Friday, February 6, 2009


Granola does not need to be restricted to breakfast, snacks, and cookies. You want the best nutrition for you and your family. The Granola sold in supermarkets usually has minimal food value. So why bake your own Granola? It is easy, fun, and increases your food value.

Wheat, oat, rye, barley, buckwheat, and spelt flakes can be used. They have slightly different flavors and textures. Once grains are milled, they oxidize quickly. It is wise to flake your grains and roll your oats with your Family Flaker Mill as needed.

Granola is seldom made of just flaked grains. As for the rest, the combinations are unlimited. Create your own Granola with the flavors that taste good to you.

Powdered milk is an excellent addition nutritionally, and it costs almost nothing. Its protein is first rate, and it is a good source of minerals, especially calcium.

Sesame and sunflower seeds both contribute greatly to texture, appearance, flavor, and health. They are high in minerals and vitamins.

Nuts and seeds add to the texture and desirability of granola. Both the nuts and seeds should be left out of the baking process until the end of the baking time, so as to keep them unsaturated. Approximately 10 minutes before the Granola will be ready, sprinkle on, and mix in the seeds and nuts.

Dried fruits are a common source of special taste in Granola. They need to be added after the baking is completed, for they burn easily and have no need of being cooked. Raisins are the most common, and dried apricots are among the healthiest. Many other dried fruits available can be used - dates, apples, bananas, pineapples, prunes, currants and figs.

Different herbs and spices add a new and wonderful taste to Granola.

To bake, spread the mixture on a cookie sheet or a similar baking pan and place in preheated 250 F ovens. Bake for 20 minutes. During the next 20 minutes stir after the first 10 minutes. About 10 minutes before the Granola is ready, mix in the seeds and nuts. If you are using dried fruit, sprinkle on after removing the pan from the oven. Allow to cool. Then store in a tightly sealed container. Refrigeration is not needed unless you use your Granola slowly.

These a two recipes. One for a loose granola and the other for a granola bar. You can be a creative a you want to be in making your fresh granola.


This recipe is a sweeter granola and is great for snacking and cereals.

2 cups rolled oat groats 1 cup honey
2 cups flaked wheat berries 1/2 cup sunflower seeds
1/2 cup rye flakes 1/4 cup sesame seeds
1/2 cup barley flakes 1 cup raisins
1/2 cup powdered milk 1 cup dried banana chips
1/2 cup sunflower oil

1. In a large bowl, mix the rolled oats, flaked wheat, flaked rye and flaked barley.
2. On low heat mix together sunflower oil and honey. Stir until blended and easy to pour.
3. Add to the flaked grain mixture, powdered milk, oil and honey mixture. Mix well until all of the dry ingredients are coated.
4. Bake in a preheated 300F oven for 50 minutes. Stir the mixture every 15 minutes. Add the sunflower and sesame seeds during the last 10 minutes.
5. Remove from the oven, transfer to a large bowl and let the mixture cool. Add raisins and banana chips. Store in an airtight container at room temperature.


These powerhouse granola bars are great for breakfast on the run and turns anytime snacks into a wholesome treat. These bars can be stored wrapped in room temperature up to a day, or keep in the freezer for a longer period of time.

3/4 cup fresh rolled oats 1/ 2 cup chopped dates
1/4 cup whole wheat flour 1/2 cup maple syrup
1/2 teaspoon baking power 2 large eggs or egg whites
1/2 teaspoon baking soda 1/2 teaspoon vanilla

1. In a large bowl, mix together the flour, wheat flakes, baking powder, soda and dates.
2. Stir in syrup, eggs, and vanilla; beat until smoothly mixed.
3. Spread batter evenly in a lightly oiled 8-inch square pan. Bake in a preheated 350F oven for about 20 minutes or until the cake is golden brown and just begins to pull from the pan sides.
4. Cut into 2-inch squares and serve either warm or cold.

Hot and Cold Cereals


With the high cost of package cereals full of sodium, fat and sugar, these recipes will start your family's day off with wholesome goodness for pennies. The maxium nutrition is what you will be getting when rolling and flaking your own grains. Nothing tastes better, warms you more, and as my grandmother use to say “nothing sticks to your ribs better than hot cream of wheat or oatmeal.”

