Homemade Syrup for Pancakes or Waffles

Ever wonder how hard it could be to make syrup? I did after realizing all the awful ingredients that commercial syrups contain, plus the price is outrageous! I searched old cookbooks and tweaked a little and came up with this one, hope you love it as much as we do!

Homemade Syrup

2 cups sucanat (or sugar)

3/4 cup water

1/2 teaspoon maple flavoring (vanilla works too)

Combine everything in a saucepan and heat on low until the sugar is all melted. At this point the syrup will be thin but tastes good. If you like your syrup thicker and un-warmed, make it in advance and store it in the fridge in a canning jar or other glass jar with a lid. I usually make a double batch and it fits nicely in a quart jar.

Wasn't that easy? Now you never need to buy syrup and wonder whats in it again :)

Try our recipe for Whole Wheat Pancakes or Waffles to go with your syrup!

Whole Wheat Pancakes or Waffles

This is a make ahead mix you can keep handy in the freezer for a quicker morning breakfast or a camping trip. Believe it or not we have to make the whole 6 batches to feed our family on one morning. There may or may not be any leftovers depending on how hungry they are that day. One batch makes about 10 pancakes, and they are pretty light and fluffy for being whole wheat. We have had guests not know the difference!

Whole Wheat Pancakes or Waffles

6 cups whole wheat flour

5 tablespoons aluminum free baking powder

4 teaspoons salt

8 tablespoons sucanat (or sugar)

If you plan to use this recipe while camping and will not have fresh milk available, add enough powdered milk to the dry mix to equal 6 cups of milk and add water instead of milk when you prepare it.

Keep your mix stored in an airtight container or in the freezer if you use fresh ground flour to keep it from going rancid.

To make pancakes or waffles add...

1 cup of mix

1 cup milk (or water if you added powdered milk to the mix)

1 egg

1 tablespoon melted butter or coconut oil

Stir till moistened, the batter will puff up after a couple of minutes.

Keep in mind that if you used the powdered milk and water your mix will be runnier but it will still taste great!

Cook as usual on an iron skillet, griddle, or in a waffle iron.

We like to add blueberries or chocolate chips to the tops of the pancakes as they cook before they are flipped. Berries or bits of chopped fruit could be added to the batter if you like. 

Also try our homemade syrup recipe!

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Bean Casserole

 Bean Casserole

 3 cans of different kinds of beans that you like

1 onion, chopped

1 tablespoon olive oil

1 teaspoon salt*

3/4 cup sucanat or brown sugar

1/2 cup ketchup

1 teaspoon mustard

In a dutch oven saute the onion  in the oil. You can also use dehydrated onion with great results. Add the beans and all the other ingredients and stir. If the mixture is very thick add some water so it is the consistency of soup. 

Bake for an hour at 350 degrees OR heat on the stovetop until thick and thoroughly heated.

The picture above has pinto, kidney, garbanzo, great northern, and black beans. Use any combination of beans that you like. Double or triple the recipe as needed. 

You can also add meat to this recipe if you like, such as cooked ground beef or sliced polish sausage.

We like sprinkling shredded cheddar cheese on top of our bowls!

*If you use store bought canned beans you may not need to add any more salt. Taste first!

Oatmeal Muffins (with or without fruit)

Oatmeal Muffins

1 cup old fashioned oatmeal

1 cup sour milk*

1 cup whole white wheat flour

3/4 cup sucanat (or brown sugar)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg, beaten

1/4 cup butter, melted

You can also add a cup of fruit, such as blueberries.

The muffins above are blueberry.

*To sour milk, put 1 tablespoon white vinegar in a one cup measuring cup. Add enough milk to fill the cup. Let sit 5 minutes, then combine the oats and the milk. Let this mixture soak while you combine the dry ingredients and melt the butter. Stir the beaten egg and butter into the oat mixture. Then add the dry ingredients all at once and stir just until moistened. Fold in the fruit.

Fill well greased muffin tins 3/4 full. Bake at 400 degrees for 15-20 minutes.

