Tag Archives: whole grain

Whole Wheat Sourdough Sandwich Bread

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Do you know what it’s like to be hungry? Really hungry?

I’m not talking about when you get home from work and raid the pantry because you’re “starving” and can’t wait for dinner.

Nope. I’m talking about real hunger. I’m talking about going to bed at night without having anything to eat. I’m talking about not knowing where your next meal is coming from or how you are going to provide food to feed your children.

I’m fortunate that I am not in that situation. I’ve never truly been in that situation. But, it is something that tugs at my heart strings… It tugs hard, and it always has. Since having my daughter, though, I find myself thinking about it more and more.

What if I didn’t have food for her? What if she had to go to bed hungry at night?

Poor nutrition causes nearly half of the deaths in children under 5 years old – 3.1 million children every year.

It breaks my heart to think about it… And, it breaks my heart that there are mothers and fathers out there who are living with that reality every day. They are people just like me who have just been dealt a slightly different hand in life.Continue Reading

Unprocessed Pumpkin Spice Biscuits

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When it comes to healthier eating, baking is always the part where I struggle the most. I love to bake, and I’m sort of known for it.  I can’t tell you how many times baking has been the thing that has derailed my efforts to eat and live healthier.

I’d like to say that I’ve completely conquered that problem, and I am here to share the perfect solution. I haven’t, and I’m not. But, over the last year or so, I have made a lot of changes to the way I eat and the way I bake. I think they are changes for the better.

When I try to cut baking out entirely, it always backfires. I do well for a while. Then I end up baking a batch of cupcakes or brownies, and I eat entirely too many of them. So, for me, cutting back on baking (but not cutting it out) has been key.Continue Reading

Banana Nut Snack Cake (Gluten-Free and Dairy-Free)

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I really enjoy each of the seasons as it comes. I’m always ready for the brisk air and cool nights in the fall. I get excited about the first snowflakes every winter. And, when spring finally rolls around, I embrace it.

I love cleaning out the flower beds and planning the garden for the coming summer. I enjoy getting out for some fresh air, going for a run, or chasing the kiddo around on the playground. And, when we have rainy, dreary days, I enjoy those, too.

Monday was a particularly dreary day, and I decided to embrace it. It was a bit on the chilly side, so we stayed in. I read the same book about Clifford’s First Christmas over and over again (yes, we are currently reading Christmas books… don’t ask), stopping to point out puppy Clifford on every page. We colored, and we watched it rain out the windows.

Then, in the afternoon, I took full advantage of nap time and decided to do some baking. Dreary days just call for baking, don’t they? The pile of overly ripe bananas sitting on my counter was calling my name, so I set out to bake a banana nut cake.Continue Reading

Blueberry Apple Crumble (Gluten-Free, Dairy-Free, Sugar-Free)

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If you follow me on Instagram, or if we’re friends on Facebook, you’ve probably noticed something different about me.  I’ve gone gluten-free, dairy-free, and sugar-free! It’s (probably) not a permanent change, but I do plan to permanently change the way I eat. It’s kind of a long story, but stick with me on this one…

Along with a group of friends from church, I’ve set out to try to clean up my act when it comes to food… We’re following a book called The Daniel Plan (which covers much more than food, but I’ll talk about the food part here) that emphasizes eating whole foods, especially lots of fresh fruits and vegetables, and cutting back on the not-so-good stuff like wheat, sugar, and all forms of processed foods. It seems rather simple. And, frankly, it is.

Honestly, nothing about the food portion of The Daniel Plan was news to me. I read a lot about food, we belong to a CSA, I cook from scratch, and we generally eat healthy meals. But, I also love to bake. And, as a result, we have been eating a lot of sweets.

It hasn’t always been that way, though.  I think the sweets have crept up on me over the years. When I started writing my blog over 5 years ago, I was writing about the food that we were eating. Gradually, as I tried to constantly share new recipes and worked my way into the baking scene, we started eating whatever I was writing about. I distinctly remember one night when I made avocado-stuffed, bacon-wrapped jalapeño poppers for a blog post, and we ended up just eating them for dinner because I didn’t have time to make anything else. They were from scratch, made with unprocessed ingredients. But, I think we can all agree that bacon wrapped jalapeño poppers aren’t exactly a balanced dinner. And, when I was baking batch upon batch of sticky buns or cookies, trying to come up with a perfect recipe, we would end up eating a lot of those, too.Continue Reading

Honey Wheat Bagels

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We’ve had an unusual number of chilly, snowy days this winter.  In the last few years, I have often designated snowy days as my baking days in the kitchen. Preheating the oven just seems to take the chill out of the air… And, a few freshly baked treats don’t hurt either.

While I don’t quite have the freedom to spend a whole day baking like I used to, I’ve still managed to get in some snowy day baking this winter… I’ve taken advantage of nap time and worked ahead on my chores to get a few extra hours in the kitchen when snow was in the forecast.

