Whole Wheat Honey Bread

My friend Jules gave me this recipie a few years ago and I must say it's a keeper! The goal is light, soft and delicious bread that resembles professionally baked bread.

6 C HOT water (as hot as you can get it out of the tap)
2/3 C oil
2/3 C Honey
2 tsp liquid lecithin
8~9 C freshly ground whole wheat flour (hard white spring wheat with high protein count)
1/2 C powdered milk
3 Tbsp SAF instant yeast
3 Tbsp vital wheat gluten
2 Tbsp dough enhancer
2 Tbsp ground flaxseed meal

Combine in Bosch mixer, pulse until blended. Set timer for 10 min and turn on mixer. Within two minutes add:
2 Tbsp Real Salt
8~9 C freshly ground whole wheat flour (until dough just starts to pull away from the sides)
Allow mixer to knead dough for remaining 8 min.

Turn out onto greased counter. divide into 4-6 loaves. Let rise uncovered ~1 1/2 hrs. Place into cold oven. set to 350 for 35 min. When baked, immediately remove from pans and let cool.

Whole Wheat, Oatmeal & Banana Pancakes

We ate these delicious pancakes this morning and they're a new favorite! I found it here on All Recipes. Below are the changes I made, and I'll make it this way in the future: 

*I didn't blend the oats, I just used a cup of quick oats. *I didn't have powdered milk, so I used ground flax seed instead. *I added some cinnamon to the mix. *The picture shows blueberries...I didn't use any but I think next time I will! *I may also try using only whole wheat flour next time.

Ingredients

• 1 cup uncooked rolled oats
• 1 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tablespoons dry milk powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 cups milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 banana, mashed

Directions

1. Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
2. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Banana Bread

So I have been working on getting some recipes that are healthy, and delicious. I have also been trying to find some recipes that help me to use my food storage, so in looking around, I found this great website that helps to accomplish both of those, so thanks to Everyday Food Storage for this yummy Banana bread recipe, it's very moist and it really is better the second day. I hope you enjoy this one!

4 T margarine (or butter), softened
¼ C applesauce
2 eggs (2 T. Dehydrated Eggs +1/4 C. Water)
2 T skim milk or water
¾ C packed light brown sugar
1 C mashed banana (2-3 medium bananas)
1 ¾ C Whole Wheat Flour
2 t baking powder
½ t baking soda
¼ t salt (optional)
¼ C coarsely chopped walnuts or pecans (optional)

Beat margarine, applesauce, eggs, milk, and brown sugar in large mixer bowl until smooth. Add banana and blend at low speed; beat at high speed 1 to 2 minutes. Combine flour, baking powder, baking soda, and salt; mix into batter. Mix in nuts. Pour batter into greased loaf pan, . Bake at 350º F until bread is golden and toothpick inserted in center comes out clean (55 to 60 minutes). Cool in pan on wire rack 10 minutes; remove from pan and
cool to room temperature.