The Simplest Bread Recipe in the World (And Enter to Win a Nutrimill Worth $264!)

The first time I had bread made by my friend Anne, I didn’t believe her when she said it was 100% whole wheat.

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I mean, I believed her, because why would she lie? But the bread looked and tasted so much like my grandma’s bread that was most definitely not whole wheat. And the only whole wheat breads I’d had before that were very dense and strong flavored. Anne’s whole wheat bread was light (both in color and in density) and had a most delicious flavor!

She told me that the “secret” to her delicious whole wheat bread was two things:

  1. She used white wheat instead of traditional red wheat flour. The white wheat gave the bread a milder flavor and light golden color. (Up until this conversation, I never even knew that there were different kinds of wheat. So what that I grew up in Kansas?)
  2. She bought wheat as a whole grain and ground it into flour herself. That made the flour much more delicious and healthy.

Well, blow me over. I’d never heard of such things. But I guarantee you right then and there that I wanted to buy some of that grain she was talking about and grind my own flour too.

I started saving up for a grain mill. (Anne recommended a Nutrimill.) When I finally had enough, I bought this beauty:

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Since then, we’ve gone through thousands of pounds of wheat and made many wonderful whole grain baked goods. I prefer Hard White Wheat for yeast breads and Soft White Wheat for everything else. Everything tastes so much better with freshly ground flour! (Read more information about varieties of wheat and my preferences here.)

I grind more than wheat. My Nutrimill grinds corn, kamut, spelt, hulled buckwheat, oat groats, hully barley, triticalae (though I have no idea what that is!), rye, brown rice, wild rice, popcorn, sorghum, soybeans, split peas, and dried beans. Now that’s one amazing machine!

When I started making my own Whole Wheat Bread consistently, I used this recipe. It’s easy enough, but requires that I block out a few hours for mixing, kneading, rising, kneading, shaping, and baking. No biggie. It’s homemade bread. It’s delicious and worth the effort.

But then last year I discovered Stir-and-Pour Bread. I’m at a time in my life that if there’s a way to make anything simpler (without compromising flavor and health), I absolutely jump on it. The Stir-and-Pour Bread tastes just the same as my old Whole Wheat Bread recipe, but it’s practically effortless to make.

stir and pour sandwich 3

I’ll stick with the Stir-and-Pour Bread, loving the fact that all I have to do is stir the ingredients, let the dough rest, then pour it in a pan to bake. It takes very little time and practically no energy. Talk about SIMPLE!

This Stir-and-Pour Bread is a perfect compliment to the Simple Recipes I’ve shared lately and without a doubt, is wonderful to serve with most of our Simple Meals options!

Go get the Stir-and-Pour Bread Recipe!!

But first…how would you like a chance to win your very own Nutrimill? It’s worth $264 (but is on sale right now for just $219, so take note of that!). This appliance has saved us hundreds of dollars in the years we’ve had it (actually, probably  more like thousands at this point), so it is well worth the investment. Put it on your list. Ask for one for Christmas. And do me a favor. Buy it from Paula’s Bread.

Paula is a dear lady, running a small but thriving online business. I’ve been working with her for years and years. Her price is just as good (if not better) than her bigger competition, and what she offers in customer service can’t be matched. You will love working with Paula!

Let’s all give Paula a round of applause because she’s the one giving away a Nutrimill this week. Told you you’d love her!

So let’s review.

Stir and Pour Bread is amazingly simple and tasty (and did I mention that it’s so easy a 3-year old can make it?). This bread is a perfect supplement to many of our Simple Meals, and you definitely want to join all of us who are enjoying Simple Meals! Finally, Paula is giving away a Nutrimill. You will LOVE baking with freshly ground flour!

Enter to win a Nutrimill in the rafflecopter below! I’ll draw a random winner on Wednesday, November 9.

a Rafflecopter giveaway

The Secret to Fluffy and Delicious Whole Wheat Baked Goods

Dear Gluten Free Friends: This post is very whole wheaty and not at all helpful to your gluten free life. I’ve got your back though because as you know, many of the recipes here on my site are naturally gluten free. After all, while I do love freshly ground whole wheat flour, I also love variety and breadless recipes. So just for you: 100+ Gluten Free Recipes. Click on over and have at it. Love ya much!

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See the difference in grains?
We took this picture while traveling through Kansas a few years ago. 

