For simplicity of pantry-keeping and an increase in nutritional value, I’ve spent the past few weeks converting all of my core baking recipes over from 50/50 white/whole wheat to 100% whole wheat. Surprisingly, it’s gone quite smoothly – and I’m incredibly pleased with the results!
Here are the recipes I’ve converted all in one user-friendly page. Wheat flours vary by brand, but I can verify these work with Dakota Maid and Gold Medal.
Whole Wheat No-Knead Bread
Note: this is a slightly chewy, denser loaf than my other No-Knead Bread. It has a nutty, tangy flavor that may be too much for some, but my kids seem no more ambivalent about eating sandwiches from this bread than my former recipe. (The curse of any DIY parent is that “store” stuff becomes a treat. I still remember thinking box macaroni and cheese was a delicacy….)
Yield: 2 loaves
- 866g whole wheat flour
- 2 tsp yeast
- 1 tbsp salt
- 2 tbsp sugar
- 1/2 cup flaxseed meal
- 760g water
- Mix all dry ingredients together in a large bowl.
- Form well in the center, pour water in and mix thoroughly with a wooden spoon until no dry flour remains. Dough will be stiff and shaggy.
- Cover with a damp towel and let proof overnight.
- In the morning, turn the oven to the “warm” setting. Turn the dough onto a floured surface and as gently as possible, divide into two halves. Do NOT knead or punch the dough down.
- Stretch into a rectangle roughly 8×12 inches and fold like a letter.
- Place the folded loaves, seam side down, in two greased 8 inch loaf pans.
- Turn oven off. Allow the loaves to rise in the warmed oven for 1 hour.
- Remove. Preheat the oven to 450F. Once preheated, bake for 30 minutes.
Whole Wheat Pancakes
Yield: 2 pancakes (scale the recipe as desired)
- 1 egg
- 1/3 cup whole milk
- 1 tbsp sugar
- 1/2 cup whole wheat flour
- 1/4 cup rolled oats
- 1/4 tsp baking powder
- Preheat griddle over medium heat.
- Beat egg, milk, and sugar together until combined.
- Add flour, oats, and baking powder. Stir until just combined.
- Measure pancake batter out as desired (I use a 1/2 cup measure) and cook.
Whole Wheat Pizza Crust
Note: about 20 iterations ago this came from Robbie’s Recipes and the method is still pretty similar, so I’ll give some credit for pointing me in the right direction. After all, it was the first recipe I tried that had me believing in homemade pizza.
Yield: 2 14″ crusts, easily made into a double batch if you’re entertaining or cooking with leftovers in mind. (Pizza has become our traditional Friday and Saturday dinner, since I get home too late on Saturday to cook much.)
- 4 tsp yeast
- 1/2 tsp sugar
- 1.5 cup warm (110F) water
- 2 tbsp olive oil
- 3.5 cups whole wheat flour
- 1 tsp salt
- Mix the yeast, sugar, and oil into the water measuring cup. Let stand for 8 minutes.
- Meanwhile, mix the salt and flour together in a large mixing bowl.
- When yeast mixture finishes proofing, preheat oven to 500F. Don’t preheat earlier because you want to the dough to rest in the pan for about 10 minutes before parbaking.
- Add the water mixture into the bowl and stir until dough is thoroughly combined. It will be stiff and shaggy.
- Remove the dough and knead on a floured surface for 1-2 minutes, adding flour as necessary if the dough is still sticky or difficult to handle.
- Cut the dough in half.
- Shape each half into a round and roll out to a 14″ round. Carefully fold the round in half and add to a greased pizza pan.
- Thoroughly prick each crust with a fork to avoid large air pockets bubbling up.
- Bake each crust for 4 minutes before topping as desired.
- Once topped, it will take between 7-9 minutes depending on your toppings and how brown you like your cheese.
