9 Grain Bread

Makes two 9 by 5-inch loaves OR one nice size loaf in the Dutch Oven.

Don't confuse 7-grain hot cereal mix with boxed, cold breakfast cereals that may also be labeled "7-grain." 

Ingredients

• 1 1/4 cups 7-grain hot cereal mix 

• 2 1/2 cups boiling water 

• 3 cups unbleached all-purpose flour 

• 1 1/2 cups whole wheat flour 

• 4 tablespoons honey 

• 4 tablespoons unsalted butter , melted and cooled slightly

• 2 1/2 teaspoons instant yeast 

• 1 tablespoon table salt 

• 3/4 cup pumpkin seeds or sunflower seeds, (unsalted)

• 1/2 cup old-fashioned rolled oats or quick oats

Instructions

1. Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.

2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. 

3. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour and continue mixing); continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. 

4. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball.** Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.

5. (## Dutch oven option) Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9 by 5-inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into 12 by 9-inch rectangle; cut dough in half crosswise with knife or bench scraper. Shape loaves and coat with oats; cover lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes. (Dough should barely spring back when poked with knuckle.) 

4. Bake until internal temperature registers 200 degrees on instant-read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack before slicing, about 3 hours.

**HINTS: Technique For Getting the Loaf into Shape

1. With short side facing you, starting at farthest end, roll dough piece into log. Keep roll taut by tucking it under itself as you go.

2. To seal loaf, pinch seam gently with thumb and forefinger. Spray loaves lightly with water or nonstick cooking spray. 

3. Roll each dough log in oats to coat evenly. Place loaf seam-side down in greased loaf pan, pressing gently into corners.

##DUTCH OVEN OPTION: 

Preheat oven to 425 degrees after bread has doubled. Place a 6-8 quart heavy covered pot in the oven as it heats. Spray pan with Pam OR use parchment paper, then gently place the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.

2. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees.

Spinach bacon salad

Ingredients

1 clove garlic

1/2 teaspoon kosher salt

2 tablespoons red wine vinegar

1 tablespoon Dijon

3 Tablespoons extra-virgin olive oil

Freshly ground pepper to taste

12 cups spinach leaves

4 eggs, hard boiled (see tip*) peeled and chopped

4 slices bacon, cooked crispy, cooled and crumbled

1 red onion thinly sliced

Instructions

Smash and peel garlic clove. Mince and mash with the side of a chef’s knife with the salt to form a paste. Scrape into a medium bowl. Whisk in vinegar and Dijon. Gradually whisk in oil. Season with pepper.

Place spinach, eggs, onions, and bacon in a large salad bowl. Pour dressing over the salad and toss to combine.

Super Simple Hummus

Chickpeas in all their glory! This classic is a must-have in any plant-based healthy snacking routine.

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INGREDIENTS

• 1 cup cooked chickpeas
• 2 cloves garlic
• 1/3 cup tahini
• 2 tbsp lemon juice
• 1/2 tsp each ground cumin and chili powder
• 1/4 tsp black pepper

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INSTRUCTIONS

• Place all ingredients in a food processor. Puree until it reaches desired consistency, then transfer to a small bowl.
• Garnish with a drizzle of olive oil, a sprinkle of za’atar, coriander, chili powder or any of your favourite spices.
• Serve with pita wedges, raw veggies, or as a spread on sandwiches and wraps.

For a thinner hummus, add more tahini and/or a drizzle of extra virgin olive oil as the food processor is running. It will thicken slightly in the fridge

Whole Wheat Double Chocolate Banana Muffins

 From Sallys Baking Addiction  

3 large, very ripe bananas

1/3 cup (80ml) organic blue agave

1 large egg, at room temperature

1/4 cup (56g) melted butter

1 teaspoon pure vanilla extract

1 cup (113g) whole wheat flour

1/2 cup (42g) natural unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (180g) semi-sweet or dark chocolate chips (save a few for topping)

Directions:

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 10-12 muffins (usually varies because of the banana size), so you might have 1 empty.

In a medium bowl, mash the bananas up using a fork.1 Try to rid any and all large lumps-- this requires some arm muscle! Once mashed, whisk in the agave, egg, coconut oil, and vanilla extract until combined. Set aside.

In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together until combined. Pour the wet ingredients into the dry ingredients and whisk until everything is combined. Fold in the chocolate chips, reserving some for the tops of the muffins.

Spoon the batter into liners, filling them all the way to the top. Top each with a couple chocolate chips-- this is just for looks! Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-20 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.

Make ahead tip: Muffins stay soft, fresh, and moist in the refrigerator for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.

PAIN AUX NOIX

 A King Arthur recipe

Makes two 6" round loaves

Nut bread is the simple translation of pain aux noix, one of France's delightful whole-grain loaves. This golden, tender bread is fairly simple to make, but the texture and flavor are complex: oven heat brings out the walnuts' flavor, as well as the deep, rich taste of whole wheat. Serve this bread, thinly sliced, with a nice goat cheese, Roquefort, or a Brie.

1/4 cup (4 tablespoons) unsalted butter, melted

2 1/2 cups  White Whole Wheat Flour

1 1/2 cups  All-Purpose Flour

1 tablespoon brown sugar

1 1/2 teaspoons salt

2 teaspoons instant yeast

1 1/3 cups warm milk

1 1/2 cups chopped walnuts, toasted until golden brown**

Directions

Combine all of the ingredients except the nuts, and knead — by hand, mixer, food processor or bread machine — until smooth.

