**V** means the recipe is vegetarian, or can be adjusted to become vegetarian
**L**means the recipe can be made lighter
(CR) means you can make it in a crockpot
Friday, April 30, 2010
Saturday Morning Breakfast (a great way to start the day!)
Nana's Light and Fluffy Pancakes
**V**
**L**
1 ½-2 C whole wheat flour, sifted
1 T baking powder
1 tsp salt
¼ C brown sugar
2 eggs, separated
1 ½ C milk
2 T oil
Heat the griddle. Mix the flour, baking powder, salt and brown sugar. Separate the eggs. Beat the egg yolks, milk and oil. Beat the egg whites in a separate bowl until it forms soft peaks when the beaters are lifted. Beat the yolk mixture until thoroughly blended. Add the yolk mixture to the dry ingredients and blend. Fold in the egg whites. Bake on a hot, greased griddle. Serves about 4 people, depending on the size of the pancakes. I usually double it because my family devours it.
Note: I make about six times the amount of the dry ingredients and keep it in my refrigerator for quick access to pancakes. Then, when I want to make pancakes in a hurry, I get 1 ½ C of the dry mix and then mix in the yolk mixture. I beat this really well to get rid of any settled chunks of brown sugar and then fold in the egg whites...it is great and QUICK!
**L** Use 1% or skim milk
**V**
**L**
1 ½-2 C whole wheat flour, sifted
1 T baking powder
1 tsp salt
¼ C brown sugar
2 eggs, separated
1 ½ C milk
2 T oil
Heat the griddle. Mix the flour, baking powder, salt and brown sugar. Separate the eggs. Beat the egg yolks, milk and oil. Beat the egg whites in a separate bowl until it forms soft peaks when the beaters are lifted. Beat the yolk mixture until thoroughly blended. Add the yolk mixture to the dry ingredients and blend. Fold in the egg whites. Bake on a hot, greased griddle. Serves about 4 people, depending on the size of the pancakes. I usually double it because my family devours it.
Note: I make about six times the amount of the dry ingredients and keep it in my refrigerator for quick access to pancakes. Then, when I want to make pancakes in a hurry, I get 1 ½ C of the dry mix and then mix in the yolk mixture. I beat this really well to get rid of any settled chunks of brown sugar and then fold in the egg whites...it is great and QUICK!
**L** Use 1% or skim milk
Thank You Tifani!!!
First of all, you may have noticed the new format of my blog. Thank you Tifani! My amazing friend Tifani redid it for me so now it is much more organized and cuter! Isn't she the greatest!!!
Thursday, April 29, 2010
What exactly do dough enhancer and gluten do?
Gluten is the protein found in wheat. It is developed through kneading. It forms long, elastic strands and makes dough have a very elastic feeling to it. Once gluten is developed through kneading, it helps to trap the Carbon Dioxide released from the yeast. Because the gluten traps the carbon dioxide gas, it helps the dough to rise. That is why gluten is so very important to light and fluffy bread. Gluten comes in a powder as shown in the picture. You can also get it in a paste, but I have never used that type.
Dough enhancer does simply what it states, it enhances dough. It is a mixture of ingredients that improve the texture and taste of the bread. The ingredients also help preserve the bread. Some of the ingredients usually present in dough enhancer are gluten (we know what that does) lecithin (which is believed to help break down fats in the body), and vitamin C (which is an antioxidant that aids your immune system). Dough enhancer comes in a powder.
Dough enhancer does simply what it states, it enhances dough. It is a mixture of ingredients that improve the texture and taste of the bread. The ingredients also help preserve the bread. Some of the ingredients usually present in dough enhancer are gluten (we know what that does) lecithin (which is believed to help break down fats in the body), and vitamin C (which is an antioxidant that aids your immune system). Dough enhancer comes in a powder.
Wednesday, April 28, 2010
Okay, my dough has risen...but has it risen enough???
When your bread is rising in a greased bowl, before you divide it into loaves, you should let your dough rise until it is about double the size it began. If you press the dough and your indentation remains in the dough, as in the picture, it has risen enough. If you press it and your print is quickly puffed back up...let it keep rising.
Once your bread is actually in the bread pan, you have to be careful. You don't want your bread to rise too much or too little. Once I have put the dough in the bread pan, I usually let it rise for about 1/2 hour and then bake. Some breads will rise even quicker, so watch them. Some may rise slower. If you let the bread rise too much before baking, it will fall and your bread will be dry. If you don't let it rise enough, it will be too dense. A good rule of thumb is that once it is in the bread pan, don't let it get any bigger than about an inch to 1 1/2 in. above the bread pan.