As a newly-wed I remember visiting someone’s house where they served homemade rolls made exclusively with whole wheat flour. I tried to like the rolls, but I was used to white rolls made with all-purpose flour, and these rolls just weren’t the same. I decided that I simply didn’t like whole wheat flour, and really, I didn’t like anything considered to be a “health food.” (I thought eating healthy meant I had to eat rice cakes and bean sprouts for every meal.) I continued on my merry way where I ate very few fruits and veggies, drank about a liter of Pepsi every day, and made oodles of delicious cookies and cakes with white flour.

Many years (and way too many gallons of Pepsi) later, one of my friends started selling her homemade bread at our local Farmer’s Market. She had some leftover one night, so she sent a loaf home with me. We ate it for breakfast the next day, and we loved it down to the last crumb. I complimented her up and down next time I saw her, asking what kind it was. “It’s just my regular whole wheat bread recipe.” What?! That bread was whole wheat? Like, whole wheat and white flour mixed, right?! “Nope. 100% whole grain. I grind it myself.”

That is the moment I learned about the different varieties of wheat and the deliciousness of grinding grain into flour. (I never actually knew people did that. Grind your own flour? Seriously?!) I was intrigued. I researched. I asked questions. I saved up for a Nutrimill, stocked up on hard white wheat, and the rest is history.

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Red Wheat, White Wheat, Hard Wheat, Soft Wheat

Oh how many wheat you meet. Look at me. I’m Dr. Seuss. 

There is a big difference between red wheat and white wheat. Both produce whole wheat flour -but they bake up differently, creating different textures and flavors. I’ve covered this in detail in several other posts, which I’ll point you to now:

hard wheat soft wheat

It’s hard to see the difference in the picture.
Hard is more pointy. Soft is more round. There. Does that help?

The Secret to Fluffy and Delicious Whole Grain Baked Goods

Let’s talk about how you can make the most amazing whole grain cookies, cakes, muffins, pancakes, waffles, and pastries.

When I first started grinding flour to make all of our baked goods healthier and tastier, I used hard white wheat for everything. It did this because:

  • Hard white wheat flour works for any recipe, whether it is a yeast bread or a non-yeast product. (Soft wheat only works for non-yeast products.)
  • Grinding just one kind of flour made life easier.

Finally, after the recommendation from many of you, I gave soft white wheat a try. This is the variety of wheat that, when ground, produces whole grain pastry flour. I used it first for pancakes, then I used it for muffins, then I decided that I had waited way too long to try this. Pastry flour makes a huge difference in the density of baked goods!

Whole Wheat Pastry Flour (ground from soft white grain) is almost like using white all-purpose flour. It is light and fluffy and baked goods I make with it turn out really delicious.

muffins

Simple as that, freshly ground Soft White Wheat is the secret to turning out amazing baked goods.

Remember though, if you’re making a yeast bread, you still have to use Hard White (or red) Wheat. I now love both hard and soft white varieties and keep them both on hand at all times for all our baking needs.

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If you’re afraid of baking yeast bread, or simply want to make life much easier –
you have to try this easy Stir-and-Pour Bread. Because of this recipe, I will never knead bread again.
(This bread requires hard wheat, not soft, because it is a yeast bread.)

So let’s review:

  1. Use hard wheat for yeast breads.
  2. Use soft wheat for everything else.
  3. Or use hard wheat for everything – but I’m telling you, soft wheat (which produces whole wheat pastry flour) is wonderful to work with!

Some of our favorite recipes which use Whole Grain Pastry Flour:

Most don’t even realize they are eating whole grains when they eat any of these goodies! For that matter, the recipes that are low in sugar don’t seem to phase people either. Who knew eating healthier could taste so good?!

Let me hear from you!

  • Do you grind your own flour?
  • What is your flour preference?
  • Have you tried soft wheat (pastry flour) or do you stick with hard wheat for every recipe?

My Favorite Things Christmas Giveaway!

Giveaway

We did this last year and it was crazy fun – so let’s do it again! 14 bloggers are giving away their favorite things. I’m joining. It’s like a Christmas party in our pjs.

Favorite Christmas Things

Thriving Home // 2. Happy Home Fairy // 3. Intoxicated on Life // 4. Mommy Hates Cooking // 5. Nourishing Joy // 6. Kitchen Stewardship // 7. Tried and Tasty // 8. Heavenly Homemakers // 9. Living the Nourished Life // 10. Brilliant Business Moms // 11. Gwen’s Nest // 12. Keeper of the Home // 13. The Nourishing Home // 14. Take Them a Meal

You’ll want to click over to visit all the giveaways to enter for a chance to win! And now….

