Sweet Cornbread (Whole Wheat)

October 13, 2010

I know there is a great debate over whether cornbread should be sweet or not sweet. I fall into the sweet cornbread group, so if you’re with me you are going to love this whole wheat version. Use this recipe for muffins for an easy Thanksgiving side or any fall potluck.

Sweet Whole Wheat Cornbread

  • 1 cup sifted whole wheat flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 1 Tablespoon baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup canola oil

Mix together whole wheat flour, cornmeal, sugar, salt and baking powder. Add egg, milk, and oil. Mix together until the dry ingredients are “wet.” Scoop into muffin greased cups or pour into greased loaf pan. Bake at 350 degrees. Muffins bake for 20 minutes, bread bakes for about 45 minutes. Cornbread is done when the top is golden yellow.

Sweet Cornbread (Whole Wheat)

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Sweet Whole Wheat Bread

September 27, 2010

When I came across this recipe in my King Arthur Flour Whole Grain BakingSweet Whole Wheat Bread cookbook, but I was hesitant because of my intense dislike for raisins. But, since the other recipes I have tried from this cookbook have been so amazing I decided to test this one out. (It also had a little something to do with the bag of rye berries that have been sitting in my pantry for the past… well I don’t even remember)

I had to change this recipe a bit as the bread was heavy and took a long time to rise. It still takes a long time, but it is worth it!

Sweet Whole Wheat Bread

  • 2 Tablespoons of orange juice
  • 2 Tablespoons of water
  • 2 Tablespoons of olive oil
  • 1 Tablespoon of honey
  • 1/4 cup of raisins, packed
  • 2 Tablespoons of firmly packed dark brown sugar
  • 3/4 cup of milk, lukewarm
  • 2 cups fresh milled whole wheat flour
  • 1/4 cup medium or white rye flour
  • 1 cups unbleached flour
  • 1 1/3 teaspoons salt
  • 1 Tablespoon instant yeast

In a blender or food processor blend together orange juice, water, oil, honey, raisins, and brown sugar until the raisins look like little specks. Set aside.

In a mixing bowl mix warm milk and yeast. Then add orange juice mixture. Mix together for about 30 seconds. With the mixer on low, slowly add the salt and then the flours. First add rye, then unbleached, then wheat. Do not add all the wheat at once. Add it slowly until you get the correct “bread-like” consistency.

Knead for about 10 minutes. Let the bread rise in a warm location until doubled. This could take up to an hour and a half.

Punch down and shape into a loaf. I braided my loaf and it turned out really pretty. Let rise for another hour.

Bake at 375 degrees for 30 minutes or so. (My oven is wonky so the cooking times are really off!)

Brush the crust with butter and serve.

Sweet Whole Wheat Bread

This bread is so delicious, I could have eaten the whole loaf! The raisins add just the right amount of sweetness without the raisin taste! If you love raisins you could add them to the dough, but why ruin such a beautiful thing? Sweet Whole Wheat Bread

This bread tastes even better if you have a little helper to measure all the ingredients and turn on the mixer for you.

Sweet Whole Wheat Bread

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Whole Wheat Breadsticks

February 22, 2010

The secret to pizza parlor breadsticks is cornmeal and butter, lots of butter.

Ingredients

Breadsticks

  • 1 1/3 cups warm water
  • 3 tablespoons olive oil
  • 4 cups flour ( I used whole wheat)
  • 1 teaspoon salt
  • 2 teaspoons oregano
  • 3 tablespoons powdered milk
  • 2 teaspoons yeast
  • cornmeal (for rolling the dough, do not add to the dough mixture)

Topping

  • 1/2 cup melted butter
  • Garlic Powder
  • Parmesan Cheese
  • Salt

Mix together olive oil, yeast, salt, oregano, powdered milk, and warm water. Add in flour. Knead for 5 minutes. Cover dough and let rise until doubled.

Punch down dough and roll out into a rectangle. To get that pizza parlor taste use cornmeal instead of flour to roll the dough. Place dough on a greased cookie sheet. Push or roll the dough so it fills the entire cookie sheet. With a knife or pizza cutter slice the dough into one inch strips. Don’t cut all the way through the dough, only about half-way through.

I used a 9 x 13 pan, I do not recommend using one because the breadsticks are really thick. A cookie sheet creates the perfect sized breadsticks.

Whole Wheat Breadsticks

Let rise for 30 -45 minutes.

Mix together melted butter, garlic powder and Parmesan cheese. Brush the mixture on top of the breadsticks, then sprinkle a pinch of salt. Bake at 350 degrees for 20 minutes or until the top turns golden brown.

Whole Wheat Breadsticks

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Whole Wheat Rolls

January 20, 2010

My recipe for whole wheat rolls is made in the bread machine. I use the dough setting and then form the dough into balls (about the size of a tangerine)  and let rise for another 45 minutes or so. I bake at about 375 degrees for 20 minutes. This recipe makes about 24 rolls.

  • 1 1/2 cups hot water
  • 1/3 cup olive oil
  • 1/3 cup honey
  • 1 egg
  • 2 teaspoons salt
  • 4-4/12 cups whole wheat flour
  • 1 teaspoon gluten
  • 1 Tablespoon yeast

Remember to follow the directions for the dough setting of your specific bread machines. All machines work differently.

Whole Wheat Rolls

whole wheat rolls

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