Bread and Biscotti
I had never made a loaf of bread that had only whole wheat flour in it and no white flour at all. So I found a recipe for whole wheat bread with either ground flax seed or olive oil in it. This time I tried flax seed, but next time I think I will do olive oil because it was very good.
Here is the recipe (I made half - the whole recipe makes 4 loaves):
7 cups whole wheat flour
1 ½ Tbs. yeast
1 Tbs. salt
¼ cup vital wheat gluten
3 ½ cups lukewarm water
½ cup ground flaxseed (or olive oil)
Mix the dry ingredients, then stir in the wet ingredients. Cover the dough and let it rest for 2 hours. Then, refrigerate it, covered. You can now use it over the next 7 days.
You can then find instructions on how to bake it here.
You can see from this picture that the loaves aren't that big, but they do make a very tasty bread and that's what really matters!
And this is how they look when they come out of the oven:
These are pine nut biscotti. I added a little packet of dried cranberries to the dough, which was so good in the biscotti that actually ended up with a cranberry in them, that I'd recommend actually adding half a cup or so to the recipe. The recipe isn't super exciting on its own, so with dried fruit or chocolate chips I think they would be much better.
You need:
3 cups flour (I make 1/2 cup of that whole wheat)
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup pine nuts
1/4 cup plus 2 Tbs. water
1 tsp. vanilla
3 eggs
Combine all the dry ingredients, then mix in the water, vanilla, and eggs, until the dough is crumbly. Knead it together until it makes a ball - you might need to add a little more water. Divide it in half and put them onto a greased cookie sheet in 8" long, 1" thick rolls.
Bake at 325 for 30 minutes, then take them off the baking sheet and let them cool on a wire rack for 10 minutes. Cut the rolls into about 15 slices each, then put them back on the baking sheet, cut side down. Bake them for 15 minutes at 325. Turn them over and bake another 15 minutes. Cool them completely on a wire rack.
Here is the recipe (I made half - the whole recipe makes 4 loaves):
7 cups whole wheat flour
1 ½ Tbs. yeast
1 Tbs. salt
¼ cup vital wheat gluten
3 ½ cups lukewarm water
½ cup ground flaxseed (or olive oil)
Mix the dry ingredients, then stir in the wet ingredients. Cover the dough and let it rest for 2 hours. Then, refrigerate it, covered. You can now use it over the next 7 days.
You can then find instructions on how to bake it here.
You can see from this picture that the loaves aren't that big, but they do make a very tasty bread and that's what really matters!
And this is how they look when they come out of the oven:
These are pine nut biscotti. I added a little packet of dried cranberries to the dough, which was so good in the biscotti that actually ended up with a cranberry in them, that I'd recommend actually adding half a cup or so to the recipe. The recipe isn't super exciting on its own, so with dried fruit or chocolate chips I think they would be much better.
You need:
3 cups flour (I make 1/2 cup of that whole wheat)
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup pine nuts
1/4 cup plus 2 Tbs. water
1 tsp. vanilla
3 eggs
Combine all the dry ingredients, then mix in the water, vanilla, and eggs, until the dough is crumbly. Knead it together until it makes a ball - you might need to add a little more water. Divide it in half and put them onto a greased cookie sheet in 8" long, 1" thick rolls.
Bake at 325 for 30 minutes, then take them off the baking sheet and let them cool on a wire rack for 10 minutes. Cut the rolls into about 15 slices each, then put them back on the baking sheet, cut side down. Bake them for 15 minutes at 325. Turn them over and bake another 15 minutes. Cool them completely on a wire rack.
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