Breads, Yeast Breads

Raisin Nut Wheat Bread

Plain wheat bread just doesn’t do much for me, not too exciting. At our house, this is our snacking bread, grab a piece plain or butter it and sprinkle with cinnamon sugar. I might be fooling myself but I would like to think it is healthy, hey, it has wheat flour, raisins and nuts!

Raisin Nut Wheat Bread!

2 cups warm water (110°)
1 pkt (2¼ tsp) dry yeast
3 Tbl sugar
2 Tbl oil
2 cups whole wheat flour
2¼ cups all-purpose flour
2 tsp salt
1¼ tsp cinnamon
1½ cups raisins
1½ cups chopped walnuts

In bowl of mixer, sprinkle yeast over the warm water and sprinkle sugar over the yeast. Let sit until foamy. Add oil, wheat flour, all-purpose flour, salt, and cinnamon, mix until almost combined. Add raisins and walnuts. Knead. Turn out into greased bowl, cover, and let rise about one hour. Shape dough into two loaves, cover and let rise about one half hour or until doubled in size. Bake in preheated 375° oven for 30 minutes or until internal temperature is 200°.

One Year Ago Today: Date Nut Snack Bars Date Nut Snack Bars

Two Years Ago Today: Chocolate Chocolate Chip Muffins Chocolate Chocolate Chip Muffins

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.

Breads, Breakfast

Harvest Grain & Pecan Pancake/Waffle Mix

I have only been to IHOP a couple times in my life, I am not a big breakfast eater.  My husband and I went a couple years ago and I ordered these pancakes (doesn’t the name make them sound good for you?) and absolutely loved them.  So, thanks to the internet and copycat recipes I found this recipe and the family agrees…pretty darn good!  Mix all the dry ingredients, store in an airtight container, and mix with fresh ingredients when you’re ready for hot pancakes or waffles or both.

Harvest Grain & Pecan Pancakes
Harvest Grain & Pecan Waffles

Pancake/Waffle Mix:
8 cups flour
1½ cups oats, pulse in food processor
1½ cups whole wheat flour
3½ cups corn meal
l cup wheat bran
3/4 cup sugar
2½ cups finely chopped pecans
6 Tbl baking powder
2½ tsp baking soda
4 Tbl dry malt powder
2 tsp salt

Mix all ingredients together. Store in an airtight container.

Pancake/Waffle Batter
1¾ cups buttermilk
2 large eggs
2 cups Pancake/Waffle Mix (above)
2 tsp vanilla
6 Tbl butter, melted

Heat griddle or waffle iron.  Put buttermilk in bowl and whisk in eggs. Whisk in Harvest Grain & Pecan Pancake/Waffle mix.  Add vanilla and melted butter, whisk into batter.  Do not over mix.  Let sit 5 minutes.  If batter is too thin, add more mix, if too thick, add more buttermilk.  Pour onto 375° griddle or hot waffle iron, cook until golden.  Serve with butter and pure maple syrup.

If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.

Breads, Quick Breads

Cheese Quick Bread

I was trying to chat and bake at the same time today and put my wheat and white flour bins away in my pantry in opposite spots. Then, I decided spur of the moment to throw together some cheese bread.  How can you measure out 3¾ cups of flour and not notice that it is wheat and not white flour???  It wasn’t until I had already stirred in the cheeses that I noticed what I had done.  I guess it’s one of those days when my brain is not fully engaged.  I know members of my darling family will read that last sentence and say, “one of many days”.  Ok, but what a great way to eat your whole wheat!  Try it, a delicious mistake.  Delicious with white flour too.

