Type what you have

Ingredients

• ✓ whole wheat flour
• water
• active dry yeast
• all-purpose flour
• salt

Instructions

1. 1 Stir water, flour, and yeast together in the bowl of a stand mixer until moistened. Mix in 1 cup flour and salt. Gradually mix in remaining 2 cups flour with a dough hook attachment until dough comes together.
2. 2 Knead dough until elastic, 8 to 10 minutes. Add more flour or water, if needed, to keep dough from getting sticky or too stiff. Cover and let rise in a warm place until doubled in size, about 1 hour.
3. 3 Punch down dough and roll into a long log; cut into 30 small walnut-sized pieces. Roll each piece into a ball. Cover with a damp kitchen towel and let rest for 30 minutes.
4. 4 Place an ungreased baking sheet on the center rack of the oven; preheat to 500 degrees F (260 degrees C).
5. 5 Roll each ball into a circle about 8 inches in diameter; dough should be paper thin and almost translucent. (If dough is too thick, it will bubble up like pita bread.)
6. 6 Pull out the oven shelf and place as many crackers onto the hot baking sheet as possible. Close the oven and bake until lightly browned on top with small bubbles, about 3 minutes.
7. 7 Remove crackers from the oven and transfer to a wire rack to cool.
8. 8 Repeat Steps 5 to 7 to bake remaining batches, adjusting dough thickness as necessary.

By Betty McCommon

Ingredients

• ✓ whole wheat flour
• all-purpose flour
• salt
• vegetable oil
• water
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, stir together whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in vegetable oil and water; mix until just blended.
3. 3 Roll dough out on a lightly floured surface to a thickness of 1/8 inch or less. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
4. 4 Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Cool on the baking sheet, then separate into individual crackers.

By Ray Anne

Ingredients

• ✓ whole wheat flour
• all-purpose flour
• walnut
• salt
• baking powder
• shortening
• brown sugar
• egg
• vanilla extract
• granola
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F. Lightly grease a 9 inch square pan.
2. 2 In a large mixing bowl, cream the shortening, brown sugar, eggs, and vanilla extract. Beat well after the addition of each ingredient.
3. 3 In small saucepan, cover the cranberries in water and boil for 10 minutes. Drain and chop into small pieces. Add to egg mixture.
4. 4 Slowly add in white and wheat flours, walnuts, salt and baking powder. Mix until well blended. Fold in granola and mix well.
5. 5 Spread dough into baking pan and bake 20 to 25 minutes. Let cool before cutting into bars. Store in airtight container.

By K Marshall

Ingredients

• ✓ whole wheat flour
• mustard
• black pepper
• savory
• sage
• basil
• thyme
• water
• garlic
• celery
• onion
• carrot
• potato
• lemon juice
• vegetable oil
• salt
• nutritional yeast
• sunflower seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
2. 2 In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
3. 3 Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

By Paula

Ingredients

• ✓ whole wheat flour
• water
• yeast
• salt
• sugar
• all-purpose flour
• olive oil
• corn oil
• za'atar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix water, yeast, salt, and sugar together in a large bowl. Add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. Mix za'atar into dough until evenly incorporated (see notes).
3. 3 Shape dough, about 1/4 cup per piece, into rounds on a floured work surface. Arrange rounds on baking sheets.
4. 4 Bake in the preheated oven until lightly browned, about 25 minutes.

By Stacey

Ingredients

• ✓ whole wheat flour
• whole kernel sweet corn
• brown rice
• skim milk
• egg
• chive
• baking powder
• nutmeg
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine corn, rice, milk, eggs, and chives in a large bowl.
2. 2 Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
3. 3 Stir flour mixture into corn mixture until well combined.
4. 4 Heat olive oil on a griddle or a large skillet over medium heat.
5. 5 Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.

