Whole Wheat Biscuits

These biscuits were a great addition to our Thanksgiving table this year. I’ve made these biscuits a couple of times now, and I’ve rolled them out to different thicknesses.  When I roll it out thicker, they are light, airy, and flaky biscuits (pictured).  When I roll it out thinner, it yields a more dinner roll like biscuit, rather than the flaky biscuit. I rolled them thin for Thanksgiving since husband requested “rolls” and not biscuits.  Everyone was happy and I got way more biscuits than anticipated by rolling the dough out thin and doubling the recipe. I also brushed them with melted butter before putting them in the oven. These freeze beautifully and go great with eggs and bacon for breakfast! This was a fun one to make with kids, Jonah loves cutting out the biscuits for me!

whole wheat biscuits

INGREDIENTS:
METHOD:
1. Preheat oven to 450.
2. In a medium-sized bowl mix together your dry ingredients.
3. Cut the cold butter into little pea sized pieces and mix the pieces into the flour mixture. I used my hands to mash the butter pieces as I mixed it with the flour until it resembled coarse crumbs.
4. Pour in the milk and stir to combine.
5. Knead the dough with your hands (or you could also do this with the dough hook attachment on your mixer) and then turn out onto a counter or cutting board. Roll it out flat with your hands or a rolling-pin until the dough is ¾-inch thickness (I had to sprinkle with a little flour to make my dough less sticky).
6. Now you’re ready to cut out biscuit rounds. You can turn a glass or a mason jar upside down to get round biscuit shapes, or your favorite cookie cutters. My 5 year-old did most of the biscuit cutting. He’s the best helper.
7. Put the biscuits on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.
Yield: 8 – 10 biscuits (depending on the size that you cut them and how thin you roll the dough)
*Use organic ingredients whenever possible.
**Adapted from 100 Days of Real Food.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!
Advertisements

Whole Wheat Cinnamon Raisin Bread (without a bread maker)

My family and I just got to spend a long Thanksgiving weekend with my husband’s family.  It was amazing to have a few days off all together, and the kids LOVED spending time with Nana, Papa, and Uncle Joe. They went on hiking adventures, helped cook delicious food, read books, and snuggled.  Super cute kids.  And super thankful for our family.  While we were there, I had some homemade cinnamon swirl bread, made by Ehren’s Great Aunt. She makes it all by hand, and it was so yummy.  It inspired this recipe.  I adapted Evan’s sandwich bread, and it turned out perfectly.  I am thinking about making one loaf of this bread every week, and one plain loaf as well.  That way we will have one for our morning toast, and one for sandwiches.  Hope you have as much success with it as I did!  PS, how on the earth did something that pretty come out of my kitchen?  And without a bread machine?  Trust me, if I can do this, you can too!   PSS, my house smelled AMAZING while this was baking.  Like, ah-mazing.

INGREDIENTS:
METHOD:
1.  First, add yeast to the warm water (think lukewarm, not hot) while that’s dissolving, throw the flour, salt, cinnamon, and raisins in the mixer. Once the yeast has dissolved, dump in the melted butter and the honey into yeast and then pour all of it into the mixer. Let the mixer do it’s work with the bread hook attached, it takes about 3-5 minutes until the dough forms into a ball. So fast and so easy!  NOTE:  If kneading by hand (making without a mixer), try using only 4 cups of flour for best results.
2.  After that, knead the ball of dough a couple of times and put it in a greased bowl, cover it with a dish towel and let it rise for an hour.
3.  Knead again a couple of times, put it in a greased bread pan and let it rise again for at least 45 minutes.
4.  Bake at 350 for 30 minutes and immediately remove from the pan and let cool on a cooling rack.
NOTE:  This recipe makes one loaf.
*Use organic ingredients whenever possible.
**Adapted from Honey Whole Wheat Sandwich Bread.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!

Honey Whole Wheat Sandwich Bread (without a bread maker)

My family made the switch to whole foods in April. The first thing to go was my beloved flavored Coffee-Mate creamer (bleh. can’t believe I ever drank that stuff!), the second thing to go was the Country Crock “buttery” spread (scary!), and the third thing to go was the
store bought sandwich bread. I couldn’t believe how many ingredients are put in a single loaf of bread! After months of trial and error bread baking (seriously 5 months… my family was so patient!), I finally found the yummiest bread recipe that doesn’t require a bread machine.

INGREDIENTS:
METHOD:
1.  First, I add my yeast to the warm water (think lukewarm, not hot) while that’s dissolving, I throw the flour and salt in my mixer. Once the yeast has dissolved, I dump in the melted butter and the honey into yeast and then pour all of it into my mixer. I let the mixer do it’s work with the bread hook attached, it takes about 3-5 minutes until the dough forms into a ball. So fast and so easy!  NOTE:  If kneading by hand (making without a mixer), try using only 4 cups of flour for best results.
2.  After that, I knead the ball of dough a couple of times and put it in a greased bowl, cover it with a dish towel and let it rise for an hour.
3.  After that, I knead again a couple of times, put it in a greased bread pan and let it rise again for at least 45 minutes.
4.  Then I bake at 350 for 30 minutes and immediately remove from the pan and let cool on a cooling rack. Mmmmm…. fresh bread. And only 6 ingredients.
NOTE:  This recipe makes one loaf.
*Use organic ingredients whenever possible.
**Adapted from 100 Days of Real Food.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!