Makes 1 dozen. You can double, triple, quadruple the recipe just fine, we do it all the time.

I use less butter when multiplying the recipe. 

Other fruits we have tried adding are chopped peaches, apples, rhubarb, mashed banana, raspberries, blackberries, fruit cocktail, etc. Be creative!

Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies

2 and 1/4 cups whole white wheat flour

1 teaspoon salt

a teaspoon baking soda

3/4 cup sucanat (or brown sugar)

3/4 cup sugar 

1 cup butter (leave out to soften overnight)

1 teaspoon vanilla

2 eggs

1 package chocolate chips of your choice

1 cup chopped nuts (optional)

Preheat oven to 375 degrees.

Combine the sugars, butter and vanilla and beat until creamy. Add the eggs and beat again. Add the dry ingredients and mix well. Stir in the chocolate chips and nuts if using them. Drop spoonfulls of batter onto an ungreased cookie sheet. I use parchment paper so there is less mess to clean up afterwards. I space them out and bake a dozen at a time. Bake 8-12 minutes, depending on how you like them. Bake less for soft chewy cookies, longer for crunchy ones.  This recipe made about 4 dozen cookies.

I prefer crunchy cookies myself, so these cookies were just the right texture I was wanting. They do not puff up, as you can see they are flat. Adding more flour may help, or using a bit less butter. Adjust the recipe to suit your own tastes. No one could tell there were made from whole wheat though, they were devoured quickly! I made a double batch when I made these.

Black Bean, Tomato, and Avocado Wraps

Black Bean, Tomato, and Avocado Wraps

2 cups cooked black beans

1 fresh tomato, chopped

1 ripe avocado, chopped

1 teaspoon ground cumin

1/2 to 1 teaspoon garlic powder, or use fresh

salt and pepper to taste

1 teaspoon onion powder, or use fresh

shredded cheese of your choice

Rinse the black beans thoroughly and let drain for a few minutes. Meanwhile chop up the tomato and avocado. Add seasonings and stir gently. Add the black beans. Let sit a few minutes so the flavors can blend. You can make this ahead and refrigerate if you prefer your wraps to be cold.

To make a wrap....

Heat an iron skillet on low for a few minutes. Warm a flour tortilla on both sides, then add a few spoonfuls of the bean mixture, sprinkle with cheese and then wrap like a burrito.

This makes a quick lunch or dinner, also great for meals on the go!

Makes 4 wraps, double or triple the recipe as needed.

We don't always have avocado on hand, they are just as yummy without them.

Once we didn't have tomatoes so we used sweet potatoes instead. I left out the seasonings, they were actually pretty great! The kids ate them up!

Make Ahead Cornbread Mix

Make Ahead Cornbread Mix

Ingredients for each bag...

2 cups corn meal
1 cup whole wheat flour
1 and 1/2 teaspoon salt
1 tablespoon aluminum free baking powder
1 tablespoon sucanat or sugar

Layer these ingredients in a zip top baggie. You can use a regular or freezer bag. I like to make my mixes assembly line style.

To use the mix add....

 2 cups milk

2 eggs (beaten)

2 tablespoons melted coconut oil or butter

Stir until moistened, do not over mix. 

Our family prefers the cornbread to made like pancakes. I make them on a hot griddle or iron skillet. Makes 15-20 corn cakes depending on how big you make them.

I store my mixes in the freezer because we grind our cornmeal and flour fresh, and don't want it to go rancid. If you use store bought  items you could also keep the mix in canning jars on the shelf. I dont recommend storing them in just a baggie on the shelf, bugs will invade!

Hot Cocoa Mix

Hot Cocoa Mix

2 cups powdered milk

1 cup sugar

1/2 cup cocoa powder

Mix well and store in a cool dry place.

To use, add 3 tablespoons to a mug of hot water and stir.

Add a marshmallow or candy cane if desired. 

This mix makes great gifts! Buy inexpensive mugs or recycle ones you already have. Fill a baggie with mix and put inside the mug. Tie on a pretty ribbon. Instant gift that most everyone will enjoy. You can include the recipe so they can make more too.

