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Tag Archives: whole wheat

Brownies

from King Arthur Flour

These tasty brownies are a good place to use whole wheat flour, which has more nutrients than white flour.

Committee meeting working lunch, 2/14/13

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups brown sugar
  • 3/4 cup cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon instant espresso or instant coffee powder, optional
  • 1 tablespoon vanilla
  • 4 large eggs
  • 1 1/2 cups whole wheat flour (or you can use all-purpose)
  • 2 cups semisweet or bittersweet chocolate chips, optional

Preheat oven to 350. Grease a 9″x13″ pan.

In a large bowl in the microwave or in a large saucepan over low heat, melt the butter. Add the sugar and whisk to combine. Microwave 20 seconds more, or continue to cook about 1 minute more.

Remove from heat. Add the cocoa, salt, baking powder, instant espresso (if using), and vanilla. Whisk to combine. Add eggs one at a time, whisking to combine after each one. Add the flour and stir until just combined. Stir in chocolate chips, if using.

Spread batter in prepared pan. Bake until brownies are set and a toothpick inserted in the center comes out with wet crumbs on it, 27-33 minutes. Cool completely before cutting.

Yield: 24 brownies.

 

Bread Pudding with Rhubarb Sauce

Community meeting training dinner, 4/23/12

Beautiful? Not quite. Delicious? Definitely.

Bread Pudding
Bread pudding is incredibly easy to make, and the results are delicious. It’s also a great way to use up old, stale bread. You can use wheat bread here for a little extra nutrition in your dessert.

  • 2 cups 2% or whole milk
  • ½ cup brown sugar
  • 3 eggs
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 3 cups bread, torn into small pieces (use any leftover stale bread you have)

Preheat oven to 350 degrees. Grease a 1 ½ or 2 quart sized baking dish or casserole.

In a large bowl, whisk together all ingredients except for the bread. Place the bread in the casserole in an even layer. Pour the milk mixture over the bread. Press the bread gently to help it absorb the liquid, then allow to sit for 10-20 minutes.

Bake for 45-50 minutes, until no longer liquid in the middle. Serve warm.

Rhubarb Sauce
Use this sauce with the bread pudding, or use it to top yogurt, ice cream, or anything else you’d like.

  • 4 cups rhubarb,* chopped into ½ – 1 inch pieces
  • ½ cup plus 2 tablespoons water, divided use
  • ½ cup sugar (more if needed)
  • 1 teaspoon cornstarch

In a large pot, combine rhubarb, ½ cup water, and sugar. Bring to a boil, reduce heat, and simmer for 15-20 minutes, until rhubarb is completely tender and falling apart. Taste the sauce, and add more sugar if it’s too tart.

In small bowl, combine cornstarch with remaining 2 tablespoons water. Stir well, breaking up any cornstarch clumps. Add the cornstarch mixture to the rhubarb and return to a boil for 1 minute, stirring. The sauce will thicken.

Remove from heat. Allow to cool at least slightly before serving.

Note: if you want a smooth-textured sauce, you can blend the finished sauce with a blender, immersion blender, or food processor. Always be careful when blending hot liquids, since they can splash and burn you.

*Rhubarb is a perennial that will keep producing tasty stalks year after year in your garden.

English Muffin Batter Bread

This bread has the nooks and crannies of an English muffin, and it’s especially good for toasting. To make the bread, all you have to do is spend 5 minutes putting the ingredients together, walk away for 45 minutes, and then bake – you’ll have fresh, homemade bread in less than 90 minutes. Yes, that’s a lot longer than it takes to get bread from the store, but the results are tastier and healthier.                                                                                                              

  • Oil or butter and cornmeal or flour for dusting pan
  • 1 1/2 cups whole-wheat flour
  • 1 tablespoon active dry yeast (1 ½ packets)
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/8 tsp baking soda
  • 1/2 cup milk
  • 3/4 cup hot water
  • 1/2 to 1 1/4 cups all-purpose flour (see below for details)

Grease a loaf pan. Dust the bottom and sides with cornmeal or flour.

In a large bowl, mix wheat flour with the yeast, sugar, salt, and baking soda.

Combine the milk and hot water. In the microwave or on the stovetop, heat the milk and water to about 110-120 degrees, very warm to the touch, but not too hot – like bath water.

Add the warm milk and water to the flour mixture and stir to combine. Add 1/2 cup of the all-purpose flour and stir to combine. You are aiming for a soft dough – thick, but not so thick that, with effort, you couldn’t stir it with a spoon. To get to this consistency, continue to add flour gradually, until you can’t stir it in with a spoon anymore. You probably won’t need all of the flour.

When the dough is smooth and the flour is incorporated, pour into prepared pan. Cover with plastic wrap or a damp towel and allow to rise for 45 minutes to an hour. Depending on the size of the loaf pan, it may puff slightly over the sides of the pan. While the dough is rising, preheat oven to 400 degrees.

Uncover the loaf and bake for 22-27 minutes, until golden brown.

Yield: 1 loaf

Whole Wheat Biscuits

Committee meeting working lunch, 2/9/12 – served with Boston baked beans and roasted sweet potatoes

Adapted from the Food Network

The whole wheat flour in these biscuits doesn’t make them taste like cardboard-y health food. Instead, it gives them a nutty, sweet flavor that works equally well in savory and sweet dishes.

