Cinnamon-cranberry whole wheat bread

As I had several inquiries about this bread after posting the photo to my facebook account, I thought I would also share the recipe. :)

Unlike the easy honey whole wheat bread recipe, this recipe does call for eggs and milk, and it actually called for the use of raisins, but since I was all out, I decided to use dried, unsweetened cranberries instead. You can also add in raw walnuts, almonds, or another nut of your choice -- feel free to use creative liberty with this recipe to customize it to suit your personal taste or the contents of your pantry! :)

This recipe makes about 3 medium-sized loaves or 30 dinner rolls.

Ingredients

1 1/2 cups hot water

1 cup cold milk (I used raw milk, but you can use almond/soy, etc.)

3 eggs

1/3 cup coconut oil

1/2 cup honey

4 1/2 teaspoons yeast

6-7 1/4 cups whole wheat flour

1/4 cup ground flax seed 

1 Tbs. celtic sea salt

1 1/2 Tbs. cinnamon

2 tsp. nutmeg

1 1/2 cup dried cranberries or raisins

Directions

Combine water, oil, milk, honey, and eggs in the bowl of your mixer. Whisk until combined. Add yeast and let mixture sit until yeast is activated (bubbles) -- about 3 minutes.

With your dough hook in place, add 5 cups of flour and mix on medium speed until well blended. 

Add the salt, flax seed, cinnamon, nutmeg, and cranberries/raisins.

Continue to mix, adding the remaining flour a half of a cup at a time.

When the dough pulls away from the side of the bowl, enough flour has been added.

Turn the speed to high, and allow to knead 10-12 minutes, or until the dough forms a smooth ball.

Turn dough out into a lightly-greased bowl and let sit in a warm place until dough rises double in size -- about an hour.

After rising, form dough into loaves and place into lightly-greased (coconut oil) bread pans. Let rise again until double in size.

Bake loaves at 350* for 25-30 minutes.

Because it is sweeter, this bread is definitely more of a "breakfast" bread than an everyday bread.

Everyday Whole Wheat Bread

I grew up in the kitchen, baking and cooking side-by-side with my mother. One of my favorite things to bake was bread. Together we'd make loaves, rolls, and sticky buns. I loved it. There is nothing better than the scent of fresh bread baking in the oven. Well, other than eating bread fresh from the oven. :)

It has been a goal of mine to get back into regular baking. Not so much "sweets" baking, but enjoying making fresh, homemade bread each week for our family. I'm tired of buying bread, and there is just something so homey about baking it myself -- let alone the health and nutrition factor.

I guess you could say it's one of my New Year's goals now, and thus far I'm right on track. (Okay, I've baked once -- but with only two people in the house, a loaf of bread goes a long way!)

I wanted to share with you the simple recipe my mother and I have used for years. It can easily be adapted for a larger quantity (I usually double mine), and substitutions can also be made without disastrous results. :)

Whole Wheat Bread

This bread is easy to knead by hand, but can also be made using a mixer. It has a nice soft texture.

Ingredients

• 2 cups hot water
• 1/2 cup oil (I use coconut oil)
• 1/2 cup honey/coconut nectar/agave/rice syrup (you can easily cut the quantity)
• Ground flax seed (throw in a little or a lot - up to you!)
• 3 1/2 tsp. yeast
• 5 cups flour
• 2 tsp. salt

Directions

Combine water, oil, sweetener, and yeast. Let sit for a few minutes until mixture is frothy.

Add three cups of flour, ground flax, and salt. Mix thoroughly.

Add the remaining two cups of flour and knead until smooth and elastic -- about ten minutes.

Let rise until double. (I usually set a timer for 1 1/2 hours)

Shape into loaves or rolls (or braid!) and place on a lightly greased pan (again, I use coconut oil) and let rise again (about 30 minutes).

Option: for an extra "glow," you can always coat the top of the loaves with a little coconut oil for an extra special shine and flavor prior to placing into the oven.

Bake at 350* for about 30 minutes, until golden brown on top.

Official recipe says it makes two, 1 1/2 lb. loaves, or three medium sized loaves or braids.

*Heavenly* Honey Yeast Rolls

This post is dedicated entirely to a dear friend, Julie, who was kind enough to pass this recipe along to me. I have had the pleasure of enjoying her fresh made rolls on several occasions, and each time I couldn't get enough. To say these rolls are heavenly is an understatement. In fact, they should probably come with a special warning: baking these may induce you into a carb overload. That being said, these rolls are light and fluffy, and are perfect for an upcoming holiday party. In fact, the photos you see here were taken of a batch I made for a recent Christmas dinner party I hosted in my home.

Eat your tummies out friends. Here is the recipe, adapted a few times, but originally posted on A Cookie a Day .

Honey Yeast Rolls

Ingredients

• 2 1/4 tsp. instant yeast (1 packet plus a little extra)
• 1 cup warm water (105°-115° F) 
• 1/8 tsp. sugar
• 1/4 cup honey
• 3 tbsp. canola oil (I've also used coconut oil - in a liquid state)
• 1 1/2 tsp. salt
• 1 egg, lightly beaten
• 4 cups bread flour, separated
• cooking spray
• 1 tbsp. butter, melted
• 1 tbsp. honey

Directions

In the bowl of an electric mixer (fitted with the paddle attachment), combine the yeast and warm water (straight hot from the tap is fine, not boiling, plus add 1/8 tsp sugar, mix until smooth, and let stand 5 minutes until foamy). 

Add the honey, oil, salt, and egg, and mix well. 

Add 3 cups of the flour, and mix until the dough comes together in a sticky mass. With the mixer on low speed, add the remaining one cup of flour, and mix until it is incorporated into the dough. You want the end result to be one elastic ball, so add a little more flour if needed.

Switch to the dough hook, and continue kneading on low speed until the dough is smooth and elastic, about eight minutes.

Form the dough into a ball and transfer to a lightly oiled bowl, turning once to coat. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about two hours.

Turn the dough out onto a lightly floured surface and knead for 30 seconds. Cover and let rest for 10 minutes.

Punch the dough down and divide into 12 equal portions (or more for smaller rolls). My friend suggests  weighing the dough and dividing by 12, with each roll ending up around 2.7 ounces. (Keeping them really even is the key to having a pretty roll pan straight out of the oven.)

Shape each portion into a ball (stretch tops and fold dough under to make a smooth roll surface) and place into a 9 x 13 lightly greased glass baking dish, spacing evenly. 

Cover and let rise in a warm, draft-free place for 20 or 30 minutes - a bit longer is okay, too, as this is the final rise. 

Mix together the melted butter and honey, and brush lightly over the tops of the rolls. 

Bake at 400° for 13-15 minutes or until lightly browned. Serve warm or at room temperature.

Let me know if you end up making these, and how you like them! They freeze really well, so you might want to make a double batch and put half away for later. Trust me, you're going to thank yourself for it later. ;-)