SOURDOUGH MULTIGRAIN BREAD

DAY 1

Combine:

     200 grams (7 oz. or ⅞ cup) filtered water (no chlorine)

     120 grams (4 oz. or ½ cup) sourdough starter

     236 grams (8 ⅓ oz. or 2 cups) whole wheat flour

Let sit at room temperature loosely covered with plastic wrap

to ferment for 12 hours. Keep away from warmth.

DAY 2

Add to Day 1 ingredients:

     274 grams (9 ⅔ oz. or 1 ¼ cups) filtered water

     85 grams (3 oz. or ⅞ cup) ground mix of any of the following:

flax seed, barley, wheat bran, rice, wild rice, wheat berries,

etc. This should be crunchy, not like flour.

     250 grams (8 ¾ oz. or 2 cups) white BREAD FLOUR

     170 grams (6 oz. or slightly rounded 1 ¾ cup) whole wheat flour

     13 grams (scant Tbsp.) salt

Knead, then place in bowl, cover with plastic wrap, and

refrigerate 24 hours. (I used my mixer on low for about

6 minutes.

Adjust using either a little water or a little whole wheat flour

as needed to make dough just slightly sticky.

DAY 3

Form dough into round loaf and place in baking pan.** Cover with

plastic wrap. Let sit on the counter for 5 hours at room temperature. 

Preheat oven to 475OF. Bake 40-45 minutes until crust is brown

and loaf sounds hollow when tapped.

*For a baking pan, a dutch oven works best. Whatever pan you use,

line the bottom with parchment paper and lightly spray sides to avoid

sticking.

When bread is done, turn it out from the pan onto a rack to cool.

NOTE: On the plastic wrap, with a Sharpie, I write the date and time

I started each daily step and how long it needs to sit. You can use the

same piece of wrap, cross out the old step, and write the new one.

This helps to keep track of time.  Make sure you just loosely cover

the bowl.

SOURDOUGH WHOLE WHEAT BUTTERMILK PANCAKES/WAFFLES

Yield: about 6 pancakes using ½ cup batter each.

The night before (or between 8-12 hours,) combine:

1 cup whole wheat flour

1 Tbsp. sugar

Add and stir to combine:

1 cup buttermilk

½ cup prepared sourdough starter

Cover bowl with plastic wrap. Let sit out at room temperature

overnight (up to 12 hours.)

When ready to make pancakes/waffles, melt, then set aside

to cool but don't let it solidify:

2 Tbsp. butter

Whisk together then mix well into pancake batter:

3 Tbsp. Egg Beaters regular

2 Tbsp. Egg Beater whites

½ tsp. salt

½ tsp. baking soda

Stir in melted butter and mix well.

Use a measuring device to drop batter onto sprayed griddle

or skillet (I prefer ½ cup measuring cup.)

I find my waffle iron takes a little less per waffle.

Cook pancakes until bubbly and a little dry, then flip over

and finish cooking. 

For waffles, cook until crisp and easily removable from waffle iron.

Serve with your favorite topping.

I love a mixture of Splenda and cinnamon, or sugar free syrup,

over light spread of Land O’Lakes Light Butter with Canola Oil.

SOURDOUGH STARTER

From CookingWithChefBryan.com (Bryan Woolley)  4-2020

Place in container and let sit about 1 hour:

2 cups non-chlorinated water

½ apple sliced

Place in large bowl:

2 cups whole wheat flour

Strain water to remove apple slices (you can eat them,) and add

water to the whole wheat flour.

Mix everything together and loosely cover with a clean kitchen

towel and set aside on countertop for 24 hours. 

Stir and let sit another 24 hours. You can tell it is working if

mixture starts to bubble and has a fermented aroma.

At this time, it can be used for pancakes or waffles, but is not

ready for bread yet. Refrigerate.

Wait about a week to use for bread for best results.

Whatever you take out for a recipe, replace equal parts.

For example, if you use one cup of starter, replace with

½ cup water and ½ cup flour. Stir to combine everything

together again. Leave out for another 24 hours and then

loosely cover in the refrigerator. Use as needed.

