Wheat Bread

I wanted a good wheat sandwich bread recipe and found this one online.  I thought it turned out great.  I didn't use the gluten.

Soft 100% Whole Wheat Sandwich Bread

• 6 to 6-1/2 c. whole wheat flour
• 2-1/2 c. warm water (between 105-110 degrees)
• 1-1/2 TB instant yeast
• 1/3 c. honey
• 1/3 c. oil
• 2-1/2 tsp. salt
• 1-1/2 TB. vitals wheat gluten- OPTIONAL (I don’t use this anymore)

1. Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15 minutes.
2. Add honey, oil, salt, (gluten if using), and 4 cups of flour. Mix until dough starts to clean sides of bowl. Change to dough hook (or turn out to knead by hand), and knead 6 to 7 minutes (10 by hand). Add only tablespoons of flour if dough sticks to sides, being careful not to add too much.
3. Form into two loaves and place in greased 9×5″ pans. Allow to rise in a warm place for about 60 minutes (1-2 inches above pans). Preheat oven to 350 ten minutes before rising time is done.
4. Bake for 30 minutes, rotating halfway through if needed.
5. Immediately remove from pans to cool on a rack.

Makes 2 loaves

Original page: http://www.anoregoncottage.com/whole-wheat-sandwich-bread-101/

This is a yeast conversion website: http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html

Basically, I have active dry yeast and this recipe calls for instant. The website says 1 part instant is equal to 1.5 active dry. 

Brown Rice Pilaf

1 Tablespoon olive oil (more)
1 small onion, chopped
3 garlic cloves, minced
1 cup long grain brown rice (not instant)
2 1/2 cups chicken or vegetable broth
salt and pepper to taste




1.  In a small skillet, heat oil over medium-high heat.  Add onion and garlic and rice, sauté until rice begins to brown and onions are clear, about 5 minutes
2.  Add broth and season with salt and pepper, bring to a boil.  Cover and reduce heat to low.
3.  Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes.  Check rice occasionally and add water if necessary.
4.  Uncover and let rice stand for 5 minutes before serving.

Light Whole Wheat Bread

(This is from Crystal Godfrey (Farnbach) website, everyday food storage, you should check it out)

 1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)


Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.


If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)

Clawson Famous Spaghetti

1 lb. hamburger

1 clove garlic

1 small onion

¼ t. cayenne pepper (or more)

½ t. pepper

1 t. allspice

2 tsp salt

2 (2 lb.) cans tomatoes

2 (6 oz) cans tomato paste

½ c. fresh mushrooms

1 jar artichoke hearts

¼ c. olive oil

 

 

Brown meat with onions and garlic, remove fat.  Add remaining ingredients. Simmer for 3 hours.