HEARTY WHOLE WHEAT BISCOTTI
These are very good. My mom used to make them when I was younger, and as I remember, they were especially nice dipped in coffee (or hot chocolate or tea...). Not too much sugar, made with whole grain, and they store well. Enjoy! Serving size is approximate, since we haven't made these for a while and I can't remember exactly how many the recipe makes.
Provided by A Messy Cook
Categories Dessert
Time 50m
Yield 24 biscotti
Number Of Ingredients 7
Steps:
- Mix together dry ingredients.
- Add remaining ingredients and mix well.
- Divide dough in half. On greased baking sheet, form 2 logs about 2 inches wide and 13 inches long.
- Bake 25 minutes at 350 degrees, then cool on rack for 5-10 minutes.
- Slice with serrated knife at ½ inch intervals.
- Return to oven for 10-15 minutes more, turning once.
- Cool completely and store in airtight container.
- If you have trouble handling the dough because of stickiness, add a little more flour, but not more than ¼ cup. Try oiling your hands or using a rubber spatula and wax paper.
HEARTY WHOLE WHEAT BREAD
I came to this recipe by playing with different proportions of ingredients from other recipes. I have found this recipe to be consistently good, with a hearty but not too-heavy texture. It slices beautifully, and is wonderful made as dinner rolls or bread sticks, too. If you use active dry yeast instead of instant (rapid rise) yeast, then you will need to proof your yeast in a little bit of the water before adding it in to the mixture. The cooking time reflects baking and rising time too. The prep time is the actual mixing and kneading time.
Provided by Susiecat too
Categories Healthy
Time 2h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve the salt in the water.
- Add the honey and canola oil, mix well to completely dissolve.
- Add the eggs and mix well.
- Add 1-2 cups of the bread flour, mix until good and sloppy.
- Add the yeast, and mix well.
- Add the remainder of the bread flour, mixing well.
- Add in the wheat germ and then the whole wheat flour, a cup at a time, until difficult to mix with a spoon.
- Turn dough out onto a floured surface (use any remaining whole wheat flour for your surface) and continue to mix and knead until all the flour is incorporated.
- Knead for 10-15 minutes, until dough is uniformly smooth, and bounces back at you when you press it. The firmness resembles a nerf ball, and the surface at this point should be tacky (like a post-it note) but not sticky enough to adhere to your hands.
- Pour a little bit of oil in your empty bowl, and coat all sides. Put the dough in the bowl and turn to coat with the oil.
- Cover the bowl (with a large plate, or with plastic wrap) and set it in a warm spot to rise until doubled in size, for approximately 60-90 minutes. If you used instant yeast the rising time will be shorter than for active dry yeast.
- Punch down dough and remove from bowl to floured surface.
- Knead briefly to incorporate oil.
- Form into two loaves, or into 24 dinner rolls or bread sticks.
- Put bread back in your warm spot, covered with plastic wrap, to rise again, another 45-60 minutes.
- Preheat oven to 375°F.
- Bake loaves for 30 minutes, rolls or bread sticks for 10-12 minutes, until golden on the crust.
- Cool on racks.
- Freezes well.
WHOLE WHEAT COOKIES
These soft, old-fashioned cookies are quite flavorful. With the goodness of wheat germ, they make a wholesome snack.-Bertie Carter, Tahlequah, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter, peanut butter and honey. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in sugar. , Bake at 350° for 8-10 minutes or until golden brown. Let cool on pans for 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 124 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 133mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
CHUNKY BREAKFAST COOKIES
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and egg yolk. In another bowl, mix oats, flours, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; flatten to 3/4-in. thickness. Place 2 in. apart on ungreased baking sheets., Bake 13-15 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Serve warm or at room temperature. To reheat, microwave each cookie on high for 15-20 seconds or just until warmed. Freeze option: Freeze unbaked cookies in a freezer container, separating layers with waxed paper. To use, place dough portions 2 in. apart on ungreased baking sheets; let stand at room temperature 30 minutes before baking. Bake as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 291 calories, Fat 15g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 239mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 3g fiber), Protein 4g protein.
WHOLE WHEAT CHOCOLATE CHIP COOKIES
Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 110 mg
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