1-1/2 cups Boiling Water
1 cup Oats, Rolled, Regular Old fashioned
3/4 cup Molasses
3 Tb Vegetable Oil
2 tsp Sea Salt
1 Tb Yeast, Active Dry
2 cups Water, lukewarm
1 cup White Bean Flour
7 cups Whole Wheat Flour

Place rolled oats in a large bowl; pour boiling water over oats and let stand 30 minutes.
Add molasses, oil and salt.
Dissolve yeast in warm water and add to oat mixture. Beat well, add bean flour.
Work in enough whole wheat flour to make a medium-soft dough.
Turn out onto a floured board and knead until smooth, about 10 minutes.
Put dough in an oiled bowl, turning to coat.
Cover and let rise in a warm place until doubled, about 1 hour.

Divide and shape into 2 loaves and place in loaf pans that have been sprayed with nonstick vegetable coating.
Cover and let rise until doubled, about 45 minutes.

Preheat oven to 400 degrees.
Place pans on middle rack of oven and bake for 10 minutes.
Reduce heat to 350 degrees and bake for 30-40 minutes, or until the loaves sound hollow when tapped.
Cool on wire racks.
Brush tops of loaves with butter for a soft crust (optional).

Yield: 2 loaves (approx. 1 lb each)

1 1/2 cups whole wheat flour
3/4 cup all-purpose flour
1 (.25 ounce) package active dry yeast
1/2 teaspoon salt
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons shelled pumpkin seeds
1/3 cup rolled oats
1 cup water
2 tablespoons molasses
1 egg white
1 tablespoon 1% milk

In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.
Makes 12 servings

2c. pumpkin puree
1 1/4c honey
4 eggs
1c. Milk
1 Tb oil
1 Tb cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves

3 1/3c. whole wheat flour
1Tb baking soda

1c. raisins or sultanas

Whisk first 9 ingredients in a large mixing bowl. Mix together flour, baking soda and add to
mixture whisking until just blended. Do not overmix. Stir in raisins. fill non-stick loaf pans
(or lined/greased muffin tins-adjust cooking time accordingly) and bake 350* 30-35 min. Cool 15 min before removing.

Source:unknown

4c. unbleached whole wheat flour
2tsp salt
1 envelope yeast
1 1/4c lukewarm water (easiest way to attain proper temp is to use half cold water and half hot water)
2 TB honey
2 TB plus 1tsp olive oil
3/4 c. sunflower seeds
2TB poppy seeds
2TB sesame seeds

Measure flour, salt and yeast into a large bowl.
Measure the water in a cup, then stir in honey and 2TB olive oil. Pour the liquid into the dry ingredients.

Mix to form a soft dough. The dough should be wet enough to cling to the bowl. Add more lukewarm water if necessary.
Scrape the dough out onto a lightly floured surface.

Knead the dough for 10 minutes. Rub the tsp of olive oil around a large bowl. Turn the dough in the oil, the cover the bowl in plastic wrap.
Let the dough stand in a warm place for about 1 1/2 hours or until it has doubled in size.

Turn out dough and pat flat. Scatter with 1/2c of sunflower seeds, then roll up and knead for 20-30 turns. Shape into a round, cut into 8 wedges, then roll into balls.
Dip 3 balls in poppy seeds, 2 in sesame, 2 in sunflower and 1 in whole wheat flour. Grease the 8 inch springform pan. Place balls inside and let rise for 35-40 min.
Preheat oven to 450. Bake for 10 minutes. Lower the heat to 400* for 20 minutes longer. Release springform catch, remove bread from the pan and test. Cool on rack.

For Doughnuts:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canned pumpkin
2 eggs
1/4 cup milk
1/4 cup shortening, butter, or margarine, softened

For Icing:
1 cup sifted powdered sugar
1/4 teaspoon vanilla
3-4 teaspoons milk

FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar,
baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin,
eggs, milk, and shortening, butter, or margarine; beat with an electric
mixer on low speed till mixed.

Spoon the mixture into a pastry bag fitted with a large star tip with a
1/2-inch opening. Pipe onto 2 greased baking sheets in 3-inch circles.
Bake in a preheated 375°F oven for 10 minutes, or till golden brown.
Cool doughnuts on a rack over waxed paper.

