Category Archives: Whole Wheat

Rosemary Olive Oil Bread

April 17, 2011

Feeling sick is terrible. And especially inconvenient over the weekend you were planning to try a pile of new recipes because you start work on Monday morning and might not have so much free time ever again. But instead you’re spending your last valuable hours comfortlessly rotating between the couch, the futon, the floor, the bed- everywhere but the kitchen. Up half the night watching episodes of The Kennedy’s (thank goodness for the DVR in your time of need). Because you’ve got the aches and chills and just the thought of food makes you feel queasy. Not cool.

Maybe I should be more concerned about recovering in time to make it to work tomorrow instead of what I’m not eating. It crossed my mind, but with my luck I’ll be perfectly recovered by 6 am in the morning and left frustrated that my weekend plans (cooking, baking, and ice cream-making) were thwarted. Actually, ice cream is the only thing that sounds appealing at all right now. That one might still happen.

On a much cheerier note, back when I was feeling more like myself (hearty appetite in-tact), I baked this wondrous loaf of rosemary bread. I was inspired by my sisters’ (yes, plural- they’re twins) roommate, Laura, who made something similar while I was a guest inhabiting their couch. (I’ve clocked a lot of nights on the couch lately it seems.) While I managed to get a peek at her recipe, I was foolish enough not to write it down. So when I arrived home with the urgency to bake my own version of the bread, I sought advice from a second recipe source. The main tinkering I did was to incorporate whole wheat flour and to use fresh rosemary instead of dried (either works fine). I was very happy with the result- a loaf so flavorful that it needs no accompaniment. The rosemary is prominent but not overwhelming. And while this bread is best enjoyed warm out of the oven, it can be frozen and reheated later.

Rosemary Olive Oil Bread

INGREDIENTS

1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

(Adapted from Laura A. and All Recipes)

Pumpkin Walnut Cranberry Muffins

November 17, 2009

Pumpkin mmmhh…! This is a Jessie recipe. Not because I invented it (I wish!), but because it uses all whole wheat, very little fat (oil), a natural sweetener (HONEY, of course!) and loads of pumpkin! These muffins are packed with the flavors of Fall- cinnamon, nutmeg, cloves, walnuts, cranberries, and again, pumpkin! They have a subtle sweetness- you might want to add an extra 1/4 cup honey for a sweeter muffin. They’re hearty (just look at the size) and healthful. What a muffin should be (not a dessert).

This recipe could really yield twice as many muffins if you make them normal size. But the fact that they are overflowing/reaching sky-high makes them so much better. Keep your puny muffins to yourselves- I like ’em huge! Just to clarify, you’ll use a regular sized muffin tin. And you’ll use all the batter and fill them heaping high. They’ll hold their shape under the heat and come out beautiful. Just wait. These muffins had the best texture of any muffin I’ve ever made- soft, fluffy, fantastic!

Pumpkin Walnut Cranberry Muffins

INGREDIENTS

2 1/2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. pumpkin pie spice
1 cup pumpkin puree
2 Tbsp. canola oil
3/4 cup honey (1 cup for a sweeter muffin)
2 eggs
2/3 cup buttermilk
1 tsp. vanilla
1/2 cup sweetened dried cranberries
1/2 cup walnuts, chopped (toasted for more flavor)

DIRECTIONS

1. Preheat oven to 375 F. Lightly grease a 12 cup muffin tin (or use liners).

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside. In a second bowl, whisk together the pumpkin, oil, honey, eggs, buttermilk, and vanilla. Pour the wet ingredients into the dry and stir until just combined (no dry clumps remain). Fold in the cranberries and walnuts.

3. Evenly divide the batter between the 12 muffin cups (they will be extremely full). Bake in preheated oven for about 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven to cool on a wire rack. Best enjoyed warm. Freeze leftovers and reheat later.

Makes 12 tall muffins.

(Adapted from Pinch My Salt)

Light Brioche Hamburger Buns

August 23, 2009

If you hadn’t noticed, this is my third burger bun. They just keep getting better. Number 1 was just a bit too hearty (100% whole wheat, very rustic). Number 2 was just as tasty, but less bun-like, more sandwich-worthy. But this one, number 3, is PERFECT. I swear you will never want another bread-aisle bun again. They don’t compare.

I managed to make this recipe with half whole wheat flour, and it’s hardly noticeable. Except I know, and that matters. Dustin and I almost died (of pleasure) when we took our first bite. (Well, I pretended it was my first bite. I’d already eaten a whole bun sans burger right when they came out of the oven. Shh… our secret.) Bakery quality, right in your own kitchen. Bread/buns is the most satisfying thing to make right. Baking bread always means I come out of the kitchen dusted in flour with a huge grin on my face. If only I had a cute white cap.

Light Brioche Hamburger Buns

INGREDIENTS
1 cup warm water
3 Tbsp. warm milk
2 tsp. active dry yeast
2 1/2 Tbsp. sugar or honey
1 large egg, lightly beaten
1 1/2 cups white whole wheat flour
1 1/2 cups bread flour, plus extra for kneading
1 1/2 tsp. salt
2 1/2 Tbsp. unsalted butter, softened
sesame seeds (optional)
1 large egg + 1 Tbsp. water, for egg wash

DIRECTIONS
1. In a glass measuring cup combine warm water and milk, sugar, and yeast. Let stand until foamy, about 5 minutes.

