Quick Breads Category

Table of Contents

1. Contents of Quick Breads

Quick Breads

2 Stage Process for Pancakes by Kelly Moeggenborg

TWO STAGE PROCESS FOR PANCAKES By Kelly Moeggenborg

1. The night before mix together in a large mixing bowl:

4 cups whole wheat flour (Kelly uses freshly ground whole grain flour, 1/2
soft berries and 1/2 hard wheat berries so it's an "all-purpose" flour. If you pack your soft wheat flour like brown sugar, you will not need to use any hard wheat.)
3/4 c. yogurt (I make my own, it's sooooo easy!)
2 c. milk

2. Let the flour/milk/yogurt mixture set on the counter, covered, for at least 7 hours, or overnight ( Longer soaking time means more phytic acid is neutralized, but the batter may get more sour, I usually leave it for 8 1/2 hours and it's not sour tasting at all. If you're not ready to make the pancakes or waffles yet, you can then put the bowl in the refrigerator until you're ready.)

3. In the morning mix into the batter:
4 eggs
1 T. baking powder
1 t. baking soda
1 t. sea salt
3 T. Rapadura, Turbinado, or other natural sugar
1 t. vanilla
more milk if you like it thinner

4. Bake on a medium hot griddle or waffle iron as normal. Makes a nice size batch for plenty to freeze. Yummy with butter and real maple syrup! (ed note: I certainly agree real maple syrup and butter make these extra yummy!)

To download my free e-cookbook with lots more whole grain bread recipes Fast and Health Recipe for Busy Homeschooling Moms, click on this link.

To receive my free newsletter ON MY HEART which is published twice a month with information, product updates and reviews, delicious recipes and much more in the spirit of Titus Two, click here.

If you haven't tried my blue ribbon winning Marilyn's Famous Whole Wheat Bread Recipe, here is the link to the recipe.

Applesauce Muffins

1 egg, beaten
1/4 Cup oil
1 C applesauce
1/2 Cup honey
1-3/4 C. whole grain pastry flour
1/2 tsp. soda
3/4 tsp. cinnamon
1/2 tsp sea salt
1-1/2 tsp. baking powder
1/4 tsp. nutmeg
1/4 C. chopped pecans or walnuts (optional)
1/2 C. raisins (optional)

Mix egg, oil, honey and applesauce in a small bowl and set aside. Assemble the dry ingredients in a medium sized mixing bowl and stir to evenly distribute spices and leavening into the flour.

Combine liquid ingredients into dry ingredients with a wire whisk gently. Carefully fold in nuts and raisins if desired and avoid over-mixing the ingredients. Fill oiled or lined muffin tins 2/3 full. Bake at 375 degrees for 15-20 minutes or until muffins are lightly browned and a toothpick inserted into the center of the muffin comes out clean. Makes 12 muffins.

Basic Whole Grain Tortillas

BASIC FLOUR TORTILLAS
Basic tortillas are really quite simple, to make.;

2 cups whole wheat pastry flour, 7-Grain Flour, or Kamut flour
1/2 tsp. salt
1/4 cup canola
2/3 cup warm water

Rub flour, salt, and oil or shortening together with your fingers until completely incorporated and fine crumbs form. Pour water into dry ingredients and immediately work it in with a fork. Dough will be in large clumps. Sprinkle with flour and knead until smooth, about 2 minutes.
Allow the dough to sit, covered for 20-30 minutes or more and then divide into 6-8 equal pieces. Press the tortilla out on tortilla maker with quick up and down movement. Bake the tortilla about 45-60 seconds on each side on hot griddle or skillet or tortilla maker or to desired doneness. This recipes makes - 6-8 tortillas. Double or triple as needed.

Blender Batter Banana Muffins or Banana Bread

BLENDER BANANA MUFFINS

The flavor of these go espeically well with breakfast foods. For more blender tips or to mix by hand with flour see pp 82-83 of BREAKFASTS ( use 2 cups pastry, kamut, or barley flour or 2 1/3 cups spelt flour for hand mixing.