3¾ cups flour
2 cups shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese
5 tsp baking powder
1 tsp onion powder
1 tsp garlic salt
1 tsp dill weed
1¼ cups milk
1/4 cup sour cream
2 eggs
1/3 cup oil
2 Tbl honey

Preheat oven to 350°.   In a large bowl combine flour, cheese, baking powder, onion powder, garlic salt, and dill weed.  In another bowl, whisk together milk, sour cream, eggs, oil, and honey.  Stir milk mixture into flour mixture until just moistened.  Pour into sprayed loaf pan and bake 60-65 minutes or until a toothpick inserted near center comes out clean.  Cool in pan on wire rack 10 minutes, remove loaf from pan to cool slightly on wire rack.  Serve warm.  Store leftovers sliced in refrigerator ready to toast and enjoy with butter!

I made another loaf with white flour.
Breads, Breakfast, Quick Breads, Snacks

Molasses Brown Bread

Trying something new.  This mixes together quickly and gets its sweetness from the molasses and raisins.  My husband and I like the taste of molasses so we enjoyed the subtle sweet flavor of this bread.

1 cup flour
1 cup graham flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup light molasses
1/2 cup golden or dark raisins
1/2 cup chopped walnuts or pecans

Preheat oven to 350°. Spray 9X5-inch loaf pan with nonstick cooking spray. Combine flour, graham flour, whole wheat flour, baking soda and salt in large bowl. Add buttermilk and molasses; mix well. Stir in raisins and nuts.

Spoon batter into pan. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean.

Transfer pan to wire rack; let stand 10 minutes. Turn bread out onto wire rack to cool completely. Serve at room temperature with cream cheese, if desired.

Breads, Yeast Breads

Seed Bread

My family and others request this bread.  Loaded with five different seeds and cracked wheat.  I find most of these seeds in the bulk isle of most grocery stores.

1 cup cracked wheat
1 cup boiling water
1 cup warm water (110°)
1/4 cup sugar
2 pkgs (4½ tsp) dry yeast
2 cups wheat flour
2 eggs, beaten
2 Tbl salt
1/4 cup oil
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup poppy seeds
1/4 cup flax seeds
3½ cups white flour

Put cracked wheat in a bowl and pour boiling water over, let soak about 15 minutes.  In mixer (Kitchenaid or similar with bread hook), pour warm water, sprinkle sugar then yeast.  When yeast is foamy, stir in wheat flour, eggs, salt, and oil.  Combine all the seeds in a large bowl and set aside 1/4 cup to sprinkle over top of loaves.  In the large bowl with seeds, stir in presoaked cracked wheat and 1 cup of white flour.  Stir this seed mixture into yeast mixture in the mixer.  Mix in remaining 2½ cups white flour and knead.  Turn dough into oiled bowl, cover and let rise for 1 hour.  Divide dough in half and shape into 2 long loaves and place side by side on baking sheet.  Allow to rise about 30 minutes.  Preheat oven to 375°.  Bake loaves until almost done about 30 minutes. Brush with water or egg white and sprinkle with reserved seeds, continue baking about 5-10 minutes longer.  When the loaves are done, they will make a hollow sound when tapped.  Cool on rack before slicing.

Breads, Yeast Breads

Oatmeal Wheat Bread with Sunflower Seeds

This is a hearty bread with good texture but not too heavy on the whole wheat.  The true test with wheat bread seems to be if I can get my son to eat it, this one works.

1 cup oatmeal
1 cup milk
1/2 cup sunflower seeds
1/4 cup oil
1/2 cup warm water
2 tsp yeast
1 Tbl sugar
1/2 cup white flour
1½ tsp salt
1/4 cup sugar
1½ cups wheat flour
1¼ cups white flour

In saucepan combine oats and milk.  Cook over medium heat until oats are soft about 5 minutes.  Remove from heat.  Stir in sunflower seeds and oil; cool to lukewarm.  In large bowl, dissolve yeast in the 1/2 cup warm water with 1 Tbl sugar.  Pour oatmeal mixture into yeast.  Add the 1/2 cup white flour, salt, and sugar, blend.  Mix in remaining wheat flour and white flour to make a stiff dough.  Knead.  Turn into greased bowl, let rise about 1 hour.  Punch down and make into one loaf.  Put in greased bread pan, let rise 45 minutes.  Bake in 350° oven for 38-45 minutes.