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal

7 cups water

5 cups old fashioned oatmeal

dash of salt if desired

1-1/2 cups pumpkin puree or 1 regular size can

3/4 cup sucanat or sugar

2 teaspoons pumpkin pie spice

extra cinnamon if you like it a lot

milk (optional)

Bring the water to a boil and add the oatmeal slowly, stirring as you add it. Reduce heat to a simmer and let the oatmeal cook for 3 minutes or until it is thick. Remove from heat and add the pumpkin puree. Stir until well blended. Add the sucanat and stir well. Add the pumpkin pie spice and extra cinnamon if desired. Taste it first. Add  milk if desired to make it creamier, or eat it as is. 

Makes 7 cereal bowl size servings.

Enjoy!

Worm Salad

Worm Salad

This sounds gross, (yes, it does say "worm", but don't let that deter you) but it's named from the rotini pasta that is used.  I live on the river in a camp and I like to give my recipes "campy" names.   I first had this at a patient's house while I was a nurse.  They told me how they made it and I wrote it down when I got back in the car.  You can use any veggie you want as they come in the garden.

One package of twirly, wormy-looking pasta (the ones with different colors are especially nice).
     Cook until tender but still firm.  Rinse immediately in cold water to cool, and drain well.  Put in large bowl.

Add vegetables:
 Cubed tomatoes,
 chopped celery,
 chopped green onion, or a regular onion,
 sugar snap peas (cooked or raw),
chopped green pepper,
 broccoli stalks, peeled and cut into cubes
broccoli florets, cooked
carrots, sliced and cooked
cauliflower, cooked or raw
frozen green peas, thawed but not cooked (or cooked)
fresh mushrooms, sliced, cooked or raw, or (canned mushrooms, drained and sauteed in butter, and cooled)
other fresh veggies in season, like zucchini or yellow squash, kohlrabi, etc.

Other ingredients:

Olives, green or black
Cheddar cheese cubes (can add to salad after putting it on your plate)

Mix all ingredients and put in refrigerator to chill.  Put dressing on, if desired, in your bowl.  The original dressing was Cardini's Pesto Pasta dressing.  I like raspberry vinaigrette or Caesar dressing, and bleu cheese.  Don't smother it in dressing, use just a little.  Add salt and pepper, if desired, and some Parmesan cheese on top is very good.

You can fry cubed chicken breast in a skillet with some seasoning spices, and add the chicken on top of the salad.  I have added cooked salmon on top, and a grilled steak on the side is very, very good.

Carob balls

Carob Balls

What is carob?  It is a bean that is ground, and has the taste of chocolate, but is not bitter therefore recipes with it need less sugar.  After you've tried it,  you'll like it.  It's an acquired taste.  These are like chocolate fudge and are addicting!

1/2 cup honey
1/2 cup peanut butter (preferably natural, and chunky is good)
1/2 cup carob powder

Heat honey and peanut butter until barely warm over low heat, and remove from heat.  Add the carob and stir well.  Roll into balls the size of large marble.  You can roll them in sunflower seeds, coconut, or chopped walnuts, or whatever you might want to try.  Put balls on a plate and refrigerate until firm.  Transfer to covered container and keep refrigerated to keep them firm.

Rhubarb Strawberry Cake

Rhubarb Strawberry Cake

I love this in the spring when rhubarb and strawberries are plentiful.  This is very quick and easy cake to make and it is not real sweet, but be careful, its easy to keep cutting off little pieces and before you know it, half the cake is gone!  And you don't need a mixer for it.

Wash rhubarb stalks, cutting off root ends, and slice stalks lengthwise 2 or 3 times and slice into small cubes.
Wash strawberries and cut into small pieces.

In a bowl mix:  2 cups plain flour (can use half whole wheat pastry flour)
                        1 1/2 cups sugar
                         1 teaspoon baking soda

In mixing bowl put:  1 cup buttermilk
                               1/2 cup oil
                               1 egg
                               1 teaspoon vanilla

Add flour mixture to milk mixture and beat with a large spoon by hand until it is smooth and mixed well, 1 to 2 minutes is usually enough.