2. In a large bowl, whisk flours and salt. Add softened butter and mix together with your fingers to make crumbs. Stir in the yeast mixture and beaten egg until a dough forms. Turn out onto a well-floured surface and knead until smooth and elastic (8-10 minutes), adding more flour as necessary to prevent sticking. You want the dough to still be slightly sticky/tacky so that the buns are not tough.

3. Lightly grease the original bowl and return the ball of dough to the bowl. Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).

4. Line a baking sheet with parchment paper. Divide the dough into 8-10 equal parts, and roll each into a ball. Arrange on the baking sheet several inches apart. Lightly spray a piece of plastic wrap with nonstick cooking spray and loosely cover the rolls. Let rise in a warm place until doubled (another 1 1/2 hours).

5. Preheat oven to 400 F. Make sure the rack is in the center. Set a large shallow pan of water on the oven floor (I forgot to do this step and mine turned out fine). Lightly beat the remaining egg with 1 Tbsp. water. Brush the tops of the risen buns with the egg wash. Sprinkle with sesame seeds. Bake, rotating the sheet halfway through, until the tops are golden brown, about 8-10 minutes. Remove from the pan to cool on a wire rack.

Makes 8-10 buns.

(Adapted from Smitten Kitchen)

Blueberry Crumb Bars

July 31, 2009



I found this recipe on Smitten Kitchen, who adapted it from All Recipes, and I did a little tinkering of my own. I tried it two ways: with classic white sugar and white flour and a “healthified” version with natural cane sugar and whole wheat. (The latter still contains a full stick of butter so it still doesn’t exactly fall within the health food realm.) I split the pan right down the middle, half whole wheat and the other half not.

It was an experiment of sorts. As you can see, the whole wheat crust was a deeper golden brown, hinting at its whole grain goodness. The test was to see how different they tasted. I made the mistake of telling my guests the difference, and predictably, they avoided the whole wheat bars. I munched on both (with a scoop or two of vanilla ice cream on the side, yum!) and didn’t think either stood out as better than the other. But sometimes I worry that I’m slightly jaded, being accustomed to the taste of whole wheat. My husband though, who is brutally honest in his culinary opinions, happily gobbled up the leftovers with no discrimination. According to him- brown or white- the taste was the same. So there you have it… either way you make ’em, you’ll have blueberry bliss!

INGREDIENTS
1 cup white sugar (or evaporated cane sugar)
1 tsp. baking powder
3 cups all-purpose flour (or whole wheat pastry flour)
1 cup cold butter (2 sticks)
1 egg
1/4 tsp. salt
Zest and juice of 1 lemon
4 cups fresh blueberries
1/2 cup white sugar (or evaporated cane sugar)
4 tsp. cornstarch

DIRECTIONS
1. Preheat oven to 375 F. Grease a 9×13 inch baking dish.

2. In a large bowl, stir together sugar, baking powder, and flour. Mix in salt and lemon zest. Using a pastry blender, cut in the butter and egg. Dough will be crumbly. Pat half of the dough into the bottom of the prepared pan.

3. In a separate bowl stir together sugar, cornstarch, and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Top with the remaining dough crumbles.

4. Bake in preheated oven for 30-45 minutes, until the top is slightly browned. Cool before cutting into squares.

Makes 1 9×13 pan.

(Adapted from Smitten Kitchen)

Potato Crescent Rolls

May 14, 2009

This was one of the first recipes I discovered when I began cooking. It is probably my favorite find on All Recipes. I’ve made these rolls countless times- for my family, for guests, and sometimes all for myself. I’ll never tire of sinking my teeth into their smooth pillow-like curves, and I love unraveling their layers till I reach the soft, moist center.

They also travel well through open car windows at high speeds. Let’s just say I got hungry on the road and the other car (big family) had the stash of potato rolls. One cell phone call later Dad was maneuvering through freeway traffic in a Bond-like manner to toss a bun through my window. Thank goodness we didn’t lose any to the pavement, although our cars came dangerously close to colliding. But oh, it was worth it!

When I make these potato rolls I always use at least half whole wheat flour, which I like to pretend offsets some of the richness of the butter. They might not be super low-cal, but they are everything a tempting dinner roll should be.

INGREDIENTS
2 potatoes, peeled and cubed (about 2 cups mashed)
1 (.25 ounce) package active dry yeast (2 1/4 tsp.)
1 1/2 cups warm water (leftover cooking water from boiling the potatoes works best)
1/2 cup white sugar
2/3 cup butter

2 eggs
1 1/2 tsp. salt
3 cups white whole wheat flour
3 -3 1/2 cups all-purpose flour
1/4 cup butter, melted

DIRECTIONS
1. Place potatoes in a saucepan and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain (reserving the cooking water), cool, and mash.


2. In a large bowl, dissolve yeast in 1 1/2 cups of the warm potato cooking water. Let stand until creamy, about 10 minutes.

3. When yeast is ready, mix in 2 cups mashed potatoes, sugar, butter, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable.


4. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 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 for several hours until doubled, or refrigerate for 8 hours and up to several days.

5. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a large circle. Brush generously with melted butter, and cut each circle into 12-16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour.

6. Meanwhile, preheat oven to 350 degrees F (200 degrees C). Bake in preheated oven for 15 to 20 minutes, or until golden brown.

Makes 2-3 dozen rolls.

(Adapted from All Recipes)