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Monday, March 1, 2010

Whole Wheat Recipes!

I've been experimenting with recipes this week, and I'm glad to say I've found some really delicious whole wheat treats! Here are some of the recipes we've enjoyed.

1C whole wheat flour
1/3C white flour
2 1/2tsp baking powder
pinch of salt
2/3C wheat germ
5Tbsp cold butter
1/2C orange juice concentrate, plus enough water to make it 2/3C
1Tbsp sugar

Preheat oven to 425

Mix together the flour, wheat germ, baking powder and salt in the bowl of a food processor. Add the butter and process until the butter is the size of small peas. Add the juice concentrate mixture and sugar and pulse a few times, until a rough dough has formed. Add more water if the dough is dry and not holding together. Turn the dough out onto a lightly floured counter and knead a few times. Roll or pat the dough out 1 inch thick. Cut out biscuits and place them on an ungreased cookie sheet. Bake in the preheated oven for about 12-13 minutes, or until golden brown.
These biscuits will not turn out as light and fluffy as other biscuits, but we still found them to be delicious! I served these with lentil soup.

3C all purpose flour
1 1/2C whole wheat flour
1/2C ground flax seed
1 1/4tsp yeast
2Tbsp honey or sugar
1 3/4C warm water
2tsp salt
In a large bowl, stir together the water, honey, flax seed and yeast. Add the flours and salt, stirring until all the flour is moistened. Knead in the bowl until the dough comes together. Turn the dough out onto a floured counter and knead for 10 minutes, adding some more flour to prevent sticking, if needed.
Place the dough in a large bowl, cover and let rise for 1 hour. Turn the dough onto a floured counter and punch down. Shape into a loaf and transfer to a greased loaf pan. Cover loosely with plastic wrap and allow to rise for 45 minutes. Bake @375 for40-50 minutes. Remove from the oven and unmold bread onto a wire rack. Allow to cool before cutting. We like to eat this bread with peanut butter and blackberry preserves. It also makes a fair sandwich bread. I say fair, because it's hard to slice it thin enough to make really good sandwiches.

Pita bread recipe
1 1/4C water
2Tbsp oil
2tsp yeast
1 1/2C white flour
1 1/2C whole wheat flour
2tsp salt
Preheat the oven to 475
Place the dry ingredients, except for the yeast in the bowl of a stand mixer, and mix briefly with the dough hook. Add the yeast and mix again. Add the water and oil, and knead the dough for 5-7 minutes, or until smooth and elastic. Add more flour if the dough seems too wet. Remove the dough to a floured counter and punch it down. Let the dough rest for 10 minutes. Divide the dough into 8 pieces and shape them into balls. Place the dough balls on a greased baking sheet and cover them with damp paper towels. Let the dough rise for 20 minutes. Grease a second baking sheet and set it aside. Working with one dough ball at a time and keeping the rest covered, gently stretch each ball into a flat round about 6 inches across. Place 4 on each baking sheet. Bake one sheet at a time on the bottom oven rack for 4 minutes. These pitas are best consumed right after baking. Serve the pita bread with hummus for an even bigger fiber punch!

1 can garbanzo beans, rinsed and drained.
1/4C tahini (sesame seed paste)
juice from 1 lemon
3Tbsp water
salt to taste
1 clove garlic, minced
Place all ingredients in a food processor and blend until smooth. Serve with pita bread!

1 comment:

Mary said...

The orange biscuits sound great! How about posting a recipe for lentil soup.