Add:  one cup of the rhubarb and 1 cup of the strawberries.  If you don't have strawberries, you can use 2 cups of the rhubarb.  Mix in well.

Pour into a 13 x 9 inch greased pan.

Add topping:  Mix 1/4 cup sugar and 1/2 teaspoon cinnamon.

 Sprinkle over the top of the batter and bake in a 350 degree oven for 30 minutes, until toothpick inserted in middle comes out clean and it is brown on top.


                        

Fried Green Tomatoes with Green Tomato Gravy

Slice green tomatoes into thin slices.  
Mix in medium shallow bowl:  Half cornmeal (yellow is best) and half plain flour.  I like a tablespoon of grated Parmesan cheese in mine.
Mix in small bowl:  buttermilk with a bit of evaporated milk

Preheat skillet for a few minutes with a few tablespoons oil of your choice on medium heat.  Dip tomato slices in milk, then coat with flour mixture.  Fill skillet with slices.  Salt and pepper on first side.  Turn heat down to medium low, so that the tomatoes have a chance to get soft without burning coating.  Turn them when starting to brown, and salt and pepper other side.  Keeping turning often, being careful to turn gently to keep coating from coming off.   When slices are tender and pierce easily with a fork, remove to a plate on paper towels.

Green Tomato Gravy

Keep a few slices of fried green tomatoes in the skillet at the end, and mash them in the skillet with a fork.  Add a few tablespoons of butter and melt it.  Mix in about l/4 cup of the flour mixture used to coat tomatoes.  It should not be dry, just wet enough with the oil to sizzle gently.  Mix an equal amount of evaporated milk and water. (about a cup to start).  Add all at once to the tomato mixture, stirring constantly.  When it starts to thicken, add more of the milk mixture to keep it a good consistency, not too thick.  Keep adding milk or water until it is right consistency.  
Serve over biscuits, or bread or your choice, with the fried green tomatoes on the side.

Ice Cream Sandwiches

Just a simple little recipe that I make sometimes in the summer.  I take chocolate graham crackers and put ice cream between them.  I like them made one at a time because I like the crunchy graham crackers, but you could make them ahead, freeze them so that you could just get one out (or the kids could get one out a a time WARNING:  They have a habit of disappearing).  I think the graham crackers would get soft like this, but I've never tried it.

I like Breyers Ice Cream, because it doesn't have all that "junk" in it.  I've never tried Moose Tracks, but I think that would be heavenly.

ZUCCHINI CASSEROLE

ZUCCHINI CASSEROLE

Slice vegetable in 1/2 inch(or little less) slices.  Layer in a deep casserole dish or iron pot.

Green peppers

Onions

Potatoes

Zucchini

Yellow Squash

Whatever other vegetables you might want to experiment with (I think swiss chard leaves torn up would be good)

Put some salt and pepper, a few pats of butter, and some parmesan cheese on each layer of 5 vegetables.  Some herbs might be good, too.  Pour a jar of spaghetti sauce, or some plain tomato sauce with some orregano and sugar added, on top.  You might need two cans of spaghetti sauce.  Be sure to add a good amount of sauce.  Cover and cook for an hour, or until vegetables are tender.  If it gets watery, uncover and let water bake out.  Watch and don't let it get too dry.  I've put some parmesan cheese and some shredded white cheese on top after it's done before.  I like a pone of cornbread and some corn with this.

RATATOUILLE

RATATOUILLE (Pronounced rat-a-too-ee)

Dice up in small pieces any or all of the following vegetables (or any others you might like)

Eggplant, zucchini, green pepper, onion, tomato, yellow squash, celery or swiss chard stems, mushrooms, garlic (a few cloves, if desired),.

Cook rice of choice in steamer, amount up to you.

