Wednesday, August 15, 2012



This is a coffee grinder you can get in most stores for less then $20

These are wheat berries you can get at the health food store.

Add wheat berries to the grinder......

After a few seconds you have WHOLE GRAIN FLOUR!!!

Even if you add just some of the whole grain flour to any recipe with your regular unbleached flour
you will get a better healthy flour.

You can grind popcorn for corn muffins....
Grind up some brown rice and use it to thicken soups and gravy....
I buy whole flax seed and grind it and add 1 tablespoon a day to something I eat...usually oatmeal!!!

Types of grains

Also called cereals, grains and whole grains are the seeds of grasses cultivated for food. Grains and whole grains come in many shapes and sizes, from large kernels of popcorn to small quinoa seeds.
  • Whole grains. These are unrefined grains that haven't had their bran and germ removed by milling. Whole grains are better sources of fiber and other important nutrients, such as selenium, potassium and magnesium. Whole grains are either single foods, such as brown rice and popcorn, or ingredients in products, such as buckwheat in pancakes or whole wheat in bread.
  • Refined grains. Refined grains are milled, a process that strips out both the bran and germ to give them a finer texture and extend their shelf life. The refining process also removes many nutrients, including fiber. Refined grains include white flour, white rice, white bread and degermed cornflower. Many breads, cereals, crackers, desserts and pastries are made with refined grains, too.
  • Enriched grains. Enriched means that some of the nutrients lost during processing are added back in. Some enriched grains are grains that have lost B vitamins added back in — but not the lost fiber. Fortifying means adding in nutrients that don't occur naturally in the food. Most refined grains are enriched, and many enriched grains also are fortified with other vitamins and minerals, such as folic acid and iron. Some countries require certain refined grains to be enriched. Whole grains may or may not be fortified.

Thursday, February 10, 2011


Makes 16...........Can double easy for 32..........2 hours to eat

1 1/8 teaspoon dry yeast
4 ½ teaspoon sugar
1/8 cup lukewarm water
1 ¾ cups unbleached all-purpose flour(or whole wheat pastry flour)
½ cup lukewarm skim milk
½ large egg(crack egg, whip, divide ½)
½ egg yolk
Pinch of salt
1 ½ tablespoon unsalted butter cubed room temp

4 oz cream cheese room temp
2 cups powdered sugar
1 teaspoon vanilla
½ - 1 teaspoon skim milk

For DONUTS dissolve yeast, sugar and water and let set in food processor 5 minutes. Add flour, milk, egg and yolk, salt and butter to processor and blend until dough is sticky yet elastic.
Put dough in a greased bowl and put in warm place covered (I use microwave) for 1 hour. Can refridge for next day and warm to room temp.
Put dough on floured surface(I used pillow case for baking only) roll out to ½ inch and cut with cookie cutter 1 ¾”-2” circles. Now roll into balls and put on greased cookie sheet 1 ½ inches apart. Cover and let rise in warm place again 30 minutes or more. Bake 375 degrees for 12-15 minutes until golden brown. Cool

For FILLING mix all with a fork until smooth. Inject about 1 teaspoon filling in each donut with round tip injector.

Can top with GANACHE
Use equal parts dark chocolate bar diced and equal whip cream
Heat heavy whip cream to boil point
Pour hot whip cream over chocolate and stir
Dip donut tops in chocolate

Sit down and try not to eat ALL of them…

Wednesday, September 8, 2010


Today made sunflower seed breakfast loaf from the cookbook ABin5 page 217 and 218. I made one half of a recipe and baked all if it in one dish after the two hour rest and the 40 minutes in the baking dish.

This dough was easy to shape after the two hour rest.

I put the dough in a greased glass dish 5 1/2" x 6 3/4"

What a wonderful rise in the oven!!!

blog 001

Baked up beautiful!!!

blog 002

Slices measured 4 1/2" x 6" wide

blog 008

Oh my the taste was heaven!!!

Click here to learn about our bread baking group Healthy Bread in 5 minutes

To see what other people are baking in our group just click here

Tuesday, August 31, 2010

Windmill Makes Stone Ground Wheat Flour

Ever wonder how STONE GROUND FLOUR WAS/IS MADE by a windmill?

