Type what you have

Ingredients

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

Instructions

1. 1 Pour warm water into a large bowl; stir in sugar to dissolve. Sprinkle yeast on top and let stand until foamy, about 10 minutes.
2. 2 Stir olive oil and salt into yeast mixture; mix in whole wheat flour and 1 cup all-purpose flour until dough starts to come together.
3. 3 Turn dough out onto a surface floured with remaining all-purpose flour; knead until all of the flour has been absorbed and dough becomes smooth, about 10 minutes.
4. 4 Place dough in an oiled bowl and turn to coat the surface. Cover loosely with a towel; let stand in a warm place until doubled in size, about 1 hour.
5. 5 Turn dough out onto a lightly floured surface; divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust.
6. 6 Form dough into a tight ball; place dough back into an oiled bowl and turn to coat the surface. Cover loosely with a towel; let stand in a warm place until doubled in size, about 45 minutes.
7. 7 Grease a large pizza pan. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating crust. When the circle has reached the desired size, place on the prepared pizza pan.
8. 8 Bake with sauce, cheese and toppings.

By Allrecipes Member

Ingredients

• ✓ whole wheat flour
• olive oil
• white sugar
• salt
• water
• active dry yeast
• water
• egg
• bread flour

Instructions

1. 1 In a small bowl, combine olive oil, white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm.
2. 2 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. 3 When sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. 4 Divide the dough into twenty four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake in preheated oven until golden brown, about 15 to 20 minutes.

By CLOUDSSUNRAIN

Ingredients

• ✓ whole wheat flour
• white flour
• salt
• white pepper
• black pepper
• chicken breast
• canola oil
• olive oil
• chicken broth
• lemon juice
• artichoke heart
• caper
• butter
• flat-leaf parsley

Instructions

1. 1 Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
2. 2 Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
3. 3 Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
4. 4 Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

By Josephine Franchino Twohy

Ingredients

• ✓ whole wheat flour
• beet
• onion
• garlic
• salt
• black pepper
• dill
• goat cheese
• all-purpose flour
• salt
• egg
• water
• butter
• dill
• goat cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Individually wrap beets, onion, and garlic in aluminum foil. Place on a baking sheet.
3. 3 Bake in the preheated oven until beets and onion are fork-tender, about 1 hour depending on size. Remove garlic once soft, after about 30 minutes. Let cool to room temperature.
4. 4 Meanwhile, prepare the dough. Mix all-purpose flour, whole wheat flour, and 1/2 teaspoon salt together in a large bowl. Make a well in the center and mix in eggs. Gradually add water 1 tablespoon at a time, until dough comes together, adding more water as needed depending on how dry your dough is.
5. 5 Turn dough out onto a work surface and knead until smooth and elastic, about 8 minutes. Divide dough into 4 portions, wrap in plastic, and refrigerate at least 1 hour.
6. 6 For the filling: Peel beets, onion, and 3 garlic cloves (reserve remaining garlic for another use). Quarter beets and onion and transfer to a food processor with garlic. Pulse until smooth, scraping down sides as necessary. Add salt, pepper, dill, and goat cheese. Pulse several times until well combined.
7. 7 Remove 1 piece of chilled dough from the fridge. Shape into a rough rectangle about 3x4 inches. Pass the dough through a pasta roller according to the manufacturer's instructions until dough is about 1/16-inch-thick. Cover pasta sheet with a damp kitchen towel to prevent it from drying out. Repeat with additional pieces of pasta dough, as needed.
8. 8 Lay one sheet of pasta on your work surface. Scoop teaspoon-sized portions of beet filling onto dough about 3 inches apart. Lightly brush water around edges of filling. Gently place another sheet of pasta over filling. Press pieces together around filling, removing as much air as possible. Seal firmly.
9. 9 Using a 2 1/2-inch cutter, cut ravioli from dough, ensuring filling is as centered as possible. Gently press edges again to seal. Place finished ravioli on a lightly floured baking sheet. Continue making pasta and filling raviolis until all the beet filling is used. Wrap any remaining dough and freeze for future use.
10. 10 To serve, bring a large pot of salted water to a boil. Gently boil ravioli in batches until they rise to the top, 3 to 5 minutes. Remove from water with a slotted spoon and set aside.
11. 11 Melt 2 tablespoons of unsalted butter in a second saucepan over medium heat. Add a few ravioli at a time to the pan and cook for 2 minutes. Flip over and cook an additional 2 minutes. Serve garnished with dill and goat cheese.