Begin frying in oil in large skillet about 15 minutes before rice is done.  When tender crisp, put liberal amount of shredded cheese (white cheese is best, Monterey Jack or Muenster, or Mozzarella, or a mixture of these cheeses) on to and turn heat off and allow to melt.

Put rice on plate and top it with vegetable mixture.

Zucchini Wheat Germ Muffins

ZUCCHINI WHEAT GERM MUFFINS

Mix in a large bowl:

2 cups whole wheat pastry flour

1 cup shredded zucchini

3/4 cup wheat germ

1/2 cup (or less) sugar (brown sugar is good, too)

1 tablespoon baking powder

Combine and mix into the flour mixture only until blended.

3/4 cup milk

1/4 cup oil

1 egg, beaten

Spoon into 12 greased muffin cups.  Bake at 375 degrees for 20-25 minutes. 

Carob Chip Zucchini Cake

I always used chocolate chips, because I couldn't find carob chips, but it does call for carob in the recipe.  I've used cocoa instead a couple of times.  I think I may have given you the little cookbook I had for honey.  If I did, I think this recipe came from that.  I may have changed it a little from the original.  When I've made it with cocoa, I've used 1 1/2 cups sugar instead of the honey, because honey is sweeter, and the extra sugar offsets the bitter chocolate.  But you could use 1 cup sugar for a cake that's less sweet.

CAROB CHIP ZUCCHINI CAKE

1/2 cup butter, softened

1/4 cup vegetable oil

1 cup honey

2 eggs

1 tsp. vanilla.

Cream together, beating until light and fluffy.

Add:  1/2 cup buttermilk or sour milk

Combine and add to honey mixture and mix 2 minutes with electric mixer.

1 cup whole wheat pastry flour

1 1/2 cups unbleached flour

1/4 cup carob, sifted

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. cloves

Add:  2 cups shredded zucchini, stirring in by hand.

Put batter in a greased and floured 13 x 9 inch pan.  Sprinkle with 1/4 cup (or more) carob chips.  Bake at 325 degrees for 40-45 minutes, until toothpick inserted in center comes out clean.

Fruit Cocktail Cake

Fruit Cocktail Cake

1 cup sucanat or sugar

2 eggs

1/2 cup olive oil (you can use other oils)

2 cups whole white wheat flour (you can use white flour)

2 teaspoons baking powder

1 can fruit cocktail (do not drain the juice)

1 teaspoon vanilla

Directions

Beat the sugar, eggs, and oil together.

Add the flour, baking soda, fruit cocktail with the juice, and vanilla.

Stir till well blended and pour into a 13x9 inch baking dish sprayed lightly with cooking spray.

Bake @ 350 degrees for 45 minutes.

This is a very easy starter recipe for kids learning to cook.

Chocolate Iron Skillet Cake

You need an iron skillet to make this. I'm sure you could use a round cake pan also.

Skillet Cake

1 1/2 cup plain flour (I use 100% white whole wheat)

1 c sucanat or sugar

3 tablespoons cocoa powder

1 teaspoon baking soda

Mix the above ingredients together in an ungreased iron skillet. Make 3 holes with the back of a spoon in the dry mix.

Place one of the next three ingredients in each hole.

6 tablespoons oil (I use coconut oil)

1 Tablespoon vinegar

1 teaspoon vanilla

DO NOT MIX !

Pour 1 cup of cold water over it all and then stir with a spoon until smooth.

Bake at 350 degrees for about 25 minutes, check to see if it is done by inserting a knife in the middle of the cake. If the knife comes out clean it is done, if not let it bake a few more minutes and check again.

Let cake completely cool in the skillet.

Icing

1 1/2 cup confectioners sugar

2 tablespoons cocoa powder

3 tablespoons softened butter (not melted)

2 tablespoons milk

Stir together until it is smooth. Spread on the cake when it is completely cooled.

You can substitute peanut butter for the cocoa, or add vanilla for white icing. Add food coloring for colored icing. There are many ways to make the icing different.

