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.

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.

Whole Wheat Zucchini-Nut Bread

Baker's Hotline

2 large eggs

1/4 cup molasses

1/2 cup vegetable oil

1/2 cup granulated OR brown sugar

1 teaspoon vanilla extract

1 cup White Whole Wheat Flour

3/4 cup Unbleached All-Purpose Flour

1 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

2 cups shredded, unpeeled zucchini (1 small to medium)

3/4 cup raisins (golden are nice)

3/4 cup chopped walnuts

Directions

 Preheat the oven to 350°F; lightly grease a standard 8 1/2" by 4 1/2" loaf pan, or line it with parchment. In a large mixing bowl, beat the eggs, oil, molasses, sugar, and vanilla until smooth.

 In a separate bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon.

Stir the dry ingredients into the wet mixture.

Stir in the zucchini, raisins and walnuts.

Pour the batter into the prepared pan. Bake for 50 to 55 minutes, until the loaf tests done (a wooden tester inserted in the center will come out clean). Remove the bread from the oven, and place on a rack to cool for 20 minutes before removing from the pan and returning to the rack to cool completely.

Whole Wheat Walnut Biscuits

King Arthur recipe

1 dozen 2" biscuits

Tender and tasty, these are great with preserves (try fig jam) for breakfast; or alongside soup or stew.

2 cups White Whole Wheat Flour

1 cup Unbleached All-Purpose Flour

3 tablespoons buttermilk powder, optional; for flavor

2 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup cold unsalted butter

1 cup chopped walnuts

1 large egg

1 cup milk, plus extra for topping

Directions

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper.

Whisk together the flours, buttermilk powder, baking powder, and salt in a large mixing bowl.

Cut the butter into pats, then work it into the dry ingredients to form coarse crumbs. Toss in the nuts.

Whisk together the egg and milk. Add to the flour mixture and blend lightly until the dough is evenly moistened. Add a tablespoon or so additional milk to incorporate any extra flour in the bottom of the bowl.

Turn the dough onto a floured work surface and use a bench knife or bowl scraper to fold it over on itself three or four times, until it comes together.

Pat the dough into a 1"-thick circle. Use a 2" biscuit cutter to cut rounds. Pat the scraps together, and cut additional biscuits.

Transfer the biscuits to the prepared pan. Brush the tops with milk.

Bake the biscuits for 14 to 16 minutes, until they're golden brown. Remove them from the oven and serve warm.

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.

Multi Grain Bread

Multi Grain Bread

Makes two 9 by 5-inch loaves
Use 7-grain hot cereal mix  NOT boxed, cold breakfast cereals that may also be labeled "7-grain." 

Ingredients
• 6 1/4 ounces 7-grain hot cereal mix , 1 1/4 cups, (see note above)
• 20 ounces boiling water (2 1/2 cups)
• 15 ounces unbleached all-purpose flour (1 cups), plus extra for dusting work surface

• 7 1/2 ounces whole wheat flour (2 1/2 cups)
• 4 tablespoons honey
• 4 tablespoons butter , melted and cooled slightly
• 2 1/2 teaspoons instant yeast
• 1 1/2 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. 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. 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.

• 3. 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. Follow illustrations 1 through 3 below to 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.) 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.

Technique
• 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.