Oatmeal Honey Spelt Wheat Bread

It was fun making this bread. The taste of it reminded me of the bread that I love at the restaurants that has oatmeal on the outside of it. It was fun to find a whole grain bread that had the same flavor. I am guessing the the bread at the restaurant is not all whole grains. Its just a hunch. I will be making this again soon. :) It took a little time to make it, but the end result was worth it. :)

Ingredients:
1 1/2 C old fashioned oatmeal
1/3 C honey
2 T butter or coconut oil
1 1/2 C water boiling water
6 1/2 to 7 C Whole Grain Four (I used 3 1/2 C Wheat flour and 3 1/2 C Spelt flour)
1 T salt
1 1/2 C warm water (about 110 Degrees)
3 1/2 tsp yeast
1 1/2 C rolled oatmeal (for the outside of the loaf)

Directions:

1. In a metal bowl pour in oatmeal and butter. Then pour over boiling water. Stir until all mixed then put aside and let cool till room temperature. You could start the soaking process the night before and let it sit overnight.

2. Then in the bread mixer pour in all the other ingredients (add 1 C flour at a time) . except the additional oatmeal.

3. Let the mixer go for 3 to 4 min. Until the dough pulls away from the bowl. (But don't let it get too dry. The dough should be sticky) Let the dough rest for 10 min. Then turn on the mixer and let knead 2 more min.

4. Then place dough in slightly oiled bowl double it size. Cover the dough with plastic and let rise till double. You then can deflate the dough and let double one more time or proceed to putting it in the pans.

5. Punch down the dough. Divide the dough in half. Roll into a loaf. Pour 3/4 C of the oatmeal on to a rectangle piece of parchment paper. Spread the oatmeal in a rectangle, and then roll the top on to the oatmeal and the sides.

6. Place in greased bread pan. (9x5x3) Cover with plastic. Again let it double till it is 1 inch over the bread pan.

7. Heat the oven to 400.

8. Bake for about 45 min. Till the internal temperature is 200 degrees. Nice golden brown.

9. Rub the bread with butter if desired, it keeps the crust soft. Place the bread on it's side (Keeps the loaf from falling) on a wire rack to cool. If it lasts that long. We love to eat it when it is warm.

Sweet Whole Grain Challah Bread

This is a pretty bread with a nice flavor! I did cook the bread on parchment. I just took it off for the picture. I made mine in the shape of a horse shoe this time.

You could put jelly beans into the braid after it is cooked too. Here is another braided bread!

Ingredients:

The sponge

2 C warm water

1/2 C honey

2 T yeast

2 C whole grain flour (I used 1 C spelt flour 1/2 C kamut flour 1/4  C brown rice flour and  1/4 C oat flour)

The bread

1/2 C coconut oil or olive oil

4 eggs

3 tsp salt
1/4 C honey

8C whole grain flour

1 egg

1 T water

sesame seeds or poppy seeds, cheese or cinnamon and sugar

Directions:

1. In a bowl, pour in water, honey and yeast. I don't even stir them. Just swish it together, moving around the bowl a little. Then let it stand about 10 min.

2. Then stir in 2 C of flour, and cover with a towel. Let sit for 30 min.

3. Stir in egg, and oil until all mixed.

4. Stir in salt, honey , and the rest of the flour. (You want the dough to be sticky, don't add too much flour)

5. Knead by machine 5-8 min or by hand 10 min. The dough should still be sticky

6. Place the dough in an oiled bowl. Cover with a towel. Let rise until doubled. (Or you can let rise overnight in the fridge.)

7. Then divide the dough into 3 equal portions to braid. A scale is helpful to balance it out evenly.

8. Roll each piece into a long rope. Then connect the three pieces at the top and braid the bread.

9. You can make it into a long braid or a circle. Place on parchment paper on cookie sheet.

10. Beat together 1 egg and 1 T water. Brush on 1/2 of the egg mixture, on the top of the bread. Cover with plastic and let rise until double. About an hour to and hour and 1/2. Take off the plastic and brush on the remaining egg.

11. Sprinkle on topping of your choice. I used sesame seeds this time.

12. Preheat oven to 375 . Bake 30 to 40 min you can cover for the last 15 min with foil if it starts getting too brown.

This would be a wonderful bread for Easter!