By Kim

Ingredients

• ✓ whole wheat flour
• black pepper
• salt
• nutmeg
• garlic
• parmesan cheese
• egg
• spinach
• ricotta cheese
• poultry seasoning
• salt
• basil
• oregano
• black pepper
• tomato
• tomato
• tomato sauce
• garlic
• onion
• olive oil
• olive oil
• panko bread crumb
• egg
• black pepper
• salt
• red pepper flakes
• onion powder
• garlic powder
• milk
• eggplant

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place eggplant slices in a large dish and cover with salted water. Let soak, about 15 minutes. Drain and cover with milk.
3. 3 Combine flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large resealable plastic bag.
4. 4 Beat eggs lightly in a shallow bowl that is long enough for the eggplant slices to fit in.
5. 5 Combine panko, remaining 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper in another large resealable plastic bag.
6. 6 Place 1 slice eggplant in flour mixture, shaking to coat. Dip in egg. Transfer to bag with panko mixture, shaking to coat. Repeat with remaining slices.
7. 7 Heat 1 tablespoon olive oil in a large skillet. Cook coated eggplant slices in batches until golden brown and crisp, about 2 minutes per side. Transfer to a cooling rack. Repeat with remaining eggplant, adding oil as needed.
8. 8 Heat 2 tablespoons oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion softens, about 5 minutes. Stir in tomato sauce, diced tomatoes, chopped tomatoes, 2 teaspoons pepper, oregano, basil, 1 teaspoon salt, and poultry seasoning. Reduce heat to low and cover; cook sauce, stirring occasionally, until flavors combine, 10 to 15 minutes.
9. 9 Mix ricotta cheese, spinach, egg, Parmesan cheese, 1 teaspoon garlic, nutmeg, salt, and pepper together gently in a bowl to make filling.
10. 10 Spread 2 to 3 tablespoons of filling over each eggplant slice. Roll slices into logs and arrange in a single layer in a 9x13-inch baking pan. Pour tomato sauce evenly on top.
11. 11 Bake in the preheated oven until sauce is bubbly, about 30 minutes. Let stand for 5 minutes before serving.

By Stephanie Bailey

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
• 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
• all-purpose flour
• baking powder
• sugar
• salt
• butter
• milk

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Whisk all-purpose flour, whole wheat flour, baking powder, sugar, and salt in a bowl. Cut butter into flour mixture using whisk until mixture resembles coarse crumbs. Add milk and stir until mixture is moistened.
3. 3 Turn the dough out onto a lightly floured surface and knead briefly, about 15 turns. Pat or roll the dough out into a 3/4-inch thick round. Cut circles with a 2-inch biscuit cutter or cup and arrange on a baking sheet.
4. 4 Bake in preheated oven until brown, 10 to 12 minutes. Serve warm.

By Vrnda Devi

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Mix whole wheat flour, all-purpose flour, and salt in a large bowl. Use a wooden spoon to stir in water and oil. Mix until a soft, elastic dough forms and add more water, if needed.
3. 3 Knead dough on a lightly floured surface until smooth.
4. 4 Divide dough into 10 equal portions, or less if you want larger chapatis. Roll each piece into a ball and let rest for a few minutes.
5. 5 Heat a lightly greased skillet over medium heat. Use a rolling pin to roll dough balls out on a lightly floured surface until very thin.
6. 6 When the skillet starts to smoke, place a chapati in it. Cook until bottom has brown spots, about 30 seconds, then flip and cook 30 seconds more.
7. 7 Repeat to cook remaining chapatis.

