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100% WHOLE WHEAT PIZZA DOUGH

MAKES ENOUGH CRUST TO SERVE 8

I love to make my own pizza dough, especially because I can control the ingredients. In my search for the healthiest dough I could find, I came across a recipe from Wolfgang Puck that only uses whole wheat flour and, surprisingly, much less salt than most breads. I tried it and it is the best of the best. I really haven’t changed the recipe except to add my own comments to make it a little easier for the novice to understand. If you don’t have a food processor, the dough may be mixed and kneaded by hand or in a standup mixer with a dough hook, following the manufacturer’s instructions for bread dough. If desired, you may make larger or smaller pizzas as desired. Just separate the dough into either two large or eight small portions. This is easy, simple and basic, but makes a delicious and nutritious pizza crust that can be used with any toppings.

INGREDIENTS

• 1 package (1/4-ounce or 2-1/4 teaspoons) dry active yeast
• 1/4 cup warm water (100° to 115°)
• 1 tablespoon honey
• 3-3/4 cups whole wheat flour
• 1 cup cool water
• 1 tablespoon olive oil
• Pinch salt

Dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy. (If the mixture doesn’t foam, the yeast is dead. You will need to start over with new yeast.) Put the flour in a food processor. Add the olive oil and salt to the cool water in the measuring cup and mix. With the motor running, slowly pour the olive oil mixture, then the yeast mixture, through the feed tube. Process until the dough forms a ball on the blade. Transfer the dough to an oiled bowl. Cover with lightly oiled plastic wrap, then a towel. Place in a relatively warm, draft-free spot and let rise until doubled, about 1 hour. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions (or desired amounts) and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours at room temperature, or overnight in the refrigerator.

The best way to bake a thin crust pizza is on a pizza stone. If you have one, place it in the oven and preheat to 475° F. To form the crusts, roll or stretch each ball of dough into a 7 to 8-inch circle. Place on a pizza peel, one at a time. Top with your favorite pizza toppings, being careful not to overload it. Slide the pizza onto the stone and bake until nicely browned, about 12 minutes. Continue with the remaining pizzas. (If you do not have a pizza stone, you will get a similar effect by using a baking sheet that is preheated in the same manner.)

Note: You may use this dough following the instructions for any of your favorite pizza recipes.

Homemade Wheat Thins

Homemade Wheat Thins

The original blog post can be found on Emily Zieglers blog website: http://www.foodbuzz.com/recipes/1765625-homemade-wheat-thins

Tuesday, January 12, 2010
Homemade Wheat Thins
Yummm. My family is a Wheat Thin lovin' family. Let me tell you. There was always a box of these crackers in the house growing up. This past weekend, after perusing my King Arthur Flour Whole Grain Baking Cookbook, I decided to make my own! It was a hit!!!! I was so surprised how much they actually tasted like the real thing! Let me tell you, King Arthur Flour's recipe NAILS it!!! I suggest you quadruple, fadruple, or mandruple (hmm.. I may have made up those last two words...) this recipe because these crackers go FAST!!

Homemade Wheat Thins
Courtesy: King Arthur Flour Whole Grain Baking Cookbook

YIELD: About 13 dozen crackers
BAKING TEMPERATURE: 400 degrees F
BAKING TIME: 5 to 7 minutes

*1 1/4 cups (5 ounces) whole wheat flour, traditional or white whole wheat
*1 1/2 tablespoons sugar
*1/2 teaspoon salt
*1/4 teaspoon paprika
*4 tablespoons (1/2 stick, 2 ounces) butter
*1/4 cup (2 ounces) water
*1/4 teaspoon vanilla
*Additional salt for topping (optional)

1. TO MAKE THE DOUGH: Combine the flour, sugar, salt and paprika in a medium bowl. Cut the butter into small pieces and mix it in thoroughly, using your fingers, a pastry blender, a mixer or a food processor. Combine the water and vanilla, and add to the flour mixture, mixing until smooth.
2. Preheat the oven to 400 degrees F. Lightly grease baking sheets or line with parchment paper.
3. TO ROLL AND CUT THE DOUGH: Divide the dough into 4 pieces; keep the other pieces covered while you work with one at a time. Lightly flour your work surface and your rolling pin and roll the piece of dough into a large rectangle, which should be at least 12 inches square when trimmed. Keep your pin and the surface of your dough evenly floured. Flip the dough frequently to keep it from sticking, but too much flour will make it difficult to roll. Keep rolling until the dough is as thin as you can get it without tearing, at least 1/16 inch thick. Trim the dough to even the edges and use a pizza cutter or a sharp knife to cut the piece into squares approximately 1 1/2 inches wide.
4. Transfer the squares to a prepared baking sheet; you can crowd them together, as they don't expand while baking. Sprinkle the squares lightly with salt, if desired. Repeat with the remaining pieces of dough. Save the scraps under plastic wrap and reroll them all at once just one time.
5. TO BAKE THE CRACKERS: Bake the crackers, one sheet at a time, until crisp and browned, 5 to 7 minutes. If some of the thinner crackers brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely - even 30 seconds can turn them from golden brown to toast! Remove the crackers from the oven and cool on the pan or on a plate; they cool quickly. These crackers will stay crisp for several days, but are best stored in airtight containers.

