Home-Milled Whole Wheat Bread Mix

This recipe is one that my mom gave me that I've made a couple of ingredient modifications to, then made into a mix to save on dish washing, wheat grinder/ mill cleaning, and time.

I grind several batches of wheat, grinding some rice after every other batch to keep the moist wheat flour from clogging the mill.  I just use the ground rice in with my wheat flour.

Since home-milled wheat turns rancid within 72 hours of grinding (the oils are removed from shelf stable flour bought from the store), I freeze my mixes in freezer ziplocs.  One mix fits in a quart freezer ziploc.  If you are using shelf stable store bought flour, you might consider omitting the yeast from the mix so that your mixes do not have to be frozen.

Whole Wheat Bread Mix
4 2/3 c. whole wheat flour (you will need 1/4 c.-1/2 c. additional flour for shaping and final kneading)
2 t. salt
2 T. coconut oil (you will need approximately 2 T. additional oil for oiling your bread after baking)
4 t. dry milk
3 1/2 t. yeast

If you choose to store your mix in the freezer, you may want to warm your dry mix in the oven (I only turn my knob for the oven until it clicks... way lower than the 150 degrees) or on your counter top for 30-45 minutes, until your ingredients reach at least room temperature.  I have very predictable results when I take the time to do that.

I have a 2 lb. bread machine, and this mix over fills my bread machine by just a little bit during the final rise during the dough cycle.  I have never left it in to bake, but I think it would probably fall because it expands just a little too much, but not so much that it makes a mess. 

I add:
1 3/4 c. warm water
1/4 c. honey

to the bread machine first, then add the warmed dry mix.  I run it through the dough cycle in my bread machine, knead it on the counter top in flour until it's elastic-y and no longer sticky (I like to use wax paper on the counter or a flexible cutting board...it makes clean-up much easier).  Then I shape it into whatever I want.  It makes two regular loaves, a batch of 15-16 rolls (approximately 2 oz. each), or a huge batch of pull-apart bread (pictured).  It also makes great sandwich rolls.  Bread takes 30-45 minutes to rise in my oven (again I only turn on the oven knob until it clicks...way lower than 150 degrees), everything else I've made only takes 30 minutes.  I leave my dough in the oven, turn it up to 350 degrees, and bake for 30 minutes, or until the top of the bread/rolls is a LIGHT golden brown.  Wheat bread gets especially crunchy if over cooked.  If you choose to allow your dough to rise at room temperature, it may take a little longer.  Your dough just needs to be doubled in size before baking.

I immediately oil the top of my bread with coconut oil, then allow to cool at least 15 minutes before cutting or serving.  If it is served too soon it turns doughy and tastes yeasty.

The bread from this recipe tastes fresh for approximately three days...much longer than most home made breads.

VARIATION: Cinnamon Rolls: Rolls dough into a rectangle in shaping stage.  Spread butter or coconut oil in a thin layer, sprinkle cinnamon, drizzle some honey liberally over the surface of your dough.  Roll tightly into a long tube.  Use a string or knife to cut into rolls.  Place dough in a coconut oiled 2 quart baking dish.  Allow to rise 30 minutes or until doubled in size.  Bake at 350 degrees for 25 minutes.  Remove, oil with coconut oil, then drizzle with honey and sprinkle with additional cinnamon.

No-Bake Cookies...Perfect for Summer!

Chocolate-Peanut Butter No-Bake Cookie Balls
1 cup peanut butter (I use Adams  100% Natural Crunchy)
1 1/4 cup raisins
1 teaspoon real salt
1 teaspoon pure vanilla extract
4 tablespoons unsweetened cocoa powder
1/4 cup agave nectar
1 cup oats

Powder:
1/4 cup oats or oat flour
3 tablespoons sucanat

If you have a food processor, this can all be done by adding peanut butter, raisins, salt, vanilla extract, cocoa powder, nectar and 1 cup oats into food processor bowl and processing.  I do not have a food processor, so I blend the 1 cup oats, salt, and cocoa powder in a blender until it's a flour-like texture.  I then pour the flour mixture into a Kitchen-Aid mixer with the remaining ingredients, and stir until everything is well blended (I have also just mixed everything in the mixer without using the blender, and it still tastes delicious, it just doesn't have a smooth texture and the oats are a little chewy).  The powder is made by putting 1/4 cup oats and sucanat in a blender and blending until it's a fine powder.

I roll my cookie balls in approximately 1/2 tablespoon size balls, then roll in the powder.  I place them on a cookie sheet and freeze.  Once they are frozen, I put in a freezer ziploc bag and eat them straight from the freezer.  Chocolate, peanut butter, and cold...what's not to love?

