Healthy Holiday Whole Grain Sweet Bread

Naturally Sweetened, Healthy Whole Grain 

Cinnamon Roll Recipe with Glaze

This season I decided to loop my braided bread into a wreath.  The girls and I thought it turned out beautiful.

These are my whole grain take on a recipe I grew up making and delivering during the holidays with my mom "Candy Cane Bread.  I use my basic Whole Grain Bread recipe with just a few alterations.  I think I posted this four years ago, but my recipe may have morphed a bit in the last few years.  The new Xylitol Glaze is a far healthier non-dairy, low glycemic index, low calorie option.

"Candy Cane Bread" (Makes 4-6 Canes)

Whole Grain Sweet Bread Dough:

Combine in Bosch (or similar) Mixer:

9-10 cups of whole grain flour (I put equal parts kamut, spelt and wheat in my grinder and blend them all together) 

3 T saf dry instant Yeast  (make sure you are using a dry active yeast!)

Add:

 6 cups Warm Water

Mix, until a paste-like consistency.  Cover and let rest for 15 minutes.

Add:  

2/3 cup Wheat Gluten 

1/3 cup Braggs apple cider vinegar

2 T Salt

2/3 cup extra virgin olive oil

1 ½  cups Honey 

Turn mixer on to speed 1.  Add whole grain flour just until dough begins to pull away from the sides of the mixer.  (Usually around 5-9 cups)  The dough will still be fairly sticky.  Mix on speed 1 or 2 for 5 minutes.  Cover mixer to prevent dough from climbing out of the bowl.  

Unrefined Naturally Sweetened Cinnamon Roll Topping:

Cinnamon

Butter  (just enough for a light coating)

Unrefined Natural Sweeteners (click for a mini tutorial of natural sweeteners) of your choice.  I like to combine and liquid and a granular sweetener.

           Great Combinations:

Agave and Sucanat

Barley Malt Syrup and Xylitol

Brown Rice Syrup*  and Sucanat

*I am using this less because of the concerns over arsenic

Divide dough into 4-6 parts.  Roll each section of dough into a long rectangle about 6"x18".   Spread a thin layer of butter on the dough.  Then add a drizzle of a natural sweetener of your choice ( i just make one long swirling "s" the whole length of the dough.  Sprinkle on a granular natural sweetener like sucanat, xylitol or coconut sugar.  Finally sprinkle cinnamon on generously.  

Braiding the Dough

Using kitchen scissors or a pizza cutter, cut strips about 1/2 inch wide along each long side of your dough rectangle.   Cut in about 2" on each side.  You should have about a 2" strip of uncut dough down the center of your rectangle.

Criss cross dough strips, alternating sides. 

 Cover and let rise until they have doubled in size.  This will take anywhere from 30-90 minutes depending on the temperature of the room.  

Preheat oven to 325 degrees convection or 350° bake.  Bread will cook 25 minutes depending on your oven.  When bread tops are golden brown, remove from oven and let cool for 10 minutes on a wire rack.  Butter tops of bread.  

Low Glycemic Index, Low Calorie, Non-dairy Xylitol Glaze:

1 cup xylitol

2 Tbsp cornstarch

water 

*For an extra fun holiday feel, color your glaze with a few tsps of fresh spinach juice!

Put xylitol in a blender with cornstarch.  Blend until powdered texture is attained.  Add just enough water for desired spreading consistency.  I just put it in a plastic bag, snip the corner and have a perfect pastry bag.  Spread over bread.  It will melt if hot, but will harden like a regular sugar glaze when cool.

Enjoy!!!

Teddy Bear Bread and Whole Grain Bread Recipe

Who can resist a warm loaf of "Teddy Bear Bread." This one is armless. The possibilities are endless. I know some people despise wheat and gluten in the health food world but I still faithfully make bread every week and family devours it.