These are truly delicious. I think the Husband-Elect very much enjoyed eating them, check out that smile!:o)

NUTRITION INFORMATION PER SERVING (20 CRACKERS, 29G): l8g whole grains, 101 cal, 5g fat, 2g protein, 11g complex carbohydrates, 2g sugar, 2g dietary fiber, 13mg cholesterol, 108mg sodium, 64mg potassium, 48RE vitamin A, 1mg iron, 7mg calcium, 53mg phosphorus.

Whole Wheat Strawberry Muffins

Whole Wheat Strawberry Muffins

Click the above link

Baked Oatmeal

3 C Whole Oats

2 T Wheat Germ

1 C Milk

2 Tsp Baking powder

1/2 tsp cinnamon

1/2 tsp salt

1/2 C Brown Sugar

1/2 C Applesauce

2 Eggs

1 C other fruit

1 tsp Vanilla

Mix and pour into a grease 8x8 square baking pan.

Bake in 350 oven for 40 minutes

Wheat Flat Bread

We made these last night (finally, Ryan has been wanting to try them forever).  We ate some with honey (especially yummy) and some with strawberries - didn't have any cream but that would have been the idea.  Reallly good.  You could eat these with soup (maybe the chowder or potato soup recipe's posed earlier?) use instead of yeast bread for sandwiches.  Serve with tuna salad.  Use as a dipping bread with oil and vinegar or hummus.  Use for Passover meals to explain Jewish culture.  Any other ideas? 

2 C Whole Wheat Flour

1/2 Teaspoon Salt

3/4 C Warm Water

2 Tbsp Cooking Oil of Your Choice

Combine flour and salt in one bowl and water and oil in the other.  Stir wet and dry together until a soft ball is formed.  Knead the dough well with a little extra flour as needed.  Cover or wrap in a damp cloth and rest for 1 hour (the recipe says you can skip this step and it will still work). 

Knead again and break off golf-ball size balls or whatever size you want.  Flatten balls and roll out, using a little more flour.  Roll to 1/4 inch thick or whatever thickness you prefer.

Heat a barely-greased heavy skillet over medium-low heat.  Pan-bake each bread round 2 minutes on each side (I used an oblong electric skillet and it worked well).  They should brown, looking something like a tortilla.  If it gets too blackened, turn down the heat a little more.  

This recipe is based on the chapatis recipe in the "More-With-Less" Cookbook.  

Whole Wheat Blender Pancakes

This recipe is adapted from the Family Recipes book from the LDS Dry Pack Cannery. It calls for wheat, but I typically use other grains in place of 1/2 the wheat. I haven't tried replacing all of the wheat with another grain, but I imagine it would work. I've adapted it for my family. I always double the recipe for my family of 7 (includes a baby at the time of writing). This is the recipe from my Facebook note that Bonnie mentioned previously.

Whole Wheat Blender Pancakes

Prepare the following before starting the blender. This ensures that the blender doesn't get bogged down because of the thickness of the wheat and water before you can add more wet ingredients.

Mix in a bowl together:
2 eggs
2 Tbs. Oil (I use canola or coconut)
2 Tbs. Honey or Sucanat (sugar works too)

Combine in another bowl:
2 tsp Baking Powder
1 1/2 tsp. Salt

Put the following ingredients in the blender on high for 4-5 minutes (1-2 if you use a Vitamix or Blendtec).

1 cup Water or Rice Milk (you can use cows milk)
1 cup Wheat Berries (uncooked) - OR replace 1/2 with another grain like oats or millet

Then add egg mixture and then the rest of the dry ingredients. Cook pancakes on a hot griddle.

For Blender Waffles
Add one additional Tbs. of Wheat or other grain. Also increase the oil to 4 Tbs. Cook in hot wafflemaker.