Whole Wheat Featherbeds Recipes

WHOLE WHEAT BISCUITS

Steps:

• Combine flours, baking powder and salt in a bowl.
• Cut in margarine with a pastry blender or 2 knives.
• Add milk, mix quickly.
• Turn out onto a floured board.
• Knead 6 to 8 times.
• Roll 1/4 inch thick.
• Cut into 12, 2 inch round biscuits or into wedges or squares.
• Place on a lightly greased baking sheet.
• Bake in a 425°F oven 12 to 15 minutes until lightly browned.
• For herb biscuits, add basil, thyme and parsley to dry ingredients.
• (These make great dumplings).

FLUFFY WHOLE WHEAT BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
• Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet.
• Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.

HEAVENLY WHOLE WHEAT BREAD

Steps:

• Combine water and butter in a bread machine pan. Add, respectively, the whole wheat flour, bread flour, salt, sugar, and potato flakes; top with yeast, assuring yeast and salt do not mix.
• Select Whole Wheat cycle; press Start.
• Remove loaf from pan to a wire rack to cool.

FLAKY WHOLE WHEAT BISCUITS

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet., Bake at 425° for 8-10 minutes or until golden brown.

WHOLE WHEAT FEATHERBEDS

Steps:

• Place potatoes in large saucepan.
• Add water and a pinch of salt and bring to a boil.
• Reduce heat and simmer until potatoes are cooked through, about 10 minutes.
• Drain potato cooking water into measuring cup and add enough warm water to measure 1 1/2 cups.
• Mash potato in saucepan.
• Cool potato cooking water to 105°F to 115°F.
• Transfer 1/4 cup potato water to large bowl.
• Add yeast and sugar and stir to dissolve.
• Let stand until foamy, about 10 minutes.
• Add remaining 1 1/4 cups potato water, mashed potato, whole wheat flour, bread flour, oil and salt to same bowl.
• Stir batter until dough forms.
• Turn dough out onto lightly floured work surface.
• Knead until smooth and elastic, adding more whole wheat flour if dough is very sticky.
• This will take about 10 minutes.
• Lightly oil large bowl.
• Turn dough in bowl to coat with oil.
• Cover with plastic and let rise in warm draft-free area until doubled, about a hour and 15 minutes.
• Lightly grease large baking sheet.
• Punch dough down.
• Divide into 20 equal pieces.
• Roll each piece into a ball.
• Roll in additional whole wheat flour.
• Arrange on prepared sheet, spacing evenly.
• Using a sharp knife, cut 2 slashes into top of each ball.
• Cover with towel and let rise in warm area until almost doubled, about 55 minutes.
• Preheat oven to 400°F.
• Place rolls in oven.
• Reduce heat to 375°F.
• Bake rolls until light brown on top, about 25 minutes.
• Transfer to rack.
• Serve warm or at room temperature.
• (Can be prepared 1 day ahead. Cool completely, wrap tightly and let stand at room temperature or freeze up to 3 days).