Place the dough in a lightly greased bowl and let it rise, covered, for 1 hour, or until it's doubled in bulk.

Turn the dough out onto a lightly greased surface and gently but thoroughly knead in the walnuts. This will seem like messy work at first (the nuts will keep falling out onto the work surface), but persevere — eventually they'll stay where they belong.

Divide the dough in half, and shape each half into a ball. Place the balls on a lightly greased or parchment-lined baking sheet, and let them rise, covered, for 45 minutes, until they're quite puffy, though not necessarily doubled in bulk.

Preheat the oven to 425°.

Uncover the loaves, and bake them for about 25 to 27 minutes, until they're golden brown. Remove the loaves from the oven, and transfer them to a rack to cool.

Cool the loaves before slicing. Store, well-wrapped, at room temperature for three days, or freeze for up to three months.

**How do you toast walnuts? You can stir them in a dry saucepan (no oil) set over medium heat until they're golden; or toast them in a preheated 350°F oven for 6 to 8 minutes, again until golden.

Whole-Grain Banana Bread

A King Arthur recipe

2 cups thoroughly mashed banana; about 4 or 5 medium bananas

2/3 cup melted butter

1 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cup White Whole Wheat Flour 

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup chopped walnuts, toasted if desired; optional *Leave the nuts out, if desired; or substitute up to 1 cup chopped dried fruit, chocolate or butterscotch chips, sunflower or pumpkin seeds, or other mix-ins of your choice.

Topping

1 tablespoon sugar

1/2 teaspoon ground cinnamon

Directions

Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9" x 5" loaf pan*** if your pan is glass or stoneware, reduce the oven temperature to 325°F.

In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla.

Measure flour by gently spooning them into a cup, then sweeping off any excess. Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.

Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.

Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If you have a digital thermometer, the bread's temperature at the center should register about 205°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.

Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.

Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.

***This recipe will make 15 standard-size muffins. Bake muffins in a preheated 350°F oven for 20 to 23 minutes, or until a thin paring knife inserted into the center of a muffin comes out clean.

Velvety White Bean Bread with Rosemary

Velvety White Bean Bread with Rosemary

White Bean Bread with Rosemary is velvety smooth, has a nice golden brown crust and a wonderfully fine, most crumb.

Serves: Two 8x4-inch Loaves

Ingredients

1 tsp instant dry yeast

1 – 1 ½ cups lukewarm water, divided

2 cups drained, cooked or canned white beans, room temp (unsalted)

1 cup bread flour 

1 tbsp olive oil

4 salt 

2-3 tbsp chopped rosemary (optional)

2 cups whole wheat flour

Dissolve yeast in water. Process beans in a blender or food processor until smooth (using ½ cup of the water), then transfer to a large bowl or stand mixer. Stir yeast mixture into beans. Add the bread flour and stir for one minute, in one direction, to develop the dough. Add the oil, salt, and rosemary, if using and stir them in. Add 1 cup of the WW flour and stir in. Add the remaining WW flour and knead in with a dough hook, or work in and knead by hand for about 5 minutes, until smooth.

Place dough in a bowl, cover, and let rise for 2 hours, until almost doubled in volume. (There should be about 2.6 pounds of dough.) Fold the dough after 45 minutes and again after 1 ½ hours. Let it rest on the counter for the final 30 minutes.

Cover the bowl tightly and place in the refrigerator overnight. The next day, remove the dough from the refrigerator and knead it slightly to degas it. {Alternately, proceed to the next step if you prefer to bake the loaves the same day.}

Shape dough into a round ball and let it rest on the counter for 30 minutes. Divide in half. Grease two 8x4" pans. Form each portion of dough into a loaf and place seam side down in the pans.

If you are proofing cold dough, let it proof for 2 ½ hours. If however, you are proofing dough that hasn’t been cold fermented, reduce the proofing time to about an hour. Watch the dough for proper rise. Check at 1 hour and continue to proof if needed.

Preheat oven to 400ºF, have a spray bottle or small cup of water ready for steam. Slash each loaf lengthwise, place in oven and bake for 5 minutes, adding steam every couple minutes with the sprayer or cup. Bake for 15 minutes, then reduce heat to 375ºF and bake for 25 minutes until rich brown with a matte finish. Turn the loaves out and check for doneness. Finish cooling on a wire rack before slicing

Spinach and white bean soup

YIELD: 6 SERVINGS PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 30 MINUTES

A healthy and hearty, comforting soup – chock full of fresh spinach, white beans and orzo pasta – made in less than 30 min!

INGREDIENTS:

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, diced

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

4 cups vegetable stock

2 bay leaves

1 cup uncooked orzo pasta

2 cups baby spinach

1 (15-ounce) can cannellini beans, drained and rinsed

Juice of 1 lemon

2 tablespoons chopped fresh parsley leaves

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.

Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.

Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

Serve immediately.

Healthy Greek Lemon Chicken Soup Recipe

Servings: 8 Servings

10 cups chicken broth

3 tablespoon olive oil

8 cloves garlic minced

1 sweet onion

1 large lemon, zested

2 boneless skinless chicken breasts

1 cup Israeli (pearl) couscous

1/2 teaspoons crushed red pepper

2 ounces crumbled feta

1/3 cup chopped chive

Instructions

Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.

Add the chicken broth, chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.

Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.

Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm.