I also tried to make whole wheat bread. I have been wanting to experiment with whole wheat for some time, but just never remembered to buy the flour. Last week, Kroger had white whole wheat on sale, so I grabbed a bag. I am loving the nutty, whole grain taste, and because I used half bread flour, it was super light and had a fabulous crumb. I will share the recipe, which used the sourdough starter I have been nursing since this past summer.
I know that many of the kids of my readers are out of school today for snow and ice, I leave you with these recipes today. I challenge you to adventure in the kitchen and try something new. The kids will love to help, and memories will be made. I hope everyone is not stir crazy and this will help keep the little ones entertained, for at least a moment.
Until next time,
Sarah
Tuna Pasta Salad
2 5-ounce cans water-packed tuna, drained
2 tomatoes, diced (or use one can petite diced tomatoes drained)
¾ cup mayonnaise
1 tablespoon Dijon mustard
1 can whole, pitted black olives
3 tablespoons lemon juice
2 tablespoons capers
2 tablespoons diced pimentos
2 cloves garlic, pressed
1 tablespoon parsley, minced
1 tablespoon fresh oregano, minced
¼ teaspoon salt
½ teaspoon black pepper, freshly ground
½ teaspoon Cavender’s Greek seasoning
In a large bowl, mix together mayonnaise and remainder of ingredients. Gently fold in pasta, tuna and tomatoes. Allow to chill 1 hour for flavors to blend. Enjoy!
Whole Wheat Sourdough Bread
2 packages active dry yeast
¼ cup warm water (105° to 115° )
1 cup Mild
1 cup Sourdough Starter (at room temperature)
¼ cup butter
¼ cup sugar
2 teaspoons salt
2 large eggs, lightly beaten
3 cups whole wheat flour
3 cups bread flour
Additional vegetable oil
Butter, melted
Dissolve yeast in warm water in a large nonmetal bowl; let stand 5 minutes. Add 1 cup Sourdough Starter, butter, sugar, salt, eggs and 1 cup of each flour. Mix with an electric mixer for 2 minutes. Gradually stir in enough remaining 4cups flour to make a soft dough. Turn dough out onto a well - floured surface and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cove and let rise in a warm place (85° ), free from drafts, 1 hour or until dough is doubled in bulk.
Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Divide in half. Roll half of dough to a 14x7 inch rectangle. Roll up dough, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place, seam side down, in a well-greased 9x5x3 inch loaf pan. Repeat procedure with remaining dough.
Cover and let rise in a warm place, free from drafts 45 minutes or until doubled in bulk. Brush top of loaves with additional oil. Bake at 375° for 30 to 35 minutes or until loaves sound hollow when tapped. Remove bread from pans, brush with melted butter. Let cool on a wire rack. Yield: 2 loaves. Remember to feed your starter after use.
Sourdough Starter
1 package active dry yeast
1/2 cup warm water (105 to 115)
2 cups flour
3 tablespoons sugar
1 teaspoon salt
2 cups warm water
Dissolve yeast in 1/2 cup warm water; let stand 5 minutes. Combine flour, sugar, and salt in a nonmetal bowl. Gradually stir in 2 cups warm water. Stir in yeast mixture. Cover loosely with plastic wrap; let stand in a warm place (85) for 72 hours, stirring three time daily. Place in refrigerator; stir once a day. (use starter or fed within 11 days.)
¼ cup warm water (105° to 115° )
1 cup Mild
1 cup Sourdough Starter (at room temperature)
¼ cup butter
¼ cup sugar
2 teaspoons salt
2 large eggs, lightly beaten
3 cups whole wheat flour
3 cups bread flour
Additional vegetable oil
Butter, melted
Dissolve yeast in warm water in a large nonmetal bowl; let stand 5 minutes. Add 1 cup Sourdough Starter, butter, sugar, salt, eggs and 1 cup of each flour. Mix with an electric mixer for 2 minutes. Gradually stir in enough remaining 4cups flour to make a soft dough. Turn dough out onto a well - floured surface and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top. Cove and let rise in a warm place (85° ), free from drafts, 1 hour or until dough is doubled in bulk.
Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times. Divide in half. Roll half of dough to a 14x7 inch rectangle. Roll up dough, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place, seam side down, in a well-greased 9x5x3 inch loaf pan. Repeat procedure with remaining dough.
Cover and let rise in a warm place, free from drafts 45 minutes or until doubled in bulk. Brush top of loaves with additional oil. Bake at 375° for 30 to 35 minutes or until loaves sound hollow when tapped. Remove bread from pans, brush with melted butter. Let cool on a wire rack. Yield: 2 loaves. Remember to feed your starter after use.
Sourdough Starter
1 package active dry yeast
1/2 cup warm water (105 to 115)
2 cups flour
3 tablespoons sugar
1 teaspoon salt
2 cups warm water
Dissolve yeast in 1/2 cup warm water; let stand 5 minutes. Combine flour, sugar, and salt in a nonmetal bowl. Gradually stir in 2 cups warm water. Stir in yeast mixture. Cover loosely with plastic wrap; let stand in a warm place (85) for 72 hours, stirring three time daily. Place in refrigerator; stir once a day. (use starter or fed within 11 days.)
Starter Food
1 cup all-purpose flour
½ cup sugar
1 cup milk 55
Add all ingredients to remaining Sourdough Starter, stirring well. Return to refrigerator until next time...
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