Mel's Wheat Bread

Compliments of: Mel's Kitchen Cafe

Yield 4-5 loaves

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12 to 15 cups wheat flour 
2 tbsp yeast  
1/2 cup vital wheat gluten 
1000 mg Vitamin C, crushed 
6 1/2 cups very warm water 
2/3 cup coconut oil 
2/3 cup honey 
2 tbsp salt

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In a large bowl or stand mixer, mix together 5 cups of wheat flour, yeast, gluten and Vitamin C.

Add the warm water and mix well. Add the oil and honey and mix again.

Cover the bowl and let the mixture sit for 10 minutes.

Add the salt and start the mixer, adding the remaining flour until the dough pulls away from the sides of the bowl to form a soft dough. It might be slightly sticky but should hold it's shape.

Let the dough knead for about 7 minutes in the stand mixer. Form into 5 loaves (for the 8 1/2 X 4-inch loaf pans) and place into greased bread pans. Let rise until the bread is 2 inches above the top of the bread pan. 

Bake at 350 degrees for 25 minutes. 

Best Granola EVER!

Yield: A LOT!!

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1/2 cup ground sucanat
1 cup honey
1/3 cup peanut butter
1/2 cup coconut oil
9 cups rolled oats 

1/4 cup chia seeds
1/4 cup oat bran
1/4 cup flax meal
1/4 cup grape nuts
3 cups chopped nuts
1 1/2 tsp salt
1 cup coconut
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg

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Mix sucanat, honey, peanut better and coconut oil in small bowl.

 

Mix remaining ingredients in a large bowl.  Pour honey mixture over oat mixture and stir to combine.

 

Pour granola onto large baking pan and bake at 300° for 45 minutes, stirring every 15 minutes. 

 

Allow to cool in pan. Break into chunks when cool and store in ziplock bag or plastic container.

Whole Wheat Blueberry Muffins

3 cups whole wheat flour
2/3 cup sucanat
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1/2 cup melted butter or coconut oil
1 1/2 cups buttermilk
1 1/2 cups blueberries, fresh, frozen or freeze dried

Mix dry ingredients together well.  Add eggs, butter and buttermilk, stirring until all ingredients are mixed.  Gently stir in blueberries.

Scoop batter into 24 paper lined muffin tins.

Bake in a 400° for 20 minutes.

Whole Wheat Banana Muffins

2 eggs
1 cup milk
1/2 cup melted butter or coconut oil
2 cups mashed bananas
3 1/2 cups whole wheat flour
2/3 cup sucanat
4 tsp baking powder
1/2 tsp salt

Mix eggs, milk, butter and bananas in a medium bowl.  Add flour, sucanat, baking powder, and salt.  Stir just until moistened.

Spoon batter into 24 greased or paper lined muffin tins.

Bake at 400* for 20 minutes.

Apple Cinnamon Toast

slices of whole wheat toast
apple, sliced thin
1/4 cup sugar
1 tsp cinnamon
butter

Mix cinnamon and sugar together in a small bowl.  Place bread slices on a baking pan.  Place pan under oven broiler until lightly toasted.  Remove pan and flip slices over.  Butter each slice, top with apple slices and sprinkle cinnamon sugar mixture over apples.  Place back under broiler and toast until lightly toasted and sugar is lightly caramelized.

Cinnamon (or Orange) Rolls

Compliments of Marilyn N

About 3 dozen rolls

3 cups hot water
1 cup instant powdered milk
½ cup potato flakes (not pearls)
2 cups whole wheat pastry flour
2 eggs
½ cup sucanat
1½ tbsp yeast
½ cup butter (very soft)
2 tsp salt
8-9 cups whole wheat pastry flour

Filling
3 tbsp melted butter
½ cup sugar
2 tbsp cinnamon OR grated orange rind

Frosting
4 tbsp melted butter
powdered sugar (½ bag or so)
vanilla
cold milk OR orange juice (again, add till consistency is right)

Combine water, powdered milk, potato flakes, 2 cups flour and eggs. Add sugar and yeast. Mix well and add butter and salt until smooth. Add flour, enough to make a soft dough. Knead until smooth, at least 5 min.

