Honey Whole Wheat Bread

This bread has it all. It is 100% whole wheat, which pleases me, and it has a taste and texture that pleases the rest of my family (as well as other friends who are kind enough to test all of my cooking). The ingredients are simple. It makes 3 two pound loaves. It freezes well and makes good sandwiches and toast.

The recipe is designed for a Kitchen Aid or Bosch mixer. I have had the best results using Wheat Montana's hard white whole wheat flour.

Ingredients:

• 2 Tbs yeast
• 4 C lukewarm water
• 1/3 C honey
• 9 C whole wheat flour (1 cup of flour can be replaced by a combination of any ground grains or seeds).
• 2 T gluten
• 2 T vinegar
• 3 tsp salt

Directions:

1. Preheat oven to 325 and spray 3 loaf pans.
2. Combine the following ingredients in the mixing bowl. Mix for 1 minute, cover and let sit for 10 minutes:
• water
• yeast
• 3 cups of flour
• gluten
• vinegar
3. Add honey, salt, and remaining 6 cups of flour and mix with the dough hook for about 5 minutes.
4. The dough should clean the sides of the bowl and be smooth and only slightly tacky when it has the right amount of flour.
5. On a lightly floured surface, knead out any bubbles, shape and place in 3 greased loaf pans (2lb. loafs). 
6. Let rise about 30-45 minutes, depending on the temperature of the house. The dough should be just higher than the top loaf pan. It will continue to rise in the oven.
7. Bake at 325 degrees for 30 minutes. Remove bread from oven.
8. Cool in pans for 10 minutes, then remove loaf and cool completely on a cooling rack.   

Almond Coconut Trail Bars

Ingredients:

• 2 cups whole unsalted almonds
• 2 cups unsweetened coconut flakes
• 1/2 cup puffed millet, rice (or other puffed whole grain; or crispy brown rice cereal)
• 1 tablespoon flax seed meal*
• 1/2 cup honey
• 1/3 cup brown rice syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Directions:

1. Grease/spray large bowl, 9x13 baking sheet/pan, wooden spoon or rubber spatula, and bottom of drinking glass. Set aside.
2. Coarsely chop almonds (You could leave them whole if you prefer)
3. Preheat oven to 350 degrees. Spread almonds on large baking sheet and bake for 10 min. until lightly toasted and fragrant. 
4. Spread coconut in single layer on baking sheet. Bake at 350 degrees for 6-7 minutes, stirring half way through, until lightly toasted. Watch it closely to avoid burning.
5. Add toasted almonds & coconut to large bowl. Add puffed rice/millet and flax seed meal. Stir to combine; set aside.
6. In 1-1/2 or 2 quart saucepan, combine honey, rice syrup, salt, and vanilla over medium-high heat. Cook, stirring frequently, until mixture reaches 250 degrees on a candy thermometer. 
7. Quickly pour liquid mixture over nut mixture and stir until combined. 
8. Transfer to greased/sprayed 9x13 pan, use hands to spread mixture evenly in pan; using the bottom of the drinking glass, press the mixture to compact it and close all of the gaps. 
9. Let cool 20 minutes (pan should still be slightly warm). Invert pan on cutting board, allowing mixture to fall out in one piece. Cut into 20 bars. If they cool too much, they will become extremely difficult to cut. You can return them to a warm oven for a couple of minutes and try again.

*Once Flax seeds are ground, they go rancid very quickly. Always buy whole flax seeds and store them in the freezer or refrigerator and grind them as you need them. A coffee grinder is the best tool for the job.