What was I baking? Well, I’m glad you asked… I have been working on this recipe for honey wheat bagels for Red Star Yeast! Surprisingly, I am pretty new to bagel baking. I’ve done my share of baking over the years, but bagels always seemed to slip through the cracks. Early in January, I finally got around to trying out a bagel recipe from The Sophisticated Gourmet that I’ve had bookmarked for years. Kamran’s recipe was fabulous. I made it twice. Once I had a feel for it, I decided to try to mix it up and make my own version using some whole wheat flour and honey.

After a period of trial and error (and trial and error and trial and error…), I’ve come up with a recipe that I’m pretty happy with. Everyone else in my family has been pretty happy with them, too. (Yes, that includes both the toddler and the yellow lab. The are sisters, and they love to share.)

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While I originally attempted the recipe with all whole wheat flour, I’ve found that adding some traditional bread flour back in helped the bagels to have that nice chewy bagel texture that we all love. I also chose to use white whole wheat flour because it has a more delicate flavor that I think pairs beautifully with honey. I not only made them plain, but I’ve added chocolate chip and made a cinnamon raisin version. Each variety turned out well, and they were all gobbled up quickly.

Of course, my favorite way to eat a bagel is with cream cheese and jam. Not one or the other… Both. Seriously… Give it a try sometime.

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Want to give the recipe a try? Great! I’ve got plenty of photos to help you along the way (along with a tutorial at the end on how to add mix-ins like chocolate or raisins).  Of course, if you’re looking for even more help, I’d recommend checking out this Baking Steps Guide from Red Star Yeast… They’ve got great information to get you started so that you’ll be on your way to freshly baked bagels in no time! Of course, you can always connect with Red Star Yeast (@RedStarYeast) or with me (@JenSchall) on Twitter… We’d be happy to answer your questions!

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Honey Wheat Bagels
Makes 8 bagels
(Inspired by The Sophisticated Gourmet)

  • 1 ½ cups bread flour
  • 1 teaspoon Kosher salt
  • 2 ¼ teaspoons (1 packet) Red Star PLATINUM Yeast
    (Note – Red Star Dry Active Yeast will work, too… It will just rise a bit more slowly.)
  • 1 ¼ cups warm water
  • 2 tablespoons honey
  • 1 ½ – 2 cups white whole wheat flour
  • Water (for boiling)
  • 1 – 2 teaspoons additional honey (optional)

In the bowl of your stand mixer, whisk together the bread flour, salt, and yeast. In a liquid measuring cup, stir together the warm water (approximately 110°F) and 2 tablespoons of honey.  Add the liquid to the mixing bowl. Fit the mixer with the beater attachment, and beat for 2 – 3 minutes on medium-low, until the mixture is smooth.

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Switch to the dough hook, and gradually add the white whole wheat flour. Add about 1 ½ cups and let the dough knead on the slowest setting for a minute or two. If the dough still seems very sticky (this will depend on the weather and other factors), add an additional ½ cup of white whole wheat flour. Continue to knead the dough until it forms a smooth ball, an additional minute or two.

Transfer the dough to a lightly greased bowl and cover with a damp towel. Let the dough rise in a warm place until it has doubled in volume and the imprint of two fingers remains when pressed lightly into the dough.

Once the dough has risen, punch it down and transfer it to a lightly floured surface. Divide the dough into 8 equal pieces. Cover again with the damp towel and let the dough rest for 10 – 15 minutes.

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While the dough rests, prepare a baking sheet with a piece of parchment paper or a silicone liner and set aside. Preheat the oven to 425°F.

After allowing the dough to rest, shape each piece into a smooth ball and then press your thumb down into the center of the ball to shape the dough into a bagel shape. Transfer the bagels to the prepared baking sheet, and cover the bagels again to let them rest for an additional 10 minutes.

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Meanwhile, bring a large pot of water to a boil, and add a teaspoon or two of honey to the water (optional). Gently place the bagels into the boiling water, a few at a time. Let the bagels boil for 90 seconds before flipping them over to boil on the other side for an additional 90 seconds. Transfer the bagels back to the prepared baking sheet.

Bake the bagels for 20 minutes. Let the bagels cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

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Want to add some mix-ins to your bagels? It’s simple! Before dividing the dough into 8 pieces, simply flatten the dough into a rectangle roughly 10 inches by 16 inches. Sprinkle your mix-ins (cinnamon, raisins, dried blueberries, chocolate chips, etc.) on the dough and then roll it up into a long roll. Then, cut the dough into 8 even portions and let it rise before shaping the bagels.

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My Kitchen Addiction Disclosure – This post was sponsored by Red Star Yeast.  Though I have been compensated to write this post, all opinions expressed are my own.