Heavenly Homemakers Favorite Things Giveaway

If I had one minute to pull some of my favorite things off the shelf and gift them to you – what would I choose? What are some of the things I use at my house daily?

Out of my original list of about 40 things, I narrowed this giveaway down to 6. I mean, you can’t have my Bible, I already drank your coffee, and our cat is staying where she is. But guess what I did decide to include in this giveaway??

My Favorite Things Christmas Giveaway

Isn’t that list gorgeous?! I love all of these items and use them constantly at my house. I mean, while wearing a Flexi-Clip in my hair I will grind flour in my Nutrimill, use that very flour along with either Coconut Oil or Palm Shortening to make something delicious, then wash my hands with Coconut Oil Soap and rub on some BeeSilk. As you can see, not only do I use these products daily, sometimes I use them all at the same time within a thirty-minute time period!

One of you who leaves a comment on this post will have a chance to win a big package of all these products.

That really is all it takes to sign up for this giveaway. Leave a comment. I like to keep things simple around here. :) I’ll draw one random winner for this giveaway on Monday, December 14.

Something for Everyone!

I want to take a minute to welcome everyone who has clicked over here from another blog in this fun giveaway party. New to Heavenly Homemakers? Hi! We want to get to know you better. We want you to stick around. We want to give you free stuff. :)

You’ll soon learn that around here, we like to laugh while eating butter. I mean, there’s more to it than that, but that pretty much covers the basics. Please get your butter sticks and plan to come visit again and again.

We’re handing out these freebies to everyone who signs up for our free newsletter!

breakfast_e-book cover_sm

Free Gift to Subscribers

Get these freebies by subscribing to our free Daily Newsletter here.

OR get these freebies by subscribing to our free Once-a-Week Newsletter here.

More about the bloggers

Be sure to go enter all the giveaways in this blog hop! Allow me to introduce you…

thriving-home-logo-FINAL-WEBAt Thriving Home, Polly and Rachel strive to encourage moms to thrive in every area of home life. They try to keep it real when it comes to sharing about healthy recipes, raising little people, growing in their faith, freezer cooking and various other topics that motherhood and life may bring their way.

 

MHCLogoMommy Hates Cooking is a national cooking and lifestyle website that encourages families to take back the dinner table. Through her easy-to-prepare (yet looks like you spent all day in the kitchen) meals and her knack for breaking down meal planning, Kristy has become the busy-mom’s resource for the modern family.

header march 2015The Nourished Life is all about approaching health and wellness from a place of balance. Getting healthy should not be another source of stress in your life! We tackle everything from metabolism to body image to emotional wellness to DIY beauty. If you’re ready to break up with stress and body hate, and embrace a healthier approach to, well, being healthy, then our community might be the perfect fit for you.

TakeThemAMeal.comTakeThemAMeal.com is a free online tool designed to coordinate the delivery of meals to loved ones in times of illness, new birth, loss of a loved one, etc. Meals are a tangible, meaningful way to show support and our website simplifies the process of coordinating so your time and energy can be spent caring for loved ones.

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TriedandTasty.com is a recipe website where fun, conversational writing is paired with top notch food photography. Join Yvonne as she warmly welcomes you into her kitchen and shows you how to wow your tastebuds!

logoLaura Coppinger and her husband have four sons ages 10-18. HeavenlyHomemakers.com is dedicated to inspiring women daily with healthy (and easy!) recipes, homemaking tips, spiritual encouragement, and good ol’ clean fun.

gn_square_logo_nobkgGwen is a busy Mama, a foodie who wants to be healthy, a southern girl, and an artist at heart who blogs at Gwen’s Nest. She shares recipes that taste amazing and also happen to be healthy, her research and experience with home remedies and herbs, ideas and tips on staying creative at home, and insights into life from her nest. Pop over and say hello!

NourishingJoyLogo - intentionalNourishing Joy is dedicated to real food and natural living. We’re on a mission to equip and inspire parents like you with the tools to make intentional, thoughtful decisions – that work for YOUR family – easy. Or at least easier.

Kitchen Stewardship header for newsletterKatie Kimball is on a mission to make real food and natural living possible for everyone. Kitchen Stewardship strives to present healthy living in bite-sized baby steps, challenging people to make positive changes in their kitchens without being overwhelmed, and providing tools to balance a family’s health, budget, time and the environment.

