Tag Archives: whole wheat

Cinnamon Raisin Bread

This is the new breakfast of champions. There’s some whole wheat flour in here, but it’s still buttery soft… it takes two rises, though, so maybe make the dough the night before you want to eat it, and let it do its first (or even second) rise overnight.

I got the original recipe here. It makes two loaves, which you can freeze for up to three months.

Ingredients

for the dough:
1 cup raisins
1 cup warm water
1 T active dry yeast
1 cup milk
1/2 stick unsalted butter, melted
2 tsp salt
2 1/2 cups  all-purpose flour
3 cups whole wheat flour

Filling:
1/3 cup sugar
1 1/2 T cinnamon
1 large egg, beaten

Make It:

Rehydrate your raisins in a dish of hot water for ten minutes, then dry them with a paper towel.

Proof the yeast in the hot water; once it blooms, add in the milk and melted butter. Combine the flours and salt in a bowl, mixing to combine, then pour in the wet ingredients and fold into a shaggy dough. Knead until you have smooth, elastic, slightly sticky dough. Fold in your raisins– don’t worry if they aren’t too evenly distributed yet, because you’re going to roll the dough out later. Break into two balls and let rise, covered, until doubled in volume (maybe an hour or so, but sitting longer doesn’t hurt it.)

Meanwhile, combine your cinnamon and sugar in a bowl. When your dough is sufficiently puffy, punch it down and roll each ball out, roughly eight inches by eighteen inches. Brush each rolled ball with egg wash, then sprinkle with cinnamon-sugar. Roll up into a log, then let rise in greased loaf pan another hour.

Brush the loaves with the remaining egg wash (for a nice, shiny crust!) Bake at 375 for 30-40 minutes. 

Advertisements

1 Comment

Filed under Bread., Breads, Uncategorized

Healthy Banana Muffins

Well, I can’t eat bananas fast enough. I like them with some brown spots, so I wait and wait and then… BAM! Too many bananas. Luckily, I have this healthy– downright virtuous!– muffin recipe (based off this one) to convert those babies into breakfast or an afternoon snack. They’re not too sweet; I like to spread honey or peanut butter on them. And the secret ingredient? A little garam masala for complexity elevates these babies from run-of-the-mill to spectacular. Go ahead, have two. If you eat them warmed up, you can’t even tell they’re good for you.

Ingredients (12 muffins)

1.5 cups whole wheat flour
1 cup rolled oats
3 tbsp brown sugar
3 tsp baking powder
1/2 tsp salt
2 tsp garam masala (available in the spice section)
2 eggs
1/4 cup applesauce (unsweetened)
1/4 cup skim milk
2 mashed ripe bananas
Make Em:
Preheat your oven to 375, and line a muffin tin with liners.
Combine all ingredients and stir until you have a chunky, dough-like batter. Spoon into muffin tins so they’re about 3/4 full. Put the tin in the oven and immediately turn the temperature down to 325. Bake 25-30 minutes, or until the muffins “spring back” when you press lightly on the tops.  Let cool slightly before enjoying.

Leave a comment

Filed under Bread., Non-Breads

Whole Wheat Peanut Butter Muffins

I’m an early riser– I try to get my workout in before I go to work at 7:30 in the morning. A portable breakfast, then, is key. Usually I take a Fage yogurt with me, but since I’m trying to use up everything in my pantry, I decided to make some healthy(ish) muffins instead. I had peanut butter on hand, and dried cranberries, so that’s what I used in my modification of the recipe here. They turned out really great!

Ingredients

1/2 cup whole wheat flour

3/4 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

pinch of salt

4 tsp safflower oil

2 T Greek yogurt

1/4 cup brown sugar

1/2 cup peanut butter

1 tsp vanilla extract

1 egg

1/2 cup milk

1/4 cup dried cranberries (or you could use peanuts, chocolate chips, whatever.)

Make Em:

Combine all ingredients in a bowl and mix. Pour into prepared muffin tin and bake at 375 degrees for 20-22 minutes. Let cool on wire racks before trying!

Leave a comment

Filed under Bread., Non-Breads, Uncategorized

Whole Wheat Pitas- Complete with Pocket!

I am on a total food detox after my (awesome!) Spring Break road trip. At the ripe old age of 22 I’m having a harder time tolerating even a few days of  rich food/no vegetables/ lots of booze/ no sleep. I need to rebalance! So, I’m sticking to produce, brown rice, nuts, milk, and Greek yogurt for a bit.

Except then I found this recipe for pita bread.

But I’m detoxing!

But I want pita.

Okay, let’s try to make it with whole wheat flour, then.

Fiber, y'all!

Ingredients

1-1/4 cup water

2 teaspoons active dry yeast

2 teaspoons sugar

1 teaspoon baking powder

3 cups whole wheat flour

1 1/2 teaspoons salt

2 tablespoons olive oil

Make It

Dissolve the yeast and sugar in the water (warmed) to proof. Once you’re satisfied that your yeast is cooperating, combine the other ingredients in a bowl and then dump the yeast mixture on top. Mix into a dough. Knead until smooth, then leave in the bowl, covered, for an hour.

Preheat oven as hot as it will go– mine hits 500. Split the dough into eight pieces and roll them out into something like a circle (I can’t ever do it perfectly!) on a greased surface. Place the circles on a VERY well-greased cookie sheet (you’ll probably have to work in batches) and let them rest 15 minutes. Then put them in the bottom rack of the oven for a couple minutes, until they puff up. Move them to the middle rack for another minute until they brown in spots and look done to you. (The total cooking time is only like five minutes.)

According to the source of this recipe, the pitas can be stored in a Ziploc bag or airtight container, presumably at room temperature.

So now I need to find a recipe for hummus, right? Or falafel? What’s your favorite thing to put on a pita??

7 Comments

Filed under Bread., Breads