WHOLE WHEAT GINGERBREAD
Gingerbread is an old favorite because it's simple to make. I learned that pioneers served gingerbread with meals, but now it's considered a dessert! Serve hot or cold, with a dollop of whipped or ice cream.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat molasses, honey, oil and eggs until well-mixed. Combine dry ingredients and add alternately with the milk to the egg mixture. Pour batter into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with chilled whipped cream.
Nutrition Facts : Calories 324 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 276mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 3g fiber), Protein 6g protein.
SIMPLE WHOLE WHEAT BREAD
Simply a great-tasting and easy-to-make whole wheat bread.
Provided by Nita Crabb
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h
Yield 36
Number Of Ingredients 9
Steps:
- In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
- Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
- Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 25.9 g, Cholesterol 4.2 mg, Fat 2.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 207.1 mg, Sugar 5.3 g
WHOLE WHEAT BREAD WITH GINGER & CASHEWS FOR ABM
Entered for safe-keeping, from "The Best Bread Machine Cookbook Ever: Ethnic Breads" by Madge Rosenberg. Slightly nutty, slightly spicy, very healthy. Toast to bring out the nutty taste and make the kitchen smell of ginger. For sandwiches, try sliced eggs or turkey or cucumber, tomato, and sprouts. I think this is an Indian combination; please advise if a different part of Asia would be more appropriate. Makes a 1 1/2-pound loaf.
Provided by KateL
Categories Yeast Breads
Time 4h
Yield 1 1-1/2-lb. loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Add all ingredients except the nuts in the order suggested by your bread machine manual. Process on the bread cycle recommended by the manual.
- At the beeper (or at the end of the first kneading in the Panasonic, Sanyo, and National brands), add the nuts.
Nutrition Facts : Calories 327.2, Fat 10.8, SaturatedFat 2.2, Cholesterol 3, Sodium 534.2, Carbohydrate 51.9, Fiber 6.7, Sugar 6.1, Protein 10.7
WHOLE WHEAT BREAD WITH CRYSTALLIZED GINGER
Provided by Priscilla Unger
Categories Bread Milk/Cream Ginger Breakfast Bake Bulgur Bon Appétit Canada Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 9
Steps:
- Combine buttermilk, butter and sugar in large bowl. Sprinkle yeast over. Let stand until yeast dissolves, about 8 minutes. Mix in whole wheat flour and salt, then 2 1/2 cups all purpose flour, 1/2 cup at a time. Stir until soft dough forms. Continue adding all purpose flour 1/4 cup at a time if dough is very sticky. Mix in crystallized ginger and bulgur. Lightly flour work surface with 1/2 cup flour. Turn dough out onto work surface; knead until smooth and elastic, about 8 minutes.
- Butter large bowl; add dough and turn to coat with butter. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until almost doubled in volume, about 1 1/2 hours. Butter 9x5x3-inch loaf pan. Punch dough down; turn out onto work surface. Roll dough into cylinder; press into prepared pan. Cover with damp towel. Let rise in warm draft-free area until almost doubled in volume, about 40 minutes.
- Preheat oven to 375°F. Bake bread until golden, about 35 minutes. Cool 10 minutes on rack. Remove from pan; cool.
- *Also called cracked wheat, bulgur is available at natural foods stores and supermarkets nationwide.
WHOLE WHEAT BREAD
Provided by Food Network
Time 1h16m
Yield 1 loaf (10 slices)
Number Of Ingredients 7
Steps:
- 1. Combine yeast, honey, and 1¼ cups (300 ml) warm water and set aside to proof, about 5 minutes.
- 2. When starting with whole kernel wheat: Place wheat, and if desired, salt into the Vitamix Dry Grains Container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Grind wheat for 1 minute. (Do not over process) Stop the machine and allow the flour to cool for a few minutes.
- 3. When starting with whole wheat flour: Place flour and, if desired, salt into the Vitamix Dry Grains or Standard Container and secure lid.
- 4. Select Variable 1.
- 5. Turn machine on and slowly increase speed to Variable 6. Blend until a hole forms in the center of the mixture, about 5 seconds. Turn machine off and remove the lid.
- 6. Pour oil, lemon juice, and yeast mixture into the hole in the flour. Secure the lid.
- 7. To mix the dough, turn the machine on High for 1 second. Stop the machine. Remove lid.
- 8. While the dough rests, lightly coat a loaf pan with vegetable cooking spray or shortening.
- 9. To knead dough, two steps are required: Step 1: Use a nylon spatula to scrape the sides of the container. Pull the dough away from the container sides and into the center of the mixture. Step 2: With the switch on High, quickly turn the machine on and off five times.
- 10. Repeat the above two-step process five times, or until the dough binds together in a soft elastic mixture.
- 11. To remove the dough from the container, turn the machine on and off five times (to lift the dough up and away from the blades). Invert the container over the prepared pan and let the dough fall into the pan. Use a wet nylon spatula to remove any remaining dough.
- 12. Use a wet (or oiled) nylon spatula to shape the loaf. Allow the dough to rise until the top of it reaches the top of the pan, about 15 to 20 minutes.
- 13. Bake at 350°F for 35 minutes. Makes one loaf.
WHOLE-WHEAT GINGER SCONES
Coconut oil should really be called butter, but then we'd confuse it with a skin cream. It is the perfect nondairy fat to use for scones and other baked goods. These have the same rich, flaky texture that scones made with butter have, along with a subtle and pleasing coconut flavor.
Provided by Martha Rose Shulman
Categories dessert, side dish
Time 35m
Yield 12 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, baking powder and baking soda and stir in the sugar. Place in the bowl of a food processor fitted with the steel blade or in the bowl of a standing mixer fitted with the paddle.
- Add the coconut oil to the food processor or mixer and pulse several times or beat on low speed until it is distributed throughout the flour and the mixture has the consistency of coarse cornmeal; if you're using a mixer, it will still have some lumps.
- Beat together the buttermilk and agave or honey in a small bowl and add to the food processor or mixer. Add the ginger and process or mix at medium speed just until the dough comes together.
- Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 15 to 18 minutes, until lightly browned. Cool on a rack.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 126 milligrams, Sugar 8 grams
WHOLE WHEAT GINGER SNAPS
Spicy and chewy Ginger Snaps made with all whole wheat flour. Yummy!!
Provided by MRSDAYCARE
Categories Desserts Cookies Spice Cookie Recipes
Time 25m
Yield 60
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
- Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 18.5 g, Cholesterol 14.3 mg, Fat 3.4 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 97.5 mg, Sugar 11.4 g
WHOLE WHEAT BREAD
I'm 12 years old and make this bread with my mother, who got the recipe from her mother. I usually make the dough, and my mom bakes it.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 168 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
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