Amazing Whole Wheat Bread

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When I was in grade school, my mom had a bread machine. Do you remember those? I suppose some people still have one, but for most people I think it turned into kitchen clutter.

But my mom used hers. I loved coming home from school to the smell of freshly cooked bread. We would spread orange marmalade on it’s whole wheat goodness and eat the thick slices hot. Doesn’t that sound good? I’m craving it now just thinking about it.

Here is a recipe for you to make that good, old-fashioned, whole wheat bread. This bread turned out fantastically! It’s made with only whole wheat flour. (Although, technically, we used a little bit of spelt flour because we had run out of whole wheat. But spelt is a type of wheat, so, I think it counts. You can use either our spelt variation or totally whole wheat.)

This recipe makes a lot of bread, so if you’d like to cut it down, just cut all the ingredients in half.

AMAZING Whole Wheat Bread

5 tablespoons of yeast
7 cups of warm water
1/3 cup of honey or sugar
1/3 cup of coconut oil or oil of your choice
2 eggs
3 tablespoons of salt
16 1/2 cups of whole wheat flour
1 cup of spelt flour mix * (I ran out of wheat flour so I used this. You could do all wheat!)

Put yeast, warm water and honey in a bowl. Let sit until yeast starts to bubble. About 5 to 10 minutes.

Then pour oil, eggs, and salt into the bread mixer with the yeast mixture.

Add flour till it pulls away from the bowl and is a nice consistency. I kneaded the dough in the Bosch about 8 to 10 minutes.

I then let it sit in the bowl about 15 minutes to rest.

I then formed the dough into loaves. I weigh the bread to fit the pan size. Grease the pans and let rise about 15 minutes.

Bake 350 for 35 to 45 minutes or until the temperature with a thermometer reaches 180 degrees internally when stuck in the middle of the bread.

This recipe made 3 1.5lb loaves and 2 2lb loaves. Plus 4 Rolls for an after school treat.

* Spelt Mix- Usually I grind up 5-6 cups of spelt, 2 cups of Kamut, 1 cup of brown rice, 1 cup of oats oat groats. I have also added 1 cup of barley or 1 cup of quinoa too. I do it all at once and put the letover in the freezer. This is optional, of course, but it adds a lot of great nutrients. Each grain has its own nutrient makeup and has different goodness to offer!

You need a muffin, not a cupcake. (Gluten Free)



Have I told you that my boys will eat just about anything that is called a muffin? They are picky with so many other foods, but call it a muffin and they’re good. It’s an awesome way to sneak in vitamins. So many muffins are really cupcakes in disguise, but we don’t do that here. Our muffins won’t leave you feeling like you ate dessert.

Don’t these Blueberry Muffins look yummy? They are also nutritious! The great thing about being “grain crazy” as we are is that it’s easy to add a bit of extra nutrition to baked goods. These muffins not only contain blueberries, but they use quinoa flour–a nutritional powerhouse. The quinoa and greek yogurt make these muffins a protein-rich food, perfect for a snack or breakfast that will fill you up.

The quinoa would make these whole grain–except technically quinoa isn’t a grain. It’s a seed.

But thankfully they act as a seed. Where do you get quinoa flour? It seems to be popular these days, and I can find it in my local grocery store. But in case you can’t, you can make your own if you have a bit of quinoa.

To make quinoa flour: After rinsing the quinoa thoroughly in a wire sieve (something I do even if it says it has been prewashed), lightly toast the quinoa in your oven, preheated to 425, until it is dry and golden brown–about 5 to 8 minutes. Alternately, you could toast it in a frying pan on medium-low heat until golden brown. Cooking it this way increases the nutty flavor and gets rid of even more of the saponin–the bitter coating that protects quinoa from birds and other pests. Saponin is actually awesome–it makes quinoa need less pesticides when it is grown. After that, run the quinoa through a grain grinder or high-powered blender until it becomes a fine flour. Voila! Quinoa flour!


