And yet there has to be a way to make everyone happy. Right?

One thing that makes whole grain pancakes lighter is using a combination of flours, but the biggest secret of all is buttermilk. Buttermilk does what it has always done, gives baked goods a light tender crumb.

These are a good basic pancake for adding blueberries, dried cherries, or what ever you like to them. They go together pretty quickly but you should allow the batter to rest for about 15 minutes before you pour it on the griddle. I promise this will fill up the biggest appetite!

I use a restaurant scoop to scoop the batter with, about 1/4 cup per pancake. Oh, and always, always, always use whole buttermilk, not low fat or fat free. It will make a difference in your finished product.

Whole Grain Pancakes

• 3 cups whole wheat flour
• 2 tablespoons honey
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 1/2 cups buttermilk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 4 eggs, beaten
• 1/3 cup unsalted butter, melted

1. Mix dry ingredients in one bowl and wet ingredients in the other.
2. Add the two together and fold quickly, just until well blended.
3. Pour batter onto a hot griddle and make pancakes as usual.

This makes about a dozen pancakes.  They freeze and reheat really well.

You can also use part whole wheat flour, and mix up other flours to make it a bit different. Just use mostly whole wheat flour. For example:

• 2 cups whole wheat flour
• 1/2 cup buckwheat flour
• 1/2 cup amaranth flour

Or

• 2 cups whole wheat flour
• 1/2 cup buckwheat flour
• 1/4 cup flaxseed
• 1/4 cup coarsely ground sunflower seeds

You can also add:

• Dried cranberries
• Blueberries
• Dried cherries
• Chocolate chips and  graham cracker crumbs. Top with a dollop of marshmallow fluff (don’t ask!)
• Chopped pecans or walnuts
• Raisins
• Sunflower seeds
• Punpkin seeds
• Almonds, chopped or almond flour

It really is endless!

image:maryeaudet

Post from: Baking Delights

I have been making bread for so many years that it is natural to me to substitute ingredients and flours  without much thought.  I know what certain things will add as far as texture and flavor and it is a comfortable relationship I have with bread…no suprises anymore..just old friends that know what to expect from eachother.

With Marc being sick I am trying to get as much nutrition in him as possible so I have been making flour mixtures when I make bread… Freshly ground whole wheat berries, oat groats,  brown rice, lentils, sun flower seeds, flax….and the list goes on.  The magic that happens when the yeast starts reacting with the honey or sugar is amazing, miraculous, but always predictable.

These rolls are perfect for autumn’s chilly weather.  They go with soups and stews and made into a loaf  the dough makes a great sandwich.  Because of the combination the bread is high in B vitamins, fiber, protien and omega-3s…best of all, it is filling and it tastes really good.

This may rise a little slower than you are used to.  Give it plenty of time because the flavor develops as it rises.  Feel free to experiment with ingredients…pumpkin seeds have plenty of zinc, add walnuts, dried fruit… grind up brown rice, lentils, or whatever in your blender..Just make sure that you have a ratio of about 2:1 wheat flour to other ingredients for best texture.

Rustic Whole Grain Rolls

•  4 cups warm water
• 1/2 cup melted butter, or light organic oil
• 1/2 cup honey, brown sugar, or sugar…or a combination
• 3 cups oatmeal
• 5 or more cups whole wheat  flour, preferably Montana white freshly ground
• 2 cups organic white flour
• 1 cup uncooked brown rice, ground in the blender
• 1 teaspoon salt
•  3 teaspoons active dry yeast
• 1/2 cup flax seeds
• 1 cup sunflower seeds
• 1 tablespoon sea salt
• 1 tablespoon grated orange peel, optional
• Dried fruit as desired up to 1 cup

1. In a small bowl, dissolve the yeast and 1 tablespoon of the sweetener in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, sweetener, and butter or oil . Mix well. Add yeast mixture and stir.
2. Gradually add 5 cups whole wheat flour beating well after each addition. Add the flax, orange peel, dried fruit,  and sunflower seeds, stir well.
3. Let stand for 30 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl.
4. Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour or more.
5. Punch down and shape into 18 round balls. Brush the tops with melted butter.  Cover and let rest for 30 minutes.
6. . Bake at 400 degrees F  25-35 minutes.When you put the rolls in the preheated oven throw a cup of water on the oven floor and shut the door quickly.  This creates steam that gives the crust a nice, old world texture.  After the first 15 minutes toss in another cup of water.

Images:Marye Audet

Post from: Baking Delights

This is my entry for the Presto Pasta Night Round-up. Head over there and check out the rest of the pasta dishes. They are always amazing.