AMOUNT: 14-16 Muffins

Bake: 325�F - 25 minutes

1. Place in blender and blend, starting at lower speed and increasing to higest speed for 3 minutes (keep batter churing):

3/4 Cup buttermilk or non dairy alternative
2 TB olive oil (Extra Virgin)
2 TB melted butter or more olive oil
1/3 Cup honey (warmed slightly if too cold and thick)
1 1/2 very ripe bananas, broken pieces (for 2/3 cup mashed)
1 tsp. cinnamon
1/4 tsp. nutmeg
Grain Choice (not flour)
1 l/3 Cups whole wheat pastry grain or 1  1/2 Cups spelt or kamut whole grain

2. Cover blender; let stand at room temperature overnight.

3. Grease or spray muffin pans.

4. Preheat oven to 325�.

5. Just before baking, add and reblend on highest speed for 1 minute:

1 egg (Or egg alternative)
6. Mix into blender batter thoroughly, but briefly, using blender and/or rubber spatual, as needed:

1 1/2 tsp. baking powder (Rumford's is aluminum free)
1/2 tsp. baking soda
1/2 tsp. salt

7. Optional -- Fold in with rubber spatula:

1/2 -3/4 Cup chopped walnuts

8. Evenly fill muffin cups almost full. Fill any empty cups half full of water. Bake 20 minutes at 350�. Cool muffins in pan for 3-5 minutes for easy removal.

This recipe is courtesy of Sue Gregg's BREAKFASTS book and reprinted by permission.

For more information, please contact me at marilyn@urbanhomemaker.com or call me at 1-800-552-7323.

Blender Batter Waffles and Pancakes

BLENDER BATTER WAFFLES OR PANCAKES

1. Preheat waffle iron or pancake griddle to highest temperature.

2. Place in blender and blend at high speed for4-5 minutes or until smooth:

1 3/4 Cups buttermilk (or fruit juice or non-dairy alternative
1 egg
2 TB olive oil
1 tsp. vanilla extract
2 TB honey
1/3 Cup raw brown rice
1/2 Cup pastry wheat or kamut
1/2 Cup rolled oats

The secret to getting light and tender waffles is the thinness of the batter. The batter should always swirl about a vortex in the blender. If not, add a little liquid until the hole reappears. This is very important.

3. Blend in briefly just before baking:

1/2 tsp. baking soda
1 tsp. salt
2 tsp. baking powder (non-aluminum

4. Pour thin batter from blender onto seasoned, hot waffle iron or pancake griddle sprayed with olive oil non-stick spray. Bake about 4 minutes. Don't Peek!

For many more grain variations for pancakes and waffles see BREAKFASTS...with Blender Batter Baking and Allergy Alternatives by Sue Gregg.

This recipe is courtesy of The Urban Homemaker. For more information about methods, ingredients or books, please call 1-800-552-7323 or visit www.urbanhomemaker.com.

Buttermilk Biscuits

BUTTERMILK DROP BISCUITS
Very delicious and easy

2 Cups pastry or kamut flour
1 TB baking powder
1/4 tsp. baking soda
2 tsp. sugar
1/2 tsp cream of tartar
1/4 tsp salt
1/2 cup butter
1 1/4 cup buttermilk

In a bowl, stir dry ingredients together. Cut in butter to coarse crumb stage. Add buttermilk. Stir until just blended.

Drop dough into Drop Biscuit Pan or on cookie sheet to make 7 large biscuits. Fill quite full. Bake 15-18 minutes in 450 oven. Serve warm. Smaller biscuits will bake faster.

Optional: Add 2 TB finely shredded carrots, 1 TB snipped parsley or 1 TB chopped green onion

To maximize the nutritional value of these biscuits, use the two stage process by making the following adjustments:

Blend flour with melted butter or shortening and buttermilk till just moistened. Cover the top of the dough with plastic wrap to let stand for 12-24 hours which will neutralize phytic acid in the grain to release the valuable nutrients.

