You all know how we mill our own wheat berries and other grains and make our baked goods, right? I have shared this
wonderful bread recipe on the blog before as well. Today I want to share this recipe we use a couple of times a month for a dinner side and it makes in our bread maker while I do school or run the house!
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Our daily bread in the sunlight. This is not the Angel bread though. |
Angel Bread ~ And it is heavenly!
1/2 to 2/3 cups of milk (we use almond or rice milk)
1 egg
1 tsp. salt
3 Tbsp melted coconut oil (you can use melted butter but the texture won't be the same soft and fluffiness you would get with coconut oil)
2 tbsp sugar (we use sucanat and I think coconut sugar would work well too here but haven't tried it)
2 c. flour
1 to 1 1/2 tsp yeast.
Put all in order in the bread machine and make a well in the center of dry ingredients, then add yeast.
Put your bread machine on the lightest crust setting. On mine, I use the Sweet cycle and light crust. Yours will be different.
If you don't have a bread machine, then you can make this by hand but I recommend the bread machine for ease. I start it after lunch and it is ready and hot and waiting by dinner. Sometimes if we are having a chicken meal, I will add herbs to this and it smells and tastes wonderful too. (rosemary and basil go well with chicken)
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The other day I was reading on a friend's blog (Hi Karen!!) and she mentioned that she made mixes from
this site to ease her life a bit. I thought to myself,
"what a wonderful idea and such a time saver too..."
but I did not pursue it because when wheat is freshly ground the wheat looses most of its nutritional content within about 72 hours. Then I was reading in an older magazine from the 90's for Titus 2 homemaking types I had bought from a friend (
Hi Elizabeth!!) , and there was an article on homemade mixes using whole, fresh ground wheat! It said that you could do the mixes but to just put them into the freezer instead of out on the counter and use within a month. So today I mixed up a batch of muffin mix and it is sitting in the freezer waiting to be used tomorrow morning for breakfast! I was going to do the pancake one too but didn't have the container to put it in.
Here is the recipe from the magazine for the mix. I used this one because it did not call for any other flour than whole wheat. The site has other flours though.
8 cups whole wheat pastry flour (I used hard white and not pastry)
2 cups sugar (I did use white sugar, but next time I will be using sucanat. I have to see how the sucanat will do in the freezer first!)
4 T baking powder
2 tsp salt
Combine all ingredients in a large mixing bowl and stir to distribute well. Store in a ziplock freezer bag or other canister in the freezer.
To use:
2 1/2 c. plus 1 Tbsp muffin mix
1 carton or 8 oz. lowfat vanilla yogurt (I will omit this and use 8 oz. almond milk)
1 egg
1/4 c. oil
2T milk (I'll use almond milk)
(she has also 1 cup blueberries and 1T grated orange rind but I will not use these)
Grease muffin tins.
Preheat oven to 400 degrees
Put the muffin mix in a large bowl
Beat together wet ingredients
Add wet to dry and stir just until moistened
Spoon into muffin cups
Bake 20-25 minutes until done.
Makes 12 muffins
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Do you do any mixes to make your life simpler?
It seems like it will be easier than what we do now....haul out the wheat bucket, grind the wheat hoping not to wake the still sleeping children, then let the wheat sit a few minutes while you hug and cuddle scared, screaming little toddler,
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| Pretending to be afraid! LOL! |
Get everyone who woke from the screams of little toddler onto their morning chores since all is well after all! Then decide it is too much trouble and now it is late so you get everyone cereal instead! LOL! My, my.....yes, it seems much simpler and healthier too.
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