Moist Whole Grain Banana Bread

This is a wonderful moist Banana Bread. I loved the wonderful Banana flavor. My daughter found a great recipe, that used a lot of Bananas to give it a great flavor. I did some adjustments and made it whole grain.
This is what it looked like prior to cooking.

Ingredients: Makes one 4 1/2" by 8 1/2" loaf

5 bananas *
1 3/4 C whole grain flour*
1 tsp baking soda
1/2 tsp salt
1/2 C melted coconut oil * or butter
2 eggs
1 tsp vanilla
3/4 C coconut sugar or brown sugar*
1 tsp coconut sugar or other sugar.

Directions:

1. Heat oven to 350. Grease pan with non stick oil.

2. Peel all the bananas place in microwave safe dish. Cover with plastic and poke a few wholes to vent. Place in microwave for 5 min on high. Take out and put bananas in a strainer over a bowl. Stir and mash the bananas to get out the liquid. It should be about 1/2 to 3/4 C in the bowl. I got a 1/2 C. Then pour liquid in a small saucepan on the stove. Turn on to med heat. Cook until it cooks down to 1/4 C of liquid. The goal is to have a concentrated liquid, that will add a lot of flavor to the bread. :)

3. Add the 1/4 C liquid to bananas. Mash the bananas till they are all mashed. You could use a masher. I used the back of a plastic spoon. Then add sugar, eggs, oil, and vanilla. Beat together, and set aside.

4. In another bowl whisk the flour, salt and baking soda.

5. Stir the flour mixture into banana mixture until just combined.

6. Pour into greased loaf pan. Optional Sprinkle 1 tsp of sugar on top.

7. Place in preheated oven. Bake 45-55 min. Till toothpick comes out clean.

8. Cool in pan on wire rack for 15 min. Then remove from pan and serve.


* (The key is bananas that have lots and lots of dark spots on them. Even all brown. Unripened will give a bland flavor.)

*I ground of 1 c spelt, 1/2c kamut, 1/2 c brown rice. I had 1 extra cup. You could use all wheat. You could use 1/2 white and 1/2 wheat. My daughter used the 1/2 and 1/2 version . It was less dense. It's your choice. I love to make it whole grain. You could also use a gluten free mixture.

* I think I could cut down the sugar to 1/3 1/2 C next time. The Bananas give it a lot of sweetness. I am enjoying eating things that aren't quite as sweet. Coconut sugar is sweet too. Natural sweet is the best!

This is a tasty recipe! Yum!

Wholegrain Cardamom Bread Low Gluten

This is a recipe I got 30 years ago, when I was in College. That sounds like a really long time ago. I had fond memories of this recipe. I was telling my daughter who is in college to collect recipes. They will bring back fond memories from that time of life. I was able to change it to whole grain flour with success, and cut the sugar down and the butter. It was one of the best looking whole grain breads I have made. :) It would be a fun one to serve to guests during the holidays.
It was a nice slightly sweetened bread. It tasted good. I hope you enjoy it too.

This is what the dough looked like before it was cooked.
This is the finished product.
Ingredients:

9 C Spelt Flour Mix* or Wheat flour or you could use some White Flour
2 C Scalded Milk (I just mixed up some powdered milk it worked great)
2 T Yeast
1/2 C Warm Water
1 C Sugar or I used 1/2 C honey
2 Eggs
1/2 tsp salt
1/2 C butter or I used 3 T Butter and 1/3 C Coconut Oil (you could use another oil)
1 tsp Cardamom
1 Beaten Egg

Directions:

1. Dissolve yeast in warm water (not hot) and sugar or Xagave. I don't even stir it. I just let it sit for 5 to 10 min.

2. You can scald the milk if you use regular milk by heating in the microwave, for a couple of minutes. You will have to let it cool before you add it to the yeast mixture. I sometimes put ice in it to speed up the process. I did not heat up the powdered milk and it worked great.

3. Add the milk, sugar, 2 egg, salt, butter, oil and cardamom, to the yeast mixture.

4. Mix the flour in 1 cup at a time until the dough pulls away from the sides. You still want the dough to be sticky.

5. I kneaded the dough 4-5 min in the Bosch. (When you use the Spelt Mixture you don't want to Knead too long) If you are doing it by hand knead 10 min.