Then blend the rest of the dry ingredients ( leavenings, salt, sugar, and cream of tartar) into the dough. Proceed by dropping spoonfuls of batter on lightly greased cookie sheet or cast iron biscuit pan.

CHOCOLATE ZUCCHINI BREAD

Chocolate Zucchini Bread

We have enjoyed this simple, bread like cake, a lot. The original recipe comes from Penzey's a spice company.

3 eggs
2 cups sugar
1 cup oil
1 tsp. vanilla
2 TB butter
6 tb cocoa powder
2 cups grated zucchini
2 cups flour
1 tsp baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
2/3 cup chocolate chips

In mixing bowl combine eggs, sugar, oil, vanilla. In saucepan, melt butter and add cocoa powder. Set aside to cool. Grate zucchini. Mix zucchini, with cocoa powder/butter mixture and when cooled combine with egg mixture. Add flour, soda, salt, cinnamon. Mix only enough to blend. Coat chocolate schips in some flour to keep them from sinking. Add to batter. POur into 2 greased 8 " pans. Bake at 350 degrees for 60-70 minutes. Eat!

To improve the "healthiness" of this recipe, I  substitute 1 cup honey for the sugar and cut the oil from 1 Cup to 1/2 cup and use coconut oil.

Easy Pancake and Waffle Mix

Easy Pancake and Waffle Mix
(A great gift and a delicious breakfast)

8 Cups whole wheat pastry flour, Spelt or Kamut flour*
4 tsp. salt
7 TB Baking powder
1/2 Cup fructose
2 2/3 Cup dry milk powder

Combine the dry ingredients in a large mixing bowl and stir well to distribute the ingredients evenly. Store in a Zip-loc freezer bag or other freezer cannister. Be sure to label contents and include recipe for making up a batch of pancakes.

Pancakes or Waffles

1/3 Cup oil
3 Cups Pancake Mix
2 eggs
1 2/3 Cup water

Put all the ingrdients into a blender or large mixing bowl. Blend or stir until well mixed. Batter should be more thin than thick, adjust liquids if necessary so batter will be pourable.
Heat griddle to medium hot. Make pancake size as desired. When the top of the pancake is bubbly, flip to other side. Serve with syrup, honey, apple butter, fruit syrup, fresh fruit or other topping of choice.

For Gifts:
Package the mix in decorative jars or bags. Be sure to include the recipes.

* Do not substitute hard wheat for pastry flour, your pancakes will be heavy and dense. Be sure to "pack" pastry flour into a measuring cup if it is freshly milled to get accurate measurements.

Articles and Recipes authored by marilyn@urbanhomemaker.com. For more information please visit us at The Urban Homemaker Specializing in products for better health in the spirit of Titus Two.

IRISH OAT BREAD

8 ounces regular oatmeal (not instant)
1 1/2 cups buttermilk
2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 1 cup flour
2 tablespoons melted butter

Add the oatmeal to a bowl and cover with the buttermilk-
it should cover the oats. Let this sit overnight in the refrigerator.
The next day, add baking powder, salt and part of the flour.
Mix well with a wooden spoon, continually adding flour until dough
is no longer sticky. Place dough on greased baking sheet or in
round bread pan, forming a round loaf; brush with melted butter.
Bake 30 minutes at 325 to 350 degrees. When toothpick put into
center comes out clean, it's done. If needed, bake 10 minutes
longer or until done. Makes 1 loaf.

For more information email me at marilyn@urbanhomemaker.com. For a free 64 page catalog from The Urban Homemaker, click here.

Heat the oven to 325 degrees. Butter a 2 quart baking dish. Spread a generous amount of butter on one side of each slice of bread and line the bottom and sides of the baking dish. Mix together the milk, eggs, sugar, salt, raisins, and vanilla and pour over the bread. Pleace any extra pieces of bread on top and press down so they are submerged. Let stand about 10 minutes or longer if bread is quite dry. Bake covered for 30 minutes, then uncover and bake for 30 minutes more. If you like a crustier brown top, slip the dish under a hot broiler for a few minutes until deep golden. Serve warm with whipped cream or ice cream if you like.

