Dee's Healthy Bread

Dee's Healthy Bread
Contributed by Candice

This was a great bread recipe. Probably my favorite one so far. Instead of the bread flour I used 1/2 vital wheat gluten and the rest was all whole white wheat. I didn't follow the instructions as all, I just mixed the yeast and warm water and then began adding the other ingredients in ending with the whole wheat.
2 tablespoons active dry yeast
1 teaspoon white sugar
1/2 cup warm water
3 1/2 cups warm water
1/4 cup honey
1/4 cup molasses
1/2 cup vegetable oil
2 eggs 2 tablespoons lemon juice
7 cups whole wheat flour
1/4 cup flax seed
1/4 cup cracked wheat
1/4 cup sunflower seeds
4 teaspoons salt
4 cups bread flour
Directions
In a small bowl, dissolve the yeast and sugar in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, honey, molasses, oil, eggs and lemon juice. Mix well. Add yeast mixture and stir.
Gradually add 5 cups whole wheat flour beating well after each addition. Add the flax, cracked wheat and sunflower seeds, stir well.
Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl.
Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour.
Punch down and shape into 6 round balls. Cover and let rest for 20 minutes.
Form into loaves and let rise covered in oven until doubled. Bake at 375 degrees F (190 degrees C) 25-35 minutes.
Nutritional Information
Amount Per Serving Calories: 97 | Total Fat: 2.5g | Cholesterol: 6mg Powered by ESHA Nutrient Database
Nutritional Information
Dee's Health Bread
Servings Per Recipe: 72

Amount Per Serving

Calories: 97

Total Fat: 2.5g
Cholesterol: 6mg
Sodium: 133mg
Total Carbs: 16.7g
Dietary Fiber: 2g
Protein: 3.1g

Healthy banana bread

It seems like I always have a couple of bananas lying around that have gone bad. I used to make bad-for-you types of banana bread, but I want to stop that. This recipe came out of the magazine Cooking Light and comes highly recommended. (The actual recipe calls for 2 cups white flour but wheat works just as well and, of course, is healthier.) Apparently this recipe won a bunch of awards and stuff.

Oh, and btw, when I don't have time to make banana bread but I have bananas that really need to be used soon, I just freeze them and then use them later after thawing them.

Classic Banana Bread

We love this bread's moist texture and simple flavor. Banana bread should form a crack down the center as it bakes--a sign the baking soda is doing its job.
2 cups wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 1 loaf, 14 servings (serving size: 1 slice)
CALORIES 187 (21% from fat); FAT 4.3g (sat 2.4g,mono 1.2g,poly 0.3g); IRON 1mg; CHOLESTEROL 40mg; CALCIUM 20mg; CARBOHYDRATE 34.4g; SODIUM 198mg; PROTEIN 3.3g; FIBER 1.1g
Cooking Light, SEPTEMBER 2003"

100% Whole Wheat Bread

I like this bread better than the last wheat bread recipe I posted. The vital wheat gluten makes it unusually chewy and not as dense as 100% whole wheat bread usually turns out to be.

I found the recipe in my Bosch cookbook. I make quite a few changes however since I don't have things like tofu drink mix on hand. I need to try it making it someday exactly as written but for now here's what I do: First of all, I only like to make two loaves at a time so I half the recipe and that makes two good sized loaves. I skip the tofu mix and the dough enhancer. I add three heaping Tbsp. of vital wheat gluten (to make up for the tofu and dough enhancer.) And lastly, for some reason to make the dough pull from the sides I have to add quite a bit more flour than the recipe calls for. When I made it in Utah, I added about 7 1/2 cups flour which would make it more like 15 cups of flour in the full recipe. But in NY, I use only about 6 1/2 cups until it pulls away from the sides, which is still more than the range that the recipe calls for.

100% Whole Wheat Bread

Makes 6-8 1 lbs. loaves.

5 cups warm water

2/3 cup oil

2/3 cup honey

2 Tbsp. salt

2 Tbsp. tofu drink mix (optional)

2 Tbsp. SAF instant yeast

2 Tbsp. Vital Wheat Gluten

2 Tbsp. Dough Enhancer

10-12 cups freshly milled wheat flour

In a mixing bowl, put water, 5 cups of wheat flour, oil, honey, yeast, gluten, dough enhancer, and tofu. Mix on low till combined. Then add approximately 5 more cups of flour and salt. Mix, and continue to add flour 1/4 cup at a time until the dough pulls away from the sides of the bowl. Then knead for another 4-5 minutes. The dough should feel soft not grainy. Form into loaves and place in pans. let rise until double in size. Bake at 350 degrees for 30 minutes or until top is golden brown.

Whole Wheat Carrot Cake Muffins

I found this recipe on allrecipes and modified it to make it less fattening and healthier. They turned out so delicious. They were even better the next day. Laura and I ate a dozen in 2 days! (I guess they are not that healthy when you eat so many of them.)

