fresh from the oven

The other day I bought some white whole wheat flour, which is a lighter variety of whole wheat, still with all the nutritional value of regular whole wheat flour. I used the following recipe, which turned out very moist and delicious.

Note: you can half the ingredients for a bread machine.

Simple Whole Wheat Bread

INGREDIENTS

* 3 cups warm water (110 degrees F/45 degrees C)
* 2 (.25 ounce) packages active dry yeast
* 1/3 cup honey
* 5 cups bread flour
* 3 tablespoons butter, melted
* 1/3 cup honey
* 1 tablespoon salt
* 3 1/2 cups whole wheat flour
* 2 tablespoons butter, melted

DIRECTIONS

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

the original morning glory muffin

I popped a batch of bran muffins in the oven this evening when a delicious memory struck me: morning glory muffins! Nona used to make them for us when we were kids, and it's probably been at least fifteen years since I sunk my teeth into one. Here's the recipe, originally crafted in 1978 by a chef from Earthbound Farms... my healthy modifications are in italics.

The Original Morning Glory Muffins

These muffins have a great shelf life and actually taste better a day after baking, when the flavors have melded. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 2 months.

Makes 16 muffins

1 1/4 cups sugar (or sweeten with honey/sucanat)
2 1/4 cups all-purpose flour (possibly substitute whole wheat pastry flour)
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup raisins
1 large apple, peeled and grated
8 ounces (1 cup) crushed pineapple, drained
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
3 large eggs
1 cup vegetable oil (could probably substitute part applesauce here)
1 teaspoon pure vanilla extract

Position a rack in the lower third of the oven and preheat to 350 degrees F.

Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.

In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.

Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.