Makes 2 loaves
1-2/3 cups warm water
2 tsp instant yeast
2 tsp sugar
1 egg, beaten
3 TBSP Extra Light Olive Oil
3 cups whole wheat flour
2 cups whole wheat white flour
1 tsp salt
Combine the water, yeast and sugar in mixer. Wait until foamy. Add eggs, honey and oil. Mix well. Add the wheat flour and beat on high speed for 5 mins. Then add the white flour and salt and beat on high for 2 more mins. The dough should be sticky. Let it rest for 10 min. then beat on high for 5 more mins. Put dough in greased bowl and let rise until double in size about 45 min.
Divide dough into 2 pieces. (I use oil on my hands and counter when I roll the dough out. I don’t use flour. Any additional flour will dry out the bread.) Roll each piece into a rectangle working out all the air bubbles. Turn over and roll tightly into loaf. With the seam side up, pinch the ends into the loaf. With oil on hands, lightly coat loaf and put in greased loaf pan (seam side down). Let dough rise to top of pan, Bake at 350* for 24-30 mins. After baking, remove loaves to cooling racks and completely cover with damp cotton cloths until cool.
Serve with my Blueberry Jam recipe! Enjoy!
2 cups whole-wheat rotini (6 ounces)
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar or lemon juice
1 clove garlic, minced
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper (1 small)
1 cup grated carrots (2-4 carrots)
1/2 cup chopped scallions (4 scallions)
1/2 cup chopped pitted Kalamata olives
1/3 cup slivered fresh basil
1. Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
2. Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.
1 1/3 cups plus about 3 tablespoons whole-wheat pastry flour, divided
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup packed light brown sugar
2 tablespoons butter, softened
2 tablespoons canola oil
1 large egg
1 teaspoon vanilla extract
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon freshly grated lemon zest
2 cups fresh or frozen blueberries
1 tablespoon lemon juice
Confectioners’ sugar for dusting (optional)
1. To make crust: Preheat oven to 350°F. Coat an 8-by-12-inch baking dish with nonstick cooking spray.
2. Whisk together 1 1/3 cups whole-wheat pastry flour, baking powder, baking soda and salt in a large bowl. Beat together brown sugar, butter, oil, egg and vanilla in another large bowl with an electric mixer on high speed until smooth, making sure no lumps of brown sugar remain, about 1 minute. Add the dry ingredients and stir with a wooden spoon until well blended. (The dough will be quite firm.)
3. Transfer two-thirds of the dough to the prepared baking dish; cover the dough with a piece of plastic wrap and use it to press the dough into the bottom of the dish in an even layer. Remove the plastic wrap. Bake until puffed and golden, about 15 minutes.
4. To make the topping: Gradually work enough of the remaining 3 tablespoons whole-wheat pastry flour into the remaining dough using your fingertips, until it resembles coarse crumbs.
5. To make filling: Stir together sugar, all-purpose flour and lemon zest in a small bowl.
6. Combine blueberries and lemon juice in a medium saucepan; cook, stirring, over medium heat until the berries begin to exude juice. Add the sugar mixture and stir until the filling reaches a simmer and thickens.
7. Push down the higher outside edges of the baked crust with a wooden spoon; pour the hot filling over it and spread all the way to the sides of the dish. Sprinkle the crumb topping over the top. Bake until the topping is golden, 15 to 20 minutes longer.
8. Transfer the baking dish to a rack and let cool, covered with a kitchen towel to soften the crumbs slightly. Cut into 15 bars. Dust lightly with confectioners’ sugar if using. Store at room temperature in an airtight container.