Whole Wheat Bread Recipe (Makes 6 Loaves)

Combine in Bosch (or similar) Mixer:
8 cups White Whole Wheat Flour* (Or any combination of wheat, kamut and spelt)
3 T Yeast

Add:
6 cups Warm, almost hot, Water

Mix, until a paste-like consistency. Cover and let rest for 15 minutes.

Add:
2 heaping T Vital Wheat Gluten**
6 T raw apple cider vinegar ***
2 T Real Salt
1/3 cup extra virgin olive oil
1/3 cup unsweetened applesauce (optional)
1/2 - 1 ½ cups Honey (adjust to your families taste, we like 1 cup)

Turn mixer on to speed 1. Add whole-wheat flour until dough just begins to pull away from the sides of the mixer. (Usually around 5-9 cups) The dough will still be fairly sticky. Mix on speed 1 or 2 for 5 minutes. Cover mixer to prevent dough from climbing out of the bowl.

Grease pans, with real butter. Butter your hands and form dough into 6 loaves, kneading several times. Place into pans. Cover and let rise until they have doubled in size. This will take anywhere from 30-90 minutes depending on the temperature of the room. In the summer it is great to let them rise outside.

Place pans in a cold oven. Turn oven on to 350°. Bread will cook 25-38 minutes depending on your oven. When bread tops are golden brown remove from oven and let cool for 10 minutes on a wire rack. Butter tops of bread. Remove from pans and continue to let loaves cool on racks.

When cool, put loaves in bread bags and freeze immediately what you will not eat in the next day or two. Do not store in the fridge. Bread stays very fresh in the freezer for quite a while.

*I use the hard white wheat also called “Golden 86.” It has the same high protein content as the red wheat but has a lighter color and a less bitter flavor. (Grocery stores also have this type of flour bagged if you don’t have your own grinder. However, I think the freshly ground wheat has a nicer flavor.) Grind your wheat to the finest texture your machine will allow. I usually use almost exactly a #10 can size of wheat. Sometimes there is a cup or two of flour left over.

**Gluten is available at the Bosch Kitchen Store, and some health food stores. Gluten makes your bread less crumbly. Gluten also increases the nutrition of your bread adding protein. Do not add this if your family has a gluten sensitivity.

***The acid helps prevent the bread from going stale and softens the texture.

www.waltonfeed.com This is a great place to buy wheat and other nutritious whole grains like spelt and kamut.

I haven't posted this recipe for awhile, and I am always tweaking it. Lately I am drastically decreasing the oil and honey. Trying to make it a bit more nutritious. I also removed the potato flakes. Only because they had more additives and preservatives than I was comfortable with. I am ultra fussy. You know that by now though! But add a cup or so if you like, they do add fluff!

Homemade Whole Grain Pita's

Sometimes homemade bread seems a bit thick for a sandwich. Our solution, we make our own pitas. I found a recipe on the internet and adapted it to our tastes.

Whole Grain Pitas
6 cups fresh ground whole grain flour
3 t real salt
2 T raw local honey
4 t yeast
3 c warm water
4 T extra virgin olive oil

Mix all dry ingredients. Add wet. Mix until dough is no longer sticky, and forms a ball. You may need to add a little flour or water depending on the moisture of your dough.
Knead for 15 minutes by hand or 5-10 minutes in your bosch or bread machine.
Put into an oiled bowl. Cover and let rise for 2 hours.
You can refrigerate this overnight if you get busy...I often do.
Preheat oven to 400-500 degrees.
Roll dough into small balls, walnut size for mini pitas, fist size for larger.
Let rest on a cookie sheet for 20 minutes.
Place pitas on cookie sheet on bottom rack of oven.
Cook for 3 minutes. Pita's should poof.

Walnut sized dough balls resting, ready to be rolled out.
Roll out the dough on a floured surface, about 1/4 inch thick.

Bake on the bottom rack of your oven on a pizza stone (if you have one), or an upside down cookie sheet. The oven should be very hot, between 400-500 degrees, depending on your oven. I use 500 degrees. Cook the pita's for 3 minutes on one side. Serve hot with butter and honey or let cool and cut in half with a pizza cutter.

