Baker Hill Farm

Homemade - Homegrown - Homeschooled

whole grain recipe

Easy Whole Grain Waffles

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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

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!

© Baker Hill Farm

Focaccia Made with Freshly Milled Flour

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This focaccia bread is delightful! Not only that, it is packed with nutrition as it’s made using whole grain flour.

If you’ve been around for a minute or two, you probably already know I have really been enjoying milling mr own grain. Honestly friends, the bread I’m eating from milling my own flour is actually making me feel better. I have more energy throughout the day and I feel full longer!

It is a major bonus that the recipes I’ve been creating are absolutely delicious! This one right here is no exception!


To mill my grain I use a Harvest NutriMill.

That is an affiliate link ♥️.

Focaccia Made with Whole Grain Flour

Focaccia Made with Whole Grain Flour

This amazing focaccia bread is made with freshly milled whole grain flour and is so versatile! Your family will love it!

Prep Time 2 hours
Cook Time 26 minutes
Total Time 2 hours 26 minutes

Ingredients

  • 3 1/2 cups of whole grain, hard wheat flour (up to 1/2 a cup may be soft wheat)
  • 1 1/2 cups of water
  • 2 1/2 TBSP of yeast
  • 1 1/2 teaspoons of salt
  • 1 1/2 teaspoons of Italian seasoning
  • 2 TBSP of EVOO plus more for drizzling
  • Toppings of choice! My favorite is sliced tomatoes, shredded cheese, and minced garlic!

Instructions

  1. Combine flour, salt, and Italian seasoning in a stand mixer fitted with a dough hook attachment.
  2. Add yeast to warm water and let bloom.
  3. Add 2 TBSP of EVOO to flour mixture. Pour in water and yeast. Let knead for 8 minutes. Dough should be moist, but well kneaded. It should pull from the sides a bit, but still cling to the bottom of the bowl. Cover and let rise about 1 hour.
  4. Place on a lined 9x13 pan in a rectangular shape or in a lined 13 inch cast iron skillet. Let rise for about an hour.
  5. Drizzle with EVOO generously! Top with toppings of choice and a little salt. Use your fingers to dimple the dough all over the surface.
  6. Bake at 425° F for 25-27 minutes.
© Baker Hill Farm