how wrong I’d been for all those years!  Freshly milled buttermilk pancakes have spoiled my family (I do say that with a tad big of gloat if I must be honest) because they just don’t enjoy eating them even at the most well known pancake houses around. Yes, I win!

Give these fluffy and really tasty pancakes themselves a try – it’s not just the syrup that tastes so good!

HEART HEALTHY PANCAKES

Makes about 24 six inch pancakes

Oh don’t worry.  I’ll tell you how not to waste left-overs.

Odd Items Needed:

  • Griddle (electric or stove-top) or good size fry pan
  • Wisk or fork
  • Measuring Cups & Spoons
  • Non-stick Spray or butter

Dry Ingredients:

  • 4 Cups Freshly Milled Flour* in your Wondermill!
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
  • 2 1/2 tsp. Baking Powder

*My favorite to grind together is 2 cups Prairie Gold White Wheat and 1 cup Organic Soft White Wheat 

Wet Ingredients:

  • 1/2 Cup Liquid Egg Whites
  • 2 Eggs
  • 4 Cups Fat Free Buttermilk
  • 1/4 Cup Organic Canola Oil**
  • 1 tsp. Vanilla Extract
  •  2 TB Organic Cane Crystals

**For waffles, increase canola oil to 1/3 C

Mix all dry ingredients in a very large bowl. Whisk or fork stir to combine dry.

Mix all wet ingredients in a separate container and make sure they are well blended.

Note: (You can mix the dry ingredients ahead in a baggie and the wet ingredients ahead in a container and keep each in the fridge to combine for a fast mix together in the morning.)

Before combining – spray or oil then heat your griddle to a temperature where a water droplet dances on it.

Make a well in the center of the dry and mix wet mixture into the dry mixture and combine gently until almost mixed but still lumpy. Don’t over mix.

Pour out approximately 1/3 cup size portions onto the heated griddle. Flip after a few minutes (bubbles pop on the top) and cook other side for just a minute or two.

Transfer to a cookie sheet and keep in a low (200 degrees) oven as you prepare more or serve immediately.

Left-over helpful hint:  The cookie sheet is where any extra pancakes will stay until completely cooled.  Then store with parchment between them in a ziplock bag in the freezer.  These toast up or microwave wonderfully for a heart-healthy fast breakfast.  I just sent about 18 of them off with our girls for college to fix in the dorm!

A little personal note: We have pancakes almost every Sunday morning and the girls have often helped me make them. For almost 24 years we have made them in the same ‘yellow bowl’ that their Nana (my Mother-in-Law) gave me. This bowl is jokingly the only inanimate object we would save in a fire. It’s not the ‘bowl’ that matters, it’s the memories we have made that are attached to using that bowl together in any kitchen, in any home we’ve lived in as they’ve grown.

So I happily share this with you to enJOY...

To see more pics of how I ‘play with my food’ then  please LIKE my Facebook Page

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Whole Wheat Parmesan-Herb Bread

Posted on August 24, 2012 by Donna Miller

This recipe recipe can be shaped in a variety of ways from cloverleaf, sticks, loaf or rolls. So no matter the occasion, they are well worth the time to make them and present them as you would like to make an impressive addition to any meal.

Parmesan-Herb Bread

2lb Loaf Recipe
Ingredients:

  • 1 ¼  Cup Warm Water (100-110 degrees)
  • 1 Tablespoon Oil (Olive, Canola, Safflower or Sunflower)
  • ¼ Cup Sweet Stuff (Sugar, Honey or Sucanant)
  • 1 Medium Egg
  • 3 ½ Cups of Hard White Flour *Milled in your Wondermill
  • 1/4 C Grated Parmesan Cheese
  • 1 TBS Oregano
  • 1 tsp Onion Salt
  • 1 tsp Garlic Salt
  • ¼ Cup Gluten
  • 1 ½ teaspoon Fleishmann’s Instant Yeast
  • Another Egg & 1 TBS cold Water for Egg Wash
  • Another 1/4 C Grated Parmesan Cheese