Happy Kitchen Hint: To easily wipe up that spot of food that has now dried on your counter, squeeze some soapy water from your dishrag onto the spot and leave for a couple of minutes.  It should easily wipe up when you return.

Asian Sesame Salad Dressing

The top reasons I revise recipes is to make them healthier, cheaper, faster, to use less dishes, less ingredients, or because I'm out of something the recipe calls for.

The following was revised to make it faster.  The original recipe called for toasting sesame seeds, processing in the food processor, yada, yada... too many dishes and too many steps, and I didn't have any sesame seeds.

The following recipes is just a matter of measuring ingredients together and shaking.

Asian Sesame Salad Dressing
4 Tablespoons apple cider vinegar
2 Tablespoons Tamari low-sodium soy sauce (and yes, this makes a HUGE difference in the healthfulness of the recipe, and the taste)
2 Tablespoon sesame oil
1 cup extra virgin olive oil
4 cloves garlic, crushed*
1/2 teaspoon powdered ginger

Mix all ingredients together.  Shake. 
*Easy way to crush garlic...lay blade of knife flat on peeled clove and smack flat side of the blade with hand. 

I didn't even miss the toasted sesame seeds!  I'm loving this dressing over a spinach salad with finely sliced granny apple slices, finely sliced red onion, craisins, peeled bite-size sections of orange, and finely diced orange bell pepper.  YUM!

Happy Kitchen Hint: To get the 'stink' out of your washrags and sponges, fill a small bucket or bowl halway with water and add 2 tablespoons white distilled vinegar.  Store the bowl or bucket under your sink and add your washrags at the end of the day.  On laundry day, dump the bowl or bucket (water and vinegar included) into the washer and wash as usual.

Bountiful Basket from Today

A few months ago, my mom invited me to participate in Bountiful Basket's cooperative effort to bring affordable fruits and vegetables to our area.  I didn't.  I was invited again by a friend, than again by a different friend.  With a huge sigh, I participated.  I was expecting to have to sign up for a repeat order (now I wish they had one so I didn't have to go in and order every week), I was expecting it to be a huge chunk of my time every week, and I was expecting to spend more than I wanted to.  I was so wrong!  I've been participating every week for a couple of months now and I LOVE it!

The variety is amazing, the quantity is great, the quality has been better than I expected, and even though I spend more on produce than I did before, I spend less on other stuff.  The variety gets me out of my comfort zone, makes me try new things, and keeps me from getting bored.  The quantity keeps me having to USE it at every meal, so we are eating so much healthier.  And the quality has surprised me!  I'm not saying that I don't have some waste, because I do.  I've had a bad batch of bananas that never did ripen.  I've had spinach that wilted too quickly and became chicken food.  However, with as much as bring in, I've been surprised at how little is thrown out.  Because I have to use it up so quickly, my meals are often made around the veggies so I don't have the opportunity to forget them, and I have less waste that way. 

I think my favorite part of participating is looking in my healthy fridge! 

Granola with Wholesome Sweeteners

I am currently compiling all of my favorite revised recipes, and I'll be sharing a few over the next few weeks.  This one is for granola.  I love to make this for ahead of time for those hurried mornings.  It's healthy and delicious!

Book Review: Sink Reflections

Book Review: Sink Reflections by Marla Cilley

FANTASTIC Book!!  I LOVED, loved this book.  I immediately went and washed and shined my sink as she suggested and I swear the rest of my kitchen almost cleaned itself.  It was amazing. 

Book Review: Unclutter Your Life in One Week

Book Review: Unclutter Your Life in One Week by Erin Rooney Doland

This was a great book for someone with severe disorganization and had some helpful tips that we could use.  The best one that we have implemented with immediate results, has been changing into our pajamas one hour before our desired bedtime.  This has helped us stay on track with our evening routine.  It helps us to stay focused and not get sidetracked by all of the things that still need to be done or that we want to get done.  We have also found that instead of going to bed with a million things on our minds, our thoughts have settled more, we're in bed 30 minutes before bedtime,we actually get to converse uninterrupted and have time for some scripture study.  Getting to bed on time really helps start the following day off on the right foot.

Another helpful tip was setting out clothes for the following day during our evening routine.  This is really time saving in the morning.  We've been doing this for Big Sis for quite a while to avoid meltdowns during our morning routines, but never thought of doing it for ourselves.  It's helpful to discover any surprises the night before, so we aren't chasing around looking for it in the morning.  It has shortened our morning routine just a bit more...always a blessing.