Homemade Pizza Crust

Homemade Pizza Crust

Makes 1 thin crust the size of a cookie sheet, or 1 thicker crust in a round pizza pan

2 cups whole wheat flour

3/4 c warm water

1 tablespoon dry yeast (or 1 single package)

1 teaspoon sugar or honey

1 teaspoon salt

1 tablespoon olive oil

Dissolve yeast in warm water and add the honey. Let the mixture start bubbling (the yeast is coming to life) and then add the oil and salt and half the flour. Add the rest of the flour slowly till a soft ball is formed. You may need a little more or less flour, you want the dough to be elastic feeling, not too sticky, not too dry.

I use my mixer to do the mixing, but you can do it by hand. I have to make this recipe x6 to make enough for my family, so yes it can be doubled, tripled etc. I only use 3 tablespoons of yeast for 6 crusts.

Place the dough in a warm place to rise for about an hour. I leave mine in the mixer bowl, with a little olive oil poured in the bottom to prevent it from sticking. Cover the bowl with a damp kitchen towel to keep it from drying out.

When doubled in size, punch it down and spread it into the oiled pizza pan you are using. Divide the dough accordingly if you multiplied the recipe. Add your favorite toppings and bake at 450 degrees for around 15 minutes. Lift a corner of the dough to be sure the bottom is browned. Ovens vary so if your oven seems to cook faster check it at 10-12 minutes.

I hope you enjoy this recipe!

Yeast Biscuits

This biscuit is very versatile, and can be used for breakfast, lunch, or dinner. It's a cross between a biscuit and a roll because yeast is used. I have made them really large to use like a sandwich bun, and also very small for appetizers.

Yeast Biscuits

1 cup warm water

1 tablespoon yeast (or 1 package)

2 cups buttermilk

1/2 cup oil (I use olive oil or coconut oil, melted)

1/2 cup sugar (I use 1/4 cup)

6 cups all purpose flour*

*(I use whole white wheat flour with 1 teaspoon baking powder + 1/2 teaspoon salt added per cup. That's 6 teaspoons baking powder and 3 teaspoons salt for this recipe.) Also see note at the bottom about this flour.

The pictures below are of the whole wheat version :0)

Directions

In a large mixing bowl combine the warm water (not hot!) with the yeast and gently stir. Add a tablespoon of the sugar and let the mixture sit until it starts to foam up a little. This is the yeast coming to life!

Add the buttermilk, remaining sugar and oil, and stir.

Add 3 cups of the all purpose flour. Stir by hand with a heavy duty spoon. I use a Danish Dough Whisk, I love this awesome tool! My Mom has had one for decades but we didn't know what it was called or where to get one till recently.

Keep stirring in the flour until your dough is no longer really wet, but still sticky to the touch. You may need a bit more or less flour to achieve this. Use your hands to judge, if it sticks a lot then add a little more flour.

When it feels right, spread a little flour on your counter or cutting board and dump out the dough. With your hands, pat it out to about a 1 inch thickness. Using something round (I use a drinking glass) cut out your biscuits by pressing straight down, do NOT twist! Your biscuits will rise higher that way.

Spread some oil in a cookie sheet and place the biscuits with sides touching.

Bake @ 450 degrees for 12-15 minutes. The tops will be golden when they are done.

I hope you enjoy them!

NOTE : Where do I find whole white wheat flour?

If you do not grind your own flour, then the best I have found is from King Arthur and is available at Kroger and Walmart. If you cannot find it, ask the store to carry it or you can order it online.

Carrot Raisin Breakfast Muffins

2 cups raisins

4 cups whole wheat flour

1 tablespoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 tablespoon cinnamon

6 eggs

1/2 cup melted coconut oil

1 and 1/2 cups applesauce (unsweetened)

1 and 1/2 cups sucanat (or brown sugar)

6 cups shredded carrots

Preheat the oven to 350 degrees

Soak the raisins in warm water while you mix up the rest of the ingredients. At least 15 minutes.

Combine the flour, baking powder, baking soda, salt and cinnamon in a large bowl.

In another bowl combine the eggs, oil and sugar.

