bread Archives - Page 5 of 13 - Feathers in Our Nest

Whole-Wheat Amish Friendship Bread

June 4, 2013 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.

I’ve always loved Amish friendship bread, so when a friend recently gave me some starter, I was excited to make some loaves! I looked for some recipes without the pudding mix that is now called for (but hasn’t always been called for), and I ended up making this yummy whole-wheat version.

This “healthy edition” is quite delicious and still has that sweet, cinnamon flavor we all know and love from the original recipe! I didn’t add any mix-ins this time (I love adding pecans, though!), so my loaves were a bit smaller. The variations on mix-ins are seemingly endless!

If you don’t have any starter right now, you can make your own (yes, even if you’re not Amish) by following the directions here.

This is a great recipe for kids to help with since it just involves mixing (nothing complicated!). And, you won’t believe how wonderful your house smells while it is baking!

Whole-Wheat Amish Friendship Bread
(original recipe found here)

2 cups whole wheat flour, freshly ground
1 1/2 tsp. cinnamon
1/2 cup sucanat
1/2 tsp. sea salt
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1 cup Amish Friendship Bread Starter
2/3 cup coconut oil, melted
1 tsp. vanilla
3 eggs
1/2 cup applesauce (or mashed banana)
Optional mix-ins: raisins, chocolate chips, berries, nuts

Grind wheat in the WonderMill.

Grease two loaf pans (I use olive oil). Preheat oven to 325 degrees.

Combine all ingredients in a mixing bowl, stirring until blended.

Pour batter into pans, dividing evenly.

When oven is preheated, bake for 30-45 minutes until done. (How to tell if it’s done: top will crack, edges will darken slightly, and toothpick will come out clean.)

Cool for 10 minutes, then remove to cooling racks.

Makes 2 loaves.

Alternatively, you can bake one large loaf or a bunch of mini loaves (to give as gifts, etc.).

Enjoy!

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Homemade Pretzels in 30 Minutes

April 30, 2013 by Aliesha

I’ve always had a hang-up with homemade soft pretzels… they can take ALL DAY to make! I have seen so many recipes that require multiple restings/rise times that add up to about 3+ hours start-to-finish just for a pretzel! BUT, this recipe is SUPER easy and only takes 30 minutes start-to-finish!

The resulting soft pretzels are more like rolls in texture than mall pretzels, but they are totally delicious and make a great snack! Kids can also help make them, which is fun too.

Homemade Pretzels in 30 Minutes
adapted from here

1 1/2 cups warm water
2 1/4 tsp. yeast (or 1 packet)
1 tsp. salt
1 Tbsp. sucanat or sugar
2 cups whole wheat flour, freshly ground
2 cups unbleached all-purpose flour
additional flour for dusting surface
1 large egg
kosher salt or course sea salt for sprinkling

Grind wheat in your WonderMill. Preheat oven to 425 degrees. Line a cookie sheet with a silpat mat or parchment paper.

In a large mixing bowl, combine warm water and yeast and stir until dissolved.

Add salt and sugar; mix again.

Add flour one cup at a time, stirring well after each cup is added.

Add up to 1/4 cup extra flour if needed so that a nice ball of dough forms and bounces back a little when you poke it with your finger.

Turn dough onto floured surface and knead for 5 minutes, adding additional flour as needed to keep from sticking.

Cut dough in half, then cut each half into 5 equal sections, forming 10 balls total.

Roll each ball of dough into a long “snake” and form into a pretzel shape. Place on baking sheet.

In a small bowl, beat egg. Dip each formed pretzel into the egg wash, coating both sides.

Return to baking sheet.

Sprinkle pretzels with kosher salt. Bake for 10 minutes, turning the oven to broil for the last few minutes to brown the tops nicely.

Allow to cool slightly (or to room temperature).

Serve with honey-mustard sauce, if desired.

You can also make sweet pretzels by sprinkling with cinnamon sugar instead of salt.

Enjoy!

Whole Wheat English Muffins

March 12, 2013 by Aliesha

If you’ve never tried making homemade English muffins, it’s easier than you might think! I’ve been keeping us “stocked” with these for a couple of weeks now so that Tad can have a quick “egg muffin” breakfast on the go. They are so good when they are warm, so we usually toast them before serving. You can certainly make them with white flour (or half and half) if your family isn’t quite ready for 100% whole wheat (though try them… you may be surprised!).

Whole Wheat English Muffins

4 cups whole wheat flour, freshly ground (divided)
1/2 tsp. Real Salt
2 tsp. instant yeast (or 1 packet)
1 cup hot water
1/2 cup milk
2 tsp. honey
3 Tbsp. softened butter
cornmeal, for dusting surface

Grind wheat in the WonderMill.

Combine 2 cups flour, salt, yeast, water, milk, and honey in the base of a stand mixer. Mix until combined. The “batter” will be thin and runny.

Cover and let rise for an hour.

Add remaining 2 cups of flour and softened butter and mix to combine.

Turn dough onto a surface sprinkled with cornmeal and roll dough out (I just use my hands) to a 1/2 inch thickness. Sprinkle the top of the dough with cornmeal as well.

Using a biscuit cutter or a juice glass, cut out rounds from the dough. Continue until all the dough has been cut.

Let muffins rise until doubled, which is usually and hour or so (depending on the temperature of your kitchen).

Heat a skillet over medium heat and cook the English muffins (in small batches) on each side until golden brown. (Sometimes mine get to be a darker brown, but they still taste good!) Repeat until all the English muffins have been cooked.

Allow to cool (or not), then enjoy!

We love using them to make egg breakfast sandwiches. Delicious!

These also freeze beautifully if you can’t enjoy all of them before they’d get stale.

Makes about 16, depending on the size of your biscuit cutter.

Enjoy!

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This post contains an affiliate link to the grain mill I use and love!