Start needs to be fed at least every 48 hours.

WHOLE WHEAT BUTTERMILK PANCAKES

These delicious whole wheat pancakes are also a healthy recipe.

1 Cup flour (1/2 cup batter per pancake) makes 4 pancakes .
Service size: 1 pancake, approximately 4" diameter.

INGREDIENTS	1	2	4
Whole Wheat Flour	1 cup	2 cups	4 cups
Splenda, Stevia, etc.	1 Tbsp	2 Tbsp	1/4 cup
Baking Powder	1 tsp	2 tsp	4 tsp
Baking Soda	1/4 tsp	1/2 tsp	1 tsp
Salt	1/4 tsp	1/2 tsp	1 tsp
Egg Beaters*	3 Tbsp.	1/4 cup + 2 Tbsp	3/4 cup
Buttermilk	1 cup	2 cups	4 cups
Cooking Oil	2 Tbsp	1/4 cup	1/2 cup

*For a lighter pancake, use 2 parts regular egg substitute and 1 part egg white substitute. 1. Combine flour, sugar, baking powder, baking soda and salt and mix well.

2. Make a well in the center of the flour mixture; set aside.

3. Combine egg beaters, buttermilk and oil.

4. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Add additional buttermilk or water to thin the batter, if necessary.

5. Pour batter, 1/2 cup for each pancake, onto medium high (350 F) lightly greased griddle. Cook until edges ares slightly dry; flip and finish cooking.

Freezes well - cool, place on tray without overlapping. Freeze, than transfer to freezer Ziploc bag to store.

NO YEAST DINNER ROLLS

This recipe comes from Recipes from Heaven and was posted on Facebook in August 2017. I tweaked the salt just a bit because it seemed too salty to me (this from the salt queen!) The original recipe calls for 1 tsp. salt.

Mix thoroughly:

       1 cup flour

       1 tsp. baking powder

       3/4 tsp. salt

Add and mix together (batter will be soft and spoonable):

       1/2 cup milk

       2 Tbsp. Mayo

Grease muffin tin (5 of the 6 wells.)

Spoon batter into tin.

Bake at 350^o for 15-18 minutes until golden brown.

Brush tops with butter and serve.

YIELD: 5 ROLLS

SNICKERDOODLE BANANA BREAD

This recipe from SHUGARY SWEETS 

http://www.shugarysweets.com/2016/06/snickerdoodle-banana-bread

yield: 2 LOAVES             prep time: 10 MINUTES            cook time: 60 MINUTES

Take your classic banana bread recipe to the next level! This bread has a crunchy top coating of cinnamon and sugar, a real crowd pleaser.

          Preheat oven to 350°F. Grease two 9-inch loaf pans. 

          In a small bowl, combine:

       1/2 cup granulated sugar
       1 tsp. cinnamon


Sprinkle generously over greased loaf pans (set aside the remaining mixture for the tops of the bread.)          

                Combine and set aside:

              4 cups all-purpose flour
              1 Tbsp. baking powder
              1 tsp. baking soda
              2 Tbsp. cinnamon
              1/2 tsp. kosher salt


In a large mixing bowl, beat until blended.
      3/4 cup unsalted butter, softened
      1/3 cup milk
      2 cups granulated sugar


Add and combine completely:
      4 large eggs
      4 large bananas, mashed
       
Add dry ingredients and mix just until blended.


Pour evenly into loaf pans. Sprinkle with the remaining cinnamon sugar mixture. Bake for one hour.


 Remove from oven and cool in pans 10 minutes. Remove from pans and cool completely. Store in airtight container for several days, or freeze bread for later use.

HOMEMADE DUTCH OVEN BREAD

I found this recipe on Facebook on Tasty from Buzz Feed.  It was a first-time success!  The only problem was that it seemed way too salty (this from a person who likes lots of salt!)  I have adjusted the recipe and tweaked it a bit.  This is a chewy crusty bread that is absolutely delicious!  The recipe makes 1 loaf.