By INSHA87

Ingredients

• ✓ whole wheat flour
• water
• salt
• honey
• milk powder
• shortening
• yeast

Instructions

1. 1 Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, and then press Start.

By MELH

Ingredients

• ✓ whole wheat flour
• active dry yeast
• all-purpose flour
• baking soda
• salt
• honey
• vegetable oil
• buttermilk

Instructions

1. 1 Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine.
2. 2 If baking in bread machine use medium temperature setting.
3. 3 If baking in an oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 25 minutes, or until bottom of loaf sounds hollow when tapped.

By Tom Denney

Ingredients

• ✓ whole wheat flour
• parsley
• baking powder
• salt
• thyme
• cumin
• onion
• jalapeno pepper
• salmon
• egg
• water
• vegetable oil

Instructions

1. 1 Mix together flour, parsley, baking powder, salt, thyme, and cumin in a large bowl. Add chopped onion and jalapeño pepper; mix until incorporated. Add salmon and eggs; mash salmon and mix until combined. Add water and stir until a thick batter forms.
2. 2 Heat 1/4 inch oil in a frying pan just below the medium heat setting.
3. 3 Working in batches of 3, drop 1 tablespoonful scoops of batter per fritter into hot oil; fry until golden brown, 3 to 5 minutes per side. Drain on a paper towel-lined plate. Repeat with remaining batter for about 16 fritters in total.

By Andy A

Ingredients

• ✓ whole wheat flour
• zucchini
• water
• all-purpose flour
• sourdough starter discard
• olive oil
• instant yeast
• salt
• butter

Instructions

1. 1 Combine zucchini and 1/4 water in the bowl of a food processor; puree until smooth. Transfer to a liquid measuring cup and add water to the 1-cup line.
2. 2 Pour pureed zucchini into the bowl of a stand mixer. Add both flours, sourdough discard, olive oil, yeast, and salt. Mix until thoroughly combined. Transfer dough to a lightly floured surface and knead until smooth, 3 to 4 minutes.
3. 3 Place dough in a greased bowl and let rest, uncovered, in an enclosed space, until doubled in size, about 1 hour. Turn dough out onto a lightly floured surface and gently knead 3 to 4 times.
4. 4 Roll dough into a 12-inch log and cut it into 12 roughly equal pieces. Roll each piece into a round, pulling the edges around to the middle of the bottom to create a smooth upper surface. Place rolls in a grid pattern in a well greased 9x12-inch baking dish with high sides; place in an enclosed space until buns have risen to fill the entire dish and are the desired size, about 1 hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until golden brown on top, about 30 minutes. Remove from the oven and brush tops with melted butter to create softer upper crusts.

By Sanderling

Ingredients

• ✓ whole wheat flour
• whole wheat spiral pasta
• vegetable oil
• onion
• garlic
• soy milk
• pumpkin puree
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat oil in a saucepan over medium heat. Saute onion and garlic until softened and lightly browned, about 5 minutes. Stir in whole wheat flour until combined. Stir in soy milk, pumpkin puree, and Cheddar cheese.
3. 3 Drain pasta and mix into the sauce. Cook until heated through, about 5 minutes.

By sueb

Ingredients

• ✓ whole wheat flour
• bread flour
• rolled oat
• wheat germ
• honey
• milk
• water
• salt
• butter
• active dry yeast

Instructions

1. 1 Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the multigrain setting, and press start.

By Frank De Lisi

Ingredients

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

Instructions

1. 1 The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
2. 2 The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
3. 3 In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
4. 4 Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
5. 5 Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.

By Chris

Ingredients

• ✓ whole wheat flour
• milk
• egg
• butter
• honey
• salt
• bread flour
• yeast
• butter

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
2. 2 When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. 3 Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

By SEEFREE

Ingredients

• ✓ whole wheat flour
• water
• milk powder
• vegetable oil
• molasses
• honey
• salt
• bread flour
• bran cereal
• active dry yeast

Instructions

1. 1 Place ingredients in order indicated by your manufacturer. Select the whole wheat or whole grain setting.

