uffin tin.
Whisk whole grain spelt flour, white spelt flour, baking soda, and
Put ingredients in bread machine in order given.
Set machine to 2.5 lb loaf, whole wheat setting with light crust.
Enjoy!
Preheat the oven to 220C (450F).
In a large bowl, mix together the flour, baking powder, salt, and seeds.
Cut in the coconut oil and butter to resemble coarse crumbs (a pastry blender can come in handy here, so can your hands).
Add the buttermilk and mix until blended.
Cut dough into 6 equal portions and arrange on a baking sheet.
Bake at 220C for 12-15 minutes, until golden brown.
minutes.
Serve with Whole Grain Mustard Remoulade or favorite sauce
br>Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the
Melt butter in soup pot.
Saute onions.
Add whole grain mix, stir.
Add chicken broth, stir. Bring to a boil. Simmer 45 minutes.
Add mixed vegetables and chopped meat. Simmer 15 minutes.
Steam green beans until crisp-tender and still bright green.
Remove the green beans & place under cold running water to stop the cooking process.
Melt butter in a non-stick pan over medium heat. Stir in the whole grain mustard.
Add the green beans & toss until evenly coated.
Season with salt & pepper.
Cook until heated through.
up of cream and the whole grain mustard. Using your wooden spoon
achine pan. Add salt, sugar, spelt flours, xanthan gum, and yeast
Measure all ingredients and place in bread machine pan in order specified by manufacturer.
Program rapid white cycle (when using spelt flour to prevent overkneading), select light crust, 1 lb loaf, and press start.
Remove baked bread from pan and cool on wire rack before slicing.
an use your choice of whole grains. I like rice flour
Put the ingredients into your machine in the listed order.
Choose setting on bread machine: light crust, 1.5 pound loaf, either the rapid wheat or whole wheat settings work just fine, depending on how much time you have. After the flour has been added, make a depression in the flour to hold the yeast until mixing begins.
ombine.
Add 3 cups whole wheat flour, and mix on
In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
In a large bowl combine chicken and Mexican seasoning. Add in the cooked sorghum, avocado, pico de gallo, corn salsa, and black beans. Season to taste with salt and pepper. Serve with lime wedges and sour cream.
Preheat oven to 350.
Cream sugars,margarine(I use,\"I can't believe not butter Light\"),egg beaters, and vanilla in large mixing bowl.
Add water and beat on low speed until well mixed.
Stir in flour,baking soda, and salt.
Fold in oatmeal ( I use 1 box/8 packets \"Sturm's\" Whole Grain Oatmeal with Plant Sterols & Flaxseed) and raisins.
Stir until blended.
Spray a cookie sheet with non stick spray, drop dough with a small spoon and then flatten slightly.
Bake between 10 and 12 minutes.
Preheat oven to 350.
Cream butter and shortening.
Add sugars. Mix.
Add egg, water, and vanilla. Mix.
Add salt, cinnamon, baking soda, and powdered milk. Mix.
Add whole grain wheat flour, and ground oatmeal. Mix.
Add ground barley and ground flax. Mix.
Fold in old fashioned oats and raisins.
Drop by rounded tablespoon onto cookie sheets.
Bake 13 - 15 minutes.
Cool for 2 minutes on cookie sheet, then transfer to cooling rack until completely cooled.
Dissolve sugar, molasses and yeast in warm water.
Add salt and oil.
Beat in whole grain flours, using electric mixer.
Cover large area with 3 cups white flour.
Place beaten mixture in center and knead white flour until proper elasticity of dough is achieved.
Additional flour may be needed.
Divide the dough into 4ths.
Form into loaves.
Place in loaf pans.
Cover with damp towel.
Place in warm place and let rise.
Bake at 350\u00b0 for 45 minutes.
Remove from pans and cool.
Mix everything together - no particular order nescessary.
In a medium bowl, combine oats and boiling water. Let cool to lukewarm.
Add butter, warm water, salt and molasses. Stir and pour into bread bucket.
Add both flours and yeast. Start machine on dough cycle. (Or use whole grain cycle and disregard step 4.).
When cycle ends, dump out dough on floured board. Knead several times and place in greased loaf pan. Let rise in warm place until doubled. Bake at 375\u00b0F for 20-30 minutes.
Dissolve yeast and sugar in 1/2 cup lukewarm water; set aside until frothy. In another bowl mix flours and salt. Make a well in the center and stir in yeast mix until well combined. Leave for 15 mins.
Preheat oven to 350\u00b0F. Add 3/4 cup water and the vinegar to the dough and knead until smooth and soft. Put in a greased and floured 9 x 5-inch loaf pan. Cover and leave to rise for 25 mins.
Bake loaf for 30-40 mins. Leave to cool in the pan, then turn onto a wire rack to rest for 2-3 hours.