IOL_Header_DesignIntoxicated on Life is about raising strong families—body, mind, and soul. Rich and readable, Intoxicated On Life offers parents timely advice about how to have a healthy family in a world full of unhealthy choices, including books and articles about nutrition, natural remedies, wholesome parenting, and home education.

brilliantbusinessmomspodcastheader300by300Brilliant Business Moms: Sarah Korhnak and Beth Anne Schwamberger are sisters, podcasters, and big dreamers! They interview Mamapreneurs each week who are growing a business while spending time with their families. They’re the authors of Time Management Mama, the creators of the Brilliant Business Planner, and your biggest cheerleaders when it comes to growing an online business.

TNH Grab buttonThe Nourishing Home provides family-friendly GF recipes, free weekly whole food meal plans, helpful cooking tips and techniques, and lots of encouragement to help you in your journey to live a more nourished life.

KOTH-logo (1)Keeper of the Home is a community of women in all seasons of life… newly married, young mama’s with babies, teens all the way up to young adulthood and beyond. We are passionate about being diligent and intentional “keepers of our home”. Enthusiastic about natural and healthy living, we are stewarding our health and the earth, as well as our homes, our times, and our families. In doing this we believe we Honor the Lord. We hope you will join us. Pull up a chair, a warm mug of something delicious, and share this journey with us.

happyhomefairy-facebook-page

Happy Home Fairy

Julie Brasington is the creator of Happy Home Fairy, a popular blog focusing on encouraging and equipping moms to choose joy on the parenting journey. She shares easy craft ideas, FREE printables, simple recipes, corny jokes, holiday fun, thoughts on raising her 2 boys, and honest, heartfelt messages to uplift the weary mama.

Leave a comment here for a chance to win this Nutrimill, Flexi-Clip, BeeSilk, Tropical Traditions giveaway!

Switching to Whole Wheat Flour – making the transitions easier

This post was originally published in February, 2011.

simplesteps

I want to take some time to address some of the many whole wheat flour questions I receive from those of you making the switch from white to brown. So many of you email me to say “I wish we liked whole wheat flour…we just don’t. What ideas do you have?”  or “When I bake with whole wheat flour, my food often feels and tastes heavy and grainy. My kids won’t eat it.”  or “Laura, you look really good with flour in your hair, what’s your secret for getting it right there on your bangs?”  Just kidding about that last statement. Thankfully.

My suggestion (and hear me out on this, because I think I know all of your arguments) is…okay actually I have two suggestions.

Switch to Whole Wheat Flour

  1. Use a Grain Mill to grind fresh flour.
  2. Use Hard WHITE Wheat.

Here’s the deal:  I have NEVER liked store-bought whole wheat flour. Still don’t like it very much. The idea of switching to whole wheat flour to me was NOT appealing and I DIDN’T want to.

Until I had a piece of my friend’s bread made with freshly ground hard white wheat flour. That was all the evidence I needed.

I really didn’t believe her when she said that the bread was 100% whole wheat. It didn’t taste whole wheat. It didn’t look whole wheat. It didn’t feel whole wheat. Oh, but did it ever smell and taste good.

It was at that moment (after she answered more of my questions and after I talked it over with Matt of course) that I decided that I would save any extra money we had toward getting my own grain mill. The problem was…we had NO extra money to save toward a grain mill.

What I Did:

I started buying Hard White Wheat and letting my friend grind it for me. She was so sweet to do this, and it worked, but it certainly wasn’t convenient. I then began making these soft pretzels to sell at our local farmer’s market to save for my Nutrimill. It took just a few weeks before I had enough money saved. I ordered my Nutrimill right away! That was five years ago, and I’ve gotta say that saving up for and buying my Nutrimill was SUCH a great investment. My whole family thinks so.

Why Freshly Ground Flour Made from Hard White Wheat is Different (and tastes so good):

Well, fresh flour is…fresh. It’s amazing the difference in taste you’ll notice when you eat bread and other goodies made from flour that has been freshly ground. The whole wheat flour from the store is a little on the old side and is likely even to be rancid. It is usually often made from RED wheat.

Which leads me to my second point about why freshly ground flour from hard white wheat is different and tastes so good:  White wheat is lighter in texture and color than red wheat. Whole wheat flour made from Hard White Wheat produces lovely bread, tortillas, pizza crust, muffins…everything you need flour for.

The Question of the Hour:

But Laura, doesn’t white wheat turn into white flour?

Ah, I didn’t get that at first either. But NO, it absolutely doesn’t. Hard White Winter Wheat is simply a different variety of grain.  Hard Spring Red Wheat has the same nutritional value as Hard White Winter Wheat…but white wheat makes (in  my opinion) a nicer and more palatable whole wheat flour.

I think you’ll notice a big difference.