If some of your pita's don't "poof" don't panic. Slice with a pizza cutter and use a fork to work open, it just takes a few seconds. I store them in baggies in the freezer and pop them in the toaster to warm before we fill them with peanut butter and jelly, tuna, cheese, cinnamon and xylitol...whatever. I like to make them mini. My kids love the "little pocket bread."

Whole Grain Refined Sugar Free Cinnamon Rolls

Really, I rarely make bread without either converting 2 loaves into cinnamon rolls or raisin "snail bread." Here are the specifics on the cinnamon rolls.

Whole Grain Refined Sugar Free Cinnamon Rolls

1 recipe Whole grain Bread*
1/2 c butter, softened
3/4 c sucanat**
3/4 c brown rice syrup**
3 t cinnamon
1 c coarsely chopped pecans (opt)
1 1/2 c raisins (opt)

**Could substitute a mixture of agave and barley malt syrup

Separate 2 loaves worth of dough from your regular 6 loaves, to use as your rolls.
Roll dough into a large rectangle (about 1/4 inch thick) on a lightly oiled surface.

Spread softened butter evenly over surface.
Mix sucanat, brown rice syrup and cinnamon.
Spread evenly over buttered dough.




Sprinkle nuts and raisins, if desired.
Roll up like a jelly roll. Cut into 1 inch slices using dental floss.




Slide floss under roll, cross it over top and pull down.

Place rolls cut side up on baking sheet. Flatten slightly with your palm.
Let rise until double in size and light and fluffy.

Bake at 350 degrees for 13-18 minutes.


Frost with Agave Creamy White Whipped Frosting.

*If you are exclusively making cinnamon rolls, and don't want any additional bread loaves here are my suggested alterations:

• 1/2 the whole grain bread recipe
  
• Increase honey by 1/3 c
  
• Increase gluten to 1/4 c
• Increase potato flakes to 1 c
  

Basic Bran Batter

Zucchini Muffins Scroll down for recipe and Variations Galore!

When you try to make everything from scratch, sometimes it can seem overwhelming and daunting. There are a few tricks to keep up your sleeve. This basic bran batter is one of those tricks. It is delicious, simple and extremely versatile.

Rarely will you open my fridge and not find a big tub of this basic bran batter. It is adaptable to muffins, breads, cakes cookies, pancakes and waffles with variations galore! You never tire of the same taste. This recipe makes 1 gallon at a time and lasts in the fridge for 5+ weeks. The acid in the buttermilk provides the long life.

Every morning or afternoon, I can scoop out 2 or 3 cups, flavor, and we have hot muffins or bread in minutes. This recipe is from "The Amazing Wheat Book" by LeArta Moulten. It only required minimal substitutions on my part so she gets all the credit!

I no longer make any other type of quick bread or muffin. These are too easy, nutritious and adaptable.

Basic Bran Batter

Mix and set aside to cool:
2-3 c oat bran*
2 c boiling water

*You can substitute any bran, wheat rice, corn commercially or hand rolled. You can also use commercial flakes (wheat, corn, rice or oats) or 100 % bran cereal. I don't use these because often they have added sugar.

Cream Together:
1 c olive oil
2 1/2 c honey or other natural sweetener
4 eggs, powdered or regular

Add and mix well:
2 T soda
2 t salt
4 c buttermilk
cooled bran and water mix
7 cups whole grain flour

Store in a tightly covered container and keep refrigerated at all times.
Makes 13 cups (1 Gallon).

Yields:

3 cups of Basic Batter
12-16 muffins
1 cake
1 loaf quick bread
24 cookies

Baking Times and Temperatures:

Muffins = 375-400 degrees for 20-25 min
Cookies = 375 degrees for 10-15 min
Cakes = 375 degrees for 30-45 min
Bread = 375 degrees for 40-60 min
Pancakes = medium heat
Waffles = regular waffle heat

Recipe Recommendations: The pancakes and waffles don't crisp up, so they aren't our favorite. They are great reheated in the toaster though. Do not add extra pumpkin or more banana than the recipe calls for. The batter will not cook properly. If the batter is too thick thin with yogurt, milk or juice. If batter is too thin, thicken with wheat germ, oat flour, cornmeal etc.