Quinoa Blueberry Muffins

1/4 teaspoon of baking soda
2 teaspoon of baking powder
1/2 teaspoon of salt
1 tablespoon of water
1 egg, beaten
1/3 cup of honey
1 tablespoon of coconut oil
1/3 cup of milk (I used cashew milk)
3/4 cup of plain greek yogurt
2 cup of quinoa flour
1 teaspoon of lemon zest
3/4 cup of blueberries

1. Heat oven to 350 degrees Fahrenheit. In a small mix together baking soda, baking powder, salt, and water. Stir and set aside.

2. In a medium bowl, mix together egg, honey, and oil until creamy.

3. Stir in yogurt and milk until all blended in.

4. Stir in baking soda mixture, flour, and lemon zest.

5. Fold in the blueberries. Don’t overmix.

6. Scoop into greased muffin tins. Bake for 10 to 15 minutes, or until a toothpick inserted in the center comes out clean.

7. After about 5 minutes, take the muffins out of the tins and let cool on cooling rack.


Banana Snack Cake


I had some really really over ripe bananas today. My two children that were here said I should make them into banana bread. I thought that was a great idea. It is rainy here today. It felt like a great day to bake. I was very happy how it turned out. Reducing the banana liquid adds a lot of flavor to the bread. You don’t need a lot of other sweetener. It was moist and delicious. This could be made into a bread or cake. Yum!

4 bananas
1/4 cup of water
1/2 cup of melted coconut oil
2 eggs
2 tablespoons of plain greek yogurt
1 teaspoon of vanilla
1/2  cup of honey
2 cups of spelt or whole grain flour of your choice
1 teaspoon of baking soda
1/2 teaspoon of salt

1. Heat oven to 350 degrees Fahrenheit. Grease pan with non stick oil.
2. Peel all the bananas place in small sauce pan add the water and bring to a low boil and let boil about 5 minutes.  Take out and put bananas in a strainer over a saucepan. Stir and mash the bananas to get out the liquid. It should be about 1/2 to 3/4 of a cup in the bowl. I got a 3/4 of a cup. Turn on to med heat. Reduce until it cooks down to 1/4 of a cup of liquid. The goal is to have a concentrated liquid, that will add a lot of flavor to the cake. 🙂
3. Stir the 1/4 of a cup of liquid to bananas. Mash the bananas till they are all mashed. You could use a masher. I used the back of a plastic spoon. Then add honey, eggs, yogurt, oil, and vanilla. Beat together, and set aside.
4. In another bowl whisk together the flour, salt, and baking soda.
5. Stir the flour mixture into banana mixture until just combined.
6. Pour into greased square stoneware pan for 30 to 45 minutes. Till toothpick comes out clean.
7.  I rubbed a little coconut oil on top when it came out of the oven. Cool in pan on wire rack for 15 minutes. Then remove from pan and serve.


Zucchini Chocolate Muffins (Gluten Free)






There is something wonderful about the combination of zucchini and chocolate combined. I love how soft and delicious these are. I put some extras in the freezer in ziplocks. It was so wonderful to take them out of the freezer and heat them up and enjoy a yummy snack. Every since I made them last weekend I have been wanting to make them again. So Good!!! They always have zucchini in the store.




1 teaspoon of vanilla

1/3 cup of oil (I used grapeseed oil)

2/3 cup of honey

2 eggs

2 cups of grated zucchini

2 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups + 2 tablespoons quinoa flour (You could replace w/  a different wholegrain flour)

2 tablespoons cornstarch

1/4 cup dark chocolate chips, chopped up




1. Preheat oven to 350 degrees. In a bowl beat together vanilla, oil, honey, eggs, and zucchini. Set aside.
2. In a small bowl pour in all the dry ingredients and stir with a wire whisk. Fold in the chocolate chips.
3. Combine the two mixtures together into one bowl. Stir until just combined.
4. Pour into greased muffin pan. Place in preheated oven. Bake about 15 minutes or until done.
5. Cool a few minutes and then take out of the muffin pan and cool on cooling rack.

* You could put in a square pan or bread pan instead. You will just have to watch the cooking time a little closer. Remove when done.

Makes 12 muffins