Found a good Whole Wheat crepe recipe
9 years ago
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9 years ago
9 years agolast modified: 9 years agoRelated Discussions
Whole Wheat Waffle Recipe From GE Waffle Maker Manual?
Comments (3)If you can't find it this one is very good. Graham Waffles (Sunset Apr.70) 1 c. unsifted flour 1 c. graham flour 1 tsp. soda 1/2 tsp. salt 1 T. sugar 2 c. buttermilk 2 eggs, beaten 2 oz. butter (1/2 stick) Combine dry ingredients in bowl. Stir in milk until blended. Beat in eggs. Lastly beat in butter....See MoreGrainlady, I made your whole wheat bread recipe and...
Comments (2)Sorry about the delay in getting back to you, we've been out of town for a week and I just got back late this afternoon and am playing catch-up. Glad you had good results with the recipe. I give credit to my friend Mildred in Missouri for sharing the recipe with me. 1. I would add the coarser flour to the sponge. Either will work (as you have discovered), but the sponge gives the sharp bits of bran time to soak up the liquid and soften in the coarse flour. Those sharp bits can cut gluten strands. 2. Bread Machine Yeast is a type of fast-acting yeast like SAF-Instant is. You made a good substitute. SAF-Instant is a "super" yeast, and somewhat different from the other brands of fast-acting yeast products (Bread Machine, Rapid-Rise and Quick-Rise). I consider SAF-Instant a superior choice over the other fast-rising yeast products, but that's a personal choice. I've used all of them at one time or another over the years. 3. Pan sizes... A 9x5-inch pan is actually designed for quick breads and holds about 2-pounds of dough. For over two pounds of dough you would need a Jumbo Pan - 10x4-1/2-inch. I personally don't like these over-size loaves, especially when trying to cut thin slices. Small loaves are easier to cut thin than large loaves. Another personal preference. Standard 8-1/2x4-1/2-inch pan holds up to around 1-1/2-pounds of dough. I have a pair of Norpro pans that are just slightly smaller at 7-3/4x4-1/4-inches that works very well for 2 loaves. 7-1/2x3-1/2-inch pans - up to 1-pound of dough. I often divide the dough equally into three of these small loaves. I will also divide the dough into one 1-1/2-pound loaf and the rest for something like an 8-inch pan of dinner rolls, 6 jumbo pecan cinnamon rolls, 6 hamburger or hot dog buns. The cultured milk products (dried or liquid buttermilk, kefir, yogurt) seem to aid in the sponge. My friend, Mildred, often uses up to 24-hours, with half the time in the refrigerator, similar to what you did. A very forgiving recipe, as you've just proven. I also like to add 1/2-cup of coarsely-ground multi-grain mixture, similar to multi-grain cereal (5-grain, 7-grain, 11-grain, etc.), except I mill my own. I add it towards the end of kneading to keep the sharp bits from cutting the gluten strands. I like the "tooth" it adds to the bread. -Grainlady...See MoreWhole wheat pastry flour
Comments (10)Sue, according to Animal Vegetable Miracle by Barbara Kingsolver if you make your own creAm cheese it will be lactose free. Commercially produced stuff uses chemicals so the lactose is still there. Co-op food stores and health food stores etc might also have cultured cream cheese. Here is an oatmeal wheat bread that I got from Ohio Mom's website. I tried to find it on her site to link to it and could not find it. This is my families favorite bread. Oatmeal Wheat Bread 2 packages yeast 1/4 cup warm water 2 cups cooked oatmeal (not instant) 1/2 cup warm buttermilk 1/3 cup brown sugar 1/4 cup melted butter 2 tsp. salt 2 1/2 cups whole wheat flour 2 1/2 cups all purpose flour Mix the yeast and water, let stand for 5 minutes. Mix again. Add oatmeal, buttermilk, sugar, butter, salt and whole wheat flour and all purpose flour. Work in enough to form a soft dough. Knead until the dough is smooth and elastic. Place in a large bowl and cover with damp cloth. Let rise in a warm place (not oven) for 2 hours. Punch down the dough and let rest for 10 minutes. Form 2 loaves and place in buttered loaf pans. (9x5x3inch) Redampen the cloth and cover the loaves, allow to rise another 45 minutes in a warm place until proofed. Preheat oven to 375 degrees. Bake for about 40 to 45 minutes. Here is a link that might be useful: Ohio Mom's Blog...See MoreRECIPE: Durum Atta Flour (Indian Whole Wheat)
Comments (6)Okay...one more post on this, for the record... I made another pie crust but mixed the two flours equally, this time. At least for this type of shortening pastry crust, I think it's preferrable to use all durum atta (for bottom crust) if using it at all, and crumble and press it. My second pie tasted fine but I had a difficult time with the crust. I'll have to look for that Indian cookbook, though, and try the recipes with the blended flours....See More- 9 years ago
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