I am always looking for quick whole food recipes. This one is quick, simple and tasty!
Friday was a day of running around trying to get things done for the weekend. There were groceries to get, and a trip to Salt Lake City which is 45 minutes away for a guitar lesson. We also had our weekly family party night. We usually eat homemade pizza, but I was running so late that pizza wasn’t going to happen quick enough for my hungry belly. Continue reading “Quick Whole Food Recipes”
Photo from when I bartered with bread in Fort Collins, CO.
Tip: When you add your water, make it on the hot side of warm. When you add flour the temperature will cool down for germinating the yeast.
Wheat or Spelt Bread
6c. very warm water
2/3 c. olive oil
2 T. sea salt
1 cup cane sugar (I use sucanat)
1/4 cup vinegar (optional for texture)
3 Tablespoons vital gluten (optional for texture)
3 Tablespoons yeast
15+ cups wheat or spelt flour
- Add warm water, oil, salt, sugar, vinegar and vital gluten to a bowl and whisk them together.
- Add 6 cups of flour to the bowl and stir until it is mixed in, which activates the natural gluten (3 minutes by hand, 1 minute with a mixer).
- Add the yeast and stir it in.
- Begin adding in the flour 1 cup at a time until the mixture is holding together and is barely not sticky anymore. (stops sticking to the sides of the bowl if using a mixer)
- Knead for 8-10 minutes by hand (4 minutes on high with a mixer). Do not over mix spelt dough.
- Spread 1/8 cup of olive or coconut oil onto a clean surface.
- Set the dough on the oil and turn until all surfaces are coated.
- If kneading by hand, let the dough raise until doubled covered with plastic wrap or a towel. If using a mixer, skip the first raising.
- Separate the dough into 6 equal parts.
- Shape each loaf into bread pan shape.
- Put each loaf into a bread pan that has been sprayed with oil.
- Punch dough down to fit the pan and be level.
- Spray the tops of the loaves with oil and set aside in a warm place to rise until doubled. You can cover them with plastic wrap if the air is dry.
- Place in the oven at 350 degrees for 24-30 minutes until lightly browned and hollow sounding when tapped.
- Take the loaves out of the pans and put them on a cooling rack.
- Let them cool completely before cutting for best results but chances are you will need to cut into one right away because it smells so good!!!
I wanted to show you what the recipes look like in the Whole Foods Binder System. I have continued to use the Binder and teach out of it since I developed it 2 years ago to keep track of my healthy recipes and stay organized.
In the Whole Foods Binder System each recipe has a tip at the top just for fun:) Each recipe also has a color dot in the upper right hand corner signifying if the recipe is starchy, neutral or protein based for optimal food combining. The binder has an information section that explains food combination and how the colors work.
The recipes in the binder cover Breakfasts(Smoothies and Juices), Lunches, Main Meals, Vegetable Side Dishes, Desserts, and others(almond milk, sprouting beans).
I am continuing to write and try out new recipes that I will make available to add to the Binder. I am excited to have this to offer because it helps me so much! and is a good resource when you are trying to learn more about nutrient dense foods.
Thought I’d share. 🙂
This spinach came up this year from last year’s roots! I was outside cleaning up beds and getting them ready to plant in when I saw these full grown/ready to eat spinach plants.
Have you ever tasted spinach that has been through a frost? It’s like sugar! Sweet crunchy goodness first thing in the spring is a gardener and whole food eaters dream:) It is too cold for the moisture in the beds to be used up by the plants or to evaporate, so I don’t have to water or fertilize. Just eat. The plants won’t grow super fast in the cold but they were a surprise I’ll take any day.