Whole Wheat

Okay, so , I'm on a whole wheat kick.  I've been trying to find healthy ways to do many things.  Well...why haven't I just gone to whole wheat right away?  Because the wheat flour has a tendency to make things heavy and less than appetizing...to me anyway.  I want the food I make to taste good AND be healthy.  Is that really too much to ask?

I tried making a reduced calorie bread.  It was okay.  Not the greatest.  Then I was CRAVING my whole wheat bread...from when my mom used to make it when I was a kid.  Aaaaah, so many good memories!

I decided to whip up a batch!  BUT after learning a few things about working with Wheat Flour I changed the recipe a bit.  It came out SO stinking good!!!  Here's the recipe:

100% Whole Wheat Bread

by Kara Cantwell

3 cups hot water

5 ¼ cups wheat flour

In a medium sized bowl combine the water and wheat flour. Let mixture sit covered for 20-30 minutes.

In large PLASTIC kitchen mixer bowl combine the following:

2 Tbsp. yeast

½ cup warm water

½ cup molasses

Mix, dissolve and let it foam up. 

Add the following to the wheat flour mixture:

1/3 cup oil

1 Tbsp. salt

Mix well, and then add the wheat flour mixture to the yeast mixture.  Mix well.  Then add:

2 cups oatmeal

Mix well. 

Add enough more wheat flour so that as your mixer mixes, it will clean off the sides of the bowl. (This can be done by hand as well.  Still use the plastic bowl, as you will use less flour that way.)  Check the consistency to make sure the dough is slightly sticky/tacky. To do this, touch the dough with a clean try hand. When only a small amount sticks to your hand, it’s done.  Spread a thin layer of oil on the inside of a large plastic bowl. Spray your hands with oil. Pull the dough out of the mixer. Place the dough into the oiled bowl. Make sure the ball of dough has a thin layer of oil all over it. Cover loosely with oiled plastic wrap or an oiled lid. Then let it rise, in a warm place, until double. Once double in size, punch dough down.  Divide into two loaves and mush the air bubbles out.  Shape dough and place in greased pans.  Cover loosely with oiled plastic wrap and let rise until double in a warm place.  Bake at 350 degrees for 35-40 minutes. Rub some real butter on the top of each loaf. Enjoy!  Makes 2 loaves. 

So then...I decided that I NEEDED some Banana Bread!  Yes...it was a need!  I had never made it with wheat flour, but I was feeling empowered by my success with the wheat bread, so I thought...what the heck...let's do it!  It turned out amazing!  BUT you must follow the directions and leave the batter to sit so that you don't get that heavy, grainy wheat flour consistency.  Unless, of course, you enjoy that consistency.  Then by all means, disregard that part.  Otherwise, follow the directions and you will have a tasty treat!!

Whole Wheat Banana Bread

2 Tbsp. oil

6 Tbsp. fat free yogurt

1 cup brown sugar

2 eggs

3-4 mashed bananas

1 tsp. vanilla

1 Tbsp. warm tap water

1 ¾ cups whole wheat flour

1 tsp. baking soda

½ tsp. salt

In mixing bowl, mash bananas.  Add oil, yogurt, brown sugar, eggs, vanilla and water.  Mix. In separate bowl, mix wheat flour, soda and salt.  Add banana mixture.  Mix until all ingredients are incorporated and moistened.  Let the bowl of batter sit on the counter for 20-30 minutes so the wheat flour can absorb the moisture.  Grease one loaf pan.  Pour batter into prepared loaf pan.  Bake at 325 degrees for 55-60 minutes…or until toothpick inserted comes out clean.  Run a butter knife along the edges of the pan to loosen the bread from the pan.  Cool bread on cooling rack.  Serve and enjoy!  Yummy!!!