WHOLE WHEAT MILK RECIPES

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MILK AND HONEY WHOLE WHEAT BREAD RECIPE - FOOD.COM



Milk and Honey Whole Wheat Bread Recipe - Food.com image

Makes a wonderful, sweet (ish) soft whole wheat bread that is great toasted with butter and honey in the mornings. Gets stale pretty quickly so plan on using it quickly or freeze it in slices. Topped with seeds makes wonderful gifts. Notes: add additional 1 T honey or molasses for sweeter bread. Can substitute up to 1 cup of other whole grains/wheat flours including oatmeal, cornmeal, rye for whole wheat flour. Oil optional. you can save a small amount of the egg white to brush on the bread for a shiny crust. Can top with sesame/sunflower/poppy seeds just before removing from oven.

Total Time 1 hours 50 minutes

Prep Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 2 loaves, 8-10 serving(s)

Number Of Ingredients 11

2 cups whole wheat flour
1 cup white flour
2 tablespoons sugar (I usually use brown)
1 tablespoon honey
1 tablespoon yeast
1 teaspoon salt
1/4 cup milk
3/4 cup warm water
1 egg
1 tablespoon oil (optional)
cornmeal, to sprinkle on baking stone

Steps:

  • Combine water, sugar and yeast. Mix in salt, honey, milk, and oil (if using).
  • In a separate large bowl mix together white and whole wheat flours.
  • Slowly pour liquid into 1 C of flour. Add remaining flour 1/2 C at a time, stirring well after each addition. When dough has pulled together turn onto a floured surface. Knead until bread is silky, about 10 minutes if by hand.
  • Put into oiled bowl, cover with a damp towel and put in a warm draft-free place. Let rise for approx 45 minutes or until doubled in size.
  • Preheat oven to 500 with baking stone on bottom shelf and a pan on top shelf.
  • Punch down and form into loaves. Slash tops with sharp knife or put into loaf pans. Let rise again until doubled in size.
  • For a shiny crust, brush loaves with beaten egg.
  • Slide into oven and pour 1/2 cup warm water into top shelf's pan to create steam.
  • Bake at 500 for 5 minutes then turn oven down to 400. Bake until golden brown/loaves sound hollow, approximately 10-15 minutes if in small loaves, 25+ minutes if in loaf pans.

Nutrition Facts : Calories 197.2, FatContent 1.7, SaturatedFatContent 0.5, CholesterolContent 27.5, SodiumContent 306.3, CarbohydrateContent 40, FiberContent 4.4, SugarContent 5.5, ProteinContent 7.3

PERFECT WHOLE WHEAT PANCAKES RECIPE - FOOD.COM



Perfect Whole Wheat Pancakes Recipe - Food.com image

This recipe comes from the Tassajara Bread Book. I like whole wheat but I hate the heaviness of the finished recipe and usually halve it with white flour. This recipe defies all of that. They are so good. The genius who created this recipe should get a medal. I have used powdered milk in place of regular milk for this and found no difference. I'm saying 8 pancakes in yield, but it really varies on the size you like your pancakes. Additional note: you can substitute applesauce for the oil (use the same amount) and they turn out exactly the same with a lot less calories.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 pancakes

Number Of Ingredients 6

2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
3 eggs
2 cups milk
1/2 cup oil

Steps:

  • Mix dry ingredients together in a medium sized bowl.
  • Add wet ingredients and mix together.
  • Cook on a hot griddle.

Nutrition Facts : Calories 289.2, FatContent 18.4, SaturatedFatContent 3.9, CholesterolContent 78.3, SodiumContent 483.9, CarbohydrateContent 25, FiberContent 3.2, SugarContent 0.2, ProteinContent 8.3

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