(White flour that you buy at the store, by the way, is flour made by sifting out the bran and germ after the grain has been ground. This was originally done to give it a longer shelf life. Now, unless otherwise noted, the white flour is bleached to make it whiter. Yum.)

What Do I Suggest?

See if you can find someone who has a grain mill and will let you try out freshly ground flour made from hard white wheat. Hey, if you come over to my place, I’ll let you try some of mine! (I may even share my secret of getting flour in my hair.)

If you like it (the freshly ground flour…not the flour in my hair), I recommend doing a little something to save up for a grain mill. I love my Nutrimill!!! Here’s a video of me showing how to use the Nutrimill. I love Paula’s Bread as your go-to source for purchasing a Nutrimill. She offers great prices and offers wonderful customer service.

And…you may want to look into this online Bread Class offered by Lori. She teaches you to use freshly ground flour to make a perfect loaf of bread…and other great baked goods too! It’s a very helpful class!

Lastly…I will recommend that if you just aren’t able to grind fresh flour right now, try to find store bought whole wheat flour made from white wheat, labeled, White Whole Wheat. King Arthur has a nice variety. It’s not quite the same (because it isn’t fresh), but it’s the best store-bought flour I’ve used.

Those of you who’ve been grinding your own flour…share what you love about it! How were you able to make the investment to get a grain mill? Which is your favorite grain mill and wheat to grind?

(You’ll find more posts I’ve written about grinding grain, where I recommend getting grain, which grain I recommend and ALL kinds of grainy questions answered in this section!)

Disclaimer:  No one here is going to force you to grind your own flour, eat white wheat or get flour in your hair. If you like flour make with red wheat, enjoy! If you can’t afford a grain mill, this is not a guilt trip. I’m just answering many readers’ questions. Hopefully you all found it helpful. And hopefully you are much cleaner bakers than I am. Not only is there flour in my hair, it is also on my kitchen floor and counter tops.  I need to go clean my kitchen. 

What is Whole Wheat Pastry Flour? Where Do I Get It? How Do I Use It?

There’s this stuff called “whole wheat pastry flour” I keep talking about in my Low Sugar Treat baked goods. What in the world??

Never fear. I shall explain. You need to know this so that you can make this Low Sugar Super Moist Chocolate Cake. And probably for other reasons too.

All About Whole Wheat Pastry Flour

What is Pastry Flour?

First let me explain a little bit about different varieties of wheat so you can understand what makes pastry flour. There are other grains worth mentioning, but to keep things simple (I like simple), let’s just stick to what is most commonly used and what I like best. (Not that it’s all about me and my preferences, but I am the one writing this so…)

Hard Red Wheat

This is most commonly used in store-bought breads. It has a high protein content and a heavier texture and flavor. When you purchase “Whole Wheat Flour” at the store, you are most likely getting flour ground from red wheat. This is all good, however, it is my least favorite flour to bake with and eat. My experience is that breads turn out too heavy and dense when made with red wheat.

Hard White Wheat

I prefer the hard white variety of grain over red wheat a million times over. It is slightly lower in protein, but still offers all the goodness and nutrition of whole grain with a lighter taste and texture. Don’t let the word “white” throw you off here. It’s not white flour – it is a white wheat grain used which makes a delicious whole wheat flour. I use this almost exclusively in my kitchen. Or at least I did…

Soft White Wheat

This is my new love. Soft wheat has a low protein content, making it light and fluffy and absolutely wonderful to work with. It is this soft wheat that becomes Whole Wheat Pastry Flour when ground. Aha! Now we know what pastry flour is.

Take a look at the following picture, although it’s a little bit tough to see the difference in the grains of wheat. On the right are “soft wheat berries” and on the left are “hard wheat berries.”

hard wheat soft wheat

The soft wheat berries are a bit more rounded whereas the hard wheat berries are more flat and pokey. (I excel in the use of adjectives.)

How to Use Whole Wheat Pastry Flour

This is very important! While soft wheat produces a pastry flour that looks and acts like all-purpose flour in many ways, we cannot use soft wheat in any recipes that include yeast because it does not contain enough gluten. Ground soft wheat (pastry flour) can only be used in non-yeast recipes like muffins, quick breads, pancakes, waffles, cakes, and cookies.

But let me tell you what I’m learning! Grinding soft wheat into whole wheat pastry flour for use in non-yeast goodies is fantastic! Hard wheat can be used in any recipe – yeast or no. But soft wheat (pastry flour) helps cakes and muffins bake up softer and lighter.