Place dough in greased bowl. Cover with towel and place in warm oven. Let rise 1½ hrs. Punch down. Let rise 45 min. Punch down.

Divide dough in half. Roll each half into a large rectangle. Brush with melted butter and sprinkle with mixture of sugar and cinnamon (or orange rind and sugar). Roll up from long side. Cut each roll using dental floss into ¾ inch slices. Place on greased cookie sheet. Let rise 30-45 minutes or until double.

Bake at 350° for 12-15 minutes. Frost rolls while still hot, using pastry brush.

Whole Wheat Flour Tortillas

Yes, there is a reason that my tortillas are rectangle.  I used my pasta maker attachment to roll out the dough.  It's only about 6 inches wide so I was a bit limited in my circular shape.  I rolled them out thinner as well.  That will effect your cooking time, so be aware of that!!  It only took about 10 seconds per side.

adapted from CookingMexicanRecipes

5 cups of soft wheat flour
1 tbsp baking powder
2 tsp salt
1/2 cup powdered milk
4 tbsp oil
1 1/2 cup warm water

Combine 4 cups of flour, baking powder, salt and milk in a mixing bowl.  In another bowl combine the warm water and oil.

With mixer on medium, slowly add the water and oil mixture to the flour mixture until everything is all mixed together.  Add remaining flour a couple tablespoons at a time.  Dough will begin to pull away from the sides of the bowl.  Add enough flour until dough is soft and not sticky.

Divide dough into small balls, about 2 tablespoons.  Place the balls on a baking pan or counter, making sure they don't touch each other and cover with a damp cloth.  Let them rest for 20-30 minutes.

Preheat an ungreased skillet or cast iron pan on medium high heat.

Lightly dust surface with flour.  Take a ball of dough and flatten it out to a 4-inch circle.  Rub flour on your rolling pin and roll the dough from the center out.  Roll the tortilla until it is 6- or 7-inches in diameter and about 1/8 inch thick.

Place tortilla on preheated skillet.  Cook tortilla for about 15-30 seconds, just until it starts to look dry. Flip it over and cook an additional 10-20 seconds.

Don't over cook it!  You want the tortilla to be nice and soft.

Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.

Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.

If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for a 10-15 minutes.

French Toast Sticks

I liked this recipe because I didn't need to use a dozen eggs.  They still came out soft in the middle and crispy on the outside.  Lovely!

Adapted from allrecipes

1/4 cup whole wheat flour (I used soft wheat pastry flour)
1 cup almond milk
1 pinch salt
3 eggs
1/2 tsp cinnamon
1 tsp vanilla
1 tbsp sucanat
12 slices whole wheat bread

Measure flour into a large mixing bowl.  Slowly whisk in the milk.  Whisk in the salt, eggs, cinnamon, vanilla extract and sucanat until smooth.

Heat a lightly oiled or non-stick griddle or frying pan over medium heat.

Soak bread slices in mixture until saturated.  Cook bread on each side until golden brown.  Serve hot.

Dirty Dutch Boy Pancakes

a.k.a. Big Dutch Babies
a.k.a German Pancakes
a.k.a Hootananny Pancakes

½ cup butter
1 cup almond or rice milk
1 cup whole wheat pastry flour
6 eggs
¼ tsp salt
¼ tsp sugar

Preheat oven to 400°.  Melt butter in 9”x13” pan in oven.  Mix remaining ingredients in blender.  Pour batter into pan and bake for 20 minutes then turn off oven and continue baking for another 5 minutes.

"Cinnabon" Rolls

Makes 17 rolls

½ cup warm water
2 pkgs active dry yeast
2 tbsp sugar
3½ oz pkg vanilla pudding
½ cup butter, melted
2 eggs
1 tsp salt
6 cups flour

Filling
1 cup butter, softened
2 cups brown sugar
4 tsp cinnamon

Combine water, yeast and sugar in a small bowl.  Stir until dissolved and set aside.  In a large bowl, prepare pudding according to directions.  Add butter, eggs and salt; mix well.  Add yeast mixture; blend well.  Gradually add flour; mix until smooth.  Place in a greased bowl; turning once to grease top.  Cover and let rise until doubled in bulk.  Punch down.