Whole Wheat Tortillas
Yield: 12 tortillas roughly 10″ in diameter (“soft taco” size in grocery store parlance)
- 3 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp salt
- 1/3 cup shortening or lard
- 1 1/4 cup warm (not hot) water
- Pulse flour, baking powder, salt, and shortening together in a food processor until coarse crumbs form.
- Running processor on low, slowly pour in water until dough forms a ball.
- Knead for 2 minutes on a floured surface until the dough becomes soft and pliable.
- Divide into 12 equal sized balls, cover with a damp cloth and allow to rest for at least 10 minutes.
- Roll each ball as thin as possible or use a tortilla press.
- Cook on a preheated griddle on medium high heat.
Whole Wheat Tuna Turnovers
As far as I know, the concept of tuna turnovers is something my Mom came up with on her own. I keep forgetting to ask. The dough is halfway in between a pie crust and a biscuit. It’s like eating a homemade Hot Pocket, only it’s packed with flavor, not artificial ingredients. This is my own further adaptation of her recipe.
For onion-averse children, consider forming the first few pastries without onion, then mixing the onion into the filling. I do this for my goblins to avoid complaining at the table. It tastes far better with the onion, but there’s not much nutritional value in an onion.
- 1 small yellow onion, diced
- 1 can (5 oz) of tuna
- Shredded sharp cheddar to taste (I shred about 2 cups)
- Miracle Whip or Mayonnaise to taste (I use a heaping tablespoon
- Mix ingredients together in a medium bowl. Set aside.
- 2 cups whole wheat flour
- 1/2 cup shortening
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- Cut shortening into flour, powder, and salt with a pastry cutter until coarse crumbs form.
- Pour milk into flour, stir until thoroughly combined.
- Turn dough onto floured surface, knead lightly, then divide into 8-10 equal size balls.
- Preheat oven to 400F and grease a cookie sheet before preparing the final pastries.
- Roll each ball out into an 8″ round.
- Place a heaping tablespoon or slightly more filling on one half of the round, fold the other half of the pastry over to make a half moon shape. Pinch it closed with your fingers or a fork.
- Bake 15-20 minutes until golden brown.
A couple weeks ago the Alchemist and I decided to ditch Vitamin A(lcohol) except for special occasions. It’s amazing how much better we feel and we’re saving money to boot! I felt so good that I thought it was time to re-examine other aspects of my personal health. One of my favorite bloggers does periodic counter-evidence studies where he goes through certain ideological movements specifically to challenge his own convictions. This is kind of the same thing.
- Alcohol. This is a clear win already. That said, if I could get a great IPA without the alcohol, I’d be in heaven. I always drank more for the taste than the chemical effects. My pocketbook is happier that the chemical effects cannot, largely speaking, be divorced from the taste.
- SSRI anti-depressant. I’ve written about this periodically here as well as on my private journal elsewhere on the Net but I’ve struggled with depression on and off for a few years. Actually, I think I’m closer to bi-polar, but that’s never been officially diagnosed. All I know is I have both depressed and manic states. Anyways, I’ve been off my medication for about a week and feel solid. Based on my previous experience coming off of neurotransmitter affecting drugs, this will be a full-on win. Right now I’ll call it a probable win.
- Probiotic. A couple years ago I was sick. Sick all the time. One of those sicknesses where you lose 60 pounds in a year when you’re NOT trying to lose weight (but I needed to, so it’s all good). I went on a couple variations of the elimination diet where you eat rice, some fruits, and that’s basically it for a couple weeks – and then slowly add possible trigger foods back in. That netted an undiagnosed peanut allergy and taught me I have to be very careful about my dairy intake. But I still needed to take the damn probiotics at $15/month even knowing this! The last time I tried going off, I felt awful immediately, but I’ve been off a few days and feel…okay. I won’t go TMI about my GI system, but things are different, yet within the realm of normal. I’m hoping this is a win, but it’s too early to tell.
Disclaimer: I’m not a doctor. For all I know, the instant you stop one of your medications you’ll die or go batshit insane. Blah, blah, blah.
