Whole Wheat Scones

 250g bread flour, plus extra for dusting
250g whole wheat flour
75g caster sugar
30g baking powder
75g butter, softened
2 eggs, beaten
1 egg, beaten separately for eggwash
270ml milk

Preheat oven to 400 F.

Line a baking tray.

Put the flours, sugar, and baking powder into a large bowl and mix together.

Add the butter, eggs, and milk. Using your hands, mix together thoroughly for 6 minutes.

Turn the dough out onto a lightly floured surface, and, using a rolling pin, flatten it to about 1 1/2 inches thick. Using a round biscuit cutter, cut out the scones.

Put the scones on the baking tray and brush with the eggwash. If you have time, chill the eggwashed scones in the fridge for 30 minutes before baking.

Remove the scones from the fridge and brush the tops again with eggwash, being careful not to let it dribble down the sides as this will hinder their rise in the oven. Bake for 15-20 minutes, until golden brown. Transfer to a wire rack to cool a little. Serve with jam.

Recipe from Paul Hollywood's100 Great Breads Cookbook

Honey Sweetened Raisin Rolls

Plan ahead... needs to chill...

7 oz. wheat flour
4.5 oz. flour, plus more for kneading
1/2 Tbsp. yeast
4 oz. raisins
1/2 tsp. salt
1/4 c. honey, warmed
1 oz. butter, melted
7.4 oz. milk, room temperature
half an egg
oil for greasing
cooking spray

2 Tbsp. butter, melted
2 Tbsp. honey

Line a baking sheet with parchment paper. Set aside.

In a large bowl, add flours, yeast, raisins, and salt. Mix with a spoon.

In a separate bowl, add the 1/4 cup honey and 1 ounce butter, and milk. Whisk.

Add in the half egg. Whisk again.

Pour wet ingredients into dry. Mix.

Knead on a lightly floured surface about 2-3 minutes. This dough is sticky. Do not add more flour. Make sure you have floured hands while kneading. It gets a little frustrating, but just keep dusting your hands with flour and knead as best you can. You want the dough sticky.

Coat the inside of a bowl with oil. Add the dough. Sprinkle with a bit of flour. Cover and let rise in a warm place for 1 hour.

After an hour, turn dough out onto floured surface. Split into 8 pieces. Form into rounds.

Place the rounds on the prepared baking sheet.

Spray the baking sheet and dough rounds lightly with cooking spray.  Drape plastic wrap over the dough. Lightly tuck the wrap under the baking sheet. Chill overnight in the fridge.

The next day, remove the baking sheet from the fridge and set on the counter for about 30 minutes.

Preheat the oven to 350 F.

Combine the 2 Tbsp. melted butter and honey together.

Bake the raisin rounds for 10-15 minutes until lightly golden.

When they are done baking, remove from oven and brush with the honey butter mixture. Allow to cool on the pan for 5 minutes before removing to a cooling rack.

So delicious. 

Here is a link to the recipe I adapted: http://www.mygreekdish.com/recipe/raisin-bread-perfect-healthy-snack-stafidopsomo/

Honey Wheat Bread 2

Plan ahead... needs to rise... twice.

Unbaked bread, after rising

1 1/4 c. warm water
1 1/2 tsp. yeast
1 1/2 tsp. salt
3 c. wheat flour, divided
2 Tbsp. honey
1 1/2 Tbsp. butter, melted, plus more for brushing
1 1/2 Tbsp. milk


In a large bowl, whisk together the water, yeast, salt, and 1 cup wheat flour. Let stand 45 minutes.

After 45 minutes, add in the remaining flour, honey, butter, and milk. Stir to combine. Knead on a lightly floured surface for 5 minutes. Roll out with a rolling pin a few times into a rectangle, then fold into a loaf shape, tucking the ends under.

Baked and ready to eat!

Grease a bread pan. Put the loaf into the pan. Cover and let rise for 1 1/2 hours in a warm place. I always turn my oven on the lowest setting, and set the loaf pan on the stove to rise.

Bake at 350 F for 25 minutes. Remove to a wire rack and brush with a little melted butter while it is still hot. Enjoy!

Here's a link to the recipe I used: http://barefeetinthekitchen.blogspot.com/2011/05/honey-whole-wheat-bread.html

Banana Peanut Butter Muffins with Chocolate Chips

6 Tbsp. butter, softened
2 eggs

2 ripe bananas
1 c. lite sour cream
2/3 c. sugar
1/3 c. creamy peanut butter
1 c. flour
1 c. whole wheat flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 c. chocolate chips

Preheat oven to 350 F.

Mix together the butter, eggs, bananas, sour cream, sugar and peanut butter in a large mixing bowl.

Whisk together dry ingredients in a separate bowl.

Combine wet and dry ingredients and stir until just combined. Stir in chocolate chips.

Lightly grease muffin tin. Scoop into muffin tins and then bake for 20-25 minutes or until toothpick comes out clean from center.

This recipe made a dozen regular sized muffins and 22 mini muffins. If you use the mini muffin tin, the bake time is 15-20 minutes.

Here is a link to the recipe I used: http://barefeetinthekitchen.blogspot.com/2011/05/peanut-butter-chocolate-chip-banana.html

Honey Wheat Bread

Unbaked loaf

3/4 tsp. yeast
1 1/2 c. warm water (110 degrees), divided
1/4 c. + 2 Tbsp. vegetable oil
1/8 c. sugar
1/4 c. brown sugar, packed
1 1/2 Tbsp. honey
1/2 Tbsp. salt
1 1/2 c. flour
2 1/2 - 3 c. whole wheat flour
butter

In a large bowl, dissolve yeast in 3/4 c. warm water. Add oil, sugar, brown sugar, honey, salt, and remaining water to the yeast mixture. In a separate bowl, combine the flours. Add 1 1/4 c. flour to yeast mixture. Stir until smooth. Add enough remaining flour to form dough. Turn out on floured surface. Knead 6-8 minutes, until it is elastic and smooth. Place in a greased bowl, turning over once so both sides get coated. Cover and let rise in a warm place for 1 hour.

Punch dough down. Turn out onto lightly floured surface. Roll out and shape into a loaf. Place in greased loaf pan. Cover and let rise 30 minutes.

Bake at 350 F for 40-45 minutes. Coat with butter as soon as you pull it out. Let cool in the loaf pan 5 minutes, then remove to a wire rack. A slice of warm bread is the best.

Recipe courtesy of Kellie S.

Homemade Wheat Bread

Here is the link to the recipe I used: http://www.tammysrecipes.com/homemade_wheat_bread. I used the first recipe on the page. The only thing I altered was I used bread flour instead of white flour, and I added a dash of ginger when mixing the ingredients. It turned out really well. When the directions say to form it into a loaf after it rises the first time, I rolled out the dough, and then started at the end farthest from me, and rolled it toward me. Then just pinch the seam and fold the ends under.