Quick Whole Grain Oat Rolls ~ these delicious yeasted dinner rolls can be made, from start to finish, in about an hour ~ pinky swear!
The bread makes the sandwich, and these super soft rolls make any homemade sub all the more delicious.
This is a simple, quick bread that is delicious and wholesome. Not only are we milling our wheat, but we are also milling our corn for the freshest cornmeal! This is a great recipe to have on hand when you need a homemade bread quickly. No rising time needed! In 30-40 minutes you can have bread on the table with freshly milled grains. In this recipe, I used freshly milled soft white wheat, but a hard red or hard white wheat will work or you can experiment with other wheat berries like spelt, as well!
Easy multigrain bread recipe is soft and fluffy (think Wonder bread) but is hearty, nutritious, and full of flavor. I developed this recipe when my kids were small and wanted those soft store-bought loaves. You can make this even if you're a beginner!
The softest 100% whole wheat dinner rolls you've ever had! Plus, easy to make and to make-ahead. These are so good – with or without butter!
I have talked before about my love affair with homemade bread. My very first blog post EVER was a recipe for the bread machine and this pillowy Buttermilk Yeast Bread has been know to send friends and family to their knees when I serve them a slice slathered in butter and honey. It...
This recipe for tapioca bread is a copycat recipe for the original recipe Against the Grain-style rolls. Chewy, light, and crisp!
For some of our tasters, whole grain bread made from wet dough stored in the fridge could be a little too dense for their taste.
This bread is so super soft and packed with good-for-you grains. Not to mention it is easy! It’s definitely a go-to wheat bread.
Makes two loaves
If you're looking to add more protein to your diet, cottage cheese is an excellent source. Check out some of our favorite dishes to add cottage cheese to — some might surprise you!
Bread. Homemade bread! It's an art form, a science, and really quite easy. Really! I started working on perfecting my bread recipe a couple years ago. (Though it's far from perfect!) I made many bricks before I finally figured out the right formula and technique. Now listen. I really need you to hear this! Yes, I add wheat gluten (gasp!). Perhaps some people think, how dare you! Well, here's why. I guarantee you that if you're currently buying commercially made bread, it certainly has added gluten...and MORE. Various things you can't even pronounce, much less identify. So, when I set out to come up with a really good bread recipe, I knew it had to be soft and enjoyable, otherwise my family wouldn't eat it. And we'd end up back with store-bought. So, weighing the options...I am completely fine with the extra gluten. We have zero sensitivities to it so it works great for us. And guess what? All of my six children eat my bread without hesitation. SCORE! Let's get started! Honey Whole Wheat (Makes two loaves) 7 1/2 cups whole wheat flour (preferably freshly-milled) 1/2 cup potato flakes 1/4 cup vital wheat gluten 1/4 cup dry milk 2 1/2 tsp. salt 1/2 cup butter 1/2 cup honey 2 1/2 cups water 1 heaping tablespoon instant yeast (plus a pinch) 1-2 tablespoons raw organic apple cider vinegar Now. Before I move on with the instructions, I'm going to throw at you how to change it up to make Ezekiel Bread! All you do is substitute 1 1/2 cups (or more) of the wheat flour with a blend of: 4- parts Rye, two- parts Barley, Millet, and Spelt, 1- part dried red beans, kidney beans, and lentils (All milled into flour) If you don't have a grain mill, BUY ONE. You'll never EVER regret it. Otherwise, perhaps you can find these flours at Whole Foods, or someplace similar. "Take wheat and barley, beans and lentils, millet and spelt; put them in a jar and use them to make bread for yourself." Ezekiel 4:9 I also add a couple tablespoons of ground flax seed to the mix! Ezekiel Bread All right, so. Here's where the art and science come into play. When it comes to really good bread, one thing I have learned is...there really are NO short-cuts. It's an easy...but long process. Here's whatcha do: 1. Take 2 1/4 cups of the water, apple cider vinegar, a small pinch of yeast...and about six cups of flour. Put all this in a big bowl. You want the mixture to be wet, but not necessarily soupy. (If you can get more of the flour in without it being dry, do it.) Let all that goodness soak for 8 to 24 hours. This is KEY to a really good loaf of whole-grain bread. 2. Put the remaining 1 1/2 cup flour and other dry ingredients in a separate bowl or container. 3. Eight-24 hours later, put the remaining 1/4 cup WARM water, honey, and heaping tablespoon of yeast in a big bowl or mixer. Let it set for about 10 minutes. 4. Add butter and soaked flour mixture. Begin to mix (with dough hook...or by hand), then add dry mixture. The dough should be slightly sticky...but not so much that it sticks to your fingers. If it's too wet, add more flour. Knead for 10 minutes. Dough should be really smooth and lovely! 5. Put in a big bowl or container, cover loosely with lid or plastic wrap. Let it rise in a fairly warm spot for 1-2 hours. (Look how wonderful!) (This is a double batch...I always make four loaves at a time.) 6. Put dough onto a well-floured work surface. Divide dough in half & shape into loaves. 7. Place in well-buttered pans. (I use 10-inch Norpo pans, which I LOVE.) (I have eight of them!) 8. Let rise in a very warm place until doubled, about 45 minutes to on hour. (Preheat oven to 350 towards the end of rise.) 9. Just before putting loaves in oven, you can brush an egg wash on top, and sprinkle with rolled oats, sunflower seeds and flax seeds. (Or whatever else you want.) (Or leave plain...either way is fabulous!) 10. Bake for 35 minutes, until golden brown! Remove from pans to cool on cooling rack. These loaves freeze beautifully! If they even make it to the freezer, that is. ENJOY!!!!! (I really hope these instructions weren't confusing. Please feel free to email me with any questions! [email protected]) Be sure to like me on Facebook, so not to miss a single update! Because, that's just fun.
This Easy Whole Grain Sandwich Bread is a rustic-looking sandwich loaf that's perfectly soft and fluffy, & full of fibre & whole grains.
This THM approved sprouted bread dough is mixed and risen on the dough cycle in the bread machine and then baked in the oven….SO easy and soft using this simple method (The dough can also be made without a bread machine in a traditional mixer or by hand if you prefer-I have pictures and details...Continue Reading
These Paleo rolls taste like real, actual bread. They have a light crust on the outside, and a chewy inside.
Easy multigrain bread recipe is soft and fluffy (think Wonder bread) but is hearty, nutritious, and full of flavor. I developed this recipe when my kids were small and wanted those soft store-bought loaves. You can make this even if you're a beginner!
Tapioca flour is made from cassava root and is gluten-free, grain-free, and paleo friendly. Check out 16 outstanding tapioca flour recipes you'll love!
Arrowroot is a starch, so these rolls should be eaten in moderation (perfect for a holiday meal). Adapted from Food Network
