Oat Bran Muffins
Cardamom Scones
Christmas Stollen
Multi Grain Pancakes and Waffles
Sweet Potato Rolls
White and Whole Wheat Bagels
Semolina Malt Bread
Yeast Semolina Waffles
Sourdough Recipes

Note: this recipe calls for low gluten, fine milled pastry flour and quick handling to avoid developing the gluten.

Mix dry ingredients in one bowl and wet ingredients in another. Combine the two mixtures and stir until just moistened. Quickly stir in nuts and carrots. Fill muffin tins 2/3 full. Bake at 400 degrees 18-20 minutes. Makes 12 muffins.

Place dry ingredients in food processor, fitted with metal blade. Pulse to mix ingredients. Distribute butter pieces on top of flour mixture. Pulse until crumbly. Don't overdo it or butter will melt. Empty food processor into a mixing bowl.

Beat eggs in a measuring cup and add enough buttermilk to make 9 ounces. Stir buttermilk and eggs into flour mixture.

Knead lightly and briefly. Shape dough into 3 balls. Flatten each one and cut into wedges. Brush tops with melted butter; sprinkle with sugar.

Bake on a buttered cookie sheet at 425 degrees about 15 minutes.

In a large bowl, mix the dried fruit, zest, juice and rum. Let soak.

In a very large bowl, mix the flours, wheat germ, sugar, nutmeg, yeast, salt. Add the very warm milk, melted butter, eggs. Beat and knead until fairly smooth. Knead in the fruit and nuts. Knead until smooth and elastic. Let rise once in the bowl, covered, until doubled.

Punch down and divide into two. Let rest 10 minutes. Roll each portion out into an oval about 12 inches long. Brush with melted butter. Fold one long edge over past the middle. Place on a cookie sheet lined with parchment paper. Cover and let rise again until double. Brush with melted butter and bake at 350 degrees about 40 minutes. Cool on a rack. Dust generously with powdered sugar.

In a deep bowl (I like to use a Tupperware 2 1/2 quart pitcher/mixing bowl), whisk eggs. Add buttermilk and oil or melted butter and whisk.
In a cup measure, put in a combination of : corn meal, wheat germ, rolled oats (lightly whirred in a spice grinder) barley flour, sliced and roughly chopped almonds (or ground pecans or walnuts or chopped sunflower seeds) or whatever appeals to you. Stop when you get to the 1/2 cup mark (or before, if you want.) Then fill the cup with whole wheat flour.
Dump the baking powder, soda and salt onto the egg/milk mixture, don't mix it in. Dump the flour mixture on top and give a few stirs with the whisk. Then whisk in the white flour, just till moistened, leaving batter a little lumpy. If it is too thick, add a little water. Bake on a well seasoned cast iron or non stick griddle.

Blueberry pancakes: After pouring the batter on the griddle, drop berries (they may be frozen) in the pancake as you want them.

To make waffles: Separate the eggs and whip whites until stiff peaks form. Increase the oil or butter to 1/3 cup. Mix as for pancakes, folding egg whites in at end.

Note: if you have left over waffle batter, bake more waffles and freeze them. If you have left over pancake batter, cover and refrigerate. Sometimes the buttermilk will turn the batter sort of blue overnight (if you used wheat germ in the batter the color will become sort of green rather than blue.) This is OK; it is not spoiled. When baked, the color will not be noticeable.

In large mixing bowl, add butter to hot mashed potatoes to melt, add salt and nutmeg. Let cool to about 115 degrees. Mix in 2 cups flour, yeast, sugar, water and egg. Mix thoroughly. Gradually add as much of the remaining flour as required to make a soft dough. Knead until smooth and elastic. Let rise in the bowl for until double. Deflate dough. Shape into small balls to make cloverleaf rolls. Place three balls in each cup of well buttered muffin tins. Or shape into rolls as you like. Brush with glaze and (if desired sprinkle with poppy seeds or sesame seeds.) Let rise in pan until puffy. Bake in reheated oven at 400 degrees for about 15 minutes. You may freeze the unbaked rolls in the pans, then put in a cold oven to thaw while oven is heating up.

Semolina is not just for pasta. This new bread is a warm golden color and has a good wheat flavor. The crust crisps perfectly without doing a thing to it. The crumb is even and moist, soft but not fluffy. It makes excellent toast.

2 cups semolina for pasta flour
2 cups un-cooked Malt-o-Meal
1/4 cup brown sugar
1 Tbsp malt extract, dry or syrup
1 Tbsp instant yeast
2 1/2 cups warm water
1 egg
1 Tbsp salt
1/4 cup vegetable oil
2 1/2 cups King Arthur Bread Machine Flour (or unbleached all purpose flour plus 2 tsp gluten powder)

Mix together the semolina, Malt-o-Meal, sugar, malt, yeast and water. Add egg, oil and salt. Mix until smooth. Then mix in one cup of the flour and beat until smooth and elastic. Knead in the last flour by hand or use the dough hook of a heavy duty mixer. Knead well, about 15 minutes by hand.
Form the dough into a ball and let it rise in the bowl, covered, for about 1 1/2 hours. It will more than double. Test by pressing two fingers into the dough. Deflate and let rise again in the bowl.
This will make two large pan loaves or four 12" long free formed loaves. Divide dough accordingly. Let rest and shape. Let rise in pans or on peel for about 30 minutes, until properly soft. Make several diagonal slashes across the tops with a razor blade held almost horizontal. Place immediately in a steamy 425 degree oven. After 15 minutes, rearrange loaves in the oven and reduce temperature to 375 degrees. Bake an additional 15 minutes for the small loaves or 30 minutes for the large pan loaves.

2 cups milk
1/2 cup hot water
1 Tbsp instant yeast
1 tsp sugar
3 cups semolina for pasta
1/3 cup melted butter
1 tsp salt
2 eggs, beaten
1/2 tsp baking soda

Add ingredients in the order given, EXCEPT eggs and soda. Mix together and cover the bowl. Let stand at room temperature overnight or several hours. Add the eggs and soda before baking.

Actually I'm not typing; I'm busy baking. Lately I have been experimenting with crusty, chewy artisan type hearth breads. They are very well flavored due to long slow rising. There are four reasons that I have not added those recipes to these pages: 1.) They are white breads; 2.) They are long multi stage recipes that take, in some cases, two days of starting, rising, resting; 3.) A heavy duty mixer is a requirement not an option; 4.) They are not beginner level breads; they require some well developed judgment.

If I thought you wanted these recipes, I would post them. Let me know by email (or use the submit-a -recipe form which can always be used for comments as well as recipes.)