Type what you have

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
• 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
• 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

Ingredients

• ✓ whole wheat flour
• active dry yeast
• water
• white sugar
• salt
• butter
• egg
• all-purpose flour
• butter

Instructions

1. 1 In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. 4 Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5. 5 Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

By Susan Harshbarger

Ingredients

• ✓ whole wheat flour
• water
• vegetable oil
• honey
• zucchini
• bread flour
• basil
• sesame seed
• salt
• yeast

Instructions

1. 1 Place water, oil, honey, zucchini, bread flour, wheat flour, basil, sesame seeds, salt, and yeast in the pan of a bread machine or follow the order recommended by the manufacturer if different.
2. 2 Run basic bread or normal cycle. Remove loaf from the machine after the cycle is done, about 3 hours.

By Karen Hartman

Ingredients

• ✓ whole wheat flour
• sugar
• water
• active dry yeast
• all-purpose flour
• instant mashed potato flakes
• buttermilk
• butter
• white sugar
• egg
• salt
• vegetable oil
• butter

Instructions

1. 1 Dissolve 1 tablespoon sugar in warm water in a small bowl; sprinkle yeast over water. The water should be no more than 100 degrees F (40 degrees C). Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Combine all-purpose flour, whole wheat flour, and potato flakes in a bowl; set aside. Combine buttermilk, 3 tablespoons softened butter, 2 tablespoons sugar, egg, and salt in a separate large bowl; add yeast mixture, then add flour mixture, 1/2 cup at a time, stirring until a soft dough forms. Turn dough out onto a well-floured surface; knead until smooth and elastic, about 3 minutes.
3. 3 Shape dough into a ball, oil surface with vegetable oil, cover, and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Gently punch down dough; divide into 9 equal pieces. Shape pieces into balls. Grease an 8x8-inch baking dish; place dough balls into the prepared dish so they slightly touch each other. Brush tops with about 1 tablespoon melted butter. Cover dish with plastic wrap; allow dough balls to rise in a warm place until doubled in volume, 30 to 45 minutes. The balls should rise above the top of the dish and crowd each other.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Bake in the preheated oven until golden brown, 25 to 30 minutes.
7. 7 Brush tops of hot rolls with about 1 tablespoon remaining melted butter; cool slightly, turn the rolls out of the dish, and pull apart. Serve warm.

By tullius

Ingredients

• ✓ whole wheat flour
• chicken breast
• water
• salt
• black pepper
• sage
• celery
• onion powder
• garlic powder
• all-purpose flour
• salt
• baking powder
• heavy cream
• parsley

Instructions

1. 1 Place the chicken breasts into a large soup pot, cover with water, and sprinkle in the salt, black pepper, and sage. Bring to a boil over medium heat, then reduce heat and simmer until the chicken is no longer pink inside, about 30 minutes. Remove the chicken to a bowl, and let cool; shred chicken when cooled.
2. 2 While chicken is cooling, bring the chicken broth left in the pot back to a boil over medium heat, and stir in the celery, onion powder, and garlic powder. Reduce heat to a simmer, and cook until the celery is tender, about 20 minutes.
3. 3 Meanwhile, whisk 1 cup of all-purpose flour, the whole wheat flour, salt, and baking powder together in a mixing bowl. Stir in the cream to make a dough. Sprinkle a work surface with the remaining 1/4 cup of flour, and roll the dough out about 1/4-inch thick. Using a pizza cutter, cut the dough into 1 1/2 inch squares. Toss the dumplings in the flour on the work surface.
4. 4 Drop the dumplings, a few at a time, into the simmering broth. Stir frequently to keep them from sticking to the bottom; allow to simmer until the dumplings puff up and the broth thickens, about 30 minutes; stir in the cooked shredded chicken and parsley. Bring back to a boil, and serve hot in bowls.

By Kari

Ingredients

• ✓ whole wheat flour
• all-purpose flour
• flax seed
• poppy seed
• salt
• olive oil
• water
• spinach
• olive oil
• onion
• mushroom
• sour cream
• feta cheese
• egg
• marjoram
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine whole wheat flour, all-purpose flour, flax seeds, poppy seeds, and salt in a medium bowl. Rub in olive oil. Add enough water to make a pliable dough.
3. 3 Roll out dough on a floured surface and press into an 11-inch tart pan. Poke holes all over with a fork.
4. 4 Bake in the preheated oven until the surface of the crust looks dry, about 15 minutes.
5. 5 Meanwhile, bring a small pot of water to a boil. Add spinach and cook until wilted, 2 to 3 minutes. Drain and cool until easily handled; squeeze out all water and chop.
6. 6 Heat oil in a large skillet and fry onion for 3 minutes. Add mushrooms and continue sauteeing until tender, about 5 minutes. Transfer to a bowl. Mix in spinach, sour cream, feta cheese, egg, marjoram, salt, and pepper. Spread the filling over the prebaked tart crust.
7. 7 Reduce the oven temperature to 350 degrees F (175 degrees C).
8. 8 Bake tart until the center is set, about 50 minutes.

By kuratenko

Ingredients

• ✓ whole wheat flour
• egg
• pepper
• salt
• tarragon
• vegetable bouillon
• water
• mushroom
• potato
• turnip
• carrot
• garlic
• onion
• olive oil
• water
• shortening
• salt
• all-purpose flour

Instructions

1. 1 In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
2. 2 Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
5. 5 Bake in preheated oven for 45 minutes, or until golden brown.

