whole wheat challah

Can you think of a better accompaniment to a warm bowl of soup than a delicious slice of challah? I can't.

Yield: Two medium loaves
1,200 calories per loaf
Active time: 30 minutes
Total time: 4½ hours

ingredients

2½ cups whole wheat flour

1½ cups high gluten flour

2½ teaspoons yeast

2 teaspoons kosher salt

1½ cups lukewarm water

1/8 cup oil

1/4 cup agave

2 large eggs (one whole egg and one with the white and yolk separated)

1/2 teaspoon vanilla extract

sesame seeds

preparation

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. In your stand mixer bowl, combine the all the remaining ingredients (expect for the sesame seeds), yeast mixture and “stir” with the dough hook attached until a shaggy dough forms.

3. Increase the speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.

4. Form the dough into a ball, cover with plastic wrap, and set aside to rise until doubled in bulk, about 2 hours.

5. Turn the dough out onto your counter top and separate it into two equal pieces. (You can use the dough immediately or refrigerate and use up to 5 days.)

6. Cut the dough into three equal pieces, rolling each piece into a long rope that’s about 1 inch thick.

7. Braid the dough by taking left strand and placing over center piece, then taking right strand and folding over center piece. Repeat until loaf is braided and pinch the ends together. Repeat with the other piece of dough.

8. Place the loaf on a parchment or silpat lined baking sheet, cover with plastic wrap, and set aside to proof for about 60 minutes.

9. With about 30 minutes left in the final proof, preheat your oven to 350 degrees.

10. Brush the loaf with the egg wash (the reserved white) and sprinkle with sesame seeds.

11. Bake until golden brown, about 40 minutes. See "spicy black bean bread" for more on checking for doneness.

Original recipe found here.

quinoa spelt bread

Yield: 1 large loaf

3,240 calories per loaf

Active time: 15 minutes

Total time: 4 ½ hours

ingredients

1 cup raw spelt

1 cup water

1 cup rice milk

2 teaspoons yeast

3/4 cup lukewarm warm water

1/3 cup agave nectar

1/4 cup vegetable oil

4 tablespoons powdered milk

2 tablespoons sourdough starter

1/4 cup oatmeal

1 cup oat bran

1 cup high gluten flour

1½ cups whole wheat flour

1 cup quinoa flour

preparation 

1. Place the lukewarm water, yeast, and a pinch of sugar in a 2 cup Pyrex measuring cup. Set aside.

2. In a microwave safe bowl, book the spelt in 1 cup water and 1 cup rice milk until the water is absorbed, about 15 minutes.

3. Add the remaining ingredients and cooked spelt into your stand mixer bowl.

 

4. “Stir” to incorporate.

5. Pour in the yeast mixture and “stir” until a smooth and cohesive dough forms, about 5 minutes. The dough may feel slightly sticky but should not be wet.

6. Form the dough into a ball, place in a large bowl, cover with plastic wrap, and set aside until doubled in bulk, about 2 hours.

7. Turn the dough out onto your counter top, shape into a loaf, and place in a parchment lined pan.

8. Cover with plastic wrap and allow to rise until very puffy, about 1 hour.

9. About 30 minutes into the final proof, preheat the oven to 400 degrees.

10. Bake for 45 minutes or until the loaf is golden brown and sounds hollow when tapped. If the bread begins to brown too quickly, you may need to tent it.

Original recipe found here.

banana walnut raisin cookies

Ripe bananas have many uses outside of bread. Like Greek yogurt, bananas are a healthy ingredient alternative, delivering rich and moist baked goods. Walnuts give these cake cookies the perfect crunch.

Yield: 30 cookies
175 calories per cookie
Active time: 5 minutes
Total time: 15 minutes

ingredients

1/2 cup unsalted butter, at room temperature

1/2 cup of white sugar

1/2 cup of brown sugar

1 egg

1 cup of mashed bananas (about 2 large bananas)

1 teaspoon of baking soda

2 cups of flour

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon of ground cloves

1 cup walnuts, chopped

1 cup golden raisins

preparation

1. Preheat your oven to 350 degrees.

2. In your stand mixer bowl with the paddle attached, cream the butter and sugars until light and fluffy.

3. Add in the egg and beat to combine, about 30 seconds.

4. Add in the banana, baking soda, flour, salt, and spices. Mix, on a speed of 4, until well combined.

5. Add in the walnuts and raisins, mixing in “stir” until combined, about 15 seconds.

6. Place the dough in the fridge for about 15 minutes.

7. Drop by the spoonful onto a parchment lined baking sheet.

8. Bake until golden brown, about 15 minutes.

Original recipe found here.

savory vegetable bundt

This dense bread is the perfect answer to a brunch menu screaming for savory options. Complemented by the gorgonzola cheese, the sweet peppers and green beans add variety to the bread's crumb and texture profile.

Yield: 1 bundt
270 calories, if cut into 8 pieces
Active time: 10 minutes
Total time: 70 minutes

ingredients
2 cups fresh green beans, chopped
1 cup sweet peppers, chopped
2 cups all-purpose flour
1 cup wheat flour
1 teaspoon salt
1 teaspoon pepper
1/2 cup gorgonzola cheese, crumbled
4 tablespoons butter, melted at room temperature
1 cup almond milk
2 eggs

preparation
1. In a large saucepan, carmelize the green beans and sweet peppers.

2. In your stand mixer bowl, combine all the remaining ingredients except for the gorgonzola cheese.

3. With the paddle attached "stir"to blend, about 30 seconds.

4. Add in the vegetables and cheese.  I like to portion out my cheese and freeze it so it is easier to bake with.

5. "Stir" to combine.

6. Generously spray your bundt pan with nonstick spray.

7. Evenly scoop in the batter and use a spatula to spread it evenly throughout the bundt pan.

8. Bake at 350 degrees until golden brown, or when a toothpick inserted into the middle comes out clean.

9. Let cool for 10 minutes and then turn out onto a plate or serving platter (see step 8 of "roasted nectarine greek yogurt chocolate cake" for tips).

Other modifications:

• Make savory muffins.
• Scoop the dough into a loaf pan.
• Change the add-ins to your liking.

Original recipe found here.