Category Archives: Bread

Whole Wheat Buttermilk Biscuits

I had to make biscuits to go with yesterday’s homemade apple butter! This recipe was adapted from a Taste of Home recipe

http://www.tasteofhome.com/Recipes/Rolled-Buttermilk-Biscuits. I of course made of few changes to incorporate some whole

grain goodness.

1 cup whole wheat pastry flour
1 cup AP Flour
3 Tsp Baking powder
1/2 tsp baking soda
1/4 tsp salt
3 TB cold butter (unsalted)
1 cup buttermilk
1 TB skim milk

Directions:

1. Preheat oven to 450.

Place both flours, salt, soda, baking power in bowl.

2. Cut butter into dry mixture.

3. Until resembles course texture.

4. Pour buttermilk into dry mixture.

5. Mix with wooden spoon just until ingredients are combine.

6. Sprinkle flour onto a clean surface and knead dough 2 to 3 times.

7. Roll dough with floured roller.

Cut 12 cutouts with 2 1/2 inch biscuit cutter.

8. Roll second time and cut 12 more biscuits.

9. Layer biscuits on top of each other in rows of two on parchment paper.

10. Brush with the skim milk.

11. Bake for 10 to 12 minutes on 450 degrees.

Yields 12 biscuits!

Plus it goes well with Apple Butter

Wheat Walnut Rhubarb Bread

Whole Wheat Walnut Rhubarb Bread

I am still trying to use up the rhubarb my grandpa gave me. I found this recipe in a local magazine but of course I changed the original recipe up by adding the whole wheat and incorporating more rhubarb.

Ingredients;
1 &1/2 cups of whole wheat pastry flour
1 cup AP Flour
1 cup of brown sugar (not packed)
2/3 cup canola oil
1 cup buttermilk
1 tsp pure vanilla
1 tsp baking soda
1 tsp Cinnamon
2 cups of finely chopped rhubarb
1 cup walnuts (chopped finely)
1 egg

Directions:

Preheat oven to 350:

1. Place oil, egg, & sugar in medium bowl and mix.

2. Add buttermilk & vanilla and mix until incorporated thoroughly.

3. In a separate bowl sift both flours, baking soda, & cinnamon.

4. Add dry ingredient mixture into wet ingredient mixture.

5. Add in rhubarb and walnuts.

6. Fold the batter until all the ingredient are spread throughout.

7. Divide the batter evenly into 4 mini pans (about one heaping cup each)

8. Bake for 32 to 35 minutes at 350. Check bread using toothpick method.

Please note if you would like to bake a traditional size bread this batter will make two loaves. Bake traditional loaves for 45 minutes or until toothpick comes out clean.

Whole Wheat Yellow Squash Bread

Our neighbors brought over beautiful heirloom yellow squash from their bountiful garden. I couldn’t wait to prepare a baked treat with it. I used a recipe that originally called for twice as much oil and 1/3 more sugar! I swapped out the half the fat with flaxseed and substituted half of the flour with whole wheat. You’ll never know the difference !

Yields 6 mini loaves or 2 large loaves

Ingredients:
1 1/2 cup whole wheat pastry flour
1 3/4 cup ap flour
1/2 cup canola oil
1/2 milled flaxseed
2 1/2 sugar
2 cups of shredded yellow squash
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 1/2 tsp baking soda
1 cup of chopped walnuts (optional)
4 eggs (lightly beaten)

Directions:

1.Place all flours, spices, salt , flaxseed, and soda in large bowl.

2. Whisk around the ingredients until blended well.

3. Place wet ingredients, and sugar in a separate bowl.

4. Whisk in squash.

5. Add the wet ingredients into dry.

6. Spray cooking spray on bread pans.

7. Place about a cup to a 1 1/2 cups in each mini pan.

8. Bake at 350 for 35-30 minutes for minis and an hour or until toothpick comes out clean for standard loaves.

Enjoy!

Chive Beer-battered Bread

I saw this recipe a few years ago and took a picture of it so I would remember to try it. Luckily I was downloading some pictures and came across it. I added a few things and made some changes but here it is.

Ingredients

12 ounce bottle of your favorite beer (my husbands favorite is Landshark so that’s what I used)
3 and 1/2 cups of AP Flour
3 Tb honey
1 Tb of baking powder
1 and 1/2 tsp of kosher or flaky salt
1 Tb chives
1 egg beaten for egg wash

Directions:
Preheat oven to 375. Place the flour, baking powder, and salt in a bowl and mix well or sift it together works nicely.

Once incorporated add beer and honey.

Stir with fork just until combined.

Sprinkle with chives.

Place dough on a light floured surface.

Knead only enough to form a round shape.

Place on a Pam sprayed or misto sprayed baking sheet. And cut with a very sharp knife an “x”.

Use a brush to apply the egg wash.

Bake for 45 minutes or until golden brown.

Enjoy!

Whole Wheat Pumpkin Nutella Bread Mini Loaves

Whole Wheat Pumpkin Nutella Mini Loaves!!

Tomorrow is Registered Dietitian Day. In honor of recognizing my fellow dietitians, I decided to make some healthy bread as a special treat! So if you know a Registered Dietitian make sure to show them some love and give them a hug and thank them for what they do!

Ingredients:

1 cup all purpose flour

¾ Cup 100% Whole Wheat Flour ( I used King Arthur) ***Spoon out the flour***

1 teaspoon baking soda

1/2 teaspoon salt

1 and ½ teaspoon of very good like penzeys cinnamon

1 1/2 teaspoons nutmeg

1 cup sugar

1/3 cup canola oil

1/3 cup water

1 & 1/3 cup canned pumpkin (not pumpkin pie filling)

1/ 2 cup egg substitute or 4 egg whites

1 teaspoon Mexican vanilla extract

4 tablespoons Nutella (1 tablespoons per mini loaf)

Directions

1. Preheat the oven to 350 degrees F. Spray 4 mini loaf pans with cooking spray ( I love my pampered chef mini stoneware). Set aside.