I discovered whole foods (not Whole Foods, that came later) sometime in the very early 1980s. Yep. Before it was cool. We were vegan for several years and then vegetarian for several years after that.

We still eat a diet that is not average for Americans. It is very vegetable based with more meat in winter than in summer. We try to eat locally and about 90% of what we eat is either home grown or organic.

I like whole grains in most things. Now, back in the day, I made cookies and cakes with fresh ground whole wheat flour; however I am not likely to do that now, relying on organic white flour for cakes and such.

However, I still love whole wheat bread and pasta! The flavor, when paired with a bold sauce, is unforgettable.

In this dish I used vegetarian “meat balls” although you could certainly use sausage or ground beef. The trick with vegetarian “meat balls” is to put them in the sauce at the last minute rather than simmering them for a long time. They will break apart.

I use Nates, but you can use any type available.

This is great to make ahead. It, like most pasta dishes, is better the day after it is made and can be held up to three days in the fridge. It also freezes well for once a month cooking plans (oamc). Just be sure to set some of the sauce aside for when you warm it up. It will be moister that way.

Vegan Whole Wheat Penne Portabello

1 lb of whole wheat penne, homemade or commercial

1 package Nate’s Meatless-meatballs, zesty italian flavor

For Sauce:

1/4 c olive oil

1/4 c fresh basil

1/4 c fresh oregano

1/4 c chopped garlic

1 tbs sugar or honey

1 diced red pepper

1 diced green pepper

1 diced yellow pepper

Diced hot pepper of choice (ancho is good, I prefer chipotle)-to taste..be careful not to get it too spicy. Start with a couple of tablespoons fresh pepper or a teaspoon dried chipotle.

2 onions, diced

3 portabello mushrooms chopped

1 quart homemade stewed tomatoes, or 2 cans Muir Glen fire roasted tomatoes.

In a large pan saute all ingredients, except the tomatoes and honey, until soft. Add tomatoes and honey, and simmer for 1 hour. Remove from heat and let sit for 30 minutes to allow the flavors to meld.

Boil the pasta in a generous amount of salted water until a la dente. Drain.

Heat sauce back up. Add meatballs and simmer until warmed through. Serve over pasta.

Serves 12.

Image: Marye Audet

Content:Marye Audet for Baking Delights.

Post from: Baking Delights

This bread is good made in a loaf shape and sliced for sandwiches (try a chicken salad, or peanut butter) or made in a cloche or oval.  It makes great french toast, too!

You can use any grain combination that you like but if you don’t use at least 1/2 white flour then use at least 1 cup of wheat gluten to give the dough elasticity.  I used white flour, whole wheat and (dry) oatmeal in this one..but have used soy, rye, bran, cracked wheat and other combinations in the past.

1 3/4 cups warm (105 F. to 115 degrees F.) water
1 teaspoon active dry yeast
1 tablespoon honey

2 cups unbleached all-purpose flour
2 cups (about) whole wheat flour or combination of whole wheat and other flours

1 cup shelled roasted, unsalted sunflower seeds

1 c raisins, currants, dried apricots, dried apples or a mixture of dried fruit
1/4 c melted unsalted butter
1 1/2 teaspoons salt
1 egg, beaten to blend

Place warm water in a large bowl.

Sprinkle yeast and then honey over and stir to dissolve. 

Gradually mix in 2 cups unbleached flour and 1 cup whole wheat flour ( or 1 cup of your mixed flours).

Stir.

Cover yeast mixture with tea towel and  let stand 30 minutes.

Stir shelled sunflower seeds, fruit, butter, and 1 1/2 teaspoons salt into yeast mixture.

 Gradually stir in enough remaining whole wheat flour to form soft dough.

Knead dough on floured surface until smooth and elastic, adding more whole wheat flour if dough is sticky, about 10-15 minutes.
Grease clean large bowl. Place dough in bowl, turning to coat completely.

Cover with tea towel.

Let rise in warm draft-free area until doubled and dough does not spring back when 2 fingers are pressed into side, 2 hours.

Punch dough down.

Let stand 10 minutes.

 Grease pans.  Shape dough into desired shapes and place in pans.

 Cover with tea towel.

Let loaf rise in warm draft-free area until almost doubled in volume, about 45 minutes.
Preheat oven to 375 degrees F.

 Brush top of loaf with egg or dust with flour or cornmeal. Bake until golden brown, about 1 hour 5 minutes.

Cool bread slightly.

Serve bread warm or at room temperature.  Makes 1 or 2 loaves, depending on shape.

Post from: Baking Delights