By Krysie

Ingredients

• ✓ whole wheat flour
• white sugar
• yeast
• water
• salt
• olive oil
• spinach
• onion
• lemon juice
• garlic
• basil
• mint
• garlic salt

Instructions

1. 1 In a small bowl, stir together yeast, sugar and hot water; set aside until bubbles form on the yeast's surface. Stir in salt and olive oil. Place flour in a large bowl, then stir in yeast mixture and bring mixture together to form a soft dough. Working on a lightly floured surface, use your hands to knead the dough until it's satiny smooth and soft, about 15 minutes. Cover dough with a clean towel and set aside to rest.
2. 2 Coarsely chop the spinach. Bring a large pot of salted water to boil and add spinach. Cook spinach 2 minutes, or just until wilted; drain very well and return to the pot. Add onions, lemon juice, garlic, basil, mint, and garlic salt. Cook and stir spinach mixture 2 minutes more to blend the flavors.
3. 3 Place a pizza stone in the oven and preheat to 450 degrees F (230 degrees C). Meanwhile, cut the dough into golf-ball size pieces and roll into 5-inch diameter disks about 1/4-inch thick. Place 1 tablespoon of spinach filling in the middle of each disk. Be sure to stir the spinach mixture frequently so the juice doesn't separate. Fold up three sides of the disk to make a triangle, leaving a small hole in the center to release steam while baking.
4. 4 Bake 10 to15 minutes, or until golden brown. Remove and cool on racks.

By MissChefBaker

Ingredients

• ✓ whole wheat flour
• all-purpose flour
• wheat germ
• flax seed
• poppy seed
• onion flake
• parsley
• basil
• oregano
• garlic salt
• baking powder
• paprika
• cayenne pepper
• water
• olive oil
• sesame oil
• kosher salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together whole wheat and all-purpose flours, wheat germ, flax seed, poppy seeds, onion flakes, parsley flakes, basil, oregano, garlic salt, baking powder, paprika, and cayenne in a large bowl until well combined.
3. 3 Combine water, olive oil, and sesame oil in a separate bowl; add to flour mixture and stir until dough is just moistened and easy to handle. Gather into a ball and divide into 4 equal pieces.
4. 4 Roll 2 pieces into thin sheets and place on ungreased cookie sheets. Prick with a fork or dough docker and cut into squares of desired size with a pizza cutter or pastry edger. Sprinkle with kosher salt.
5. 5 Bake in the preheated oven until golden brown, 12 to 15 minutes; watch carefully so crackers do not burn. Remove from the oven and transfer to wire racks to cool.
6. 6 Repeat steps 4 and 5 with remaining dough.

By Candi B

Ingredients

• ✓ whole wheat flour
• zucchini
• corn kernel
• buttermilk
• all-purpose flour
• parmesan cheese
• onion
• basil
• olive oil
• salt
• baking powder
• black pepper
• garlic
• egg
• olive oil cooking spray

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
3. 3 Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.
4. 4 Transfer cooked pancakes to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes; serve warm.

By Anne Talbot-Kleeman

Ingredients

• ✓ whole wheat flour
• skim milk
• egg white
• vegetable oil
• salt
• berry
• confectioners' sugar

Instructions

1. 1 Whisk flour, milk, egg whites, oil, and salt together in a large bowl until smooth.
2. 2 Lightly coat a skillet with cooking spray and place over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet in a circular motion to spread batter out to edges in a thin layer. Cook until the bottom is light brown, about 2 minutes.
3. 3 Flip crêpe; place 2 tablespoons mixed berries in center of crêpe and cook 2 minutes more. Fold crêpe in half; transfer to a serving plate using a spatula. Dust with confectioners' sugar; serve. Repeat with remaining batter, berries, and confectioners' sugar.