How do I know when I am done kneading?
Kneading is very important for yeast breads. I knead my bread usually somewhere between 8 and 12 minutes. Kneading helps develop the gluten, which I will discuss in detail in a future post. Developing the gluten helps your bread to rise, so this is VERY important in a yeast bread! How do you know when you are done? Your bread should be very elastic. If you try to stretch your bread and it breaks, like the first picture, keep kneading. If you stretch it and it stretches very thin, like the second picture, you are done!
Lukewarm???
Some of you may be wondering...what is lukewarm water? Yeast breads usually call for lukewarm water. Lukewarm water is somewhere between 100 and 105 degrees. However, I NEVER measure the temperature. Lukewarm is just slightly warmer than room temperature. I just feel it and when it is somewhere between warm and cool, but slightly on the warm side, I use it. It is about the temperature of a baby's bottle. NEVER GET IT TOO HOT...if you are going to err either way...err on the side of slightly too cool. Water that is too hot will kill your yeast...FRUSTRATING!
Tuesday, April 27, 2010
An extra tip for the Delicious Honey Whole Wheat Bread...
If you make the WHOLE Delicious Honey Whole Wheat Bread Recipe, you will have 5-6 loaves of bread and let's face it...who can eat 5-6 loaves of bread, or more to the point...who SHOULD? This bread freezes EXTREMELY well. Remove the bread from the bread tins. Let them cool. Put them in freezer bags and seal the bags. Put them in the freezer. The night before you need them, get them out and put them in the refrigerator, still in the bag. In the morning, get it out and eat it!
Where do you buy wheat???
Most natural food stores carry whole wheat. You can buy it whole or ground. It is healthier to grind it and use it immediately as the vitamins break down pretty quickly after it is ground. You can also find your closest LDS dry pack cannery. This will be your cheapest option. Most grocery stores that carry food storage will carry whole wheat.
After you grind your wheat...be sure to keep it in the refrigerator so it stays fresh longer!!!
After you grind your wheat...be sure to keep it in the refrigerator so it stays fresh longer!!!
How did your bread turn out???
For those of you who experimented with this Delicious Honey Whole Wheat Bread recipe...how did it turn out? If you had problems...please let me know and I'll try to help out. I promise you can do this!
Tip of the Day:
When using whole wheat try using 3/4 C + 2 T for every 1 C of white flour. It sometimes takes some experimentation...but it is so worth it!
Monday, April 26, 2010
Methods of Preparing Whole Wheat Flour
There are many ways to prepare whole wheat flour. I was lucky enough to receive a wheat grinder for a birthday, so that is how I attain my flour. However, there are many ways to get whole wheat flour if you don't have a wheat grinder. This is an excerpt from my book:
Preparation of Whole Wheat Flour
Purchase from store:
If you do not have a wheat grinder, you can purchase whole wheat flour from the store in bulk. If you are using this type of whole wheat flour, you will need to sift it to get the same texture as freshly ground whole wheat.
Coffee grinders
You can grind wheat a cup at a time using a coffee grinder for an inexpensive, electric wheat grinder.
Hand grinder:
These are more difficult to use and more time-consuming than electric wheat grinders, but are definitely cheaper. These are available at kitchen supply stores and can also be purchased online.
Electric wheat grinder:
These are the most expensive, but definitely the easiest way to grind wheat. They also can be purchased at kitchen supply stores and online. BE SURE TO READ INSTRUCTIONS BEFORE USING. My wheat grinder will jam up and stop if I don't turn it on before I put the wheat in.
Store your whole wheat flour in a sealed container in the refrigerator to keep it fresh longer. Smell it to make sure it is still good after storing. It can go rancid if stored too long. Try to use it sooner rather than later to make sure that the vitamins and minerals do not begin to break down.
Preparation of Whole Wheat Flour
Purchase from store:
If you do not have a wheat grinder, you can purchase whole wheat flour from the store in bulk. If you are using this type of whole wheat flour, you will need to sift it to get the same texture as freshly ground whole wheat.
Coffee grinders
You can grind wheat a cup at a time using a coffee grinder for an inexpensive, electric wheat grinder.
Hand grinder:
These are more difficult to use and more time-consuming than electric wheat grinders, but are definitely cheaper. These are available at kitchen supply stores and can also be purchased online.
Electric wheat grinder:
These are the most expensive, but definitely the easiest way to grind wheat. They also can be purchased at kitchen supply stores and online. BE SURE TO READ INSTRUCTIONS BEFORE USING. My wheat grinder will jam up and stop if I don't turn it on before I put the wheat in.