Here is what makes this batter the best...it has a dozens of variations:

Recipes for Sweet Muffins
Combine any of the following with 3 cups of Basic Bran Batter...or be creative and create your own versions. I have tried all of these...they are wonderful.

Apple Cinnamon
1 c finely chopped apples
3 t cinnamon
1/2 t nutmeg
1/2 t cloves
1 c raisins (opt)
1 c nuts (opt)

Zucchini
1 c finely chopped zucchini
3 t cinnamon
1/2 t nutmeg
1/2 t cloves
1/2 c chocolate chips (opt)

Banana Nut
2 well mashed or blended bananas
1 T vanilla
1 c chopped walnuts
1/2 c chocolate chips

Black Cherry
1 c fresh or canned black cherries (toss with 1 t flour)
1 T cherry extract or vanilla

Blueberry
1 c blueberries (fresh, frozen, or canned)
Add just before baking:
1 T cinnamon or vanilla
2 T grated lemon peel (opt)

Carrot
1/2 c raw, finely grated carrot
1/4 cup pure maple syrup, honey or molasses
2 t ground cinnamon or orange extract
2 T grated orange peel
1/2 to 1 c each raisins, nuts, coconut

Chocolate
4 t baking cocoa
1/4 c natural sweetener
1/2 c nuts or chocolate chips (opt)

Coconut
1/2 c chocolate chips
1 c potato flakes
1 T coconut extract

Coconut Mandarin
1 c potato flakes
1/2 c coconut
1/2 c mandarin oranges

Date Nut
1 c chopped dates
3/4 c chopped nuts
1 t vanilla

Gingerbread
1 T cinnamon
1 t each ginger and cloves
1/2 c molasses

Oatmeal
1 c rolled oats
2 t cinnamon
1 t nutmeg
1 c each raisins and walnuts

Orange Cranberry
2 T grated orange peel
2 T orange extract or orange juice
1 c fresh chopped cranberries

Peanut Butter
1 c softened peanut butter
1/2 c sweetener
1/2 peanuts (opt)

Poppy Seed
2 T poppy seeds and any one of the following flavorings:
1 T almond extract
1 T each lemon extract and lemon peel

Pumpkin
1 c canned pumpkin
1 T cinnamon
1 t each, nutmeg, ginger and cloves
1/2 chocolate chips (opt)

Raspberry Lemon
1 c fresh or canned raspberries tossed with 1 T flour
2 t vanilla or raspberry extract
1 T grated lemon peel or 1/2 c lemon yogurt
1/2 c chopped pecans (opt)

Scrumptious Honey Whole Grain Cornbread

Whole Grain Honey Cornbread

Cornbread is a staple in our house. I usually make this whole grain, refined sugar free recipe 1-2x a week. This is so sweet, you can almost eat it as a dessert. In fact, when I am asked to bring dessert to a large function, often I bring this with some flavored butter. People tend to appreciate having an alternative to cookies and frosting....

Personally, I prefer this recipe plain. The honey flavor comes out pleasantly strong and the bread is moist. Nothing needed.

Scrumptious Honey Whole Grain Cornbread

1/2 c butter, melted
2 powdered eggs (if substituting fresh decrease milk by 2-3 T)
1/2 t baking soda
1 c whole grain flour (plain kamut is delicious in this recipe)
2/3 c honey
1 c buttermilk*
1 c yellow cornmeal
1/2 t salt

Combine honey and butter in a mixing bowl. Add eggs, buttermilk and soda.
Mix cornmeal, flour and salt in small bowl.
Add cornmeal mixture to wet mixture. Stir as little as possible (you don't want to activate the gluten and make your bread chewy instead of crumbly).
Butter pan (I always use glass), or make into muffins.
Bake at 350 degrees for 20-30 minutes.

