Baked Corn & Wheat Cumin Cilantro Chips

September 16th, 2011 § 0 comments § permalink

Ingredients

10-12 whole wheat tortillas, cut into 3 inch triangles
12-15 corn tortillas, cut into 3 inch triangles
1 tablespoon fresh cilantro, chopped
1 tablespoon canola oil
1 teaspoon cumin seeds, toasted
Juice of 1 lime
Salt

Directions

Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the cilantro, oil, cumin seeds, lime juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Herbal Wheat Bread

December 20th, 2009 § 0 comments § permalink

Makes 1 loaf

INGREDIENTS

1 package active dry yeast
¼ cup lukewarm water
1 tablespoon honey
2 cups unbleached flour
2 cups whole-wheat flour
1 teaspoon salt
1 tablespoon cracked pepper
1 cup warm water
2 tablespoons olive oil
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh sage, chopped
¼ cup flax seeds
Extra unbleached flour for kneading

PREPARATION

In a small bowl, gently whisk together the yeast, ¼ cup lukewarm water and the honey. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl, combine the flour and salt and pepper and mix well. In the middle of the large bowl make a little well and add the yeast mixture. Stir in a little of the flour mixture until a creamy paste is made. Sprinkle the remaining water around the outskirts of the bowl. Mix with a wooden spoon adding flour into the well little by little. Add the oil and mix well. Turn the dough onto a lightly floured surface and knead for about 5-7 minutes or until semi smooth, sprinkling with flour if mixture is sticky. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let the dough rise until it doubles in size or approximately 2 hours.

“Punch” the dough down and knead again on a lightly floured surface. Knead a few times. Shape the dough in the size you prefer and let rise again another half hour.

Bake in preheated 450° oven for about 30 minutes. Cool for about an hour.

Whole Wheat Breads

October 20th, 2009 § 0 comments § permalink

INGREDIENTS

1 C lukewarm water
1 T active dry yeast (one packet)
1 C warm milk
2 T honey
1 T salt
1/2 stick unsalted melted butter
1 1/2 C whole wheat flour
1/2 C wholegrain flour of your choice (buckwheat, rye)
½ C oat bran
2 C white flour

PREPERATION

Grease two metal loaf pans
Preheat oven to 450°
Mix warm water and yeast in large bowl until yeast is dissolved. Add honey and mix well, set aside for two minutes. Stir in milk, butter ans salt. Add the whole wheat flour and stir until well mixed. Add the wholegrain flour and oat bran and stir until well mixed. Add the white flour ½ cup at a time until a moist sticky ball of dough is formed, mixing as you add each ½ c of flour. Mix in cranberries, pecans and sage. Cover bowl with plastic wrap and let dough rise about one hour in a warm area until doubled in size.

Cut the dough in half and place each half in the pre-greased loaf pan. Cover with plastic wrap and let sit in warm area until dough is puffed up to top of the pan, about 1/2 an hour.
Place in oven center and bake about forty-five minutes until top of bread is a deep brown color. (You can poke a stick into the center. It should come out clean when the bread is done.) Cool in pan for about ten to fifteen minutes before taking bread out to cool.

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