Windmill 1 st
Windmill 2
Windmill levels 2
Windmill explanation   1st
Windmill explanation 2nd
This is the bag they put the flour in to sell in the store.
Windmill Flour bag  4
This is a close up of the wood covered stones where the berries are ground.
Here are the stones without the wood.
Here are small stones to show you what the big stones looks like when put together to grind the flour.
Bags of wheat.
The windmill is huge as you can tell by the two people standing by it.
And of course there were dutch dancers by the windmill.
dutch dancers
Bread made with this flour and my milled white wheat and rye was from ABin5 page 58.
My small loaf for two of stone ground flour with added fresh ground rye flour and lots of seeds. In this small loaf size 4x6 is filled with 1 tablespoon each of seed ground in mini grinder for better flavor: flax, fennel, caraway and 1 tablespoon each of whole sunflower and walnuts!!!


Click here to learn about our bread baking group Healthy Bread in 5 minutes

To see what other people are baking in our group just click here

Monday, August 30, 2010

Soft American-Style White Bread with SEEDS

I made soft American-Style white bread in abin5 page 204 with a different twist on the recipe.

For 1 big loaf I reduced the recipe in 1/2 and then changed the flour to fresh ground white wheat and half recipe would have been 3 1/2 cups flour but I used only 2 3/4 cups. Then fresh ground seeds(not completely to powder). About a tablespoon of each = Dill, poppy, sunflower nuts, flax seed, fennel, caraway seed, sesame, and not ground but pieces of walnuts.

Let rise for 2 hours.

Used fresh dough and put in greased bread pan and let rise 40 minutes.

Brushed to top of the loaf with melted butter and poked the top with toothpick instead of slashing the top.

Baked in the oven 350 degrees for 45 minutes and tested the bread for 200 degrees before taking out of the oven.

I let the bread cool before slicing and entering my mouth!!! LOL This bread was sooooooooooooooo gooooooooooooooooood!!!

Here is the crumb and close up of seeds!
close up seeds

Pass the napkins please!!!


Click here to learn about our bread baking group Healthy Bread in 5 minutes

To see what other people are baking in our group just click here

Saturday, June 5, 2010

Brioche a Tete

Brioche dough on page 189 in ABin5. Then followed the instructions on page 191 for Brioche a Tete with the change from beautiful fluted pan to a copper jello mold that holds 3 1/2 cups. Turned out great and the finished appearance hubby said looks like hernia bread!!!


baked in pan


Click here to learn about our group Healthy Bread in 5 minutes

To see what other people are baking with this challenge just click here

Monday, May 3, 2010

Cane Brotform style bread proofing basket

Also known as a banneton, it is a favorite of artisan bakers for raising their bread dough. The basket coils provide a beautiful shape and decor for a traditional hearth loaf look.

This basket is exceptionally well made in Europe of the highest quality natural materials.
Measures 8 ¾ inches in diameter across the top and is designed for a 1 ½ lb. loaf.


Dust the basket with flour and the risen dough drops easily onto your baking surface.
I used 1 pound and 2 ounces of dough. You put the rounded side down or the top down.

I made Eastern European Potato-Rye Bread on page 120-21 in ABin5 book.



I used a serrated knife to split the top of the dough.



I guess I put too much flour in the basket because flour is pretty heavy here but anyway you get the idea!!!

To clean your Brotform, rinse it out with hot water with your faucet in spray mode. Shake off excess water and place upside down over still warm oven to dry quickly. Don't use soap.

Now an experiment for fun!!!

Isn't this a pretty hat?

top hat

Now for the inside of the hat and you know where I am going with this don't you?

inside hat

Yup the dough goes in the hat!!!


The finished baked bread..............with too much flour again.........but fun experiment!!!

baked bread

The other bread in the photo was done in a wicker basket.

inside wicker


I did not slash the top of either bread or poke the tops with toothpick.

This was the dough before going into the oven.

Ready for oven

Click here to learn about our group Healthy Bread in 5 minutes

To see what other people are baking with this challenge just click here