6. Cover let rise till double.

7. Pour out on to floured board. Knead by hand for a couple minutes till smooth.

8. Then divide into 6 equal pieces. I weighed it. Each section was about .73. You then roll each piece into a long snake. I put oil on my hands to make it an easier process.

9. Then grab 3 of the pieces lay them out straight push them together at the top and braid them. You can then keep it long or make it into a circle.

10, Cover let rise till double. That happened really fast about 20 to 30 min.

11. Place dough on a cookie sheet. Beat an egg and brush on to the top of the dough. Bake in a preheated oven 375 20 to 25 min. Time may vary according to your oven. This bread is a winner! : )

* Spelt mixture I ground up 6 C Spelt 2 C Kamut 1 C Oat Groats or Oatmeal. I have extra for the next recipe I make. I just store it in the freezer.

Whole Wheat Bread

Cindi gave me a recipe book, with yummy recipes in it. This turned out so well. I haven't used this much wheat in a recipe for a long time. I loved how the dough felt,as I was forming the loaves. It is very light and great taste. Thanks Cindi!


Ingredients:

5 T Yeast
7 C Warm Water
1/3 C Honey or Sugar
1/3 C Coconut Oil Or Oil of your Choice
2 Eggs
3 T Salt
16 1/2 C Wheat
1 C Spelt Flour Mix * (I ran out of wheat flour so I used this. You could do all wheat!)

Directions:

1. Put yeast, warm water and honey in a bowl. Let sit until yeast starts to bubble. About 5-10 min.

2. Then pour Oil, Eggs, and salt. Into the bread mixer with the yeast mixture.

3. Add Flour till it pulls away from the bowl,and is a nice consistency. I kneaded the dough in the Bosch about 8-10 min.

4. I then let it sit in the bowl about 15 min. to rest.

5. I then formed the dough into loaves. I weigh the bread to fit the pan size. Grease the pans and let rise about 15 min.

6. Bake 350 for 35 to 45 min. Or until the temp. with a thermometer reaches 180 degrees internally. When stuck in the middle of the bread.

This recipe made 3 1.5lb loaves and 2 2lb loaves. Plus 4 Rolls for an after school treat. If you want to downsize the recipe. Just cut everything in half.

* Spelt Mix- Usually I grind up 5-6 C Spelt 2 C Kamut 1 C Brown Rice 1 C Oats Or Oat Groats Optional I have also added 1 C Barley or 1 C Quinoa too. I do it all at once and put the letover in the freezer.

Spelt Biscuits

These turned out more like a flat bread. I liked it because they were perfect for dipping in our Clam Chowder, and healthier than crackers. They did taste great with honey butter too.:)

2 C Spelt Flour mix or Wheat or White flour of your choice
1/2 t Salt
4 t Baking powder
1/2 Coconut oil or butter
1 T Xagave or Sugar
1 Egg
2/3 C Milk

Sift all the dry ingredients together. Then cut oil into the flour. It should resembled course crumbs. Then add egg, milk, and Xagave to the flour mixture. Stir till dough follows fork around the bowl. Put on floured surface. Knead 20 strokes. Roll to 3/4 " Thickness. Cut 2" inch biscuit cutter or I used a wide mouth drinking glass. Place on ungreased baking sheet. Place 3/8 " apart close together for crusty biscuits.

*Sorry the lighting is bad on the pictures.

Whole Grain No Knead Foccacia Bread

It was fun to make a whole grain Foccacia, and have it turn out great ! This is what the dough looked like after it had rested for 10 hours. The rest part is suppose to add to the flavor to the bread.
This is the step after the bread has raised. I then put Italian spices and olive oil on it.
This is the finished product. It was fun to use the green onion and Roma tomatoes from the garden. I was pleased that the tomatoes didn't make the bread soggy. I drained off the juice from the tomatoes after I chopped them up.

1 2/3 C Warm Water
1 1/2 C Spelt flour Mixture *
1 C Whole Wheat Flour (If you want to keep it gluten free use all Spelt Mix)
1/2 C white flour 
1/4 tsp Yeast
1 1/2 tsp Salt
Olive Oil
Italian seasonings
Toppings such as 5-6 Green onion chopped, 5-6 Roma Tomatoes chopped, Fresh grated Parmesan Cheese

1. In large bowl combine the Water, 2 C Flour, yeast and Salt. Stir until all moistened. Then cover with plastic wrap and leave at room temperature. 12- 24 Hours. I did mine for 10 hours it turned out great.