For Bread Machine: Put ingredients in in order given and set to
‘Dough Setting’ – now go fold clothes, vacuum and clean the shower
(o:

By Hand or with the WonderMix Deluxe: Mix all the water, oil, egg and sweet stuff together in your mixing bowl.  Proof your yeast in the whole liquid if you want to.  Instant yeast does not HAVE to be proofed (let get bubbly) but it won’t hurt it if you do.  In a separate bowl, mix all your dry ingredients (flours, gluten, salt and yeast
if you didn’t proof it).

Slowly add each of the dry ingredients to the liquid stirring or mixing with beaters until too hard to use a spoon, then start the hand kneading process (or if in the WonderMix Deluxe – start the dough hooks when dough becomes stiff).

Knead (by hand) minimum 10 minutes – up to 15 minutes  or with the WonderMix Deluxe dough hook for 5-10 minutes or until dough feels elastic and looks silky-like.

Cover bowl with a clean cloth towel.

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

Remove from bowl and 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 to REST for 5 minutes (this helps the gluten that has formed to relax a bit and not ‘crack’ the crust).

Now form your loaf by flattening by hand, and rolling up like a ‘jelly roll’ and after tucking ends in and seam side down, place it into a greased loaf pan.

Beat the 1TBS cold water in with one egg in a small bowl and brush the top of the loaf.  Sprinkle with a light dusting of Parmesan Cheese.

Cover the pan with a clean towel and let rise in a semi-warm place another 30 minutes.

Last 10 minutes of rising, preheat oven to 350 degrees (be sure your racks are placed so that loaves bake in the middle of the oven).

Bake 18-22 minutes in center of the oven.  Start checking for golden tops and ‘hollow’ sound when top is tapped at about 18 minutes.

Take out of pans and cool on a wire rack.

Wait at least 10 minutes before attempting to cut – or it smooshes!
If you can wait that long after smelling it bake! Use a serrated
knife for best results in cutting.

Use a good olive oil and balsamic vinegar for dipping!

Other shapes/uses:

This same recipe can be many smaller shapes. Simply shape differently and bake approximately 15 minutes on 350.

Cloverleaf Rolls – about 12 – divide into 12 equal weight balls of dough. Then separate each each ball into three equal balls. Place all three in the base of a greased muffin tin.  Fill each muffin tin with the 3 small dough balls made from the 12 larger dough balls. Brush with egg wash and top with the Parmesan Cheese. They will rise and and fill the muffin tin cup in about 30 minutes. Bake 15 minutes on 350. Cool on wire rack and store in airtight bag.

Herb Sticks – about 12 – divide into 12 equal weight balls of dough. Roll like a thick play-doh snake and place on a baking sheet not touching. Brush with egg wash and top with the Parmesan Cheese. They will rise and touch in about 30 minutes. Bake 15 minutes on 350. Cool on wire rack and store in airtight bag.

Dinner Rolls – about 24 – divide into 24 equal weight balls of dough. Make a ‘domino’ sized oblong dough ball with creases on the bottom and place in a casserole dish not quite touching. Brush with egg wash and top with the Parmesan Cheese. They will rise and touch in about 30 minutes. Bake 15 minutes on 350. Cool on wire rack and store in airtight bag. These will pull apart easily.

For step by step pictures and instructions of my FAVORITE way to shape and serve this recipe (Rosettes pictured below) be sure to visit the archived post of our monthly newsletter.

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WonderMill’s Baking with Whole Grains Resource

Posted on August 17, 2012 by WonderMill

WonderMill wanted to create a great resource focused on recipes using whole grain flours freshly milled in the WonderMill or Wonder Junior grain mill. We have hired Food Bloggers to help us create this resource that you will enjoy, with great ideas and recipes for your own home.

We hope to have this blog packed full of creative and fun recipe projects by the end of 2012.

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