FOR ICING: In a small mixing bowl stir together powdered sugar and
vanilla. Stir in enough milk to make a smooth icing of glazing
consistency. Spoon icing over doughnuts.

Makes 12 3-inch doughnuts

SOURCE: unknown

2 1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup chilled margarine or butter
1 large egg, beaten
1/2 cup canned pumpkin
1/3 cup milk
2 tablespoons dried cranberries or dried blueberries
1/2 cup boiling water
1/2 cup margarine or butter, softened
3 tablespoons powdered sugar
1/4 teaspoon baking soda

1. Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. With a pastry blender cut in the 1/2 cup chilled margarine or butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
2. In another bowl combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.
3. Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into an 8-inch circle. Cut into 12 wedges.
4. Place wedges 1 inch apart on an ungreased baking sheet. If desired, brush tops with additional milk. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm with Berry Butter. Makes 12 scones.

 - 12 Servings
For Berry Butter: In a small bowl combine dried cranberries or dried blueberries and boiling water. Let stand 10 minutes. Drain well and finely chop berries. Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries or blueberries. Cover and let chill at least 1 hour before serving to allow flavors to blend. Makes 3/4 cup.

NUTRITIONAL INFORMATION

1 serving:Calories 252;Fat 16g(Saturated 3g);Cholesterol 18mg;Sodium 321mg;Carbohydrate 24g(Dietary Fiber 1g);(Protein 3g)

Recipe source: Better Homes and Gardens®. Copyright 2002
 

2 cups whole-wheat flour
1 3/4 cups unbleached flour
1/4 cup brown sugar or sucanat
4 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup cold butter
1 3/4 cups low-fat buttermilk
1 1/2 cups fresh blueberries

Combine first five ingredients in large bowl.
Cut in butter until mixture resembles coarse crumbs.
Stir in buttermilk just until moistened; stir in blueberries.
Turn onto floured surface and gently knead 10 times.
Transfer dough to greased baking sheet and pat into 9-inch circle; cut into 12 wedges, but do not separate.
Bake scones at 375 degrees for 30-35 minutes or until golden brown, and serve warm.

1 cup butter, softened
1 (8 ounce) pkg cream cheese, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
4 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries* dusted with 2 tablespoons flour
1/2 cup pecans or walnuts, chopped

Preheat oven to 350 degrees. Line muffin pan with paper liners or spray with nonstick cooking spray. In a mixing bowl, beat together the first four ingredients. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture gradually. Fold in cranberries and nuts. Spoon batter into greased muffin cups. Bake for 25 to 30 minutes, or until golden and toothpick inserted in middle comes out clean. Let muffins stand on a cooling rack for 5 minutes before removing from the pans.

*can substitute raspberries or blueberries

1 Cup stone-ground whole wheat flour
1 Cup unbleached white flour
1/2 to 2/3 c. sugar
1 T. baking powder
1/2 tsp. salt
1/4 cup powdered milk
1/4 cup rolled oats
1/4 cup wheat germ
1/2 cup chopped nuts
1/2 cup chopped dates or raisins
1 cup chopped apples
1 cup milk
1 egg
1/4 cup oil
                                            
Combine dry ingredients, fruit and nuts.
Beat together the milk, egg and oil, and fold into dry ingredients only until blended.
Fill oiled muffin cups almost to top, and bake 45 minutes in 350 degree oven.  

Makes 12 large muffins which improve when frozen and reheated.

1 1/4 cups all-purpose flour
1/2-cup sugar
1-tablespoon poppy seed
1 tablespoon finely shredded lemon peel
2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil

For topping:
2 tablespoons butter
2 tablespoons sugar

In a medium mixing bowl stir together flour, 1/2-cup sugar, poppy seed, lemon peel, baking powder and salt.

In another medium bowl combine egg, milk and oil. Add all at once to dry mixture. Stir just until moistened. Spoon batter into prepared muffin pans, filling each 2/3 full. Bake 20-25 minutes in preheated 375-degree oven. Cool on wire rack for 5 minutes. Remove muffins from muffin cups. Dip tops of muffins into melted butter then in the 2 tablespoons sugar. Serve warm.