INGREDIENTS

2 cups lukewarm water (between 90˚-110˚F)
2 tsp. granulated sugar (needed to allow the yeast to bloom)
1 envelope dry active yeast (2 1/4 tsp.)
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 1/2 tsp. Salt (original recipe calls for 1 1/2 Tbsp., but it is way too salty!)

PREPARATION

1. Stir sugar and yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)

2. In a large bowl, mix flour and salt thoroughly with a whisk. Once incorporated, create a well in the middle and pour in the water/yeast mixture.

3. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers (or use disposable kitchen gloves.) The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it with plastic wrap lightly sprayed with pan spray, and let it rise until it doubles in size (about 1.5 to 2 hours).

4. Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.

5. Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Rotate the bowl and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours, or until double in size.

6. Gently remove dough from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. 

7. Using your hands, begin to shape the loaf. Fold the dough over itself several times to form a ball, then claps together the seams of dough together. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.

8. Meanwhile, take a 6-quart seasoned dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes. MY NOTE:  If your dutch oven has legs, put it on a cookie sheet so it will not get caught on the oven rack.

9. Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface.  Shape into a round ball with seam side down. Carefully place it inside of the pot. Cover with the lid and return the pot to the oven. NOTE:  If you are careful, you can open the oven door, pull the cookie sheet with the dutch oven forward, remove the lid, then slide the dough into the pot.  Much easier than lifting a hot dutch oven out of the oven.

10. Bake at 450˚F/230˚C for 45 minutes, removing the lid for the last 15 minutes. NOTE:  I keep forgetting to take the lid off, and it comes out fine.

11. Remove bread from pot and allow to cool for 10 minutes before cutting. NOTE: I find it easiest to slip a spatula under the bread, place a hot pad on top,and lift it out.

RUTH'S ORANGE ROLLS

This is my friend, Ruth Jack's recipe. Very yummy!    

Yield:  about 24 rolls

1 cup scalded milk
1/2 cup warm water
1 Tbsp. yeast
1/3 cup sugar
5 Tbsp. shortening or butter or oil (I use half oil and half butter)
1  tsp. salt
2 eggs
4-5 cups flour

Filling:
Mix together:

     Zest of one orange
     3/4 cup sugar
     1 cube softened butter

1. Proof yeast with water and 1 teas of the sugar. 
2. Let rise 15 min while milk cools. 
3. Add salt to flour. 
4. Mix all wet ingredients with dry ingredients. 
5. Add enough flour so dough forms into a tacky ball. 
6. Oil bowl and coat dough with oil. 
7. Cover.  Let rise until double. 
8. Roll out thinly – about 1/4"-1/2” - and cover with filling. 
9. Roll up in jellyroll style.
10. Slice at about 1"-1 1/2" thickness, and put onto cookie sheet.  
11. Bake 400 for 12-15 min. 

WHEAT BREAD

  Yield: 3 large loaves or 45 2-oz rolls.

1. Measure 1/2 cup dark brown sugar.  Place about 1 Tbsp. into
   mixing bowl and set aside the rest to be used in step 4.

2. Add to mixing bowl, stir, and let sit about 5 minutes:

     4 cup warm water (about 85-90^o F)

     2 Tbsp. yeast

  

3. Combine in separate bowl and set aside:

     1 Tbsp. salt

     6 cups white bread flour

     4 cups wheat flour

     1/2 cup vital wheat gluten

     1/2 cup wheat germ

     1/2 cup cracked wheat

4. Add to yeast mixture:

     1/4 cup shortening

     1/2 cup dark brown sugar (less the 1 Tbsp. 
     used in the first step)
     Flour mixture

5. Mix together, then knead on low setting 
    (#2 on Kitchen Aid) for 8 minutes.

6. Turn into greased bowl (I use pan spray) then flip dough 
    over and press into bottom of bowl.

7. Cover with towel and let rise in warm place* for 45 minutes 
    to double the size.

8. Punch down and place in greased bread pans. Turn over and
    press into pans.

9. Cover with towel and let rise in warm place about 45 minutes.

10. Bake 350^o for 35 minutes.

11. Remove from oven and turn out onto cooling rack.

12. Cool thoroughly before slicing.

For rolls: Cut off 2-oz. pieces of dough and shape into a balls.  Place in greased 9x13 pan about an inch apart to allow for expansion.  Bake at  350^o for about 30 minutes.