You can also roll out the fresh oats, add milk, and wait for 2-3 minutes and you have a fresh cold oatmeal cereal. Adding fresh fruit, raisins and/or honey for a sweeter taste. Cinnamon is know to held regulate your sugar levels.

2 cups freshly flaked whole wheat or rolled oat groats
3 cups water

1. Place water in saucepan. Add flaked wheat or rolled oats. Bring to a rolling boil. Reduce heat. Simmer for 2 minutes. Remove from heat and let stand 5 minutes.

Variation: Kamut, Spelt, Rye and/or Millet

Use flaked kamut, spelt or rye instead of wheat or oats.


Muesli has been a European favorite for many years. This is a great way to serve it hot

1 cup rolled oats 2 tablespoons plain yogurt
1/4 cup toasted almond slivers 1 cup warm water
1/4 cup dried unsweetened coconut flakes 1/2 teaspoon salt
1/2 teaspoon cinnamon 1/4 cup raisins
1 cup warm water 1 tablespoon rolled flax seeds

1. In a medium bowl, mix the rolled oats with almonds, cinnamon and coconut flakes.
2. In a separate bowl, mix well the warm water and yogurt. Pour the water mixture over the rolled oats and mix well. Let this sit for 6-8 hours. This can be done the night before.
3. The next day, bring 1 cup of water to a boil with the salt. Add the oat mixture, reduce heat, cover and simmer several minutes.
4. Remove cereal from heat and stir in raisins and ground flax. Serve with butter or cream. Add sweetener if desired.


When it is hot outside, and your family is looking for cold cereals, create your own with freshly flaked whole grains. Those who are allergic to wheat can substitute the wheat with spelt or kamut

2 cups rolled oat groats 1 cup flaked barley
2 cups flaked wheat berries 1 cup honey

1. Preheat oven to 250F.
2. In a large bowl, mix grains thoroughly. Stir in honey. Mix well. Spread grain mixture evenly on a baking sheet.
3. Bake for 15 to 20 minutes, stirring twice. Remove from oven and cool. Store in a container.

Wednesday, February 4, 2009

Christine's Whole Wheat Bread Recipe

2 cups warm water
1 packages Yeast
2 cups fresh milled flour (I prefer Spelt)

1. In a large bowl, combine the yeast, water and flour and mix well. This will create your sponge mixture.
2. Cover and place in a warm place until the mixture has doubled in size.

Add to the sponge mixture the following:

2 cups fresh milled flour (I prefer Spelt)
1/3 cup oil2 teaspoons salt
1/4 to 1/2 cup of Gluten

3. Slowly add 2 cups more flour and the remaining ingredients, until the dough clear the sides, but the dough is sticky. Mix for 5 minutes. Turn the dough out onto a floured surface. Knead for 2 minutes. Add more flour as you need to make a firm, but smooth dough. Do not make the dough dry as this will have the (stretch marks and a drier bread) after baking the bread.

I make a mixture of rolled oats, sesame seeds, poppy seeds, flaked millet or any combination you prefer. Then lightly mix in the dough the seed mixture just so that the seed mixture is really pressed into the dough. Do not knead at this time as it will break down the gluten and you will not have a good rise before baking.

Put in lightly oiled pans or shape to put into the French loaf pans. Score top of the bread deeply three times. Cover and let rise 30 minutes or so, until just coming over top of pan.

5. Bake at 350F for about 40-60 minutes, or until nicely browned. Transfer to a wire rack to cool.

To check if the bread is done, turn the bread upside down and tap on the bottom. It should have a nice hollow sound. If not, do not put the bread back in the pan, but place loaves back in the oven for another 5-10 minutes or until you are able to hear the hollow sound when tapping on the bottom of the bread.

Note: Cutting the gluten amount down will create a heavier bread.

Spelt is a softer wheat (non-hybrid) that is a sweeter tasting flour and does not have the bitter taste as the hard white wheat.

Tips Hints with fresh ground grains

Spelt Grain which looks, tastes and bakes like wheat flour, but is a sweeter wheat without the bitter taste of white wheat and higher in protein The flour is excellent for bread making. pasta, cakes and cookies where you want light or whiter bread. Recipes from spelt flour require a lot less mixing time to develop into dough. The dough absorbs less water than regular wheat flour dough. The rest of the bread-making procedure can be handled like any other bread or roll dough.

