Tag Archives: whole wheat

Dad’s Bread

Long time family staple from the Cabbagetown Cookbook.

3 cups hot water
1/3 cup honey
2 T active dry yeast
4 c whole wheat bread flour
3 T oil
about 2 more cups whole wheat bread flour

One egg
Poppy Seeds or Sesame Seeds

Dissolve the honey the warm water (should feel slightly warm, not hot if dripped on your wrist) in a large bowl. Stir well then sprinkle the yeast in, mix and let stand for about 5 minutes. Yeast should start foaming after 5 minutes.

Gradually add the 4 cups of whole wheat bread flour, and stir until smooth. Set aside to rise in a warm spot for 1-3 hours. Punch it down once or twice if it gets too high.

Add the oil and salt, stir it in then Gradually add more whole wheat flour to the bowl stirring in one direction to work up the gluten. Continue adding flour until the dough holds together. It should still be fairly wet.

Turn the dough onto a lightly floured counter and knead for 5 minutes. Don’t overdo it or knead in too much flour. The dough should continue to be sticky and hard to work with, because  a slightly wet dough is best for gluten formation. Dust the counter with flour only as needed. It’s done when you can poke the dough with your thumb and the dough springs back.

Lightly oil the bowl and return the dough to it. Allow the dough to rise in a warm spot for at least one hour, or until it is more than double in bulk. Punch it down and divide into 2 portions. Knead each portion until it holds together in a smooth ball. Put the balls onto a floured surface, drape with a damp towel, and let rise for about 45 minutes, or until doubled in bulk.  Punch them down again, shape each ball into a loaf and place in lightly oiled loaf pans.

Brush with slightly beaten egg.  Sprinkle poppy seeds or sesame seeds on top of the loaves.

Let the loaves rise in a warm spot for 45 min, or until double in bulk. Place the loaves in a preheated 350° F oven. Bake until the loaves are firm and golden brown, and sound hollow when tapped on the bottom. About 55 minutes.

10 minutes after removing from the oven, remove the loaves from their pans and cool on a rack.


Adapted from “The Cabbagetown Cafe Cookbook,” by Julie Jordan, page 40


Poppy Seed Pancakes

Adapted from Horn of the Moon Cookbook page 39

2 c milk
1⁄2 c poppy seeds
2 t honey
2 c whole wheat pastry flour or unbleached white
2 t baking powder
1⁄2 t baking soda
1⁄2 t salt
2 eggs, beaten
2 T canola oil
2 T butter

for serving – real maple syrup and more butter

Bring 1 cup of the milk to a boil in a saucepan. Immediately, turn off heat and add the poppy seeds and honey. Allow stand for 20 minutes.

Mix flour, baking powder, soda and salt in a medium bowl. In a separate bowl, mix eggs, remaining 1 cup milk, poppy seed mixture and oil. Add dry ingredients to wet ingredients.

Preheat frying pan over medium heat. When hot, add 1 teaspoon of butter, spread over pan, and pour ½ cup of batter for each pancake. Cook the pancakes until bubbles appear on top, flip over and cook for another 1-2 minutes until done.

Author’s Tea Wheat Germ Muffins

Shared at William’s 4th grade author’s tea.

1 c unbleached flour
1 c whole wheat flour
1/2 wheat germ
3 t baking powder
1/2 t salt

Mix dry ingredients together and add:
2 T honey
1 c milk
1/3 c canola oil or applesauce
1 beaten egg

Fold in your choice of:

1 c bag mini chocolate chips
1/2 c raisins
1/2 c shredded coconut

Spoon in greased muffin tin and bake at 350 degrees for 20 minutes.  Makes 12 muffins.

Good Grains Pancake Mix

Our standard pancakes, WAY better than packaged mixes or even white flour pancakes from scratch. This is a double recipe, which will make 6 batches. I package individual batches in ziplocks to freeze, writing the ingredients to add to the mix right on the bag (recipe follows – it’s just  milk, eggs, oil and lemon juice). We always bring some on camping trips!

The mix

2 c rye flour
1 c wheat germ
2 c whole wheat flour
3 c unbleached white flour
1 c cornmeal
2/3 c sugar
4 T baking powder
2 t baking soda
2 t salt

Combine all ingredients and blending together thoroughly.  Divide between 6 ziplock bags or other containers, and freeze the ones you’re not using right away.  Each batch is just under 2 cups.

To make pancakes

1 ¼ c milk or soymilk
2 eggs
2 T canola oil
1 batch pancake mix (just under 2 cups)

Whisk together milk, eggs and oil until blended, then whisk in the pancake mix until just moist. It’s OK if the batter is a little lumpy. Cook in a cast iron skillet over medium-low heat. Butter the pan before each pancake.

Recipe adapted from Vegetarian Times (page 452)

Walnut Wheat Germ Cookies

1000 Vegetarian Recipes page 536