2. Stir in the remaining 1 C of flour, until all mixed in. I may have used a couple Tablespoons less than it called for. You don't want your dough too dry.

3. Line a 15 x 10 X 1 baking pan with parchment paper. Brush paper with olive oil

4. Put Olive Oil on your hands. Get the dough out of the bowl, rub the olive oil on to the dough off your hands. Then press into pan. I used a small roller I had to help roll it out. It was a very easy process.

5. Then let rest until nice and puffy. 1 to 1- 1 1/2 Hours. I did it less maybe 35 min. I wanted to get it done faster. It got puffy pretty fast. It will depend on the temperature of where it is raising. I put mine in my upper oven. While the lower oven heated up.

6. Heat the oven up to 400. You want the oven nice and hot.

7. After the dough puffs up. I pocked indentations in the dough with my finger tips, to make pockets for the olive oil. Then brush on the olive oil. Then I shook on the Italian spices.

8. I then cooked the bread about 10 min. then I put on the vegetables. I shook on some salt and pepper too. Then I cooked it about 10 min. Then I put on the Parmesan Cheese. Then let it cook till it was lightly golden, about 10 more minutes. Times are approx. You can try your own favorite toppings.

It was a easy process. Especially the mixing part. It is fun to know that I can make whole grain Foccacia. Hooray! Success!

*Spelt Mix I had ground 5 C Spelt 2 C. Kamut 1 C Brown Rice 1 C Oat Groats. I make extra and store it in my freezer till I need. It is best freshly ground. I like the convince of having some ready to go when I need it.

Healthy Hearty Banana Muffins (gluten free flour

These are a great Breakfast. They would freeze well you could make them ahead. They would also make a great snack or a side for dinner, or make a great dessert. My daughter just came home and ate a couple, and gave them the thumbs up. These were moist. Don't over cook them. You don't want them to dry out. I loved the texture in the muffins. It is hard to not keep eating more. Hope you enjoy them. It is another way to use granola.
I like using this mini scooper. It is great for muffins and cookies. It keeps your hands clean too. I usually give the batter or dough a taste to see if it needs something else added. :) It is easier to add before it's cooked.
They raised very nicely. I was pleased.


Recipe: Made 36 mini muffins

2 1/2 C Granola (I used homemade it had the coconut and other good stuff already in it)
1 1/3 C Bobs Red Mill gluten free flour, or Spelt mix  (If you use spelt they will not be gluten free)
1 T Baking Powder
1/2 tsp salt
 2 T Honey
1 C Coconut Milk or Rice milk or Milk of your choice
1/3 C Coconut oil or Canola oil
1 egg
1 C Mashed Bananas about 3 medium (Very ripe give the best flavor)
1 tsp Vanilla

1. Mix the first 4 ingredients together in a bowl.

2. Beat the honey, milk, oil, egg, bananas and vanilla in another bowl till all mixed together.

3. Combine the two mixtures together. Mix until completely moistened.

4. Scoop into greased muffin pan. Bake 400 15 min about.Don't over bake. ((If you make bigger muffins the time will be longer) Mine were slightly soft to the touch when they came out. Just make sure completely cooked inside. They will be even better tomorrow. The second day with banana bread is even better. :)


*You could also use a healthy toasted oat cereal such as Kashi brand.

Mixed Grain Apple Date Muffins ( Low Gluten)

These were a fun way to use the apples, that are in season right now. I was really happy with the way they turned out. They are so moist! There was no sweetener used other than the dates and orange juice. The end result was fantastic. I used Teff which is a fun grain, loaded with lots of nutrition. The spices were so good too. :) They are loaded with lots of grains. Daughter # 2 tried them and said "They are good and really moist". If you want them sweeter, you could add a little sweetener. I was excited to not add sweetener this time. :)

2 C Spelt Mixture*
1/2 C 6 Grain Rolled Oats or Oatmeal
1/4 Teff *
2 T Ground Flax
1 tsp baking soda
1 tsp baking powder
1/2 tsp cardamom
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
12 Pitted Dates and 1/4 C Water
2/3 C Rice Milk Or Milk of your choice
1/4 C Fresh Orange Juice*
4 T Coconut Oil or Oil of your choice
1 tsp Vanilla extract
1 egg beaten
2 C Cooking Apples Finely Chopped (Sweeter variety)

1. I measured all the dry ingredients in a bowl. Then I sifted them to make sure all the spices were evenly distributed. Set aside.

