WHOLE WHEAT FLOUR TORTILLIAS

Whole Wheat Flour Tortillias

2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 T olive oil
1/2 cup warm tap water

Combine flour, baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. Knead on floured surface 15-20 times. Let dough rest for 15 minutes. Divide dough into 10-12 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until puffy. You can cook them longer until they are crisp like a big chip. Wrap them in a towel to stay warm.

Whole Wheat Cinnamon Coffee Cake - No Added Refined Sugar

I didn't add the sugar glaze at the end.

Adapted from Cooks.com

CAKE
2 1/2 c. flour
1 c. whole wheat flour
1 1/2 tsp. salt
1 egg
1 pkg. yeast
1 1/2 c. milk (1 cup coconut and 1/2 cup heavy cream)
1/2 c. butter
1/3 c. honey

TOPPING:
1/2 c. chopped nuts
1/4 c. whole wheat flour
2 tsp. cinnamon
1/3 c. honey


Combine 1 1/2 cups flour, whole wheat flour, salt and yeast. Heat milk, butter and 1/3 cup honey to 120-130 degrees. Add liquids and egg to flour mixture. Blend until moist. Beat 2 minutes at medium speed. Stir in 1 cup flour. Spread evenly in 9 x 13 inch pan.

Combine topping ingredients, spoon over dough and swirl lightly. (Mine was very dough like and there was no swirling happening) Batter will be sticky. Let rise 1 hour. Bake 25-30 minutes at 350 degrees.

Glaze: Mix 1 cup powdered sugar and 1-2 tablespoons milk. Pour over warm cake. (I omitted)

I think next time, I'll actually roll the dough like a jelly roll to
distribute the goodies through-out the bread.  

No Knead Herb Dinner Yeast Rolls - 45 minutes start to finish

The recipe was adapted from Blendtec

1/3 C milk (I used coconut)
3 T of sugar
1 T dry active yeast
2 T melted butter
1 tsp salt
1 egg
2 2/3 all-purpose flour  (I used white whole wheat)

Combine milk, sugar, and yeast in blender.  Pulse twice.  Let stand 5-10 mins. Add butter, salt, egg, any herbs (optional), and 1/3 C flour.  Pulse 2-3 times to combine.  Add remaining flour.  Pulse 8-10 times until ball forms.  Let rise until double in size.  Punch down and divide into 12 portions.  Place in prepared muffin tins.  Let rise anther 15 mins. Bake 400 for 12-15 mins.

TOMATO and ONION STUFFED BREAD ( Bread Machine)

Tomato and Onion Stuffed Bread

Ingredients:

Filling
2 tbsp olive oil
1 large sweet onion, coarsely chopped
4 cloves garlic, diced
5 medium tomatoes, diced
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 cup baby spinach
1/2 tsp salt
1/4 tsp pepper
Dash ground red pepper

Bread
1 1/4 cup almond milk
2 tbsp organic shortening
1 tbsp sugar
1/2 tsp salt
3 cups whole wheat unbleached flour
2 tsp yeast

Directions:
Add the bread ingredients to your machine according to manufacturer
While bread is working, add oil to hot skillet
Saute onions about 5 min add garlic and saute 5 min more
Add tomatoes, spinach, and spices
Cook on medium for about 20 min, until reduced and thickened
Let cool

Divide bread dough in half
Roll out each half to 12'' x 14'' rectangles
Pour half of the filling onto each rectangle
Slit dough 1/3 of the way in from each edge about 3/4 of an inch apart
Fold the ends up and across the filling alternating forming a weave
Proof in a 150* oven for 30 min
Bake at 375* for 15 min