Lookie. Here’s my freshly ground whole wheat pastry flour.
Doesn’t it make you want to bake a cake?
(Scroll through these recipes for low sugar cake recipes.)

Pastry Flour 3

Where Can You Get Whole Wheat Pastry Flour?

Well, you can buy some Soft White Wheat Berries and grind your own if you have a grain mill. (I have a Nutrimill.)

Or, you can purchase ready-made whole wheat pastry flour from Amazon or Vitacost (learn how to get $10 off your first Vitacost order here). You can order some through a health food co-op like Azure Standard or another one you are a part of. And while I haven’t looked and don’t have one close-by, I would imagine that stores like Whole Foods and Natural Grocers carries it.

So Let’s Review

Hard wheat makes regular whole wheat flour which can be used in ANY whole wheat flour recipe.

Soft wheat makes whole wheat pastry flour which can only be used in non-yeast recipes like muffins, quick breads, pancakes, waffles, cakes, and cookies.

You can keep it simple and use regular whole wheat flour for all of your baking needs. Or you can use pastry flour for your non-yeast baking for a lighter, fluffier baked good, then use regular whole wheat flour for yeast breads.

For more information about flour, grain, and varieties of wheat, you may want to look through all of my posts on Grains and Grain Mills.

What is your favorite flour to use in baking? Do you use a variety or stick to one kind?

Whole Wheat Stuffed Cheesy Bread

Homemade, soft, pull-apart bread stuffed full of melted cheesy deliciousness?  Oh yes.

cheese bread11

What inspired this recipe, you ask?  It was pure and total selfishness and that’s the truth.

See, I was serving salad as a main dish for our lunch.  The salad was to include mixed greens and other veggies plus flavorful chunks of chicken, so I knew all my men would enjoy it.  But I also knew that if I didn’t feed them something a little more substantial with their salad, I’d be hearing the “now what can I have to eat” question right about the time we finished putting salad bowls into the dishwasher.

See?  It was selfishness.  I did not want to hear that question.  I am over that question.  That question makes all mothers want to run in unladylike fashion to the far corners of anywhere but the kitchen.  Am I right?  I am right.

So I searched online for a fun new kind of bread to go with our salads.  The boys all thought I made the bread to treat them to something special.  Don’t tell them otherwise.  Yes boys.  I was June Cleaver delighted to make you this special treat for lunch.  (And also, I am very, very selfish and wanted to keep your bellies full until the next actual meal time so that I wouldn’t hear the question.)

Now that my confession is out of the way and you understand the heart behind the recipe, you too can be selfish and make this for your family.  This might be the best selfish act you and I will ever commit.

Whole Wheat Stuffed Cheesy Bread (adapted from this recipe)Yum

Dough

1 teaspoon honey
3/4 cup warm water (about 110°)
2 1/4 teaspoons active dry yeast
2 Tablespoons melted butter or coconut oil
2 cups whole wheat flour (I use freshly ground flour from hard white wheat)
3/4 teaspoon sea salt

Cheese Filling

2 cups shredded cheese (I used Colby jack for this)
1 Tablespoon grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon sea salt

In a large mixing bowl, stir together honey, water, and yeast.  Allow mixture to sit for about 10 minutes until it becomes foamy.  Add melted butter (be sure it’s not too hot so it won’t kill the yeast).  Stir in flour and salt until well combined.  Knead dough on a floured surface for about 5 minutes.  (Here’s a video showing you how to knead dough.)

Place dough back in bowl, cover, and allow dough to rest/rise for about one hour.  Meanwhile, mix cheese filling ingredients in a bowl.

Heat oven to 450°.  Divide dough in half.  Roll each half into an 8″ square.  Scoop about 1/2 cup cheese mixture onto one side of each square.  Fold the dough over the cheese and press edges lightly together.  Use a sharp knife to slice the dough into 6-8 one-inch strips, stopping just before the folded edge.  Sprinkle remaining cheese evenly over the top of the prepared bread.

Bake for 12-15 minutes or until bread is golden brown.  Serve right away.  Makes 16 Cheesy Bread Sticks.

Note:  In the following pictures, you’ll notice that I doubled the recipe.  
Instead of 2 cheesy breads, I made 4.  I didn’t want to run out.  Remember the selfishness.

cheese bread 1

cheese bread 2

cheese bread 3

cheese bread 4

cheese bread 5

cheese bread 6

cheese bread 7

cheese bread 8

cheese bread 10

And there you have it.  A delicious act of selfishness.  This was a perfect side with our salads.  This bread also tastes great dipped in pizza sauce.