2. Mix the dates in with 1/4 C of Water in the blender until all chopped into smooth mixture.

3. Mix the Date Mixture, Milk, Juice, Oil, Vanilla, and Eggs in a separate bowl.

4. Combine the two mixtures together. Don't over stir.

5. Pulsed the Apple cut up in pieces, in my blender. (With the peels on) Until they were small pieces.

6. Fold in the Apples into the mixture.

7. Scoop into muffin pans. I made mini muffins. It made 36.

8. Bake in preheated oven 350 for 10-12 min. Add time if you make bigger muffins.


* Spelt Mixture 5 C Spelt, 2 C Kamut 1 C Brown Rice 1 C Oat Groats. I ground up extra for other baking. :)
* I ground the Teff up in the Coffee Grinder.
*I squeezed it from a Sweet home grown orange. Thanks! Craig and Ellen

Happy Fall!

Multi grain Bread

Today I decided to make some bread with mostly wheat flour, and a few other grains. The dough was very easy to work with, to form into loaves.

6 C. Warm water (not hot)
2/3 C Oil (I used olive oil)
1/2 C Xagave or 1 C Honey
3 T Yeast
1 T Salt
2 T Gluten (I replaced this with 1 T White Vinegar)
1 T Cinnamon (Optional)
1/4 C Unsweetened applesauce
1/2 C Flax (Ground)
1 C 6 Grain rolled oats
2 1/2 C Buckwheat Flour
11-12 1/2 C White Wheat flour

1. In bread mixer pour water, yeast, Xagave. Let sit for 10 to 15 min till starts to bubble. If it doesn't bubble your yeast is bad. (It is nice to find that out in the beginning of the process.

2. Then add the rolled oats, so they can soften in the water for 5 min. Then add the remaining ingredients, adding the wheat flour last. Add just enough wheat flour for the dough to pull away from the bowl. Be careful to not let it get too dry. The dough will still be sticky. Knead in the mixer 6-8 min. (You can knead it longer when the spelt is not in it.

3. Let sit in the bowl covered till double.

4. Oil your hands. I used olive oil. and put oil on the counter and in the pans. From into loaves let rise till double.

5. Put into preheated oven at 400. Put the bread in turn down to 325. Bake for 25-30 min. If have a thermometer, stick it in the bread in the center. It should read 180 when it is done. I rubbed butter on the top. It has a really nice texture. I really liked it.

*I made a (1) 1/2 lb loaf, (2) 2lb loaves, (1) 2 1/2 lb loaf and (5) rolls. :) Plenty to share.

Cherry Muffins

I love cherries! These taste a lot like bluebeery muffins. They were great. I liked how they were nice and tender.



1/2 cup coconut oil or butter
1/3 Coconut sugar or 1/2 sugar
1 teaspoon vanilla extract
1 large egg
2 cups spelt flour or wheat (5C Spelt 2 Kamut 1 Brown Rice 1 C Buckwheat) extra afterwards
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup coconut milk or milk
1 1/2 cups fresh cherries, pitted and chopped, or 1 (12-ounce) package frozen cherries, defrosted and chopped (I pulsed them in the blender)

1. Grease muffin cups Preheat oven to 350

2. Beat together oil and sugar till light. Then beat in vanilla then add egg.

3. Mix together in bowl dry ingredients spelt flour, baking powder, and salt. Stir into oil mixture. Then stir in milk.

4. Fold in cherries. Scoop batter into muffin cups.

5. Bake 10 to 15 min in oven

Coconut Apricot Bread

I tried this new kind of bread. I wasn't going for sweet. I put the unsweetened apricots in the bread. If you want a sweeter version put sweetened apricots in it or add more sugar.