2. In a medium bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, whisk together sugar, oil, water, pumpkin, egg substitute or whites, and vanilla extract. Whisk until smooth and combined.

4. Slowly stir in the flour mixture.

5.Mix until ingredients are combined.

6. Pour the batter into the mini loaf pans (one cup of batter per mold).

7. Drop 1 tablespoon of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife. If you slighty heat the Nutella in the microwave it makes it easier to swirl.

8.Place the loaf pans onto a baking sheet and place in the oven.

9. Bake for 40-45 minutes or until a toothpick comes out clean (my oven took exactly 40 minutes).

10. Place the loaf pan on wire rack and let cool for 15 minutes and remove from pan.

11. For optimal results let the bread cool completely before slicing.

Enjoy!!

Whole Wheat Bread

Whole Wheat Bread

My colleague gave me this recipe the other day and I couldn’t wait to try it!!! Thank you Caitlin !! Good thing since, I was running low on bread for my husband’s lunch sandwiches. I decided instead of stopping at the store on the way home from work, I would give this recipe a try. I think if you try this recipe you will love it . Really the instructions are very simple and all you need is a little time for the bread to ferment. The end result will be worth the wait!

Ingredients:

2 cup of bread flour ( use a spoon to scoop the flour into the measuring cup**** do not pack the flour*****

2 cups of warm water

1/2 tsp of salt

1 TB of sugar or honey

1 TB of dry yeast

Mix the above ingredients together in a bowl and let ferment overnight or while you are at work (8 to 12 hours). I did let mine sit for 12 hours.

Make sure to cover the liquid mixture with plastic wrap while resting.

After mixture has fermented for allotted time (see picture below)

Add:

2 Cups of whole wheat flour plus any additional you will need for kneading.

Knead for 2 to 4 minutes by hand (until dough is no longer sticky). Preheat oven to 500 degrees.

Shape dough to form in a bread loaf pan. I used a 8″ pan. Make sure to spray the pan with Pam or cooking spray.

Place the dough in the pan and cover once again for about an hour to 2 hours until the dough doubles (mine only took an hour). The secret is to having the oven preheat while the dough rise!!! This will cut the time for rising in half.

Once the dough doubles remove the plastic wrap and place the bread in the oven, cover with foil for 20 minute.

After 20 minutes have elapsed remove the foil and decrease the oven to temperature to 400 degrees and bake for an additional 20 minutes.

Let the bread sit in pan for 5 minutes and then cool on wire rack. Enjoy !

Whole Wheat English Muffin Bread!

Whole Wheat English Muffin Bread

I have been wanting to make english muffins forever and I cannot find the english muffin tins, so I almost gave up hope on making them completely. Until this morning, I was searching for a bread recipes and stubbled across english muffin bread….What a great idea (until I can find the tins anyway). I made some modifications by swapping out half the white AP flour for whole wheat flour and added honey instead of sugar to feed the yeast. And as always switching all the saturated fats to fat free options.
Let us just say you will love the smell of your house when this is in the oven!! Happy Baking <3

Ingredients:

1.5 Whole Wheat AP Flour cups

1.5 Cups All-Purpose Flour

1 Tablespoon honey

1 1/2 teaspoons salt

1/4 teaspoon baking soda

1 tablespoon instant yeast

1 cup skim milk

1/4 cup water

2 tablespoons olive oil

Cornmeal, to dust in pan

Pam Spray

Direction:

In the bowl of a stand mixer with the dough hook attachment, add the both flours, salt, baking soda, and instant yeast; stir to combine.

On stove top in small sauce pan, combine the milk, water, honey, and oil and heat to between 120°F and 130°F. Make sure to stir often.

Pour the hot liquid over the dry ingredients in the mixer.

Beat (with dough hook) on high speed for 1 minute, the dough will be quite soft and sticky.

Spray with Pam spray an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal. Throw a handful of cornmeal in the pan and keep titling the pan until it looks like the pan below.

Scrap the dough into the prepared bread pan. I used a rubber spatula sprayed with Pam cooking spray to level the top of the dough out a bit.

Cover the pan with plastic wrap (have the wrap touch the dough), and let the dough rise in a warn location.

This can take up to an hour but it only took my dough 20 minutes to rise to eye level of the rim. ( I always preheat the oven as soon as I start measuring out the ingredients that way when I place the dough in the pan to rise I set it on the stove top so the heat from the oven helps speed up the rising process).

Remove the wrap and bake the bread for 22 to 27 minutes, (my oven took 25 minutes)

until it’s golden brown and its interior temperature is 190°F.

Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool.

Let the bread cool completely before slicing.

Enjoy with some jam, jelly, nutella, or my favorite peanut butter and a few slices of a banana !! Whatever your favorite english muffin topping is <3

Makes one loaf (approximately 20 slices, 2 points plus for Weight Watchers)

A Pinch of Luv

from scratch baking and cooking blog

Category Archives: Bread

Ham and Cheddar Popovers

Whole Wheat Buttermilk Biscuits

Wheat Walnut Rhubarb Bread

Whole Wheat Yellow Squash Bread

Chive Beer-battered Bread

Whole Wheat Pumpkin Nutella Bread Mini Loaves

Whole Wheat Bread

Whole Wheat English Muffin Bread!