OPTION: Brush butter over top of bread or rolls after baking.

*You can turn on your oven for about 30-45 seconds to warm it a little. Caution: do not make it too warm! Set bread pans on a hot pad or cloth so they don't sit right on the racks, which can be a little too warm.

BREAD STICKS

My granddaughter, Katie, made these when I was visiting.  She got the recipe in her 4-H cooking class.

Combine in bowl and let bubble for 2-3 minutes:
         1 1/2 cup warm water
         1/4 cup honey or sugar
         1 1/2 Tbsp. yeast

Add:  1 tsp. salt
         4 cups flour

Knead 5 minutes then let sit 5 minutes

Melt 1 cube butter and pour onto cookie sheet with sides (jelly roll pan.)
 

Roll out dough into rectangular shape and cut into strips about 3/4” to 1" wide.
 

Place on cookie sheet and let rise until puffy.
Sprinkle with garlic and parmesan cheese.

Bake at 425^O F for 8 minutes.

MULTIGRAIN BREAD

                                  For 3 loaves           For 1 loaf

Warm water (80^O-95^O)      3 3/4 cups           1 1/4 cups

Brown sugar                1/2 cup               2 1/2 Tbsp.

Yeast                          4 Tbsp.                1 rounded Tbsp.

Shortening                  1/4 cup               1 rounded Tbsp.
White bread flour        6 cups                    2 cups
Whole wheat flour       1 1/2 cups           1/2 cup 
Multigrain flour*          3 cups                 1 cup
Salt                            4 1/2 Tbsp.         1 1/2 tsp. 
Wheat Gluten              4 1/2 Tbsp.         1 1/2 Tbsp.
Whole grains/seeds      1 cup                  1/3 cup

     (cracked flax seeds, cracked wheat, wheat germ, etc.)

*See recipe for multigrain flour on this blog

 

1.  Place water in stand mixer bowl and add brown sugar and yeast.  Stir lightly to mix in. Let stand until foams (about 5 minutes.)
2.  Add shortening

3.  Mix flours, salt, wheat gluten and whole grains/seeds together and add to yeast mixture.

4.  Using a dough hook, mix on low speed to combine ingredients, then increase speed to medium low for about 5-7 minutes (I have a 10-speed Kitchen Aid and put it on the #2 setting.)

5.  Place dough in lightly greased bowl (can use spray) then turn over so top if greased lightly.

6.  Cover with towel and let rise in warm place about 1 hour until dough doubles in size.
     NOTE: Oven can be heated for about a minute to about 90^oF-110^oF, then turn off oven and put bowl in oven on top of a towel or hotpad.  Do not let oven get too warm!

7.  Remove from bowl and punch down.

8.  Divide into 3 parts for 3-loaf recipe, or form into rolls (3 loaf recipe makes about 45 - 2 oz. rolls.) If making one loaf, don't divide. Or divide single loaf recipe into three parts and use three mini-loaf pans.

9.  Put into bread pans (for rolls put in shallow pans - like a 9x13 pan -  and allow space in between – about 1/2"-1”).

10.  Cover with towel and let rise again until double (about 45 min.)

Bake 350^o F for 30-35 min. Rolls and mini-loaves will take a about 20-30min. Bake until light brown. Loaf pans can be put on a cookie sheet for ease of putting into and taking out of oven.

Flour: can interchange amounts, but must use at least 4 cups white for 3-loaf recipe.

Bread maker:  Adjust amounts according to the size of your bread maker. Add in this order (or order your bread maker recommends): Water, brown sugar, salt, shortening, white flour, multigrain flour, wheat flour, wheat gluten, grains/seeds, and yeast. Use wheat bread setting.