By Jennifer

Ingredients

• ✓ whole wheat flour
• butter
• water
• cornstarch
• salt
• black pepper
• thyme
• rosemary
• swiss cheese
• gruyere cheese
• potato
• scallion
• garlic

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Let simmer for 1 minute. Add flour, 1 tablespoon at a time, whisking constantly until completely incorporated, 5 to 8 minutes. Add 1 cup water slowly and whisking constantly to avoid clumping. Remove from heat.
2. 2 Whisk remaining 2/3 cup water together with cornstarch in a small bowl. Add slurry to the gravy; whisk to combine.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Stir the gravy briefly; season with salt and pepper. Add thyme and rosemary. Stir in Swiss cheese and Gruyere cheese. Add potatoes, scallions, and garlic; stir well until potato slices are separated and coated with gravy. Pour mixture into an 8-inch square baking dish.
5. 5 Bake in the preheated oven until potatoes are tender, 40 to 50 minutes.

By Tara

Ingredients

• ✓ whole wheat flour
• all-purpose flour
• brown sugar
• instant yeast
• salt
• water
• vegetable oil

Instructions

1. 1 Stir together all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt in the bowl of an electric mixer fitted with a dough hook attachment. Whisk together water and oil in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
2. 2 Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet. Cover with a towel and let rise until doubled in size, about 25 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
4. 4 Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from the oven; transfer loaves to a wire rack to cool completely.

By Jan Mowbray

Ingredients

• ✓ whole wheat flour
• water
• flaxseed oil
• honey
• liquid lecithin
• flax seed
• bread flour
• whey powder
• salt
• active dry yeast

Instructions

1. 1 Put all the ingredients in the pan of the bread machine in the order suggested by the manufacturer.
2. 2 Select Wheat Cycle, and Start.

By Susan Crowe

Ingredients

• ✓ whole wheat flour
• egg
• cumin
• chili powder
• chile-garlic sauce
• black bean
• jalapeno pepper
• corn
• garlic
• bread crumb
• vegetable oil

Instructions

1. 1 Whisk egg, cumin, chili powder, and chile-garlic sauce together in a bowl.
2. 2 Mash black beans in a separate bowl until they reach a paste-like consistency.
3. 3 Stir jalapeno pepper, corn, and garlic through the black bean paste.
4. 4 Mix the egg mixture into the black bean mixture.
5. 5 Scatter the bread crumbs over the black bean mixture; mix with your hands to evenly incorporate.
6. 6 Form the resulting mixture into 4 patties.
7. 7 Pour flour into the bottom of a shallow dish; coat the patties in the flour to help them hold shape.
8. 8 Heat vegetable oil in a skillet over medium heat. Cook the patties in hot oil until cooked through, about 5 minutes per side.

By kath

Ingredients

• ✓ whole wheat flour
• active dry yeast
• sugar
• water
• olive oil
• salt
• bread flour

Instructions

1. 1 Dissolve yeast and sugar in warm water in a large bowl. Let sit until creamy, about 10 minutes.
2. 2 Stir whole wheat flour, oil, and salt into yeast mixture, then stir in 4 cups bread flour. Add remaining 1 1/2 cups bread flour, 1/2 cup at a time, stirring well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large mixing bowl. Place dough into the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.
4. 4 Punch down dough and turn it out onto a lightly floured surface. Divide into thirds and form each piece into a round. Cover and let rest for 10 minutes.

By Stephen Carroll

Ingredients

• ✓ whole wheat flour
• rolled oat
• buttermilk
• molasses
• all-purpose flour
• salt
• baking soda
• cream of tartar

Instructions

1. 1 Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
2. 2 Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
3. 3 Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
4. 4 Cut dough in half; pat each half into a 6-inch round loaf.
5. 5 Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
6. 6 Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
7. 7 Preheat oven to 400 degrees F (200 degrees C).
8. 8 Place loaves on an ungreased baking sheet.
9. 9 Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
10. 10 Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.

