This is my go-to recipe for making our weekly bread. It provides consistent, crusty results, uses only three (ish) ingredients, and takes about 40 minutes of active time. It’s also 100 percent whole-wheat/whole grain, which is the rule for bread in our house. Don’t be put off by the 7 hours of time required — most of that is passive time while you wait for your bread to rise.
My favorite, best cookie recipe just happens to actually be pretty healthy and a good choice for after-school snacks. I used to keep a tin in my office, available to anyone who hadn’t had time for lunch. They have enough protein, iron and whole grain to make them guilt-free. This recipe makes about 60 two-inch cookies that freeze well.
When life gives you zucchini overload, turn it into this moist and savory Zucchini Olive Yeast Bread.
Bleached, colored, preserved and flavored, white bread is practically devoid of nutrition.
This post informs readers on the advantages of using whey in baking. It includes a recipe for whole wheat sandwich bread.
Sowing confusion about wheat.
Does wheat wreck your health?
One of our family treasures is an old iron mill. We had an opportunity to get the old mill out this fall and grind some beautiful wheat that we had been gifted with.
Easy to make and addictively wonderful, whole wheat English muffins are cooked on the griddle before they are baked in the oven.