Beer bread

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Adapted from https://www.allrecipes.com/recipe/220129/no-knead-beer-bread/.

Ingredients

1/2 cup warm water
1/2 tbsp yeast
2 1/4 cups all purpose flour
2 1/4 cups whole wheat flour
1/2 tbsp salt
1 bottle (12 oz) beer (I used Samuel Adams Chocolate Bock)
1/4 cup psyllium husk
2 tbsp brown sugar

Directions

  1. Mix the water and yeast.
  2. Mix the remaining dry ingredients (all purpose flour, whole wheat flour, salt, psyllium husk, and brown sugar).
  3. Alternatingly add the dry ingredients mixture and beer to the water-yeast mixture.
  4. Knead the dough for about 10 minutes (or use a Kitchen Aid mixer with a dough hook attachment). Add water or flour as necessary to get a good consistency. The dough should hold its shape but not be too sticky.
  5. Cover bowl with saran wrap or a dish towel and let the dough rise for 45 min to 1 hour, or until it has about doubled in size.
  6. Shape the dough and transfer to whatever you plan to bake the bread in, cover, and let rise for 45 min to 1 hour, or until they have about doubled in size.
  7. Bake at 425° F for about 30-40 min, until it has developed a nice, deep golden crust.
  8. Transfer bread to a wire rack to cool.

 

 

beer bread
Calorie breakdown

Peanut butter bran muffins

These peanut butter muffins have a nice grittiness (sounds weird, but that’s what I was craving) that is enhanced by using a crunchy peanut butter. Makes 15-18 muffins.

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Ingredients

2/3 cup bran
1 2/3 cups flour
1/3 cup white sugar
1/3 cup brown sugar
1/3 cup vegetable oil
3/4 cup milk
1/2 cup buttermilk
1 cup peanut butter (or more)
1 egg
2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Directions

  1. Mix all ingredients together.
  2. Transfer to a greased muffin pan.
  3. Bake 15 minutes at 375° F, or until an inserted toothpick comes out clean. Transfer to a wire rack to cool.

 

 

pb bran muffins
Calorie breakdown

Hearty multigrain bread

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Ingredients

Yeast stuff:
1 tbsp yeast
2 cups water
1/4 cup vegetable oil
2 tbsp honey
2 tbsp brown sugar

Flour base:
3.5 cups bread flour
1 cup whole wheat flour
2 tbsp – 1/2 cup vital wheat gluten

Other flours / carbs (can use 1.5-2.5 cups of whatever flours you want):
1/2 cup rye flour
1/2 cup flaxseed meal
1/2 cup oat bran
1/2 cup cooked quinoa
1/4 cup chickpea flour
1/4 cup almond flour
1/4 cup masa harina

1 tbsp salt

Seeds:
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
3 tbsp sesame seeds
2 tbsp rolled oats
2 tbsp chia seeds
1/2 cup additional seeds (for garnish)

Directions

  1. Mix the yeast stuff together.
  2. Mix the flour base, other flours, and salt. For other flours, you can use the above ingredients or substitute 1.5-2.5 cups other flours of your choice. I don’t think having 7 types like I did here adds a lot; I would recommend 2-3.
  3. Stir in the seeds, except the 1/2 cup set aside for garnish.
  4. Knead the dough for about 10 minutes (or use a Kitchen Aid mixer with a dough hook attachment). Add water or flour as necessary to get a good consistency. The dough should hold its shape but not be too sticky. Adding more vital wheat gluten may also help it maintain its structure.
  5. Cover bowl with saran wrap or a dish towel and let the dough rise for 45 min to 1 hour, or until it has about doubled in size.
  6. Cut the dough in half and shape the two loaves/rolls/etc. as desired.
  7. Transfer to whatever you plan to bake the bread in, cover, and let rise for 45 min to 1 hour, or until they have about doubled in size.
  8. Brush the tops of the loaves with a little water, then sprinkle the remaining seeds on top.
  9. Bake at 350° F for about 30-40 min, until it has developed a nice, deep golden crust.
  10. Transfer bread to a wire rack to cool.
  11. This bread is great for avocado toast, peanut butter toast, or hearty sandwiches.

multigrain bread nutrition

 

 

 

Picture1
Calorie breakdown

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