By Dana Kee

Ingredients

• ✓ whole wheat flour
• water
• sugar
• butter
• honey
• bread flour
• vital wheat gluten
• cocoa powder
• instant coffee granules
• salt
• yeast
• sesame seed

Instructions

1. 1 Place the water, sugar, butter, honey, bread flour, whole wheat flour, vital wheat gluten, cocoa powder, instant coffee granules, salt, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Set the machine for the dough setting, start, and allow machine to complete cycle.
2. 2 Remove the bread pan with dough from the machine, and set pan into warm water (about 90 degrees F, 32 degrees C). Cover the top of the pan with a towel, and allow the bread to rise in the pan until doubled, about 1 hour.
3. 3 Turn the dough out onto a floured work surface, punch down, and divide into 12 equal pieces for rolls, or 3 pieces for small loaves. Form the dough into balls. Line a baking sheet with parchment paper, and place rolls on the prepared baking sheet. Sprinkle with sesame seeds. Place the baking sheet into a warm place, and allow to rise until bread is doubled, about 30 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Spray the inside of the preheated oven with water, and immediately place rolls in oven. Bake until rolls are light golden brown, 15 to 20 minutes. For loaves, bake until browned and they sound hollow when tapped, 20 to 25 minutes.

By SER

Ingredients

• ✓ whole wheat flour
• water
• honey
• butter
• bread flour
• rye flour
• milk powder
• brown sugar
• salt
• yeast
• wheat nugget cereal
• barley nugget cereal

Instructions

1. 1 Place the ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select whole wheat setting and press Start.

By Richard Salinas

Ingredients

• ✓ whole wheat flour
• salt
• active dry yeast
• vital wheat gluten
• honey
• olive oil
• water
• egg
• raisin

Instructions

1. 1 In a large bowl, stir together the flour, salt, yeast, and vital wheat gluten until well mixed. In another bowl, stir together the honey, olive oil, water, eggs, and raisins. Pour the liquid mixture into the flour mixture, and stir until it forms a dough.
2. 2 Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth, and let rise in a warm, draft-free place until doubled, about 1 hour.
3. 3 Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 2 equal-sized pieces. Set 1 piece of dough aside under a cloth to prevent drying out while you shape or braid the first loaf as desired.
4. 4 Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other loaf, place the braided loaves on a baking sheet lined with parchment paper, and let rise in a warm place until doubled, about 30 minutes.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until golden brown, about 30 minutes. Serve warm for best flavor.

By HopelessFanatic

Ingredients

• ✓ whole wheat flour
• potato
• carrot
• parsnip
• butternut squash
• egg
• cinnamon
• salt

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
2. 2 Toss together the potatoes, carrot, parsnip, and squash in a large bowl until evenly mixed. Tilting the bowl away from you, collect all the vegetables in your hands and squeeze them to separate the juice. Move the vegetables into a separate bowl and mix in the cinnamon. Season with salt.
3. 3 After 5 minutes or so, slowly pour out the juice from the first bowl - the bottom of the bowl should be coated with starch. Combine the starch with egg and flour, using a fork to stir it together. Then take the starch mixture in your hands and massage it through the shredded vegetables. Separate the mix into little balls, about 1 inch thick, and flatten onto the prepared baking sheet.
4. 4 Bake the patties in the oven until lightly browned around the edges, about 20 minutes; flip and bake until golden brown, about 5 minutes more.

By Lauren

Ingredients

• ✓ whole wheat flour
• water
• margarine
• milk powder
• brown sugar
• salt
• bread flour
• cracked wheat
• yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular/light cycle; press Start.

By Sue Litster

Ingredients

• ✓ whole wheat flour
• egg
• baking powder
• salt
• garlic
• red pepper flakes
• nutmeg
• cottage cheese
• cheddar cheese
• bacon

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9-inch baking dish.
2. 2 In a large bowl, beat the eggs, and slowly whisk in whole wheat flour, baking powder, salt, garlic, red pepper flakes, and nutmeg. Mix in the cottage cheese, Cheddar cheese, and bacon. Transfer the mixture to the prepared baking dish.
3. 3 Bake in the preheated oven until the top is browned and crispy, and a toothpick inserted into the center of the souffle comes out clean, 55 minutes to 1 hour.

By Ivan