Stone Ground Whole Wheat Bread

I've made some adjustments to the previously posted bread recipe.  The last one was more of a sweet, oatmeal bread.  This is a Stone Ground Whole Wheat Bread.  Most whole wheat breads are dense.  That's fine with me, but they aren't as popular with my in-house tasters.  This one passes everyone's test.  I hope you enjoy it!

Stone Ground Whole Wheat Bread

1 1/4  cup unsweetened almond milk
2 Tbsp pure maple syrup or honey
1 tsp salt  (can be less, I think I'm down to about 1/2 tsp)
3 cups stone ground whole wheat flour (I use Bob's Red Mill)
6 Tbsp vital wheat gluten (magic!  This is what makes the bread soft)
2 tsp yeast

1.  Run whole wheat dough cycle on bread machine.
2.  When cycle is done, remove dough and roll it into a cylinder the length of your loaf pan (I just do this with my hands, above the loaf pan).
3.  Place in loaf pan and let rise 15-30 minutes (until you like the height/shape).
4.  Bake for 20 minutes at 350 degrees.
5.  Let cool for about 10 minutes, then remove from pan and let cool completely on a cooling rack.

Bread

I rarely buy a loaf of bread anymore.  Homemade bread is so quick (esp. with a bread machine) and easy, plus it's cheaper and healthier than store bought bread.  I really don't see the point in buying it if I don't have to.  Also, I know exactly what is going into it - have you read a bread ingredient list lately?  Yikes!  Even the bakery loaves at the grocery store have ingredients that aren't necessary for bread.  Now, admittedly, we do still buy English Muffins and buns because I haven't put time into figuring those out.  I just try to watch my ingredient lists and not buy them too often.

Every time my dad comes to visit, he asks me to make a loaf of bread for him to take home.  Then, last week, a friend came over for lunch and asked for the recipe.  So, I figured I would share it here as well.  I hope you enjoy it.  I do use the bread machine, but only for the dough cycle, as I don't like the shape of the loaf my bread machine makes and I don't see that as reason enough to spend money on a new one.  Besides, I really like the way the loaf bakes in my stoneware pan.

Bread

Put ingredients in bread machine pan in order listed:

1 cup unsweetened almond milk
1/4 cup honey
1 tsp salt  (can be less, I think I'm down to about 1/2 tsp)
2 cups whole wheat flour (I use King Arthur)
1 cup bread flour (again, I use King Arthur)
1/2 cup rolled oats (not quick)
2 tsp yeast

1.  Run sweet dough cycle on bread machine.
2.  When cycle is done, remove dough roll it into a cylinder the length of your loaf pan (I just do this with my hands, above the loaf pan).
3.  Place in loaf pan and let rise 20-30 minutes (until you like the height/shape).
4.  Bake for 25-30 minutes at 350 degrees.
5.  Let cool for about 10 minutes, then remove from pan and let cook completely on a cooling rack.

The Most Expensive Coffee Cake I Will Ever Make

Certain foods have a history. They remind us of events in our past. They bring back memories and emotions. My mom’s coffee cake is kind of like that. It brings back sense of warmth and hospitality. I love my mom’s coffee cake. Okay, to be fair, it’s Better Homes and Gardens coffee cake, but my mom is the one who made it and taught me how to make it. It has always reminded me of when we had guests for breakfast. Now it has a new story.

I don’t make Mom’s coffee cake very often because, on a daily basis, I prefer something healthier. However, a couple of weeks ago I decided to treat the family and, in the process, see how I could play with the recipe to make it a bit better for us. In an unusual move, I served it from the table. Then we left for a while. I’m usually very careful about food on the table, and clearing it when we’re done. Unfortunately, it was a hectic morning, we were in a rush to get out the door, and I forgot about clearing the table. Well, remember this girl? She was more than happy that I didn’t clear the table. When we returned home, the ½ - 2/3 of the coffee cake that was left was gone and my slim 19 lb beagle was in her recliner looking like someone watching football after Thanksgiving dinner. Ordinarily our only problem would be an extremely stuffed Beagle – except that I had put raisins in the coffee cake.