Then combine the two bowls together and stir just until moistened.

Drain the raisins, then fold the carrots and raisins into the batter.

Spray your muffin tins with cooking spray or use paper liners.

Fill them 3/4 full using a spoon.

Bake for 20 minutes, then check to see if they are done by inserting a knife or toothpick in the center of the biggest muffin. If it comes out clean they are done. If not let them bake a couple more minutes then check again.

Let them cool a few minutes before you give them to the kids, those raisins are especially hot!

I hope you love them as much as we did!

Blessings!

Beth's Zucchini Skillet Dinner

This is my absolute favorite zucchini recipe that isn't a dessert. Its easy, and you can make it to your own liking by adding more or less ingredients to it. There isn't really a "set in stone" recipe for this, I kinda wing it every time.

I chop zucchini until the skillet is 3/4 full, then I chop up an onion, add a little olive oil and a tablespoon of minced garlic and saute over medium heat for a few minutes until the veggies start to soften up. Then add either fresh or canned diced tomatoes. Add as many as you like, or none at all, its up to you. Then add either fresh, frozen, or canned corn (drained), again as much as you like. Just dont overload your skillet, you need room to stir everything around with a spoon or spatula.

When your veggies are all tender, add salt and pepper to taste. Serve hot and top each plate with shredded cheese, any kind you like or have on hand will work.

Note- If you use all fresh ingredients you will have much more liquid in the skillet, and may need to drain some of it off. I tilt the skillet slightly and scoop some out with a small measuring cup. If you want the veggies to get tender faster, use a lid while cooking.

Beth's 100% Whole Wheat Bread

This recipe makes 2 loaves. You can double or triple this recipe. I make 6 at a time BUT I have a mixer that is strong enough to handle that much dough. I almost killed my kitchen-aid professional 600 model  when I first started making our own bread, and I was only making 2 loaves at a time then, so be careful! (Now I have a Bosch mixer.) You can also mix this recipe by hand if you are experienced in doing that.




100% Whole Wheat Bread

Recipe adapted from Lori Viets book  No More Bricks! Successful Whole Grain Bread Made Quick & Easy

2 cups warm water
1/4 cup melted coconut or olive oil, or real butter (we like coconut best)
1/4 cup honey (you can use less if you like)
1 and 1/2 teaspoon sea salt
6-7 cups freshly ground whole wheat flour (we like prairie gold white wheat the best for bread)
1 and 1/2 tablespoons yeast (SAF brand is the best)

2 teaspoons lemon juice (this makes the bread softer)
Pinch of ginger (doesn't affect taste, but it helps the yeast to rise)
2 tablespoons plain yogurt (this helps with softness too, I use it when I have it on hand)

Place all liquid ingredients in the mixer bowl, along with half the flour. Mix for a few seconds then add in the yeast. Let this mix a few more seconds then add the rest of the flour slowly, you may not need to use all of it. You may need a little more flour, each batch is different. When the ball of dough starts to clean the sides of the bowl stop adding flour. Let it knead for 5-10 minutes. Divide the dough into loaves, or rolls if you want to. Place in a greased pan to rise for about an hour. If your kitchen is warm it may rise faster, my kitchen is cold except in summer so sometimes it takes longer for mine to rise. The dough should be doubled in size. Bake at 350 degrees for about 30 minutes. If you have a meat thermometer you can check to see if it is done by poking the loaf in the center, if it reads 190 degrees inside it is done.

We like to roll out a couple of loaves before they rise and press raisins into the dough, then sprinkle on cinnamon and sucanat (a natural sugar) then roll it up jelly roll style. It makes a wonderful cinnamon raisin loaf with a pretty swirl in the middle. We gave these away at Christmas and it made a great homemade gift!



If you are new to breadmaking I HIGHLY recommend the book No More Bricks! Successful Whole Grain Bread Made Quick & Easy by Lori Viets. I tried for years a long time to make good soft whole wheat bread, and after reading this book and using her methods I have been making all of our family's bread ever since. She covers everything, it is very thorough and well worth the cost!