Store your whole wheat flour in a sealed container in the refrigerator to keep it fresh longer. Smell it to make sure it is still good after storing. It can go rancid if stored too long. Try to use it sooner rather than later to make sure that the vitamins and minerals do not begin to break down.
You Can't Beat This for a FABULOUS Whole Wheat Bread!!!
This recipe uses gluten and dough enhancer, these are truly the keys to light, fluffy, whole wheat bread. You really can't beat this bread recipe. You can find gluten and dough enhancer at most health food stores. I'll be posting soon about what gluten is and why it has such an important function in the bread-making process.
Delicious Honey Whole Wheat Bread
6 cups water
1 ¼ C honey
¼ C vegetable oil
1 T salt
2 T dough enhancer
2 T ground flax seed (optional)
3 T gluten
15-17 C whole wheat flour
2 T yeast
Pour water and honey into mixer and add vegetable oil and salt. Add dough enhancer, gluten, ground flax and 14 C whole wheat flour. Add yeast on top of the flour and then add one more cup of whole wheat flour to cover the yeast. Mix and add flour until dough is not sticky and no longer sticking to the bowl. Knead for 12 minutes. Turn dough onto counter and roll into 5-6 loaves of bread. Let rise for about an hour. Don't let it get over 1 inch over your bread pans. Bake at 350 degrees for 30-35 minutes. This bread is great for the whole family and my kids LOVE it!
You can easily half this recipe to make just 2-3 loaves of bread, if your mixer is smaller. This bread also freezes EXTREMELY well. I freeze it in a freezer bag every time I make it and get it out the night before I need more bread and slice it up and it tastes freshly baked!
Half Batch Recipe
3 C water
½ C + 2 T honey
2 T oil
1 ½ tsp salt
1 T dough enhancer
1 T flax (optional)
1 ½ T gluten
7 – 9 C whole wheat flour
1 T yeast
This recipe makes 2 large loaves or 3 medium loaves. If you choose to make the 2 large loaves,
you can do one of two things:
(1)increase the baking time to about 35 minutes, checking to make sure it doesn't get too brown after 25-30 minutes. If bread is starting to get too brown, move bread to lowest rack in the oven for the last 5-10 minutes.
(2)decrease the rising time to about 40 minutes or so. It will be slightly denser, but still good!
Note: I like to add flax, but this is easily left out. You can incorporate 2-3 T ground flour from most grains to add more healthy benefits!
Here is a variation my family loves:
Cinnamon-Spice Swirl Bread (pictured above)
Delicious Honey Whole Wheat Bread dough
3 T sugar
2 tsp cinnamon
Prepare Delicious Honey Whole Wheat Bread dough. After kneading, divide dough into the appropriate number of balls (5-6 if using the whole recipe, 2-3 if using the half-batch recipe). Roll each dough ball into a rectangle (the length of the rectangle should be double the width of the rectangle) until about ¾ in. thick. Sprinkle with cinnamon sugar mixture, using the back of a spoon to press lightly into the dough. Roll up width-wise and seal edges. Put in greased bread pan and let rise for about an hour. Bake at 350 degrees for about 30 minutes. If using half-batch recipe, and making 2 large loaves, bake for 35 minutes, checking after 25 minutes and moving to a lower rack for the last 10 minutes if bread is browning too quickly.
Serve with raspberry or honey butter.
Note: If your sugar won't stick to the bread lightly spray bread surface with a water bottle...just enough to get the cinnamon to stick, not TOO much or it will be gooey! (I don't add water, but sometimes it helps)
Delicious Honey Whole Wheat Bread
6 cups water
1 ¼ C honey
¼ C vegetable oil
1 T salt
2 T dough enhancer
2 T ground flax seed (optional)
3 T gluten
15-17 C whole wheat flour
2 T yeast
Pour water and honey into mixer and add vegetable oil and salt. Add dough enhancer, gluten, ground flax and 14 C whole wheat flour. Add yeast on top of the flour and then add one more cup of whole wheat flour to cover the yeast. Mix and add flour until dough is not sticky and no longer sticking to the bowl. Knead for 12 minutes. Turn dough onto counter and roll into 5-6 loaves of bread. Let rise for about an hour. Don't let it get over 1 inch over your bread pans. Bake at 350 degrees for 30-35 minutes. This bread is great for the whole family and my kids LOVE it!