Whole Wheat Stuffed Cheesy Bread

Are you also tired of the question?

My Favorite Whole Wheat Recipes – and A Nutrimill Giveway From Paula’s Bread

I’m often asked how I get my 100% whole wheat baked goods to actually taste yummy. It is true that sometimes store-bought whole wheat flour can turn out a dry and dense muffin or bread. We know whole grains have more nutrition, but really, who cares how healthy it is if it doesn’t even taste good?

No Knead Whole Wheat Bread

Ahhh, that’s why I love my Nutrimill. Freshly ground flour is so amazingly good. It makes a world of difference in the way my baked goods taste. Even better is the fact that all the nutrients are alive and intact when you grind your own flour. Tastes better and is much healthier? Yes, please!

What are my favorite Whole Wheat Recipes? Well, all of them, of course. But if I really had to choose my top ten, I guess they would be…

How has your whole wheat baking experience been so far?  Ever since I started grinding my own grain, it’s made a world of difference in how the product turns out. Who knew baking with whole wheat (or other freshly ground grains) could be so easy?

Buying a Nutrimill is a bit of an investment. It’s worth it, but it can take a while to save up the money for one. That’s why I thought you might like the chance to win a free one. :)

Paula’s Bread is the sweetest!! We’re hitting the restart button with a Nutrimill giveaway, thanks to Paula. :)

Who Wants to Win a Nutrimill

love my Nutrimill, which can be used to grind hard and soft wheat, kamut, spelt, hulled buckwheat, oat groats, hully barley, triticalae, rye, brown rice, wild rice, popcorn, sorghum, soybeans, split peas, and dried beans. It grinds these into a lovely, fine flour which can be used in all of your baked goods.

I use my Nutrimill alllllll the time. I mostly use my mill to grind hard and soft white wheat. Most people don’t even know they are eating whole grains at my house. They just know they are eating delicious bread, cookies, muffins, or pizza crust.

Paula’s Bread is the place to go when you’re ready to buy a Nutrimill. Her prices are always the best, and her customer support is fantastic. I have worked with Paula for years. She’s a lovely, godly woman.  (Like Paula’s Bread on Facebook!)

This week, she is giving one of you a FREE Nutrimill. Who wants to win?! Here’s how to enter:

  1. Leave a comment on this post.
  2. Sign up for Paula’s Newsletter, then leave another comment on this post letting me know you did (optional).
  3. Follow Paula’s Bread on Twitter, then leave another comment on this post letting me know you did (optional).
  4. Tweet about this giveaway, linking to this post, then leave another comment on this post letting me know you did (optional).
  5. Share about this giveaway on Facebook, linking to this post, then leave another comment on this post letting me know you did (optional).
  6. Email your family and friends about this giveaway, linking to this post, then leave another comment on this post letting me know you did (optional).
  7. Share this post on Pinterest, then leave another comment on this post letting me know you did (optional).

Look at all the chances to win! I’ll draw a random winner on Wednesday, September 17. Be watching for a post stating the winner, as you will be responsible for contacting me if your name is chosen.

How to Grind Flour in a Grain Mill

Wanna see how easy it is to
grind wheat into flour in a Nutrimill?
——————————————-

I’ve talked about how I love freshly ground flour and about how I love my nutrimill.  You’ve all helped me share about great sources for organic or chemical free grains. I’ve even written a letter to your husbands trying to convince them that getting you a grain mill is a fabulous idea.

But I’ve never taken the time to show you how a grain mill works. Is it hard to run? Does it take a lot of time? Do you work up a sweat using it?

The answer to all three questions is a definite no!

So many people have mentioned to me things like “I don’t know how you have time to grind your own flour. I barely have time to cook, much less make the flour for my baked goods.”

You’re welcome to continue to think that because I grind my own flour, I am a modern day wonder woman. Or, you can watch this video clip and learn the truth…

Did you see that? I put in the wheat, turned on the machine…and then I walked away and made lunch and did some dishes. Then I came back and had freshly ground flour. It doesn’t get any easier than that. And wow, this flour tastes more delicious than any you’ve ever had (in my opinion)!

This post was originally published June 1, 2010.

Nutrimill Giveaway from Paula’s Bread!

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It’s time! 

You know how much I love using my Nutrimill to make freshly ground flour for our baked goods. Not only are our breads, muffins, cookies, noodles, and tortillas much healthier when I use freshly ground organic white wheat – there is no comparison in taste compared to store-bought wheat flour. It’s incredible.

