whole wheat

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Whole Wheat, Oat, Millet, and Molasses Loaf

oat millet molas bread sm IMG_0031

This bread is light in texture with a little bit of crunch from the millet, and a subtle sweetness from the molasses. Delicious with soup, fabulous toasted, and great as a sandwich loaf.

Ingredients

  • yeast, 1 package or 2-1/4 tsp.
  • 2 c. warm water
  • 1 tsp. sugar
  • 1/2 c. quick oats
  • 2 Tbs. molasses
  • 3 Tbs. corn meal
  • 2 c. whole wheat flour
  • 2 c. white bread flour
  • 2-1/2 tsp. salt
  • 2 Tbs. millet

Directions

  1. Proof the yeast, along with the sugar, in the warm water.
  2. Stir in the oats, molasses, corn meal, salt, and flours.
  3. Knead for about 10 minutes or until very smooth, adding in the millet in the final minutes. Add more white flour as necessary, but the dough should remain slightly sticky.
  4. Place dough in a bowl, cover with a towel, and let rise in a warm place for about 1-1/2 or 2 hours, or until doubled in size.
  5. Dust a baking pan with a little corn meal. Punch down the bread, form into a smooth ball and place onto the cookie sheet. Cover and let rise for 1 hour.
  6. Bake at 350 degrees for about 35 minutes, or until golden brown and tests done.

For more tasty bakes, see my collection of family specialties, You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

https://www.amazon.com/gp/product/B084WLZ1R7/ref=dbs_a_def_rwt_bibl_vppi_i0

 

 

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Whole Wheat Carrot-Apple Muffins

For more tasty bakes, see my collection of family specialties:

You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

https://www.amazon.com/gp/product/B084WLZ1R7/ref=dbs_a_def_rwt_bibl_vppi_i0

Carrot Apple muffins

Grab one of these on your way out the door!

When enjoying a breakfast muffin, our family likes to feel like we are eating more than white fluff with a streusel topping. These muffins have carrots, apples, nuts and raisins. Made with whole wheat pastry flour, they are still light, but with a complex flavor. Pair one of these beauties with a glass of milk or a piece of cheese and you’ve got a neat little breakfast for your sprint out the door.

Whole Wheat Carrot-Apple Muffins (makes 16)

In a large bowl, mix together:

  • 2 c. whole wheat pastry flour (or 1 c. white; 1 c. whole wheat)
  • 3/4 c. sugar
  • 2 tsp. cinnamon
  • 2 tsp. baking soda

Fold in:

  • 3 large carrots (grated) — about 1-1/2 c.
  • 2 large apples (peeled and grated ) — about 1-1/2 c.
  • 1/2 c. unsweetened coconut
  • 1/2 c. raisins, dates or a mixture
  • 1/2 c. chopped pecans, walnuts or almonds

Stir in:

  • 3 eggs, beaten
  • 1/2 c. canola oil
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt

Spoon into greased or papered muffin tins. Bake at 375 degrees for 25-30 minutes