Wholewheatfeatherbeds Recipes

SIMPLE WHOLE WHEAT BREAD

Steps:

• In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
• Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
• Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

WHOLE WHEAT MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

EASY 100% WHOLE WHEAT BREAD

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

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.

WHOLE WHEAT WAFFLES

Steps:

• In a large bowl, beat egg substitute until frothy. Stir in the milk, yogurt and vanilla. Combine the flours, sugar substitute, sugar, baking powder and salt; stir into milk mixture just until combined. Bake in a preheated waffle iron according to manufacturer's directions 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).