Hard Red Winter or Spring Wheat, has a high gluten and protein content necessary for bread making. This what has a nutty, wheat flavor, produces dense “brown breads”

Hard White Spring Wheat (also called Golden 86 or Prairie Gold) also can be used for bread making. It is a hybrid - the bitter compounds in the bran have been breed out from the hard red wheat. where you want light or whiter bread.

Soft White Wheat is called pastry wheat and is finer, with little gluten and is excellent for pastries, pies, biscuits, cookies and muffins - when you need flaky and delicate flour.

Durum Wheat is high in protein, but makes a lemon yellow meal flour called semolina flour and is a high-protein variety used for pasta making.

Kamut Grain can also make yeasted breads. There are many other nutritional grains, but must be combined with wheat (for its gluten) to make yeast bread. Some people who have wheat allergieses can tolerate Kamut breads.

All Purpose Flour is a combination of 80 percent hard red winter or white winter wheat and 20 percent of soft wheat.

Rye is an earthy, strong-flavored grain similar to wheat. It does contain some gluten. Medium rye flour is a mixture of rye flour and wheat flour. Pumpernickel or dark rye flour, is a coarse grind with much of the bran left in, which makes a very dense bread.

Rice flour can be freshly ground from brown or white rice. It is well known, in bread and pizza making, as the best flour for dusting, as it absorbs moisture slowly. Because of the lack of gluten, it cannot be used to make a yeasted loaf. A bread can be made with rice, but must be mixed with other flours such as Soy or Tapioca flour. Rice can also be used for cakes, biscuits, and pancakes.

Barley is an ancient grain and is extremely high in minerals. It is a grain that will make a sweet and crumbly bread.

Oat groats are richest in proteins and minerals. Oat flour is fine ground for bread and has a creamy, sweet flavor. Oat flour is low in gluten so it can not be used to make bread, but can be mixed with wheat flour to add fluffier and texture to bread, muffins, pancakes, etc. Roll these fresh oats and use them as a topping on your bread alone or in combination with wheat flakes or corn flakes.

Corn is a popular grain with a sweet flavor and is the ingredient in corn bread, tortillas, Johnny cakes, hushpuppies. Popcorn can not be used to grind for making flour as it is very hard and will damage a grain mill. Only dried corn can be used.
Millet is a small yellow grain with a mild, sweet flavor. Millet is a seed of an annual grass. Millet can produce a bread with a crumbly texture or can be made into a good sliced bread for people who have Celiac Disease.

Buckwheat is not a wheat, but is a grass belonging to the sorrel family. Freshly ground buckwheat is excellent in combination with wheat for pancakes and a small amount for a wonderful bread.

Soy Flour is ground from toasted soybeans and contains 40 to 50 percent protein. A musty- flavored grain, soy flour is fifteen times richer in calcium and iron than wheat.

By varying the grains used, one can precisely tailor a flour for a specific recipe. For example:
A mix of 3:2 hard red wheat and soft white wheat makes soft yeasted rolls.
10 - 20 % rice flour makes for crunchier cookies.
A 3:1 mix of soft wheat and oat flour makes a cake flour suitable for the most delicate chiffon cake.

Beans can be added to breads, but substitute 1/3 - 1/6 in place of whole wheat flour. These flours do not contain enough gluten in themselves for successful high rising yeast bread making.

Wheat flour contains the highest amount of gluten. Gluten is a protein, part of the grain that develops elasticity when it is kneaded. It is the substance that traps the carbon dioxide given off by the fermenting yeast thus expanding and stretching, giving texture and rise.

Vital Wheat Gluten - This is a must for a lighter yeasted bread. The gluten is extracted from high protein wheat. It is also a binder, making dough more elastic and gives it a boost. It also helps to compensate for the damage done to the gluten in your bread dough due to the bran’s jagged edges which occur during the mill process.
Baking with fresh ground wheat, rye, oats and other grains is nutritional, healthy and fun. There is a learning curve and I will be adding many tips, hints and recipes for delicious breads, cookies, cakes, and granola bars. Enjoy!