The past 10 months have dramatically questioned my lifestyle and outlook on the world. I never want to stop questioning. I love the mantra David Cain uses: “right now, at this moment, what is the best thing I can do?”
Life is a journey, and we’re self-assembling machines constantly adapting to new conditions.
This is my homage to Erica’s amazing Almond Zucchini bread. I’ve made that recipe more times than I care to mention this summer, seeing as we’ve had (wild guess) at least 50 pounds or more of zucchini from 5 plants already. I wanted to try something a bit “toothier” and with extra nutritional density, so here’s my riff on her recipe.
Yield: 2 loaves or 1 9×9 baking pan
- 3 cups whole wheat (I like Dakota Maid or Gold Medal; DO NOT use whole wheat pastry flour)
- 1/2 cup rolled oats
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 3 eggs
- 1 cup olive oil
- 2 cups sugar
- 1/2 cup yogurt OR scant 1/2 cup milk + a glug of apple cider vinegar to bring it to ½ cup
- 1 tbsp vanilla extract
- 3 cups coarsely shredded zucchini
- 1 cup coarsely chopped almonds
- 1/2 cup sunflower seeds (unsalted)
- 1/2 cup raisins
- Feel free to try other add-ins based on what you have! Walnuts, pecans, flax meal, other types of dried fruit, and more would all work.
- Adjust your oven rack to the center, and preheat the oven to 325 degrees.
- Grease 2 loaf pans or 1 9×9 pan.
- Whisk the dry stuff in a large bowl.
- Wish the wet stuff in a separate large bowl.
- Add the wet stuff to the dry stuff and stir until thoroughly combined.
- Stir in all of the add-ins.
- I check for doneness with a skewer or toothpick after an hour, but it usually takes 1:15 before they are completely done.
If using loaf pans, allow to cool for at least 10 minutes before attempting to remove. If using a 9×9 pan, place on cooling rack until cool, then seal with plastic wrap or an airtight lid.
Last edit: 3-25-15
Granola is not hard, nor should it even take that much time. I owe this recipe to my sister, but I’ve lightly adapted it for my own ingredient preferences – and doubled the batch because my goblins can’t get enough of it. No more store bought cereal!
- 8 cups rolled oats
- 1/2 cup olive oil (technically I use Costco’s Mediterranean Blend oil)
- 2/3 cup honey
- 2 tsp vanilla extract
- 1/2 tsp salt
- Nuts or dried fruits optional
- Preheat oven to 400F. Measure oats onto a rimmed 13×9 baking sheet (depending on your baking sheets, it might work best to use two sheets). If using nuts, toast along with the oats. Toast for 10 minutes.
- Meanwhile, add the remaining ingredients to a 5 quart dutch oven. When the timer on the oven is down to 4 minutes, heat them over medium. Stir occasionally.
- When oats are done toasting, carefully pour into the pot and cook over medium, stirring constantly, for 3 minutes.
- If you want to add dried fruit, add in at this point (or wait until serving).
- Return granola mixture to the baking sheet to cool down.
- When completely cool, transfer to an airtight container. I usually use a gallon Ziploc bag so we can easily take this on bike rides for a hearty snack.
Variation: Adding 2 tsp cinnamon (possibly more, depending on the potency of your cinnamon) to the mix makes this granola even more addictive. I positively love the cinnamon granola mixed with applesauce, since yoghurt has not been kind to my tummy lately.
30 years ago today I came into the world.
I nearly died in my first two weeks.
Later on, I was diagnosed with cerebral palsy. Albeit mild, the prenatal damage to my brain was enough to nearly paralyze an entire side of my body.
But life finds a way. One of my older brothers worked with me to teach me how to walk. A doctor recommended Tae Kwon Do to improve balance and coordination. My brain slowly rewired itself.
And now, in 2014, I’ve biked 3,000 miles already this year.
Never give up.