By Freckles

Ingredients

• ✓ whole wheat flour
• active dry yeast
• water
• bread flour
• salt

Instructions

1. 1 Dissolve ½ teaspoon active dry yeast in 1 cup warm water in a medium-sized nonmetal mixing bowl. Add 1 ½ cups bread flour; mix well. Cover bowl; let starter sit at room temperature, 8 hours to overnight.
2. 2 Dissolve remaining 2 teaspoons active dry yeast in remaining 2 cups warm water in a large bowl. Add starter mixture, 3 cups bread flour, whole wheat flour, and salt; stir until well combined. Add remaining 1 ½ cups bread flour, ½ cup at a time, mixing well after each addition until dough has pulled together. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes.
3. 3 Place dough into a large, lightly-oiled bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Grease two 9x5-inch loaf pans.
5. 5 Punch down dough and turn onto a lightly floured surface. Divide dough into 2 equal pieces and form into loaves; place into the prepared pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 45 minutes.
6. 6 Bake in the preheated oven until tops are golden brown and bottom of loaves sound hollow when tapped, about 30 minutes.

By Stephen Carroll

Ingredients

• ✓ whole wheat flour
• instant yeast
• water
• water
• instant yeast
• bread flour
• salt
• cornmeal

Instructions

1. 1 To make the poolish, whisk 1/2 teaspoon yeast into 1/2 cup warm water — 110 degrees F (45 degrees C) — in a bowl. Stir in whole wheat flour until resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also ripen in the refrigerator for 12 to 15 hours, bringing poolish back to room temperature before proceeding with the recipe. Poolish is ready when bubbly and loose, with a yeasty, sour aroma.
2. 2 Scrape poolish into a bowl; stir in 2 1/2 cups warm water and remaining 1/2 teaspoon yeast until combined. Add bread flour, 1 cup at a time, mixing well after each addition, until dough becomes too difficult to stir.
3. 3 Turn dough out onto a floured work surface and knead for 10 to 12 minutes, adding more flour only when dough becomes too sticky to handle. Sprinkle salt over dough; continue kneading until smooth and springs back to the touch, 5 to 7 minutes more. Shape dough into a round; cover with a damp cloth for 5 to 10 minutes.
4. 4 Place dough in a large, lightly oiled bowl and turn to coat. Cover with a damp cloth and let rise at room temperature until doubled in volume, 2 to 3 hours.
5. 5 Punch down dough to deflate; cut into two pieces. Shape into two rounds, cover with plastic wrap or a damp cloth, and allow to rest for 30 minutes at room temperature.
6. 6 Form dough rounds into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place loaves, seam-sides up, on the floured cloth. Dust loaf tops with flour, cover with a damp cloth, and let rise until doubled in volume, about 2 hours.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Sprinkle a separate baking sheet with cornmeal. Gently transfer risen loaves to prepared baking sheet, seam-sides down. Slash loaves several times on the diagonal with a serrated knife or razor blade.
9. 9 Immediately place scored loaves in the preheated oven; bake until loaves are golden brown, about 25 to 30 minutes. Cool loaves on wire racks.

By violet

Ingredients

• ✓ whole wheat flour
• milk
• white sugar
• egg
• vanilla extract
• thyme
• black pepper
• salt
• blackberry
• peach

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
2. 2 Whisk milk, sugar, and flour together in a large bowl. Add eggs, vanilla extract, thyme leaves, black pepper, and salt; whisk until batter is smooth.
3. 3 Spread blackberries and peach slices out in the prepared casserole dish. Pour batter over the top.
4. 4 Bake in the preheated oven until fruit is hot and batter is set, about 45 minutes. Cool completely.

By John Mitzewich

Ingredients

• ✓ whole wheat flour
• carrot baby food

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix flour and baby food by hand in a medium bowl to form a stiff dough. Place dough onto a clean, lightly floured work surface. Dust a rolling pin with flour and roll the dough to a thickness of 1/8 inch. Cut into desired shapes and place onto the prepared baking sheets, leaving 1/2 inch between cookies.
3. 3 Bake in the preheated oven for 20 minutes. Turn oven off and leave cookies inside for 30 minutes. Remove and transfer to wire racks to cool.

By Bren

Ingredients

• ✓ whole wheat flour
• salt
• water

Instructions

1. 1 Mix flour and salt together in a bowl. Stir in water to form a soft dough.
2. 2 Turn dough out onto a lightly floured work surface and knead several times. Divide into 8 pieces and roll each into a ball. Roll each ball into a very thin round using a rolling pin.
3. 3 Heat a griddle over medium-high heat. Cook each dough round on griddle until dough bubbles and blisters appear, about 2 minutes. Flip and cook until lightly browned on the other side.

