Monday, May 4, 2009

Whole wheat Flax seed bread

Since I have been making this more and more, people have been asking for my recipe.
I am always happy to share. I know many people have tried it themselves, but it didn't work for them. It could take some practice, since not every mixer is the same, ovens could vary, places to let it rise vary in temperatures, but just keep trying! It is well worth the time.

Suzi’s whole wheat flax seed bread
Turn on the oven to 350.

2 T yeast
1 ½ T salt
2 T lecithin granules
1 c. of flax seed, ground in blender (or 1/3 c oil)
½ c honey
5 ½ c warm water plus 2 T lemon juice (NOT fresh squeezed) ***not cold!
Mix together so all ingredients are well mixed.
Grind 8 c of wheat and 1 c. of oatmeal (regular or quick). It will make about 12 c of flour
Add 6 c. of flour to the wet mixture and knead.
½ c vital wheat gluten
Mix well
6 remaining c. of flour
1 c. bread flour
Knead well until dough starts to stick together and is not so sticky.
Oil a large bowl (I use a Tupperware, That’s a bowl) and place dough in it and knead a little to make one big ball. Place bowl in a warm place and cover and let rise until double in bulk. Punch down and divide into 3 bread pans (I use Pampered Chef stoneware pans). Cover and let rise about 20 mins. Bake for 26 mins. At 350 degrees. The loaves will be a light brown and sound hollow when tapped gently.
You can make cinnamon bread or even cinnamon rolls with this recipe but I find the rolls to be very hardy and thick, not light and fluffy.
I used to RUIN RHODES rolls and have been making this recipe for 7 years, so it is doable for the novice. I have a Ktec Kitchen champ that is programmed for bread, so it kneads it for the right time each recipe. Having the right equipment does make a difference!

Wheat 101

I am teaching another wheat class on May 20 at 7pm. for an Enrichment night. If you want directions, email me and I can send you directions and an address. I love teaching these classes and getting people informed about wheat and all the fun (yes FUN) things to do with it. I always offer a Taster's Table with yummy samples of foods made with wheat. You can email me at

I hope to see you there!

Extreme Lemon Sugar cookies

A LONG time ago, when I was single, I met this cute young lady at my single's ward. We got along great and had a lot of really great discussions and life lessons we learned together. After she got married and I got married, she moved around a lot and we lost touch. I wondered what happened to my friend Micki, until I read is the paper about her awesome website and I contacted Micki and we recently met at a Home Show where I purchased her cook book. I am always a sucker for a good cookbook (which I have been known to read like novels).
I wanted to make a cookie that was "better for you" and contained no chocolate. I tried Micki's Extreme Lemon Sugar cookies and Looooooooooooove them. I love lemon and I love cookies,
and these were not disappointing (sorry for eating while I type).
I thought I would wet your appetite with a new favorite:

2/3 c pure olive oil
1 c granulated sugar
1 large egg
2 1/2 t vanilla extract
2 T lemon zest (one large lemon)
2 T fresh lemon juice (no seeds please)
2 1/4 c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c additional sugar for rolling
1/2 powdered sugar for dusting
Preheat oven to 375. Coat cookie sheets with olive oil cooking spray.
In a mixer bowl add olive oil, suagr, egg, vanilla, lemon zest and lemon juice. Blend until smooth.
Add flour, baking powder, baking soda and salt. Mix until well blended.
Drop by teaspoons or by a small cookie scoop into sugar and roll until well coated. Place on prepared cookie sheets. Bake 8 mins., cool on wire racks, dust while warm with powdered sugar.

Thanks Micki for a great lemony cookie!