Ingredients
2 cups white whole wheat flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 cup oil
1/2 cup applesauce
3/4 cup honey
4 eggs
2 cups grated carrots
1 cup unsweetened crushed canned pineapple, drained
1/2 cup chopped walnuts
Directions
1 Combine dry ingredients.
2 Add oil, honey, and eggs; mix well.
3 Stir in remaining 3 ingredients.
4 Bake at 350 degrees until done.

Alainna's Muffins

Lainna gave me this recipe and I love it. I like to add 1-2 peeled and diced apples to the batter.

1 1/2 cup quaker oats
1 1/4 cup flour
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. cinnamon
1 cup applesauce
1/2 cup milk
1/3 cup brown sugar
3 Tbs. oil
1 egg

In a bowl, combine and mix first 5 ingredients. In another bowl, combine and mix the rest of the ingredients. Combine the two mixtures and mix just until moistened. Don't overmix. (This is where I add some diced apples). Add topping and bake in 400 degree oven for 20-22 minutes , or until golden brown.

Topping
1/4 cup oats
1 Tbs. brown sugar
1 Tbs. butter, light
1/4 tsp cinnamon
Combine ingredients and sprinkle on top of muffins

Whole Wheat Pancakes with Oats

Stephen and I made these last Sunday before church and we LOVED them. I remember eating those oatmeal pancakes at home and not loving them because they were too thin; I don't love thin pancakes. But I thought these were awesome. My recipe adjustments: I didn't have flax meal (whatever that is) so I didn't add it. I did add about, I dunno, I didn't measure, but about 1/2 to 3/4 cup uncooked rolled oats. I really like how the oats make it chewy :) Also I didn't have enough buttermilk so I just used a cup buttermilk and 1/4 cup milk. Oh, and I didn't add cinnamon cuz I didn't feel like it. We topped the pancakes with fresh strawberries and a little whipped cream. They were so good! Stephen doesn't usually like pancakes but he loved these.

Here it is:

Whole Wheat Pancakes

1 egg (or 2 egg whites) lightly beaten
1/8 Cup canola oil
1 ¼ Cup low-fat buttermilk*
1 Cup whole wheat flour
1 Tbs flax meal (you can use flax seeds if more convenient)
1 tsp baking soda
1/4 tsp salt
Dash cinnamon (optional)

Combine flour, flax meal, baking soda, salt, and cinnamon (if using). In a separate bowl, mix eggs with oil and buttermilk. Turn on stove/griddle to medium heat. Now add wet ingredients to dry and mix until combined.

Using a measuring cup, pour 1/4 cup batter onto the pan and cook over medium to medium-high heat.** Brown lightly on both sides, turning once. The pancake will set, poof up a little, and start showing tiny bubbles when it's ready to be flipped. After some practice, you'll "just know" when it's ready.

*If you don't have buttermilk, here's a good substitute: add 1 Tbs vinegar to a liquid measuring cup. Add milk so that the final measurement comes out to 1 ¼ cup. OR, if you don't have vinegar, no worries; just use milk.

Norwegian Whole Wheat Bread

Candice and I went to a Relief Society bread-baking class when I was visiting her in Nashville and this recipe was given to us. This bread is the bomb - best wheat bread recipe I've found for sure. I did make one adjustment to the recipe to make it healthier: I used almost 4 cups whole wheat and only 1 to 2 cups of bread flour (btw, using bread flour instead of all-purpose flour REALLY makes a difference). Oh, and for some reason mine is done in barely 30 minutes, maybe less. Not sure if it's the elevation or my oven or what. But maybe just set the timer for 28 min or so just in case it cooks faster for you too.
Let me know what you think!

Norwegian Whole Wheat Bread

2 packages active dry yeast
2 cups warm water, 105-15 degrees F
1/4 cup light molasses
1/4 cup sugar
1/4 cup melted shortening or butter
1 1/2 teaspoons salt
2 cups whole wheat flour
3 to 4 cups bread flour or unbleached all-purpose flour
butter to brush hot loaves

In a large bowl, dissolve the yeast in the water. Let stand 5 minutes. Add molasses, sugar, shortening, and salt. Stir in the whole wheat flour. Add bread flour, 1 cup at a time, until dough is stiff. Let rest 15 min. Sprinkle breadboard with additional flour and turn dough out onto the flour. knead it lightly and add dough to the bowl. Turn over to grease top. Cover and let rise in a warm place until doubled. Punch down. Cover and let rise again until doubled. Punch down again and divide dough into 2 parts. Shape each into a round or onlong loaf. Lightly grease two round cake pans or two 9 x 5-inch loaf pans. Place loaves in the pans. Let rise until almost doubled. Preheat oven to 375 degrees F. Place loaves in the oven and bake 30 to 40 min or until loaves sound hollow when tapped or a wooden skewer inserted in the center comes out clean. Brush tops of loaves with melted butter.