How about the cost of buying a mill and grinding our own flour? Well, I worked and saved up hard to buy one, and found that with the money we now save on wholesome, healthy baked goods, my machine paid for itself in no time. And of course, the savings will continue for years, since grinding flour and making our food homemade costs so much less than if I were to buy it pre-made.

www.paulasbread.com

A huge thank you goes out to Paula from Paula’s Bread for offering this giveaway! She always offers the best prices on Nutrimills and other great kitchen appliances. Plus her customer service is wonderful. (I know this because I dropped my canister and cracked it. She had a new one sent out to me before I could even start to cry. Love her.)

Ready to sign up for the giveaway? Leave a comment on this post for a chance to win.

If you would be interested in receiving optional extra entries to this giveaway (yes, I figured you would be) – you can do any or all of the following, but you MUST leave a separate comment here on this post for each of these tasks that you do:

Look at that. If you do all of the above, you’ll have all kinds of chances to win!

 I will draw a random winner on Monday, September 24. Please watch for a post stating the winner as you will be responsible for contacting me if your name is chosen.

What Kind of Wheat Flour is Best?

I get lots and lots of questions about which wheat flour I use and about which I feel is best for baking. I decided to take a few pictures to try and show you the differences and to explain my favorites.

As you can imagine, the grain and flour picture taking thing was fun. We all know that my fanciest and finest accessory is flour in my hair and on my jeans. This gave me opportunity to look my best at a soccer game Saturday afternoon. Yes, somehow I managed to get freshly ground flour at the bottom of my left pant leg by my shoe. It takes talent, people.

I’ve talked bunches about how I love grinding my flour in my Nutrimill.  You can read through all of the posts in my Grains and Grain Mills section to learn more about whether or not a grain mill saves money, which grain mills I prefer and how to grind flour in a grain mill.

There really is no comparison between store bought whole wheat flour and freshly ground whole wheat flour. I have found that all of my baked goods taste best when made with freshly ground hard white wheat. I also discovered, after I saved up and purchased a grain mill six years ago, that I made my money back on it within six months. It’s very cost effective to grind your own wheat, not to mention the fresher the flour, the more nutrients it contains.

If you still aren’t ready or able to buy a grain mill, I suggest that you try to find whole wheat flour at the store that is made from white wheat. I’m just starting to see this flour pop in up local stores, so this is encouraging. (Before, I only saw them if I went out of town to a Whole Foods or Trader Joe’s.)  I’ve used and recommend King Arthur’s White Whole Wheat Flour or better yet, try to find an organic variety like this one.

Okay, now a few pictures to show you some differences between red and white wheat, and the flour they each produce.

First, a lovely picture of wheat kernels (or berries). On the left you will see Hard Red Wheat – on the right you will see Hard White Wheat:

See, they are both whole wheat kernels, they are just a different variety. This should answer all those questions about whether white wheat is as healthy as red wheat. The answer is yes. They are both good for you. They are just different kinds of wheat. Red wheat produces a darker, heavier, stronger flavored flour. Some like it – I don’t prefer it. White wheat produces a much milder, easier to work with flour. In many recipes, when I use Hard White Wheat, it’s hard to tell that the baked good is even made with whole wheat flour. I love hard white wheat.

Next, I ground both some red wheat and some white wheat. It may be difficult to tell the difference in the two pictures that follow, but if you look real closely, I think you’ll see a difference.

First you will see a picture of my beloved hard white wheat flour. Notice that it is white in color with a few specks of light brown throughout. It almost looks like white flour, but nope – all of those wonderful nutrients are all still there in the flour.

Second, we have the Hard Red Wheat Flour. Do you see that the brown in this flour is darker and a little more reddish brown in color? This will produce a darker, whole wheat baked product. It’s still tasty and obviously still very good for you – just a little heavier tasting. I had happened upon a great deal on some red wheat, which is why I have any at all! I occasionally mix my red and white together to make it easier for our family to eat the red wheat.

One more thing:  You can also purchase Soft White Wheat. Once ground, this becomes “whole wheat pastry flour” which can be used in any baked good that does not require the use of yeast. You must use a hard grain for yeast breads. Pastry flour is great for muffins, cookies, quick breaks and cakes. However, since my hard white wheat still works fine for these products, I usually just use it for all of my wheat baking. It’s easier that way!

(You can read this post to learn great sources for purchasing grain.)

Your turn to share:  What’s your favorite kind of wheat flour? Have you taken the plunge to grind your own grain yet? Ever found yourself at a soccer game with flour on your pant leg?