Whole Wheat Sandwich Bread

DSC_0388.jpg

I’m always a little nervous trying whole wheat breads because they tend to be very dense and hard to get just right. This is not one of those. Perfectly light and not heavy for a wheat bread, perfect for a sandwich, some jam, with a bowl of soup on a cold night, anytime! I added a little honey to my melted butter at the end of baking that gave it just the right amount of sweetness. We’ve been eating on the first loaf and I wrapped the second loaf in saran wrap then foil and placed it in the freezer to enjoy later!

DSC_0383

Ingredients:

recipe from: thecurvycarrot.com

1/4 c. warm water

4 1/2 tsp. active dry yeast

2 1/2 c. warm water

2 tsp. salt

1/2 stick unsalted butter, melted

1/4 c. sugar

1 tbls. honey

6 c. whole wheat flour (I used whole wheat pastry flour)

1 1/2 c. all-purpose flour

1/2 stick unsalted butter, melted and divided to brush on bread after baking + 1 tbls. honey

Directions:

In a small bowl, combine the 1/4 cup warm water (around 100 degrees) and the yeast, stirring slightly to dissolve.  Set aside for 5 minutes.

Meanwhile, in the bowl of your standing mixer fitted with the paddle attachment, combine the 2 and 1/2 cups of warm water, salt, melted butter, sugar, and honey.  Mix until combined. Add the yeast mixture to stand mixer and stir to combine.

With the mixer speed on low, add 2 cups of whole wheat flour and the all-purpose flour until just combined. Switch to the dough hook, and with the mixer speed on low, add the remaining whole wheat flour. Knead the dough until elastic, about 10 minutes or so.

Remove the dough from the mixer and shape it into a ball. Place the dough into a well-oiled bowl and gently roll the dough around to coat completely with oil. Cover the bowl with a light cloth and set aside in a warm place to rise until doubled, about 1 hour. I put mine in the oven with the light on for an hour and it stayed warm enough but never got too warm.

After the dough has doubled in size, punch it down and gently roll it out onto a lightly floured surface.Divide the dough into two loaves and place each into a lightly greased (or oiled) bread pan.

Cover the bread pans with the cloth and return them to a warm place to rise again until doubled, about another hour. Preheat the oven to 375 degrees. Bake the bread until lightly golden, about 25 minutes or so.

Remove the bread from the oven and brush with the butter.  Let cool for about 10 minutes, and then invert the loaves onto a wire rack to cool completely.

DSC_0384

whole wheat oatmeal pancakes

This is one of our go-to Saturday morning pancake recipe. They’re extremely easy to whip up and extremely tasty! It’s also a pancake that you don’t have to feel totally guilty about eating! With 12 servings each pancake comes out to 75 calories, 0.8 grams of fat, 2 grams of sugar and about 4 grams of protein. If you go to a different restaurant “house” you’re looking at about 155 calories, 5 grams of fat, and 5 grams of sugar for one pancake. So this is definitely a no brainer.

This was the first recipe I tried whole wheat pastry flour and I’ve used it in everything ever since! It has the same great wheat flavor with a softer texture.

To make things even easier in the mornings mix a double or triple batch and leave the dry ingredients in an air tight container until ready to use! When you are ready you’ll just use about 1 1/2 cups of the dry mix then add in your wet ingredients! Easy peasy!

DSC_0345

Ingredients:

recipe slightly adapted from: sophistimom.com

1 cup whole wheat pastry flour

2/3 cup quick oats

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt

1 tbls. brown sugar

1 tsp. cinnamon

3 egg whites

1 1/2 cups buttermilk

1 tablespoon vanilla

Directions:

Combine all dry ingredients in a medium bowl. Whisk wet ingredients in a separate bowl, or in liquid measuring cup, then add to dry ingredients. Stir until just combined, don’t over mix!

Heat non-stick skillet or griddle to medium high heat. Spray with nonstick spray then drop 1/4 cup batter onto skillet. Cook until little edges from around the edges. Turn over and cook for thirty seconds more.

Serve with real maple syrup and fresh fruit!