Makes 12.

1/2 cup softened butter
1/2 cup sugar
Grated peel of one lemon (about 1 tablespoon)
2 tablespoons milk
2 eggs, separated
3 tablespoons lemon juice (about 1 lemon)
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped nuts
1 tablespoon sugar
1 teaspoon nutmeg

Cream butter, sugar, lemon peel, milk, and egg yolks in a mixing bowl until light and fluffy. Beat in lemon juice.
Combine flour, baking powder, and salt in separate bowl. Add to batter and mix until just blended.
Beat egg whites until soft peaks form; fold into batter. Spoon into 12 greased muffin-pan cups. Sprinkle with a mixture of nuts, sugar and nutmeg.
Bake at 375*F 15 to 20 minutes, or until done.

1 doz

4 1/2 cups unbleached all-purpose flour
1/3 cup sugar
1 pkg. yeast
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 tsp. allspice
2 cups warm milk
1/4 cup melted butter
2 eggs
1 cup currants
1/2 cup candied peel

ICING:
1/2 cup confectioner’s sugar
2 tbs. milk

Add yeast to sweetened milk let sit 5 minutes. Mix dry ingredients, cut in butter, then eggs, then milk. Stir in currants and candied peel. Cover and let stand for 10 minutes. Spray 24 medium/large muffin cups, fill 2/3 full. Spray tops with butter spray, cover and let rise until almost double, about 20-30 minutes. Preheat oven to 375o. bake for about 20 minutes, until browned. Cool on rack until warm. Combine sugar and milk until smooth, spoon into piping bag.

Pipe Celtic crosses on top. Or cut across buns with bolline.

These cakes are traditional treats at the Vernal Equinox. The equilateral solar cross on top predates Christianity and represents the minor Sabbats; the solstices and the equinoxes

source:unknown

Whole Wheat Bread with Ground Flax

Starting the Yeast
2 tsp Honey
4 1/2 tsp Yeast (2 packets)
1 cup Warm Water (105° - 115°)

For the Dough
3 cups Warm Water (105° - 115°)
2/3 cup Honey
1 tbsp Salt
1 cup Flax Seed (measure then grind)
8 - 9 cups Fresh ground wheat flour

Prep
Grind your wheat and flax and combine them in a separate bowl.

I use a KitchenAid mixer to make my bread, so I use the mixer bowl to start my yeast.

Start
Add one cup warm water and 2 tsp honey to the bowl. Stir til dissolved. Sprinkle the yeast onto the liquid. Let sit for 10 minutes, or until you have a nice foamy cap on top of the water.

Mix
Add 3 cups warm water, 2/3 cup honey, and salt to the bowl. Use the mixing beater on low (1) to begin to mix ingredients.

Add 3 or 4 cups of your flour to the bowl. Let it mix for a minute or two until you have a nice pancake batter-like consistency.

Knead
Slowly add flour a bit at a time and the dough will start to form. After adding a few cups of flour, take out the mixing beater and replace with the dough hook.

Continue to add flour, scraping the bottom of the bowl as necessary. Add flour until the dough pulls cleanly from the sides of the bowl. Dough will be sticky, however. This isn’t white flour so don’t expect a nice pizza-dough ball you can spin around over your head.

Rise #1
Lightly spray a large mixing bowl with non-stick spray and drop the dough into the bowl. Cover with wax paper (also lightly sprayed) and a dry dish towel.

Place bowl in a nice warm spot to rise. I like to heat the oven up a little bit and then put the bowl in. Just warm it up. Don’t cook the dough. Some people use the oven light to do this.

Let dough double in size, about 50 - 60 minutes.

Lift & Separate
Punch down the dough with your clean fist and place the dough onto a cutting board.

Cut the dough into 4 equal sections. I use a culinary scale to weigh them. Each hunk should weigh between 1 lb. 4 oz - 1 lb. 8 oz.

Rise #2
Shape each hunk into something round, cover with a cloth, and let rise again for about 10 minutes.

While the dough is rising, get out 4 medium bread pans (I like Pyrex pans myself) and spray with non-stick spray.