By Alexandra Flowers

Ingredients

• ✓ whole wheat flour
• butter
• pepper
• salt
• garlic
• carrot
• red bell pepper
• onion
• zucchini
• cabbage
• ranch dressing mix
• ground pork
• bread flour
• egg
• salt
• sugar
• water
• yeast

Instructions

1. 1 Sprinkle the yeast over warm water in a large bowl bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Beat in the sugar, egg, 1/2 teaspoon salt, and whole wheat flour with an electric mixer on low for 3 minutes. Stir in the bread flour, a 1/2 cup at a time, mixing 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. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes.
2. 2 While the dough is rising, heat a large skillet over medium heat and cook and stir until the pork is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the ranch dressing mix until meat is well-coated. Add the cabbage, zucchini, onion, red bell pepper, carrot, and garlic. Cook and stir until the vegetables are tender and most of the liquid has evaporated, about 10 minutes. Season with salt and pepper. Set aside.
3. 3 Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into four equal pieces-don't tear it. Roll each portion out to an 8-inch square, then cut each large square into four smaller squares. Place about 3 tablespoonfuls of the pork filling into the center of each square. Bring the corners over the filling and pinch to seal. Secure with a toothpick, if needed. Spray a baking sheet with cooking spray. Place the pouches on the prepared baking sheet about 3-inches apart. Cover the pouches with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4. 4 Preheat an oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until golden brown, about 15 minutes. Remove from pan and discard toothpicks. Brush each pocket with melted butter. Serve hot.

By larkspur

Ingredients

• ✓ whole wheat flour
• turkey
• chicken broth
• rye bread
• oregano
• sage
• poultry seasoning
• red bell pepper
• celery
• garlic
• onion
• bacon
• vegetable oil
• egg
• salt
• baking powder
• white sugar
• water
• cornmeal

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
2. 2 In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
3. 3 Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
4. 4 Reduce oven heat to 325 degrees F (165 degrees C).
5. 5 Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
6. 6 Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
7. 7 Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
8. 8 Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.

By ltjohnson

Ingredients

• ✓ whole wheat flour
• heavy cream
• pea
• corn
• asparagus
• red pepper flakes
• black pepper
• salt
• parmesan cheese
• lemon
• egg
• ricotta cheese
• dijon mustard
• shallot
• olive oil
• milk
• egg
• butter
• kosher salt
• white sugar
• all-purpose flour

Instructions

1. 1 Mix all-purpose flour, whole wheat flour, sugar, and 1/2 teaspoon kosher salt together in a food processor. Add cubed butter; pulse until mixture is the size of peas.
2. 2 Whisk 1 egg and milk together in a small bowl. Add to the food processor; pulse until dough clumps together.
3. 3 Turn dough out onto a sheet of plastic wrap. Bring together into a ball; flatten into a disk and chill until firm, at least 1 1/2 hour and up to overnight.
4. 4 Remove dough from the refrigerator. Let come to room temperature, about 1 hour.
5. 5 Preheat oven to 425 degrees F (220 degrees C).
6. 6 Heat oil in a large skillet over medium heat. Add shallots; cook and stir until translucent and edges are browned, about 3 minutes. Remove from heat; let cool.
7. 7 Unwrap dough and place on a work surface lined with parchment paper. Roll out into an 11-inch circle. Slide dough and parchment paper onto a baking sheet. Spread mustard over dough, leaving a 1-inch border.
8. 8 Mix ricotta cheese, 1 egg, lemon zest, lemon juice, Parmesan cheese, salt, pepper, and red pepper flakes together in a bowl. Spread over mustard. Scatter shallots, asparagus, corn, and peas on top.
9. 9 Lift corners of the parchment paper up to help fold the edges of the dough around the filling; gently pleat to seal. Brush heavy cream over edges of the dough.
10. 10 Bake in the preheated oven until golden, about 35 minutes.

By Matt Wencl

Ingredients

• ✓ whole wheat flour
• oregano
• paprika
• cumin
• garlic powder
• onion powder
• salt
• black pepper
• cornmeal
• baking powder
• salt
• milk
• vegetable oil
• honey
• egg
• cheddar cheese
• green onion
• ground turkey
• onion
• orange bell pepper
• celery
• garlic
• vegetable oil
• salt
• black pepper
• kidney bean
• tomato
• chicken broth
• corn
• tomato paste
• jalapeno
• molasses
• worcestershire sauce
• chili powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch sheet pan.
2. 2 Crumble ground turkey onto half of the prepared sheet pan; place onion, bell pepper, celery, and garlic on other half. Drizzle turkey and vegetables with oil; season with salt and black pepper.
3. 3 Bake in the preheated oven, stirring once, until turkey is cooked through and vegetables are soft, about 15 minutes.
4. 4 Meanwhile, combine kidney beans, diced tomatoes, chicken broth, corn, tomato paste, jalapeños, molasses, Worcestershire sauce, chili powder, oregano, paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl; stir well. Carefully pour kidney bean mixture over turkey and vegetables; gently stir to combine.
5. 5 Whisk cornmeal, flour, baking powder, and 1/2 teaspoon salt in a bowl until combined; whisk in milk, oil, honey, and egg until combined. Place about 8 dollops of batter over top of chili; sprinkle batter mounds with Cheddar cheese.
6. 6 Continue baking until chili is bubbling and cornbread is browned on top, 30 to 35 minutes. Cool for 10 minutes. Sprinkle with green onions just before serving.

By Kim

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
• 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
• 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