1 1/3 C milk you could use coconut milk
1 1/3 C warm water
4 T coconut oil or oil of your choice
1/4 C coconut sugar or another sweetener
1/4 C milk powder
2 T yeast
1 tsp salt
2 eggs (beaten)
1/2 C Chopped up fine dried apricots
1/4 C T finely ground coconut
7 1/2 C Spelt flour mixture

1. Mix Milk, Water, oil, sugar, powdered milk. Let sit about 5 mix till mixture starts to bubble.

2. Mix in eggs, coconut. Add flour 1 cup at a time. Till the dough pulls away from the side and yet is slightly sticky. You don't want it too dry. Don't knead in a machine more than 4 min. With Spelt flour you don't want to over knead.

3. Rub oil on the dough and let rise in a bowl covered with a towel. For about and hour or till double.

4. Rub oil on your hands. Form into loaves. I made 2 nice loaves. I think it will make good french toast. :)

Cornmeal Muffins

It was exciting to find out that I could store popcorn and grind it into cornmeal. Popcorn has a longer shelf life, and keeps the nutrition longer not being broken down into cornmeal. Then you have the option of using it as popcorn or cornmeal. One oz of cornmeal has 3 grams of protein and 3 grams of fiber. I think fiber is missing in many American diets. Which I think is adding health problems to our society. So much of our foods are processed and refined, breaking down important fiber that we need.

2 1/2 C. Yellow cornmeal
1 1/2 C. Soft wheat or wheat flour
3 T Honey, sucrant, or sugar
1 1/2 T. Baking powder
1 tsp salt
2 C. + 2 T. Butter milk ( I used 1 % and added 2 T vinegar and let it set for a few minutes)
2 Large eggs

1. Oven 375. You can use a 9x13 or 2 muffins pans. I used the mini muffins. I sprayed the pan with olive oil.

2. Combine all the dry ingredients in a medium sized bowl.

3. Beat the eggs and milk together in a small bowl.

4. Mix the wet mixture with the dry until moistened.

5. Put into pan of your choice. Bake 10-12 min for muffins. 20-25 for bread.

Pumpkin-Apple Bread

I decided to try something new today. :) I have been a rut using some of the same grains. So today I used soft wheat. ( I had got it a while back and never used it. Not high in gluten) I also tried out buckwheat flour. I was happy with how they performed. :) It doesn't have to be fall to use pumpkin. I love pumpkin bread!

2 C Buckwheat flour or Wheat
2 C Soft Whole Wheat or Hard Wheat
1/2 C Sugar (I Used Sucanat It was not sweet )
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp pumpkin spice
2 eggs
1 C buttermilk (I used reg, milk and added 2 Tbsp. of vinegar. Let it set while I got flour mixed)
2 apples cored and grated
1 C pumpkin
powdered sugar (to dust loaf with)

1. Heat oven to 350. Grease 2 9x5 pans.

2. Mix all the dry ingredients together in a bowl.

3. Beat wet ingredients together add to dry mixture. Mix just until moistened. Do not over mix. (I pulsed the chopped apples and milk in the blender till the apple was in small pieces. It was a quicker process, then grating the apple : )

4. Pour into pan. Bake until toothpick comes out clean. Around 1 hour.

5. Cool on cooling rack. Dust with powdered sugar.

6. I think these quick breads tasted the best the 2ND day. :) My daughter said a great addition would be 1 C. Dark Chocolate chips. I agree with her. I will try that next time. You could use a cream cheese spread too. The texture was wonderful! No fat or oil in it. except the fat in the milk.

* I got the Soft White Wheat as a healthy alternative to white flour. I am happy so far.

wholegrain low gluten tortillas

My friend Jeanie told me about making tortillas at home. I got excited about it because I have been disappointed by the taste, the price, and the ingredients in the so-called "healthy" ones. So I bought an All pro electric tortilla maker and tried it out. It took a few attempts :( but practice paid off. My family was pleased with the outcome this time. It tasted good and was healthy as well. These were even low gluten. I am not an expert, but I am having fun. I have new respect for the ladies that make them at Cafe Rio. :) Thanks, Jeanie!