  • 1 cup minus 1 tablespoon milk (or substitute 1 cup buttermilk and omit vinegar)
  • 1 tablespoon white vinegar (omit if using buttermilk)
  • 1 cup whole wheat flour (If desired, this can be increased to 1 ½ cups, and the all-purpose flour can be reduced to ½ cup)
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons sugar (optional – use if the biscuits are going with a sweet dish)
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, cold, cut into small pieces

Preheat oven to 400 degrees.

In a small bowl or measuring cup, combine milk and vinegar (skip this step if using buttermilk). Stir, and allow to sit while you prepare the rest of the recipe.

In a large mixing bowl, combine whole wheat flour, all purpose flour, baking powder, baking soda, sugar (if using), and salt.

Add the butter and use your fingers to rub it into the dry ingredients until the mixture resembles coarse crumbs. Some larger pieces are okay.

Add the milk and vinegar (or buttermilk, if using) to the dry ingredients and stir until just combined.

Turn the dough out on a lightly floured board. Fold the dough over on itself twice, then roll or press to a 1”-thick round. Cut into circles using a glass or biscuit cutter (or go the simple route and cut into squares). Take any scraps, press them into a new 1” thick round, and cut more biscuits, handling the dough as little as possible.

Place biscuits on an ungreased baking sheet. Cook for 12-15 minutes, until cooked through and lightly browned on top.

Whole Wheat Sandwich Bread

Committee meeting working lunch, 1/26/12 – served with mushroom barley soup

Adapted from King Arthur Flour

This recipe can be customized to use the ingredients you have on hand.

  • 1 to 1 ¼ cups lukewarm water, milk, or whey (use 1 cup in a warm, humid climate; 1 ¼ cup in a cold, dry climate)
  • 2 ½ teaspoons (one packet) instant or active dry yeast
  • ¼ cup vegetable oil or melted and cooled butter
  • ¼ cup liquid sweetener – honey, molasses, sorghum syrup, maple syrup, or corn syrup
  • 3 ½ cups whole wheat flour
  • if using water as liquid: ¼ cup nonfat dried milk (optional)
  • 1 ¼ teaspoons salt

In a large bowl, combine the water, milk, or whey with the yeast, vegetable oil or butter, and liquid sweetener. Add the flour, dried milk (if using), and salt all at once and stir until all the liquid is absorbed.

Transfer the ball of dough to a lightly greased surface and knead 6-8 minutes. (You can also knead in a stand mixer with a dough hook or in a bread machine.) The kneading is done when the dough feels smooth and comes back to shape when poked. If you take a small amount and stretch it, it should make a thin “windowpane” of dough without tearing.

Place the dough in a greased bowl. Cover it with plastic wrap or a damp towel and allow to rise until puffy and almost doubled in bulk, 1-2 hours.

On a lightly greased surface, flatten the dough out into an 8” x 8” square. Roll the dough into a log, then place in a greased 8 ½” x 4 ½” loaf pan. Cover and allow to rise another 1-2 hours. The dough should rise above the sides of the pan. When the dough is almost done rising, preheat the oven to 350 degrees.

Bake for 35-40 minutes. The loaf is finished when the inside temperature is 190 degrees. Take the loaf out of the pan and tap the bottom – the finished loaf should sound hollow. Allow to cool before slicing.

Yield: 1 loaf

Whole Wheat Olive Oil Crackers

Committee meeting working lunch, 11/29/11 – served with roasted garlic bean dip


Adapted from 101 Cookbooks

This recipe is a bit more time-consuming than the others on this blog, since you have to knead the dough, let it rest, and roll out the crackers very thin with a rolling pin. If you want to impress people with something delicious and unexpected, though, homemade crackers are a great way to do it. These crackers last for up to 4 weeks in a sealed bag or container, without any preservatives whatsoever.

  • 1 cup all-purpose flour
  • ½ cup white whole wheat flour (or all-purpose flour)
  • ½ teaspoon salt
  • ½ cup warm water
  • 2 tablespoons plus 2 teaspoons extra virgin olive oil (can substitute regular olive oil, canola oil, or vegetable oil), plus extra for sprinkling

In a bowl, combine the flours and the salt. Add the water and olive oil and mix to form a dough.

Place the dough on a floured counter or cutting board. Knead, folding the dough over on itself and pressing it with the heel of your hand, until the dough is smooth, slightly tacky, and springs back when poked, 7-9 minutes.

Shape the dough into 4 balls. Rub each piece with a little bit of extra olive oil, then cover with a towel or plastic wrap and allow to rest one hour.

Preheat oven to 450 degrees. Dust two baking sheets with flour.

Take one ball of dough and, using a rolling pin on the floured surface, roll the dough as thinly as possible. Using a pizza wheel or a knife, cut into pieces of the shape and size you want for your crackers. Place cut crackers on prepared baking sheet. Repeat with the three remaining balls of dough.

For puffy crackers, put directly into oven. To avoid puffing, poke each cracker a few times with a fork. Bake for 8-12 minutes, until golden brown and crisp.