Roll out dough on lightly floured surface to 34”x21”.  Spread butter over dough.  Mix sugar and cinnamon in small bowl; sprinkle over butter.  Roll up dough tightly on long edge.  Cut dough with floss every 2”.  Place on lightly greased cookie sheet.  Lightly press down each roll.  Cover and let rise until doubled.

Bake at 350° for 15-20 minutes or until light brown.  Do NOT over bake.  Frost warm rolls with Cream Cheese frosting.

Frosting
8 oz cream cheese
½ cup butter
1 tsp vanilla
3 cups powdered sugar
1 tbsp milk

Combine all ingredients and mix until smooth.

Garlic Bread

1 loaf french bread

1/2 cup butter

2 cloves garlic, minced

2 tsp dried basil

3 tbsp Parmesan cheese, grated

2 tbsp olive oil

salt to taste

Preheat oven to 350F.  Cut bread in half lengthwise.  Mix butter, garlic, basil, Parmesan and olive oil in a small bowl.  Add salt until it tastes almost too salty.

Spread butter mixture over the two halves of bread.  Cut bread into 2-inch slices.  Don't cut all the way through the crust.  Place bread halves on cookie sheet.  Bake about 10-15 minutes; just until butter melts and bread starts to lightly brown.  Move bread under broiler and broil until nice and crispy.

Best Whole Wheat Bread Ever

3 3/4 cups warm water (110 deg)

1 1/2 tbsp yeast

1/4 cup oil

1/3 cup honey

1 1/2 tbsp salt

1 1/2 tbsp dough enhancer

2 tbsp wheat gluten

9-11 cups whole wheat flour

(I've started adding a 1/2 cup ground flax seed and 1-2 cups of rye four in place of the wheat flour.  The flax has Omega-3 fatty acids and rye is a good source of fiber and iron.)

Mix water and yeast

Add oil and honey.  If you want Honey Whole Wheat Bread, double the honey.

Pour the oil in your measuring cup first and then the honey and it will all slide out nicely.

After a few minutes the yeast will start to foam.

That way you know if it is alive.

Add the salt, dough enhancer and gluten.

Why add dough enhancer and wheat gluten?

Dough enhancer helps preserve the bread and makes is nice and fluffy.

Gluten helps make the bread elastic, giving it a nice chewy texture.  It also helps the bread to rise properly, keep it's shape and prevents it from crumbling. 

Wheat flour doesn't have a high gluten content so you will end up with crumbly bricks.  Blah.

Now we add the flour.  I grind my own wheat each time.

I use hard red (on left) and hard white wheat (on right).

The amount of flour you use will vary each time.

On very humid days, you'll use more.  On hot, dry days it will be less.

After 10 cups of flour (5 of each), the dough starts to pull away from the sides of the bowl.

It's still sticky but don't worry.  If you add flour until it's not sticky, you will have added too much and the result will be a hard, dense brick.

Now we mix for 10-12 minutes.  This activates the gluten.

If you don't mix long enough, your bread will crumble to bits.  And that's no good.

A lovely lump of dough.

Now cover the bowl with a towel and let it rise about 1-2 hours.

Until it looks like this!

Now turn it out onto your counter and cut it into loaves.

TaDa!

You don't have to weigh it, but I like to.  I think it cooks more evenly when they are the same.

Two loaves are around 2 1/4 lbs.  Three loaves are around 1 3/4 lbs.

Here's a fun trick.  When you spray your pans, put them on the open door of your dishwasher.  That way any over spray will get washed off next time you run it!  No mess!!

Now shape them in to lovely loaves and put them in your pans.  I got mine from IKEA.  Love that place!

You may be wondering what happened to the third loaf.

Well, I tried to make hot dog buns, but they came out very sad and I don't want to show you.