2 C. whole grain flour (I ground 5 c spelt 2 c kamut 1 c brown rice and 1 c. oat groats) or Wheat flour
1/2 tsp salt
1/2 tsp. baking powder
2 T olive oil
1 C. warm water

1. Mix all the dry ingredients together, in medium bowl.

2. Add oil and water. Mix till combined. Knead lightly. I put oil on my hands and added a little bit of flour.

3. I let it sit in the bowl for 30 min.

4. Form into walnut size balls. I put oil on my hands again, and rubbed it on the ball. The thing that made the difference today was keeping the dough really moist. Roll out and bake on a griddle or pan or a tortilla maker. Everyone likes their tortillas a little different. Be patient with it. Fill them with your favorite fillings. :)

Banana Bread!

I had cut a piece of bread for a picture. My daughter cut off a piece, before I found the camera. She didn't know I was saving it. I thought the picture would be evidence that it was good. She was asking for more. I have made some banana breads with whole grains that were dry. I was happy at the moistness of this recipe. I tried some with whole wheat and some with the Spelt flourI liked the Spelt flour better. :) I also liked it with coconut oil, not having the butter in it didn't effect it.

1/3 C. Coconut oil or butter softened or another oil
1/3 C. Honey
1 tsp Vanilla
2 eggs
1 1/2 C. Mashed bananas (ripe is best or over ripe even better)
1 3/4 C. Mixed grains (I grinded 6 c. Spelt 2 c. Kamut 1 C. Brown Rice 1 C, Oat groat) You could do a smaller quanties. I doubled the recipe. Use could replace the mixed grains for  any whole grain flour.
1/4 C. Flax (ground)
1/2 tsp kosher salt.
1 1/2 tsp. Cinnamon
1 tsp. baking soda
1/4 C. Water

1. Heat oven to 325 degrees
2. Grease 9x5 loaf pan
3. Combine flour,soda, flax, cinnamon and salt in a bowl. Whisk and set aside.
4. In another bowl beat oil, honey, and xagave beat for two minutes, add eggs. Mix in bananas and water. (I mixed the bananas and water in the blender together. It is easier to get out after blending.) Add vanilla. Then add flour mixture.
5. Pour batter into pan bake 45-50 min.
6. Cool and then enjoy!

Whole Grain Rolls

4 C. Warm Water
2 T. Yeast
1/3 C. + 2T Xagave or 2/3 C. Sugar or 2/3 Honey
1/3 C. Coconut oil or another oil
1/3 C. nonfat powdered milk
2 T. Gluten
1 egg
1 tsp. salt
3 C. Whole Wheat flour
4 C. Spelt flour

4 C. Kamut, Amaranth, Oat. Flour (I grinded up 1/4 C. Amaranth, 1 1/2 C. Oats , 1 1/2 Kamut)

Put in bowl Water, Yeast, Xagave. Let sit till it starts to bubble 5 or 10 min. Then add oil, milk, egg, salt, and gluten beat together. I use a bosch machine. Then slowly add flour a little bit at a time. You want to add enough flour, so the dough is still sticky to the touch. It should not be as dry as bread dough. Then let it knead for 5min. I then let it rise in the bowl 20 to 30 min. Then form into rolls of your choosing. Let rise till double. Bake at 350 degrees 10-12 min. Or until golden. I rubbed butter over the top and served with butter and Jam! Enjoy!

Honey Oat Bread

6 c. hot tap water
2 eggs
1 c. oil
2 c. rolled oats
3/4 c. honey
8 c. whole wheat flour
3 T. yeast
3 T. salt
3 T. gluten * optional (makes bread lighter)
6-8 c. spelt flour mixture* or whole grain flour
1 T. lecithin * Optional (Makes bread lighter)
oil

*I keep this on hand. It is a mixture consisting of 5c. spelt, 2 c. kamut, and 1 c. brown rice flour. You can also just use white flour, but I can't bring myself to do that anymore.


Preheat Add water, eggs, oil, honey, and 8 cups whole wheat flour to your mixer. Mix to a paste. Add yeast, salt, and gluten. Add remaining flour one cup at a time until dough cleans the sides of the bowl. Let mixer knead for 8 minutes. Add lecithin and knead until mixed through.

Divide into loaf-sized balls. I coat my hands with a little olive oil so the dough doesn't stick to my hands. Other oils will also work. Roll the balls into loafs, keeping the top of the loaf smooth. Place dough in greased pans. Pans should be 1/2 full.

Let dough raise until about double in size. Bake at 350 degrees for 25 to 30 minutes or until golden brown.