Type what you have

Ingredients

• ✓ whole wheat flour
• ✓ whole wheat flour
• water
• all-purpose flour
• rye flour
• active dry yeast
• all-purpose flour
• water
• sunflower seed
• polenta
• flax seed
• salt
• honey
• flour
• cornmeal

Instructions

1. 1 Make the sponge: Stir warm water, flours (all-purpose flour, whole wheat, and rye), and yeast together in a large bowl until well combined. Cover the bowl with plastic wrap and let sit until bubbly and doubled in volume, 5 to 6 hours.
2. 2 Start the ciabatta: Stir all-purpose flour, whole wheat flour, water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let rise until doubled in volume, 10 hours to overnight.
3. 3 Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
4. 4 Scrape dough out of the bowl onto a lightly floured work surface; press down to remove air, then form into a smooth oval loaf. Place dough onto the prepared baking sheet. Dust top of loaf lightly with remaining 1/2 teaspoon all-purpose flour, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
5. 5 Preheat the oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
6. 6 Remove plastic wrap from risen dough and mist the top of the dough with water.
7. 7 Bake in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.

By John Mitzewich

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
• all-purpose flour
• active dry yeast
• salt
• white sugar
• olive oil
• water
• all-purpose flour

Instructions

1. 1 Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.
2. 2 Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size.
3. 3 Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.
4. 4 Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.
5. 5 To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.
6. 6 Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.

By John Mitzewich

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
• baking powder
• cinnamon
• ginger
• allspice
• clove
• black pepper
• butter
• sugar
• brown sugar
• molasses
• orange zest
• egg

Instructions

1. 1 Preheat pizzelle baker according to manufacturer's instructions.
2. 2 Mix whole wheat flour, baking powder, cinnamon, ginger, allspice, cloves, and black pepper together in a large bowl.
3. 3 Melt butter in a large saucepan over medium heat. Remove from heat. Stir white sugar, brown sugar, molasses, and orange zest into saucepan until well-combined. Add 1/2 of the flour mixture, stirring until smooth. Add eggs; mix until smooth. Stir in remaining flour mixture, mixing until batter is smooth.
4. 4 Drop spoonfuls of batter onto the preheated pizzelle baker. Bake until browned, about 1 1/2 minutes.

By sueb

Ingredients

• ✓ whole wheat flour
• sugar
• egg
• vegetable oil
• molasses
• all-purpose flour
• ground ginger
• baking powder
• cinnamon
• clove
• nutmeg

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. 2 Combine sugar, eggs, oil, and molasses in a large bowl. Combine all-purpose flour, whole wheat flour, ground ginger, baking powder, ground cinnamon, ground cloves, and ground nutmeg in a separate bowl; stir into sugar mixture until a stiff dough forms.
3. 3 Divide dough in half; shape each into a roll the length of the cookie sheet. Place rolls on the prepared cookie sheet; pat down to flatten dough until ½-inch thick.
4. 4 Bake in the preheated oven for 25 minutes. Set aside to cool.
5. 5 When cool enough to touch, cut into ½-inch thick diagonal slices.
6. 6 Place sliced biscotti on the cookie sheet; bake until toasted and crispy, 5 to 7 minutes on each side.

By Cristina Gomez

Ingredients

• ✓ whole wheat flour
• graham cracker crumb
• butter
• honey
• egg
• ricotta cheese
• honey
• vanilla extract
• lemon zest
• almond
• pumpkin seed

Instructions

1. 1 In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seeds on top.
4. 4 Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door and leave pie inside to cool for 30 minutes.
5. 5 Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving.

By MARBALET

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
• 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

Ingredients

• ✓ whole wheat flour
• sweet potato
• egg
• applesauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Prick sweet potato several times with a fork. Cook in the microwave on high until tender, about 6 minutes. Let sit until cool enough to handle.
3. 3 Cut potato in half and scoop flesh into a bowl; discard skin. Mash potato with a fork or potato masher. Transfer about 1 cup mashed potato to a large bowl, saving any remaining for another use.
4. 4 Mix whole wheat flour, eggs, and applesauce into sweet potato in the bowl until a dough forms.
5. 5 Turn dough out onto a well-floured surface and roll dough to about 1/2-inch thickness. Cut out shapes using a cookie cutter or cut dough into strips with a pizza cutter. Arrange cookies on an ungreased baking sheet.
6. 6 Bake in the preheated oven until crisp, 35 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By CookinBug

Ingredients

• ✓ whole wheat flour
• baking powder
• sugar
• salt
• milk
• egg
• butter
• strawberry

Instructions

1. 1 Sift flour, baking powder, sugar, and salt together into a large bowl. Make a well in the center. Pour milk, egg, and melted butter into the well; mix until smooth.
2. 2 Heat a lightly greased griddle or frying pan and heat over medium-high heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.
3. 3 Serve with fresh strawberries.

By Emily Kerman

Ingredients

• ✓ whole wheat flour
• water
• active dry yeast
• agave nectar
• salt

Instructions

1. 1 Pour water into a microwave-safe measuring cup and heat in the microwave oven for about 1 minute. Check temperature using a food thermometer to be sure water is no hotter than 100 degrees F (38 degrees C). Add yeast and agave; let sit until foamy, about 15 minutes.
2. 2 Combine flour and salt in a large bowl. Add yeast mixture; stir to combine and knead a few times. Cover bowl and let dough rise in a warm place until doubled in size, overnight to 18 hours.
3. 3 Turn dough out onto a floured surface. Knead 5 to 10 times using floured hands. Shape dough into a ball and let rise while oven is preheating.
4. 4 Preheat the oven to 450 degrees F (230 degrees C) and place a Dutch oven inside to warm for 30 minutes.
5. 5 Use floured hands to carefully drop dough into the hot Dutch oven. Use potholders to place the lid on the Dutch oven.
6. 6 Bake in the hot oven for 30 minutes. Uncover Dutch oven and bake until bread is deep golden brown, 10 to 15 minutes more. Remove and let cool.

By My Healthy Kitchen