*Sour milk works well in a pinch (2 T apple cider vinegar combined with 1 c milk (minus 2 T)), but for fabulous bread go with the real buttermilk.

Sidenote...In almost all of my baking I use powdered eggs. These are whole eggs just with the water evaporated. I store them for emergencies and baking. The also reduce costs. We don't like them plain however. The nutrition content is the same. I purchase mine from Walton feed. For me convenience is key, so I order all my bulk things together and have them delivered. It is just about impossible to try to get to the store with my 3 little ones.

Whole Grain Bread..Finally the Recipe

This has been a long time coming...I took these pictures forever ago. Here is my bread recipe.

Whole Grain Bread
14-18 c Whole Grain Flour Mix
(can change ratio for more wheat or all wheat)
3 T yeast
6 c warm water (almost hot to the touch)
1+ c raw honey
2 T sea salt
3/4 c olive oil
(extra virgin is a little strong I recommend a lighter version)
1 1/2 c potato flakes (improves texture)
3 T vital wheat gluten (holds dough together)
5-6 T raw, organic Braggs Apple Cider Vinegar*
(*acts as a preservative, can substitute lemon juice)
butter for greasing

Option 1: Multigrain Version
Increase gluten to 4-5 T
Mix together 1 c steel cut oats, 2 c oatmeal, 1/3 c flax seeds
Add mixture to dough, reserving 1/2 c
Brush top of loaves with egg white, sprinkle remaining mixture on top



Option 2: Cinnamon Raisin "Snail Bread"
Set aside 2 loaves
Roll out into a large rectangle
Sprinkle with cinnamon and raisins
Roll as you would a cinnamon roll.
Dust roll with cinnamon and raisins again.
Roll up dough like a snail shell (Callista named this one)
Put in bread pan and let rise




Option 3: Dinner Rolls
Increase gluten 4-5 T
Decrease honey to 3/4-1 c
Divide dough into 3 equal parts
Shape as desired* Crescent Rolls are my favorite

Grind your grains. Do this as close as possible to when you make your bread. The fresher the better, the nutritional quality of the flour decreases quickly...imagine how little is left from the grocery store bread! Keep any left over flour in your freezer. I fill the entire machine, and the recipe uses the majority of the flour to make 6 loaves.

I use a Nutrimill. I love it. In the summer I grind my grain on my deck in the backyard. In the winter in my garage. While they advertise it as quiet, it is still pretty noisy and can get dusty. But it is the best electric mill on the market.




Add 9 C of flour and yeast into Bosch mixer. Mix until combined. Add water. Mix until smooth.






Cover and let sit and sponge for 15 minutes.











This is when I grease my pans, or enlist my children to! Callista loves to paint the butter on.








Turn mixer on low and add remaining ingredients. Add the flour last 1 c at a time. Add only until the dough begins to pull away from the sides of the bowl. Mix on medium speed for 5 minutes.








Grease your hands and divide dough into 6 equal parts. Knead several times with your hands on a clean greased surface. Put loaves in bread pans.







Cover and let rise until double in size. This will take anywhere from 30 minutes to 2 hours. It is faster the warmer your house is.





Put pans in a cold oven. Be careful not to let the pans touch. It is tight fit. Unless you are one of those pampered people with double ovens. Turn oven to 350 degrees. Bake for 30-40 minutes. Begin checking at 30 minutes. The trickiest part is knowing when these are done. They should be golden brown and sound hollow when you tap on them. Brush the tops of loaves with butter.



Let loaves cool on a wire cooling rack for 10 minutes. Shake loaves loose and finish cooling out of pan on rack. Store in bread bags in the freezer. The bread will stay fresh in the freezer for weeks. Once your bread is at room temperature it is best if eaten within 3 days. Do not store in the fridge.