Leftover Fresh-Milled Flour
I finally have a mill now. I've been enjoying baking bread and other goodies with my fresh-milled wheat flour! I often have about 1 to 2 cups of flour left over after my batch of bread is made. So, I thought I would share with you 2 great recipes I make to use up the extra flour. If you don't have time to bake anything else the same day you have milled your wheat flour, remember to place it in the fridge so that it doesn't lose its nutrients quickly. Nutrients in fresh-milled flour have a short shelf life when left out at room temperature. That's why they ENRICH flour we find in the stores. Enjoy these recipes!
Oatmeal Fruit Cookies:
Recipe adapted from "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert
I LOVE this recipe book and highly recommend it!
1/2 cup butter (softened)
1/2 cup oil
1 cup sugar (I use 1/2 cup honey instead)
2 tablespoons mild molasses or honey
Cream together these ingredients in a large bowl (I do it by hand but the recipe suggests using an electric mixer).
1 egg
2 teaspoons vanilla
Beat in.
2 1/2 cups rolled oats
1 1/2 cup whole wheat flour (this is where I use my leftover fresh-milled flour)
1 to 1 1/2 cups dried fruit; cherries, blueberries, apricots, raisins, cranberries, currants etc...(I have used a combination of fresh and dried fruits/berries also but our favourite is just raisins).
1 cup grated coconut or chopped nuts
1 teaspoon baking soda
Combine these dry ingredients in a seperate bowl. Add creamed mixture into dry mixture in 3 additions, stirring just until thoroughly mixed. Add a little extra flour if too wet. Drop by rounded teaspoons on greased/lined baking sheets.
For chewy cookies: 325 F for 18-20 minutes; place cookies in air-tight container after cooling.
For crisp cookies: 375 F for 11-13 minutes. Cool on wire rack.
Peanut Butter Cookies
Recipe adapted from "Pillsbury: The Complete Book of Baking"
Fresh-milled whole wheat flour adds a healthful touch to these all-time favourites!
1/2 cup sugar (I use only 1/3 cup of sugar or 1/4 cup honey)
1/2 cup firmly packed brown sugar (I use 1/3 cup of sugar or 1/4 cup honey)
1/2 cup butter, softened
1/2 cup peanut butter (I use less butter and up to 1 cup of peanut butter~the natural kind containing peanuts only!)
2 tablespoons of milk
1 teaspoon vanilla
1 egg
1 3/4 cup flour (I use my leftover fresh-milled whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt
Sugar
In large bowl, beat sugars and butter until light and fluffy. Add peanut butter, milk, vanilla and egg. Blend well. Stir in flour, baking soda and salt. Mix well. Shape into 1 inch balls and flatten with fork dipped in sugar. Bake at 375 F on ungreased cookie sheet, 2 inches apart, for 10 - 12 minutes. Remove from cookie sheet and cool.
Enjoy!
posted by Unknown @ 2:45 PM
5 Comments:
This blog of yours is a fun one. Your own mill now that's fresh bread. Thanks for the receipes.
So, Here I am at your other site. I too LOVE to bake bread, although I had gotten out of the habit for a while. We have a great place to order our wheat from, best winter wheat ever for bread! However, the fun thing is we have to order HUGE (like thousands) of pounds at a time to get it shipped here without the astronomical price. So, we started a wheat/grains co-op years back. MUCH better than any other wheat on the market. But oh, the amount!! I Am glad it keeps well for a long (told up to 10 years) time if stored in airtight containers.
Blessings, Kim
Hi Julie,
You, I'm copying down these recipes. They were just what I was looking for - any more bread baking tips? I know you're a busy Mommy. Do you make buns? Any help in this area would be great!
Your cousin :)
Julie, what I do and I have found it is absolutely the best/easiest way to do it is this: I have my "go to" recipes for bread, tortillas, waffles, pancakes, cornbread etc. all time tested with fresh wheat. The wondermill (I don't know which one you have) yeilds 1 1/2 c. flour to each 1 c. grain. So, 3/4 c. flour for each 1/2 c. grain, etc. I figure the grain measurements for each recipe so I can grind and dump, never having leftover flour (you know it oxidizes immediately), never having to measure, and it turns out great every time! Then I take Ziploc bags and measure out the grains and label and store them so when I feel like making cornbread I grab the "cornbread" bag of grains (combo of white, soft, and corn), grind and dump, mix and bake! Since I started doing this my life has been so much easier and like you I have three kids, boys ages 7, 5, and 1.
I have also learned the most fluffy and tasty and amazing recipes are those which you mix grains. Basically, if you have a recipe that calls for all purpose and whole wheat like tortillas, you do half red (which is like the commercial "whole wheat") then 1/4 soft wheat, 1/4 hard white which is the "all purpose" blend. Sofr/hard white. Once you get the mixing down, it's amazing how good it all is. I have people tell me they would rather eat my whole grain goodies any day over anything else! Anyway, happy baking and good luck!! If you would like some recipes, email me at amgandboys@yahoo.com - I'd be happy to share lots of kids tested stuff :)
Hey, I was wondering if you might have a freshly milled pumpkin bread recipe? Thanks for your posts!
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