Homemade Organic Old-Fashioned Whole Wheat Bread Loaves

Here’s What You’ll Need:

  • 2 [3-strip] packages organic yeast
  • 2 Tbsp. organic cane sugar
  • 5 cups unchlorinated and unfluoridated warm water [110° Fahrenheit]
  • 4 tsp. Real Salt
  • 3/4 cup organic cane sugar
  • 1/2 c. plus 2 Tbsp. [1 stick plus 2 Tbsp.] organic pasture butter; OR home rendered lard; OR a combination of the two
  • 4 cups organic whole wheat flour
  • Approximately 12 cups organic unbleached white flour

Here’s How I do it:

  1. In a bowl, dissolve yeast and 2 Tbsp. sugar into 5 cups warm water; Allow to stand for 10 minutes.
  2. In a very large stainless steel mixing bowl, whisk 10 cups of flour, 3/4 cup sugar, and 4 tsp. salt until well blended.
  3. Cut butter/lard into flour mixture.
  4. Pour the yeast mixture into the mixing bowl with the flour; Mix until combined.
  5. Add the remaining flour 1/2 cup at a time until a stiff dough is formed.
  6. Knead well for 10 minutes; Punch the dough down.
  7. Grease 5-6 loaf pans with additional butter/lard.
  8. Divide the dough into 5/6 portions.
  9. Take each portion and spread it out into a rectangle; Fold the extra bits under the top and make them as flat as possible.
  10. Cover the loaves and allow them to rise until they are 1″ above the top of the loaf pan. [Note:  A good technique for rising bread is to place it in the oven at 170° Fahrenheit for 10 minutes, then turn the oven off and keep the bread in there for an hour.]
  11. Preheat the oven to 350° Fahrenheit.
  12. Bake loaves for 40 to 45 minutes at 350° Fahrenheit.
  13. Place the baked loaves on wire racks to cool; Remove from baking dishes and allow to cool completely.
  14. Keep the bread in a bread box or in the freezer.
  15. For freezer storage:  Wrap each loaf in unbleached parchment paper, then again in foil.  Place the wrapped loaf in an unbleached paper bag and roll to close; Freeze.
  16. This recipe yields 5-6 loaves.
  17. Enjoy!
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Homemade Organic Whole Wheat Tortilla Mix

Here’s What You’ll Need:

  • 5 cups organic unbleached white flour
  • 5 cups organic whole wheat flour
  • 5 tsp. Real Salt
  • 5 tsp. Homemade Baking Powder
  • 1/3 cup home rendered lard

Here’s How I do it:

  1. In a very large mixing bowl, combine flour, salt and baking powder.
  2. Cut in the lard until mixture resembles cornmeal.
  3. Store in a covered air-tight container at room temperature for up to six weeks.  Freeze this mix If you intend to keep the mix longer than six weeks.

To make tortillas:

  • 2-1/2 cups tortilla mix
  • 1/2 to 3/4 cup warm water (110° Fahrenheit)

Here’s  How I do it:

  1. Add 1/2 cup warm water and mix until dough can be gathered into a ball.  (If needed, add more water, 1 Tbsp. at a time.)
  2. Let dough rest 15 minutes, covered with a clean kitchen towel.
  3. Divide dough into 12 portions.
  4. Shape each portion into a ball.
  5. On a lightly floured surface, flatten each ball with a small luncheon plate.
  6. Roll each flattened ball into a 7-inch round.
  7. Trim uneven edges to make round tortillas, if necessary.
  8. Cook in an ungreased skillet over medium-high heat until each tortilla is lightly browned on both sides.
  9. Yields 12 tortillas.
  10. Enjoy!

 

 

Homemade Organic Waffles

I have adapted the recipe from Tammy’s Recipes.  This is really delicious with Homemade Organic Strawberry Syrup.

Here’s What You’ll Need:

  • 1-3/4 cups flour (organic unbleached white, or organic whole wheat, or a combination)
  • 2 Tbsp. organic cane sugar
  • 1 Tbsp. Homemade Baking Powder
  • 2 organic pasture eggs
  • 1-3/4 cups organic whole milk
  • 1/2 cup organic pasture butter, melted
  • 1 tsp. Homemade Organic Vanilla Extract

Here’s How I do it:

  1. Combine all dry ingredients in large bowl.
  2. Beat all wet ingredients in a separate bowl.
  3. Add the wet ingredients to the dry, stirring just until moistened.
  4. Cook on pre-heated waffle iron until waffles are browned and test done.
  5. Enjoy!

Homemade Organic Graham Crackers

This recipe doesn’t use Graham flour, but the whole wheat flour turned out just fine.  If you’re a purist, use organic Graham flour instead of the whole wheat flour.  This is a slightly adapted version of Alton Brown’s recipe which can be found at Food Network.