Moving right along.  Here are our pans of bread and the hidden hot dog lumps.

Cover and let rise until the loaves reach the top of your pan.  Then preheat your oven to 350 degF.

When it comes to temperature, the loaves will be ready to bake!

Bake for 25 minutes.  Tap on the top when it's done.  It should sound hollow.

Cool on a cooling rack.

I tip my pans sideways to cool.  That allows the steam to escape and it helps loosen the bread so it doesn't stick.  After about 5 minutes turn them on the other side.  Wait another few minutes then gently pull the bread out.

And presto!!  How beautiful is that?!?!

If you want, you can butter the tops, but I don't bother.  It does taste really good though!

The reason I make 3 loaves is because we end up devouring one right out of the oven.

Then one goes in the fridge and the other goes in the freezer.  They should fit nicely in a gallon zip bag.

Scones

1 cup warm water
1 tsp salt
2 tbsp sugar
1 tsp shortening
1 tbsp yeast
2 cups flour

Dissolve salt, sugar, and yeast in water. Add softened shortening. Stir in flour until soft. Roll out to ½-inch thick and cut into squares or use round cookie cutter. Fry in hot oil.

Option: Cut into strips, roll in melted butter and Parmesan cheese. Bake on greased baking sheet at 425° for 15 minutes for bread sticks.

Moist Cornbread

1 15 oz can corn, drained
1 15 oz can creamed corn
1 pkg Jiffy corn muffin mix
½ cup sugar
2 eggs, beaten
½ cup butter
1 cup sour cream

Preheat oven to 350°. Mix all ingredients together in a large bowl. 

Pour batter into well greased 9”x13” baking pan. Bake 45-60 minutes until center is firm.

Sky-High Biscuits

3 cups flour
4½ tsp baking powder
2 tbsp sugar
½ tsp salt
½ tsp cream of tarter
¾ cup margarine
1 egg
1 cup milk (¼ cup powder milk + 1 cup water)

Preheat oven to 450°. In a bowl combine flour, baking powder, sugar, and cream of tarter. Cut in butter until mixture resembles course oatmeal (can use hand mixer on low). Add egg and milk stirring quickly and briefly.

Knead lightly on floured surface. Roll or pat gently to 1-inch thick. Cut into 3-inch circles.

Place on greased baking pan. For crusty sides, separate on a cookie sheet. Bake 12-15 minutes.

French Bread

1½ tbsp active dry yeast
1 tbsp sugar
2 cups warm water
500 mg vitamin C, powdered
1 tbsp salt
6 cups flour

Mix water, yeast, sugar and vitamin C in a large bowl. Let stand 10 minutes. Add salt and 2 cups flour. Mix until smooth. Add remaining flour ½ cups at a time. Dough will form a shaggy mass and clear the sides of the bowl.

Turn dough out onto a floured surface and knead, adding flour 1 tbsp at a time as necessary, until dough becomes soft and silky, not sticky. Place dough in a greased bowl, turning once to grease top. Cover with plastic wrap and let rise until tripled in bulk, 1 ½-2 hours.

Turn out onto a lightly floured surface and divide into 2 loaves. Place in greased pans. Loosely cover with plastic wrap and let rise until doubled in bulk, about 30-40 minutes.

Bake at 350° for 35 minutes. Spray a mist of water into oven for a crisp crust, if desired.

White Bread

1 tbsp active dry yeast
1 tbsp sugar
2 cups warm water (100°)
1000 mg vitamin C, powdered
1½ tsp salt
½ cup oil
¼ cup powdered milk
6 cups flour

Mix water, yeast and sugar in mixing bowl. Let stand 10 minutes. Add vitamin C, salt, oil and powdered milk. Mix until smooth. Add flour 1 cup at a time. Mix on medium-low speed for 20-25 minutes.

Turn dough out and knead a few times. Place dough in bowl. Cover with damp dish towel and let rise in a warm place until double in bulk, 1-1½ hours. A warm (90-100°) oven works well.

Turn out dough, punch down and divide into 2 loaves. Place in lightly greased pans. Loosely cover with plastic wrap and let rise until doubled in bulk, about 30-40 minutes.