We had heard how raisins can cause renal failure in dogs. I called the vet and we rushed her right in.  The interesting thing is that at this point it’s completely unpredictable. A dog can eat a ton of raisins and be fine or it can eat a single raisin and die. After the vet induced vomiting (hopefully getting all the raisins, but not sure), we were given the options of taking her home and observing her or putting her on a 48 hour IV flush, including emergency vet service for overnight observation. The problem with taking her home was that by the time we noticed something wrong, it would be too late. The problem with the 48 hour IV flush was that it may not have been needed, and it was a great expense (not that she isn’t worth every penny). We couldn’t go with the observation option because we couldn’t imagine being wrong and losing her, but, after discussing it with the vet, the 48 hour IV flush seemed like too much (esp. since we responded quickly, probably got all the raisins out, and there was no guarantee that it would work). So, we compromised. We did a 30 hour IV flush, one overnight stay with the emergency vet service, and a follow-up renal test a few days later. After an anxious 4 days, and many prayers, she received a clean bill of health.  Someday I will make the coffee cake again, but probably never again with raisins.

For your enjoyment, here is the recipe as printed in Better Homes and Garden New Cook Book (1989). Just please remember that if you decide to add raisins, keep it away from your dog, if you have one.

Streusel Coffee Cake

1 ½ cups all-purpose flour
¾ cup sugar
2 tsp. baking powder
1/8 tsp salt
1 beaten egg
½ cup milk
¼ cup cooking oil
¾ cup raisins or semi-sweet chocolate pieces (optional)

Streusel Topping:
2 Tbsp brown sugar
2 Tbsp all-purpose flour
1 tsp. ground cinnamon
1 Tbsp butter
½ cup chopped nuts

Stir together flour, sugar, baking powder, and salt. In a separate bowl, stir together egg, milk, and cooking oil. Add the wet mixture to the dry mixture. Mix well. If desired, stir in raisins or chocolate pieces. Pour into a greased 9x9x2-inch baking pan.

For streusel topping, combine brown sugar, flour, and cinnamon. Cut in butter until crumbly. Stir in nuts. Sprinkle over batter.

Bake in 375F oven for about 30 minutes or until toothpick inserted near the center comes out clean. Server warm. Serves 9.

Personal Notes:

1. I used 1 cup all-purpose flour and ½ cup whole wheat flour
2. I used 2 Tbsp. cooking oil and 2 Tbsp. plain, low-fat yogurt
3. I added wheat germ to the streusel topping
   
   
   

Bread Crumbs/Croutons

How many of us throw away leftover scraps of bread only to turn around and buy a package of breadcrumbs when a recipe calls for them or croutons the next time we fix a salad? I know I am guilty of this. In reality, how much sense does this make? We can save money and precious resources simply by making our own bread crumbs and croutons. All we have to do is save any leftover slices of bread, heels, rolls, uneaten toast, crusts, crumbs, etc. in a plastic bag in the freezer. Whenever the bag is full or you need crumbs or croutons, just follow the directions below for your own homemade variety.

Bread Crumbs:
Place a few slices of bread into a food processor and blender and process until all you have is crumbs. Store crumbs in an airtight container in the freezer.

Croutons:
Slice leftover bread into cubes. Bake in a 300-350 degree oven until thoroughly dry. Store croutons in an airtight container.

If you would rather not use freezer space to store your breadcrumbs, you can follow these directions from the More With Less Cookbook, published by the Mennonite Central Committee. This is one of my favorite cookbooks. It is a collection of recipes and cooking tips from Mennonite Missionaries around the world. I have learned a great deal about life and cooking around the world from this cookbook. While some of the nutritional information is a bit outdated (it was published in the late ‘70s), I still consider an invaluable resource in my kitchen.

Crumbs:
Dry bread thoroughly in a slow oven, turning occasionally. Put pieces in heavy plastic bag and crush with rolling pin, or whirl in a blender. Put crumbs through coarse sieve. Toss hard pieces to the birds. Dry bread crumbs keep indefinitely on the shelf in a covered container. Add herbs and seasoned salt if desired.