Articles and Recipes authored by marilyn@urbanhomemaker.com. For more information please visit us at The Urban Homemaker Specializing in products for better health in the spirit of Titus Two.

Pizza Crust Variations with Whole Grains

BASIC PIZZA CRUST
Makes 2 crusts

4 Cups whole wheat flour, spelt, or Kamut'
1 TB SAF yeast
1 TB olive oil
1 TB honey
1-1/2 tsp. salt
1-1/2 C. warm water (110 degrees)

Pre-heat pizza stone in 500 degree oven for about 30 minutes. In a mixer or mixing bowl, add water and then remaining ingredients, adding enough flour to clean sides of the bowl. Knead dough 3-5 minutes or until gluten is developed. Remove from bowl. Use about one - one and half pounds of dough per crust. Make the pizza dough more stiff than normal bread dough so that it will be easy to roll out without stickiness. Roll out the pizza crust on cornmeal or semolina dusted pizza paddle, or pizza pan. Brush crust with oil and prick with a fork. Pre-bake 5-8 minutes. Remove with paddles and proceed with favorite toppings.

Crust Variations:
Garlic: - Add 4 or more garlic cloves chopped, minced, sauteed if desired .
Herbed Dough: - Add 4-10 TB minced fresh herbs or 2-6 TB dried herbs such as oregano, basil, tarragon, sage, rosemary, marjoram, or Italian Seasonings while kneading dough.
Seeded Dough: Add 4 TB toasted sesame seeds to dough while kneading. Substitute sesame oil for olive oil.

Hint: Make a triple batch of pizza dough crust and pre-bake the pizza shells for approximately 5-8 minutes. Be sure to pierce the dough with a fork to avoid bubbles. Wrap well, and freeze for later use.

Toppings Per Pizza Crust: (Calculate amount depending on how many pizza's are being made)
Mix and match, choose as many or as few toppings as desired

1/2- 1 Cup Pizza/Pasta sauce per crust
1-2 Cups Italian or Mozzerella Cheese, shredded
1 oz - Pepperoni
1/4- 1/2 Cup onion, chopped
1/2 Cup Italian sausage, crumbled and cooked
1/3 cup finely chopped green pepper and red pepper
1/2 Cup sliced mushrooms

Spread pizza sauce over the pre-baked pizza crust. Sprinkle toppings of choice over the sauce.
Bake pizza on pizza stone or in pizza pan until cheese is melted and lightly browned, about 100-15 minutes in a 400° oven.

Pumpkin Cider Bread

2 cups fresh pressed apple cider or apple juice
1 cinnamon stick
1 tablespoon mulling spices
1 cup canned or fresh homemade pumpkin puree
2 large fresh eggs
1/4 cup vegetable oil
3/4 cup Sucanat or light brown sugar, firmly packed
1 tablespoon freshly grated orange zest (optional)
2 cups whole wheat pastry flour or all purpose flour
2-1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground mace
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts

Preheat your oven to 350°F.

In a saucepan combine the apple cider, cinnamon stick, and mulling spices. Boil the mixture until it is reduced to about 1/4 cup and let it cool. If you don't have time to simmer the cider to concentrate the flavors just use 1/4 Cup apple cider.

In a bowl whisk the pumpkin puree, eggs, oil, brown sugar, orange zest, and the cool reduced cider. Into a mixing bowl,stir together the flour, baking powder, salt, baking soda, mace, cinnamon, and ground cloves. Add the chopped walnuts, and stir the batter until it is just combined together. Transfer the batter to a well-buttered 8 1/2-inch by 4 1/2-inch loaf pan. Bake the bread in the middle of your preheated 350°F. oven for 1 hour, or until your toothpick or cake tester comes out clean. Let the bread cool in the bread pan.

The aroma of this bread alone wafting through your house makes this a family favorite recipe.

Wheat Germ Zucchini Bread