You can easily half this recipe to make just 2-3 loaves of bread, if your mixer is smaller. This bread also freezes EXTREMELY well. I freeze it in a freezer bag every time I make it and get it out the night before I need more bread and slice it up and it tastes freshly baked!
Half Batch Recipe
3 C water
½ C + 2 T honey
2 T oil
1 ½ tsp salt
1 T dough enhancer
1 T flax (optional)
1 ½ T gluten
7 – 9 C whole wheat flour
1 T yeast
This recipe makes 2 large loaves or 3 medium loaves. If you choose to make the 2 large loaves,
you can do one of two things:
(1)increase the baking time to about 35 minutes, checking to make sure it doesn't get too brown after 25-30 minutes. If bread is starting to get too brown, move bread to lowest rack in the oven for the last 5-10 minutes.
(2)decrease the rising time to about 40 minutes or so. It will be slightly denser, but still good!
Note: I like to add flax, but this is easily left out. You can incorporate 2-3 T ground flour from most grains to add more healthy benefits!
Here is a variation my family loves:
Cinnamon-Spice Swirl Bread (pictured above)
Delicious Honey Whole Wheat Bread dough
3 T sugar
2 tsp cinnamon
Prepare Delicious Honey Whole Wheat Bread dough. After kneading, divide dough into the appropriate number of balls (5-6 if using the whole recipe, 2-3 if using the half-batch recipe). Roll each dough ball into a rectangle (the length of the rectangle should be double the width of the rectangle) until about ¾ in. thick. Sprinkle with cinnamon sugar mixture, using the back of a spoon to press lightly into the dough. Roll up width-wise and seal edges. Put in greased bread pan and let rise for about an hour. Bake at 350 degrees for about 30 minutes. If using half-batch recipe, and making 2 large loaves, bake for 35 minutes, checking after 25 minutes and moving to a lower rack for the last 10 minutes if bread is browning too quickly.
Serve with raspberry or honey butter.
Note: If your sugar won't stick to the bread lightly spray bread surface with a water bottle...just enough to get the cinnamon to stick, not TOO much or it will be gooey! (I don't add water, but sometimes it helps)
TRY THIS ONE!!!
Every so often, I am going to post one whole wheat recipe to help get you hooked on whole wheat! You will see how, with the right recipes, you can completely transition from white flour to wheat...and enjoy it!!! This week, we are going to do zucchini bread...stay tuned!
Zucchini Bread
3 eggs
2 C sugar
2 T vanilla
½ C oil
½ C applesauce
2 C. grated zucchini
2 ½ C + 1 T whole wheat flour
3 ½ tsp cinnamon
1 tsp salt
1 tsp baking powder
¾ tsp baking soda
Mix eggs, sugar, vanilla, oil, applesauce and zucchini. Add flour, cinnamon, salt, baking powder and baking soda. Pour into 2 greased bread tins and bake for 1 hour at 325 degrees.
Zucchini Bread
3 eggs
2 C sugar
2 T vanilla
½ C oil
½ C applesauce
2 C. grated zucchini
2 ½ C + 1 T whole wheat flour
3 ½ tsp cinnamon
1 tsp salt
1 tsp baking powder
¾ tsp baking soda
Mix eggs, sugar, vanilla, oil, applesauce and zucchini. Add flour, cinnamon, salt, baking powder and baking soda. Pour into 2 greased bread tins and bake for 1 hour at 325 degrees.
Here We Go...
This is my first post of my Suzie's Sweet Wheat blog. I want to start by telling you some benefits of a whole wheat diet. First of all, there is significant evidence to show that whole wheat diets contribute to overall weight loss when compared with diets rich in white flour. Whole wheat is chock full of magnesium, which helps with both glucose use and insulin secretion. This acts as a natural defense against Type 2 Diabetes and Insulin Resistance. The high fiber content in whole wheat diets helps alleviate constipation problems, thus reducing the chance of developing diseases relating to these problems.Whole wheat contains B vitamins which helps metabolize carbohydrates, proteins and fats. They aid in the formation of red blood cells and proper nerve function. It also contains Vitamin E, which protects our brain cells and cell membranes from damage and promotes healthy immune systems. It is full of iron, protein, zinc, phosporus and many other vitamins and minerals.
The coolest thing about whole wheat, is that you can make everything from the Berry Angel Food Cake Trifle in the picture to pizzas, soups, breads, cakes, cookies, sandwiches, pastas, etc., and you don't have to feel guilty about feeding it to your family! I am almost done with my cookbook, which will have ALL of my recipes in it. For now, stay tuned and I'll post recipes now and then...feel fry to try them and comment!!!
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