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Recipes that include flour (whole wheat)

Whole Wheat Quicker No-Knead Bread

Thursday, May 14, 2009

I started making Quicker No-Knead Bread when I realized, poop, I don’t have 3 cups of bread flour left. Grrr…I used what I had and then decided on whole wheat flour for the rest. I had been wanting to try a whole wheat version but didn’t have the guts, cause I knew I would cry if the bread didn’t come out well. I need my bread! Forced into this experimentation, I’m happy to report that this No-Knead method is resilient and you can substitute a bit of whole wheat in there. I thought it was very little whole wheat but it did make a significant difference in taste and look. There’s little specks of brown that give it an even more rustic look and the light taste of whole wheat is a nice change. I think the holes might be smaller too.

Whole Wheat Quicker No-Knead Bread 2*new photo added on 4/21/13


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Butternut Squash Bread

Monday, December 8, 2008

This Butternut Squash Bread is an adaptation of my favorite Pumpkin Bread recipe. The flavor of butternut squash is more mild, so it works for those (like Lon) who don’t like pumpkin but I think I like the pumpkin version more. Still, this is an easy and light bread, making a good accompaniment to any breakfast.

Butternut Squash Bread 2


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Zucchini Apple Bread

Thursday, September 4, 2008

It‘s that transitional time of year, where we still have some summer produce, like zucchini, and fall goodies are coming in, like apples. I decided to make something exactly for this window of time, Zucchini Apple Bread. I also wanted something relatively healthy. Lon and I have been putting on some weight. Relatively is the key, because I never let flavor and texture suffer for health purposes. I don’t like fake sugars and fat free baked goods.

This recipe yields a wonderfully moist and mildly sweet quickbread, with a very natural flavor. The visible zucchini pieces may even make you feel healthier when eating them. The only problem is that it tastes great, so you may eat too much.


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Blueberry Banana Crumb Muffins

Wednesday, July 16, 2008

Last week, I posted a great recipe for Banana Crumb Muffins with Dried Cranberries. I told you I would likely make a blueberry variation this week and here it is. I imagine chocolate chips would be great too!


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Banana Crumb Muffins with Cranberries

Monday, July 7, 2008

I decided to make banana muffins for the same reason as most, because I had extra bananas that now had brown spots on them. (I actually like eating bananas slightly under-ripe when eating them raw.) My first thoughts were banana blueberry muffins. Doesn’t that sound good? Yes, but there had been a forecast of thunderstorms coming and I was afraid to go out. I am very afraid of rain, as if the wicked witch of the West, I apparently think I’m going to perish every time it more than drizzles.


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