By desertdweller

Ingredients

• ✓ whole wheat flour
• grape

Instructions

1. 1 Stem grapes into a medium mixing bowl. Crush with hands. Cover with cheesecloth, and set aside for three days at room temperature.
2. 2 After three days there should be bubbles in the grape juice, indicating fermentation has begun. Strain liquid, and discard skins. Return to bowl, and stir in 1 cup whole wheat flour. Set aside for 24 hours at room temperature.
3. 3 Measure 1 cup starter, discard any extra, and transfer to a 1 quart glass or ceramic container with a lid. Stir in 1 scant cup bread flour and 1 cup water. The mixture should resemble a thick batter; add more water or flour if necessary to achieve this consistency. Cover loosely with lid. Let stand at room temperature for 24 hours. Repeat the following day. Some activity should be noticeable: the mixture should be starting to bubble. Repeat twice more. You will need to discard some of the mixture each day.
4. 4 Starter should be quite active. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water. Alternatively, store in the refrigerator, and feed weekly.

By Maryellen

Ingredients

• ✓ whole wheat flour
• salt
• baking powder
• water

Instructions

1. 1 In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.
2. 2 Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.
3. 3 Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.
4. 4 Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.

By Tracy Struthers

Ingredients

• ✓ whole wheat flour
• baking powder
• peanut butter
• skim milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the flour and baking powder; set aside.
2. 2 In a medium bowl, mix together the peanut butter and milk. Stir in the flour mixture until well blended. Turn out dough onto a lightly floured surface and knead until smooth. Roll out to 1/4 inch thickness and cut into shapes using cookie cutters. Place 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 20 minutes in the preheated oven, or until lightly brown. Remove from cookie sheets to cool on wire racks.

By CHILE1

Ingredients

• ✓ whole wheat flour
• ✓ whole wheat flour
• wheat gluten
• salt
• vegetable shortening
• water
• water

Instructions

1. 1 Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
2. 2 Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.

By Misti

Ingredients

• ✓ whole wheat flour
• margarine
• salt
• ice water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place margarine in a stainless steel mixing bowl. Mix using an electric mixer fitted with a paddle attachment on low speed until slightly soft. Pour in flour and salt; continue to mix at low speed to combine. Pour in ice water gradually until a dough forms.
3. 3 Divide dough in half. Wrap one portion of dough in plastic and refrigerate for later use. Roll out the other portion of dough on a lightly floured surface with a lightly floured rolling pin. Mold into a 9-inch tart pan. Prick dough base evenly with a fork.
4. 4 Bake in the preheated oven until crust is lightly browned, 10 to 15 minutes.

By Lean Cuisine

Ingredients

• ✓ whole wheat flour
• vegetable oil
• salt
• baking soda
• water
• vegetable oil

Instructions

1. 1 Combine flour, 2 tablespoons oil, salt, and baking soda together in a bowl. Mix for 1 to 2 minutes. Add 1 3/4 cup water and mix until it's lump free, the chunks of flour have dissolved, and the batter has a good consistency, adding more water if needed.
2. 2 Heat 1 tablespoon oil on a griddle over medium heat. Pour some of the batter onto the griddle; spread the batter in a circular motion, slowly yet steadily. Cook until the edges start to brown, 2 to 3 minutes. Remove from the grill. Repeat with remaining batter, adding more oil between each batch.