Here’s What You’ll Need:

  • 1 1/4 cup organic whole wheat flour
  • 1/4 cup organic non-bleached white flour
  • 1/3 cup organic light brown sugar
  • 3/4 tsp. Homemade Baking Powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. Real Salt
  • 1/8 tsp. organic ground cinnamon
  • 6 Tbsp. organic pasture butter, cut into 1/4-inch cubes and chilled
  • 1/3 cup organic blackstrap molasses
  • 3 Tbsp. organic grass-fed whole milk
  • 1/2 tsp. Homemade Organic Vanilla Extract

Here’s How I do it:

  1. Place both flours, sugar, baking powder, baking soda, salt and cinnamon into a medium-sized mixing bowl.
  2. Add the butter and mix until the mixture resembles cornmeal.
  3. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute.
  4. Press the ball into a 1/2-inch thick disk, cover with a tea towel, and refrigerate for 30 minutes.
  5. Preheat the oven to 325° Fahrenheit.
  6. Take the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper.
  7. Roll the dough out until it is 1/8-inch thick.
  8. Slide the rolled dough and parchment paper onto a half sheet pan.
  9. Remove the top sheet of parchment paper.
  10. Cut the dough, using a pizza cutter, into 2-inch square pieces by making vertical and then horizontal cuts all the way across the dough.
  11. Trim off any excess.
  12. Using a fork, poke holes all over the top of the dough.
  13. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken.
  14. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely.
  15. Once completely cool, break into individual crackers.
  16. Store in an airtight glass container for up to 2 weeks.
  17. Enjoy!

Homemade Organic Whole Wheat Tortillas

I have scoured the internet and many cookbooks looking for the perfect flour tortilla recipe.  I have found it, my friends!  This recipe is from the Better Homes and Gardens Mexican Cook Book printed in 1977.  I have adapted this recipe only to make it organic and added whole wheat flour.   The white flour version can be found here.

Here’s What You’ll Need:

  • 1 cup organic unbleached white flour
  • 1 cup organic whole wheat flour
  • 1 tsp. Real Salt
  • 1 tsp. Homemade Baking Powder
  • 1 Tbsp. homemade lard
  • 1/2 to 3/4 cup warm water (110°)

Here’s How I do it:

  1. In a medium-sized mixing bowl, stir together flour, salt and baking powder.
  2. Cut in the lard until mixture resembles cornmeal.
  3. Add 1/2 cup warm water and mix until dough can be gathered into a ball.  (If needed, add more water, 1 Tbsp. at a time.)
  4. Let dough rest 15 minutes, covered with a clean kitchen towel.
  5. Divide dough into 12 portions.
  6. Shape each portion into a ball.
  7. On a lightly floured surface, flatten each ball with a small luncheon plate.
  8. Roll each flattened ball into a 7-inch round.
  9. Trim uneven edges to make round tortillas, if necessary.
  10. Cook in an ungreased skillet over medium-high heat until each tortilla is lightly browned on both sides.
  11. Yields 12 tortillas.
  12. Enjoy!

 

Homemade Organic Handheld Hot Pocket Dough

I found the original recipe here, adapted the ingredients and used my own method to make the dough.

Here’s What You’ll Need:

  • 2 1/4 tsp. active dry yeast [1 pkg.], organic preferred
  • 1 cup warm unchlorinated and unfluoridated water
  • 1/2 tsp. Real Salt
  • 2 tsp. organic first-cold-pressed olive oil
  • 1 tsp. organic dried oregano
  • 1 1/2 cup organic whole wheat flour
  • 1-2 cups organic white unbleached flour

Here’s How I do it:

  1. Mix the envelope of active dry yeast into the warm water and stir well.
  2. Cover the bowl and sit in a warm place for 5 minutes.
  3. Check to see if there’s a thin layer of foam on top.  (If there’s no foam, discard this mixture and start over.)
  4. Mix 2-1/2 cups of flour into the mixing bowl.
  5. Sprinkle the salt and oregano on top and add the oil.
  6. Make a hole in the middle of the flour.  (Just like you would for gravy in mashed potatoes.)
  7. Pour the yeast into the bowl and begin mixing.
  8. I use my hands, and mix the dough until it forms into a ball.
  9. This part of the recipe I learned from my Darling, and it’s not in any dough books that I’ve read so pay attention!  When you add flour to the dough ball push the dough up with your fingers to where it looks like a mushroom.  I am told that this technique is called mushrooming.  That way the dough that is still tacky is pushed out and can have flour added.
  10. Do this quite a few times until your dough is smooth and springy.
  11. Put some oil into a bowl (about a capful of olive oil works well) and add the dough ball.  Place a towel on top and allow it to sit for a few hours, until its size is at least doubled.
  12. Now you’re ready to use it in other recipes.  Enjoy!