Bake at 350° for 30 minutes. Dough will be VERY lightly browned.

Buttery Soft Pretzels

I made these for my husband's birthday. They are so good!! Be prepared for an arm workout while rolling out the dough. But it's all worth it!!!

4 tsp active dry yeast
1 tsp white sugar
1¼ cups warm water (110 degrees F)
5 cups all-purpose flour
½ cup white sugar
1½ tsp salt
1 tbsp vegetable oil
¼ cup baking soda
2 cups hot water
¼ cup coarse salt, for topping

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let proof 10 minutes.

In a large bowl, mix together flour, ½ cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 450°. In a medium saucepan over medium heat, dissolve baking soda in hot water. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with coarse salt.

Bake for 8 minutes, until browned.

Pumpkin Chocolate Chip Bread

This bread is so moist and so easy you really can't go wrong!

1¾ cups flour
1 to 1½ cups brown sugar
1 tsp baking soda
1 tsp cinnamon
¾ tsp nutmeg
¼ tsp allspice
¼ tsp ginger
1/8 tsp salt
1 cup pumpkin puree
½ cup butter, melted
1 egg
1/3 cup water
½ cup chocolate chips

Preheat over to 350°. Grease 2 medium loaf pans. Combine dry ingredients. Mix wet ingredients and then stir in dry ingredients. Stir in chocolate chips.

Pour into pans. Bake 45-50 minutes. You can replace chocolate chips with nuts, dried cranberries or raisins.

Swedish Cinnamon Twists

This recipe is one from my cooking group that I've wanted to make since I tried them. They are delicious! TIPS: If you don't have buttermilk, add 1 tbsp lemon juice or vinegar to a glass measuring cup and add enough milk to make 1 cup. Let it sit for about 5 minutes. Also, I let the dough rise on it's own the first rising, but used my dough rising techniques from my bread recipe for the second. When they doubled, I removed the bowl of water and just raised the temp to 375° and started baking them. They turned out great! You could probably substitute raisins for the nuts as well. Enjoy another favorite!

Makes about 24 twists

1 tbsp active dry yeast
1 tbsp sugar
¼ cup warm water
1 cup buttermilk
¼ tsp baking soda
¼ cup instant nonfat dry milk
1 tsp salt
½ + 2 tbsp sugar
¼ cup butter, melted
2 eggs
4 cups flour
3-4 tbsp melted butter

Filling
½ cup brown sugar
1 tsp cinnamon
½ cup nuts, chopped (optional)

Mix yeast, sugar and water together until dissolved. Let proof for 10 minutes.

Bring buttermilk to boiling (in a small saucepan or in the microwave); buttermilk should curdle and separate. Let cool slightly. Pour into large mixing bowl and add baking soda, milk, salt, sugar, butter and eggs; beating well after each.

When mixture is lukewarm, add yeast mixture and stir well. Gradually stir in flour until dough forms a ball. On a lightly floured surface, knead dough about 5 minutes, adding additional flour as necessary to make dough smooth and soft. Lightly butter a large bowl. Place dough in bowl turning once to butter the top. Cover and let rise in a warm place until doubled in bulk (about 1 hour).

Preheat oven to 375°. Generously grease two baking sheets. Punch down dough. Let rest for about 10 minutes. Roll dough out into a 12”x20” rectangle. Brush dough with melted butter. Sprinkle filling lengthwise over half of dough to within ½ inch of long edge. Fold rectangle in half lengthwise to cover filling. With a pizza cutter, cut dough into 24 strips, about ¾” wide. Twist each strip twice and place strips on prepared baking sheets. Cover and let rise until doubled in bulk, about 30-40 minutes.

Bake for 10-12 minutes or until golden brown. Prepare glaze and brush on while rolls are still warm. You may want to double this recipe—they go fast!

Powdered Sugar Glaze
1½ cups sifted powdered sugar
1 tbsp melted butter
2 tbsp hot water
1 tsp vanilla

Whisk together all ingredients in a small bowl.