Here is a guide you are welcome to save that goes over the very basics of the types of whole grains you need in your kitchen and why. I hope you find it useful!
Whole Grain Cheat Sheet
Archives for October 2023
Easy Whole Grain Waffles
Recipe below! Hope you guys enjoy it. I milled my soft white wheat pretty fine. Experiment and replace 1/2 cup of the flour with another interesting grain like rye!
Yield: 10 waffles
Whole Grain Waffles
Whole grain waffles that are delicious! Very simple to make and freeze well.
Prep Time
10 minutes
Cook Time
3 minutes
Total Time
13 minutes
Ingredients
- 3 1/2 cups of pastry flour (made by milling soft white wheat)
- 2 TBSP baking powder
- 2 TBSP sugar
- 1 tsp salt
- 2 tsp vanilla
- 3 eggs
- 3 cups of milk (add 1/2 cup more milk if you are using all purpose flour)
- 5 TBSP melted butter
Instructions
1. Mix all ingredients together and let stand for 10 minutes if using freshly milled wheat. It will thicken.
2. Cook in a waffle maker or waffle iron until golden and cooked through.
OPTIONAL- cook half your batch in a lower heat do it doesn’t get as golden. Freeze and toast in a toaster to thaw for quick breakfasts!
Whole Grain Honey Oat Loaf
You guys know me well enough to know I won’t ramble on and on before giving you the goods of a recipe! So I only have 2 things to say before I give it to you.
- It’s healthy and delicious.
- It’s delicious and healthy.
Whole Grain Honey Oat Bread
Hearty honey oat loaf that slices wonderfully for sandwiches and is incredibly nutritious.
Ingredients
- 480 grams milled flour (about 2 2/3 cups of hard wheat which will give you 4 cups of flour roughly)
- 1 1/2 teaspoons salt
- 126 grams of old fashioned oats (about 1 1/3 cup)
- 375 grams of water (1 1/2 cups of water)
- 1/3 cup honey
- 1 TBSP yeast
- 62.5 grams water (1/4 cup warm water)
Instructions
Add first 5 ingredients to the bowl of your mixer. Cover and let sit for 20 minutes up to 2 hours.
Once your dough is done resting, bloom yeast in 1/4 cup of warm water. Let bloom 10 minutes.
Once the time is up, add your yeast mixture to your dough and knead. This dough is forgiving- you can knead until windowpane or a few minutes before once’s you get a spider web texture when you pull the dough (about 13 minutes).
Let rise 1 hour.
Transfer to a 2 pound Pullman loaf pan or divide into 2 8x4 inch pans. 9x5 inch pans are TOO BIG to divide this dough in between! They will give you a flat loaf.
Let rise again for 40-50 minutes. Preheat oven to 400°F.
If using a pan with a lid, bake for 30 minutes, then remove lid and bake an additional 8 minutes. For uncovered baking, bake 25-30 minutes (watch it!!! Start checking at 20 mins!)
Let cool 10 minutes before removing.