Whole Wheat Waffels

These are a new family favorite! They have whole wheat flour and olive oil, and we serve it up with homemade buttermilk to cancel out all of the healthy-ness! AND they freeze great, just pop them in the toaster on a low heat untildefrosted and warm.

3 eggs separated
1 1/2 c buttermilk
1/2 c olive oil (doesn't need to be extra virgin or expensive)
2 cups fresh ground whole wheat flour
1 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Pre-heat waffle iron
Beat egg whites until stiff
mix dry ingredients in large bowl. Mix wet ingredients in a separate bowl, and add to dry ingred, gently fold in egg whites half at a time until just incorporated.

Cook on greased waffle iron until crispy.
Serve with Buttermilk Syrup

Crunchy homemade granola

I modified this recipe from one that a friend gave me. We love it and eat it all the time with vanilla yogurt and fresh blueberries.

DRY:
3 cups rolled oats (NOT quick or instant)
3/4 cups whole roasted almonds chopped (roast your own raw almonds or find ones with no added salt)
dash salt
2 Tbsp brown sugar packed
2/3 cup UN-sweetened coconut flakes

WET:
1/2 cup honey
1/3 cup olive oil
2 Tbsp water
2 tsp cinnamon
2 tsp vanilla
2 tsp almond extract

Combine dry ingredients in large mixing bowl, stir
In med sauce pan combine all wet ingredients over high heat. Boil about a minute stir constantly, will foam.
pour wet over dry.
Bake on greased metal baking sheet for 25 mins at 325 stirring half way.
remove from oven, cool completely and immediately transfer to air tight container.

Little Red Hen (Whole Wheat) Bread

Happy Independence Day!

I filled this loaf pan a little more than I like... so it's really big!

Ingredients:

7 c. freshly ground whole wheat flour

5-7 c. high gluten bread flour

2 Tbsp. SAF yeast

6 c. hot water (140 degrees F.)

1/2 c. canola oil

1/2 c. honey

2 Tbsp. salt

2 Tbsp. dough enhancer (optional; however, it improves the texture and shelf life of the baked bread)

Directions:

Combine 7 cups wheat flour, 2 cups white flour and yeast in Bosch bowl with dough hook. Pour in hot water and mix 1 minute. Let sponge (sit) 10-15 minutes. Add oil, honey, salt and additional flour until dough cleans the sides of the bowl.

As the motor bears down, turn to speed two, add dough enhancer and knead on speed two for 4-5 minutes. (This develops the gluten.) If too sticky, add additional white flour to eliminate stickiness. Take immediately out of bowl. Fill loaf pans 1/2 to 2/3 full. Cover with plastic wrap. Let raise until doubled. Remove plastic.

Place in cold oven. Heat oven to 350 degrees. Bake appx. 20 minutes. The best way to test doneness is to insert a thermometer into the center of the loaf. The bread is done when it reaches an internal temp. of 190 degrees. The next best way is to tap on the top crust. It should sound hollow.

Dump bread from pans immediately onto cooling racks. Cool completely before storing. (Steam makes the bread soggy and more likely to grow mold.)

I got the recipe from my local Bosch store's cooking class.