Shape
Flatten each dough ball and form a rough rectangle. Roll the dough up like a jelly or cinammon roll, trying to avoid air pockets as you roll.

After rolling it up, pinch the ends and seam closed and drop the loaf seam-side down into your pans.

Rise #3
Place the pans in a warm spot with a towel covering them for about 50 minutes. The dough should rise almost to the same height the baked bread will be - 1 1/2 inches above the top of the pan.

Bake
Pre-heat over to 400°. Place pans in oven and bake for 10 minutes. Reduce heat to 350° and bake for another 20 minutes.

Bread is done when it’s nice and brown on top and makes a hollow sound when you tap on it with your finger.

Cool
Remove from the pans immediately and place bread on a wire rack. Do not bag the bread until it has cooled completely (it’ll sweat, otherwise).

Eat the bread within 2 - 3 days. After that, the bread will start to have a poor taste and texture. The bread will freeze and defrost perfectly when placed in freezer-proof ziploc bags. Just remove from freezer and let it defrost on the counter.

http://www.spiffyman.com/recipes-wheat-bread-flax.html

For the buns
450g strong white flour
1/2 teaspoon salt
75g cold butter, cubed
1 (7g) packet fast-rising active dry yeast
30g caster sugar
1 egg, lightly beaten
225ml room-temperature milk

For the filling
250g dried apricots
6 green cardamom pods
4 tablespoons apricot jam

For the topping
1 tablespoon brown sugar
3 tablespoons apricot jam

Sift the flour and salt into a large bowl.
Rub the butter into the flour until it resembles fine crumbs.
Stir in the yeast and sugar, then combine the egg and milk and pour the mixture into the flour.
Mix the dough together, pulling it into a ball.
Knead for 3-4 minutes on a lightly floured surface.
Put the dough back in the mixing bowl, cover and leave in a warm place to rise for about an hour, until the dough has doubled.
Meanwhile, put the apricots in a small pan, cover with water, bring to a boil and then turn the heat down and simmer for 20 minutes.
Drain and chop the apricots into small pieces.
Crack open the cardamom pods and grind the seeds into a powder.
Stir that into the apricots with the jam.
When the dough has risen, pre-heat the oven to 220 C.
Punch the dough down, then roll into a rectangle about 40cm x 25cm.
Spread over the apricot mixture, spreading it as far out as and onto the edges.
Wet the top, long edge with water, then roll the dough from bottom to top into a long roll.
Press the wet edge to seal.
Cut into rolls, then place on a non-stick baking pan and leave in a warm place for 20-30 minutes.
Scatter the brown sugar over and bake for 12-15 minutes until risen and golden.
Melt the apricot jam in a small pan with 1-2 tbsp water.
When it is bubbling brush it over the top of the buns.
Cool slightly and serve.
12 buns

Norwegian “School Bread” has a lovely bright yellow centre reminiscent of the Sun, I like to make this at Yuletide, Oimelc or Spring Equinox

Skolebrød

1 (.25 ounce) package active dry yeast
1 1/2 cups warm milk
1/3 cup butter, melted
4 cups whole wheat flour
1/2 cup sugar
2 teaspoons ground cardamom
1 egg, beaten

Powder Sugar Glaze

1 cup sifted powdered sugar
2 tablespoons milk or water
1/2 teaspoon vanilla
coconut

Pastry Cream

3 egg yolks
1/4 cup sugar
2 1/2 tablespoons cornstarch
1 cup milk
1 drop vanilla extract
3 tablespoons unsalted butter

In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom.
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 shiny and pliable.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twenty four equal pieces and form into rounds.
Place the rounds on to lightly greased baking sheets.
Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes.
Meanwhile, preheat oven to 475 degrees F (245 degrees C).
Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides.
Cool completely on wire racks. Spread glaze across top and then dip in coconut.

To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan.
Bring the milk to a boil and whisk it into the yolk mixture.
Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly.
Remove from the heat and whisk in the butter.
Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible.
Cover with plastic wrap and refrigerate it until cold.
Place the cooled pastry cream into a pastry bag and fill the buns with cream.

Makes 24 servings

optional fillings, vanilla pudding, french pastry cream