By Nihit Navroz Mehta

Ingredients

• ✓ whole wheat flour
• all-purpose flour
• salt
• egg
• olive oil

Instructions

1. 1 Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
2. 2 Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

By Gia

Ingredients

• ✓ whole wheat flour
• all-purpose flour
• instant yeast
• white sugar
• salt
• water
• olive oil

Instructions

1. 1 Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
2. 2 Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

By rosey cheeks

Ingredients

• ✓ whole wheat flour
• milk
• egg
• butter
• baking powder
• baking powder
• blueberry

Instructions

1. 1 Place flour, milk, eggs, butter, and 1 tablespoon plus 2 teaspoons baking powder in a blender; blend until smooth, 2 to 3 minutes.
2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and dot with blueberries. Cook until bubbles form and burst, and the pancake edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Suzy

Ingredients

• ✓ whole wheat flour
• salt
• olive oil
• water

Instructions

1. 1 Sift together flour and salt in a bowl. Stir in olive oil and water, and then knead until firm and elastic. Divide into four balls, and roll as flat as possible with a rolling pin.
2. 2 Heat a frying pan over medium-high heat. Cook the chapati on both sides until golden brown, about 1 minute per side. If desired, sprinkle with additional olive oil before serving.

By COOKLOVE

Ingredients

• ✓ whole wheat flour
• baking powder
• turkey
• cranberry
• egg
• olive oil
• chicken broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line them with parchment paper.
2. 2 In a large bowl, whisk the whole wheat flour and baking powder together until thoroughly combined, and stir in the cooked turkey meat and dried cranberries. Make a well in the center of the flour mixture, and drop the egg into the center; pour in the olive oil and about 1/2 cup of chicken broth. Mix into a soft dough. If mixture is too dry, mix in more chicken broth, about 1 tablespoon at a time, until dough is of desired consistency.
3. 3 Turn the dough out onto a floured work surface, and knead for 1 to 2 minutes. Roll the dough out 1/4 inch thick, and cut out with your favorite cookie cutters.
4. 4 Bake until the treats turn brown, about 25 minutes. Turn the oven off, and leave the dog treats in the oven an additional 30 minutes to dry out. Refrigerate leftover dog treats.

By TheBritishBaker

Ingredients

• ✓ whole wheat flour
• rolled oat
• sugar
• salt
• butter
• water

Instructions

1. 1 Place oats in the bowl of a food processor; pulse until finely ground.
2. 2 Transfer ground oats to a medium bowl; stir in flour, sugar, and salt. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle with 2 tablespoons water. Blend with a fork until mixture holds together, adding up to 1 tablespoon more water if necessary.
3. 3 With minimal shaping, form dough into a ball and place on a lightly floured sheet of waxed paper. Place another sheet of waxed paper on top and roll dough into a 1/8-inch thick circle large enough to fit a 9-inch deep-dish pie plate. (This dough breaks more easily than a white flour dough; the wax paper helps with that.)
4. 4 Remove top sheet of waxed paper and invert dough into the pie plate. Slowly peel away remaining sheet of waxed paper and trim any excess crust. Turn dough edge under and crimp as desired.
5. 5 Crust is ready to fill. See notes if your recipe requires a pre-baked crust.

By Michelle Brady Stone

Ingredients

• ✓ whole wheat flour
• dry milk powder
• egg
• vegetable oil
• beef bouillon cube
• water
• brown sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Lightly grease one cookie sheet.
2. 2 Dissolve bouillon cubes in boiling water and allow to cool.
3. 3 Combine the flour, dry milk, egg, oil, beef broth and brown sugar. Mix well and knead dough for 1 minute.
4. 4 On a floured surface roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie sheet.
5. 5 Bake for 30 minutes and allow to cool.

By Jackie

Ingredients

• ✓ whole wheat flour
• all-purpose flour
• baking powder
• salt
• brown sugar
• beer

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. 2 In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
3. 3 Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

By Betty Latvala

Ingredients

• ✓ whole wheat flour
• beef liver
• egg
• parchment paper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jellyroll pan with parchment paper.
2. 2 Place liver into a food processor; pulse until finely chopped. If you have room, add flour and eggs, and process until smooth. Otherwise, transfer to a bowl, and stir in flour and eggs using a wooden spoon. Spread evenly in the prepared pan.
3. 3 Bake in the preheated oven until center is firm, about 15 minutes. Cool in the pan, then cut into squares using a pizza cutter. The treats will have a consistency similar to a sponge. Store in a sealed container in the refrigerator.

By BARB MAXWELL