bread Archives - Page 6 of 13 - Feathers in Our Nest

Soaked Fruit & Spice Muffins

January 31, 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.

In our family, we love eating muffins for breakfast and for snacks throughout the day. I’ve made this recipe dozens of times and it always turns out great! These muffins are moist and will last for several days, but we usually eat them all within a day.

Soaked Fruit & Spice Muffins
(from Nourishing Traditions)

1 1/2 cups whole wheat flour, freshly ground
1 cup yogurt (or buttermilk or kefir)
1/2 tsp. sea salt
1 tsp. baking soda
1/4 tsp. cinnamon
dash of cloves
dash of nutmeg
2 Tbsp. pure maple syrup (grade A or B)
1 egg
1/2 tsp. vanilla extract
1 1/2 Tbsp. melted butter
1 ripe pear (or peach), peeled and finely diced

Grind wheat in the WonderMill.

Combine flour and yogurt in a bowl, stirring well to combine. Cover with a towel and leave in a warm place (like the top of the stove) for 12-24 hours. I usually wait close to 24 hours.

The next day, preheat oven to 325 degrees. Line 12 muffin tins with paper liners.

Stir all remaining ingredients into the batter. Pour batter into tins. Bake for 25 minutes or until a toothpick comes out clean.

Enjoy with butter!

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30 Minute Whole Wheat Dinner Rolls

December 23, 2012 by Aliesha

30 Minute Whole Wheat Dinner Rolls
I love having fresh bread with a meal, so I got really excited when I first heard about 30 minute dinner rolls. Even with the “help” of a two-year-old, I was still able to pull these off in about 40 minutes. When I made them again by myself, I made them in 30 minutes (that’s starting by grinding wheat into flour and finishing with pulling them out of the oven)! Pretty impressive, if you ask me!

The key to making them this fast is shaping the rolls quickly… no need to be a perfectionist!

These would make a wonderful addition to a holiday meal with family. They are great alone, but they would also work well for ham biscuits or chicken salad sandwiches.

I love that they are 100% whole wheat, which gives a great, hearty flavor while still being moist and melt-in-your-mouth good!

Thirty Minute Whole Wheat Dinner Rolls
adapted from here

3 Tbsp. yeast
1/2 cup sucanat (or sugar)
1 3/4 cups warm water
5 1/2 cups whole wheat flour, freshly ground
1/2 cup butter, melted
3/4 Tbsp. sea salt
2 eggs

Preheat oven to 400 degrees.

Grind wheat in the WonderMill.

In a large mixing bowl, combine yeast, sucanat, and warm water.

Allow to sit for 10 minutes until bubbly.

Add flour, butter, salt, and eggs and stir.

Knead until smooth and elastic (about 1-2 minutes), adding more flour as necessary.

Divide dough into equal portions and shape into rolls. Place in greased pans (one 9×13 inch or two 8 or 9 inch round).

Let rise for 5-10 minutes on top of the warm oven.

Bake for 10-12 minutes or until golden on the tops. Times vary based on oven temperatures, etc., so stick a toothpick in to check for doneness.

Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.
This post contains an affiliate link to the grain mill I use and love!

Rosemary Peasant Bread

November 28, 2012 by Aliesha

The only word I can possibly use to describe this bread is: “WOW!” I bake all the time and I try all sorts of new recipes, but my husband swears that this is THE best bread he has ever tasted. I tend to agree!

I’ve never eaten at Romano’s Macaroni Grill, but apparently this recipe is a dead ringer for their rosemary bread served with olive oil dipping sauce. I would serve this to company in a heartbeat, and I also am considering giving it away as Christmas gifts! Loaves of bread like this can cost upwards of $5 each at nice grocery stores, but it can be made at home for much less!

You can’t even tell that this bread contains part whole wheat flour. It is so light and airy and it squishes when you cut it with a knife. I think I may have dreamed about this bread last night! I’m just glad we still have some to eat with our lunch today!

Even if you aren’t much of a bread baker, you really have to try this recipe. If you have a stand mixer, it will do most of the work for you!

Let me know if you try it!

Rosemary Peasant Bread
(adapted from here)

Printable recipe after photo directions!

Grind wheat in the WonderMill.

In the bowl of a stand mixer, combine warm water, yeast, and evaporated cane juice. Allow it to sit for 5-10 minutes until foamy.

While it is resting, chop the fresh rosemary. Make sure to use just the leaves and discard the stems.

When the yeast mixture is bubbly, toss in kosher salt, 1 Tbsp. rosemary, 1 Tbsp. butter, and flours. Using your mixer’s dough hook, knead for 5 minutes (10 minutes if kneading by hand).

It will eventually come together and be smooth and elastic.

Coat a mixing bowl with olive oil. Place the dough in the bowl, and turn over once.

Cover, and allow to rise until doubled (about an hour).

After the rise, punch down the dough.

Coat a baking sheet with olive oil. Divide the dough into two equal balls and shape into round loaves. Place on the baking sheet.

Sprinkle loaves with additional 1 Tbsp. rosemary and press into the dough.

Allow loaves to rise again until doubled (45 minutes).

Preheat oven to 375 degrees.

Bake loaves for 15-20 minutes until golden brown. Remove to wire racks to cool.

While still hot, brush loaves with remaining 1 Tbsp. butter and sprinkle with sea salt. Be generous! This gives great flavor to the bread.

To prepare the dipping sauce, crack some black pepper into a small dish and pour in some good quality olive oil.

This bread is a wonderful appetizer or addition to a meal!

Makes 2 loaves.

Rosemary Peasant Bread

Author: Aliesha @ Feathers in Our Nest

Recipe type: Bread

Cuisine: Italian

Serves: 2 loaves

Ingredients

1 cup warm water
1 Tbsp. yeast
2 tsp. evaporated cane juice (or sugar)
1 tsp. kosher salt
2 Tbsp. fresh rosemary, chopped (divided)
2 Tbsp. butter, melted (divided)
1 cup freshly ground whole wheat flour
1½ cups unbleached, all-purpose flour (you can make this with all whole wheat flour, but the resulting loaf is "heartier")
olive oil
sea salt
additional olive oil and cracked black pepper for dipping sauce

Instructions

Grind wheat in the WonderMill.
In the bowl of a stand mixer, combine warm water, yeast, and evaporated cane juice. Allow it to sit for 5-10 minutes until foamy.
While it is resting, chop the fresh rosemary. Make sure to use just the leaves and discard the stems.
When the yeast mixture is bubbly, toss in kosher salt, 1 Tbsp. rosemary, 1 Tbsp. butter, and flours. Using your mixer's dough hook, knead for 5 minutes (10 minutes if kneading by hand).
It will eventually come together and be smooth and elastic.
Coat a mixing bowl with olive oil. Place the dough in the bowl, and turn over once.
Cover, and allow to rise until doubled (about an hour).
After the rise, punch down the dough.
Coat a baking sheet with olive oil. Divide the dough into two equal balls and shape into round loaves. Place on the baking sheet.
Sprinkle loaves with additional 1 Tbsp. rosemary and press into the dough.
Allow loaves to rise again until doubled (45 minutes).
Preheat oven to 375 degrees.
Bake loaves for 15-20 minutes until golden brown. Remove to wire racks to cool.
While still hot, brush loaves with remaining 1 Tbsp. butter and sprinkle with sea salt. Be generous! This gives great flavor to the bread.
To prepare the dipping sauce, crack some black pepper into a small dish and pour in some good quality olive oil.