bread Archives - Page 2 of 13 - Feathers in Our Nest

Twisted Breadsticks

May 30, 2014 by Aliesha

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

Sometimes it’s nice to have a few “fancier” recipes in your arsenal when you entertain and have company over! These twisted breadsticks are full of flavor (while packed with good-for-you whole grains) and would pair beautifully with many pasta dishes and other Italian meals!

While these breadsticks look beautiful and complicated, they are so simple to make! It’s a pretty fun recipe, and older kids could definitely help as well.

adapted from here

Twisted Breadsticks

Cook time

10 mins

Total time

10 mins

Author: Aliesha @ Feathers in Our Nest

Recipe type: Bread

Cuisine: Italian

Ingredients

1 cup warm water
2½ tsp. yeast
2 tsp. sea salt
2 large eggs, beaten slightly
¼ cup honey
5 Tbsp. olive oil
2½ cups whole wheat flour, freshly ground
1 to 1½ cups unbleached all-purpose flour
additional olive oil
Parmesan cheese
Italian seasoning
garlic powder

Instructions

Grind wheat in the WonderMill. Prepare baking sheets by lining with parchment paper.
In a large mixing bowl (or the base of a stand mixer), combine warm water, yeast, salt, eggs, honey, and olive oil. When combined, add whole wheat flour. Add all-purpose flour ½ cup at a time until the dough forms a ball.
Knead the dough briefly (adding additional flour as necessary) until smooth and soft. Return to the bowl, cover, and let rest for 20 minutes.
Preheat oven to 375 degrees.
Knead the dough again and when smooth and non-sticky, roll out into an oval.
Brush dough with olive oil and sprinkle with Parmesan cheese, Italian seasoning, and garlic powder.
Using a pizza cutter, slice dough into strips. Twist dough several times, then place on the prepared baking sheets.
Bake for 10-12 minutes until lightly browned. Cool slightly.

Enjoy!

For more of our family’s favorite recipes, click here.

Whole Wheat White Cheddar Rosemary Scones

March 25, 2014 by Aliesha

I love scones of any kind, but I have usually made the sweet variety. Venturing into savory scones, I decided to make some that incorporated a few of my favorite flavors: rosemary and cheese!

I served these scones warm from the oven with roasted chicken, gravy, and vegetables. They were a perfect addition to the meal, though they threatened to steal the show! The next day, I made chicken salad and served it on these scones, which was a fantastic combination.

The rosemary flavor comes through in a beautiful way, and these scones will complement so many different dishes.

adapted from here

Whole Wheat White Cheddar Rosemary Scones

Cook time

18 mins

Total time

18 mins

Author: Aliesha @ Feathers in Our Nest

Serves: 8

Ingredients

2 cups whole wheat flour, freshly ground
½ tsp. sea salt
¼ tsp. black pepper
2 tsp. dried rosemary
1 Tbsp. baking powder
6 Tbsp. cold butter, cut into pieces
½ cup freshly grated white cheddar cheese
½ cup milk + 2 Tbsp. milk or cream (I used whole milk)

Instructions

Grind wheat in the WonderMill.
Preheat your oven to 425 degrees.
In a large mixing bowl, combine flour, salt, pepper, rosemary, and baking powder.
Cut in butter and cheese using a pastry cutter, until pieces of butter are well combined.
Pour in milk and stir just until mixture comes together.
On a baking sheet lined with a silicone mat or parchment paper, pat dough into a circle that is 8 inches across. Using a sharp knife, cut into 8 equal pieces.
Bake for 18 minutes until golden brown. Cool slightly, then serve with butter!

Enjoy!

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Whole Wheat Cranberry Orange Muffins

February 3, 2014 by Aliesha

There’s just something about the flavor of cranberry and orange together!

If you hear one of my daughters say that I let her eat “cupcakes” for dinner Saturday night, don’t believe her. I actually fed them these delicious, healthy muffins (among other healthy foods too, like fruit and cheese), which they thoroughly enjoyed!

I really like my muffins to be lightly sweetened, as muffins should be, but if you prefer them to be heading treacherously into cupcake territory, by all means, add more sweetener. I think they’re great just like this!

Recipe originally adapted from here

Whole Wheat Cranberry Orange Muffins

Cook time

15 mins

Total time

15 mins

Author: Aliesha @ Feathers in Our Nest

Recipe type: Bread

Serves: 12

Ingredients

2¾ cups whole wheat flour, freshly ground
⅓ cup sucanat (or ½ cup if you prefer them sweeter)
1 Tbsp. baking powder
2 tsp. ground ginger
zest from one orange
¼ tsp. Real Salt
1¼ cups milk
5 Tbsp. melted butter
1 egg
1¼ cups fresh or frozen (thawed) cranberries

Instructions

Grind wheat in the WonderMill.
Preheat your oven to 350 degrees and prepare your muffin tin with liners.
In a mixing bowl, whisk together flour, sucanat, baking powder, ginger, orange zest, and salt.
In another bowl, stir together milk, melted butter, and egg. Add wet ingredients to dry ingredients just until combined.
Gently fold in cranberries, being careful not to overmix the batter.
Divide into 12 muffin cups evenly.
Bake 15-18 minutes or until a toothpick inserted in the center comes out clean.

Enjoy!