Sweet Wheat Muffins

1 c whole wheat flour
1 c white flour
1/2 tsp salt
4 tsp baking powder
1/2 c brown sugar
1 c milk
2 eggs
1/3 c canola oil

Beat eggs. Add milk and canola oil. Stir.

Add brown sugar. Stir.

Stir in flours, salt, and baking powder.

Add 1/2 c walnuts (optional).

Cook for 15 minutes at 425°.

Makes about a dozen.

Comments from the cook: These muffins are great with a little bit of honey-butter. While we eat them for breakfast, they are quite dense and would be a great companion to soup or stew.

In the future, I am going to try to substitute applesauce for part of the oil...not because they don't taste really good (they do!), but why not cut down the fat if possible, right? I also may try to go all whole-wheat flour, as the name suggests. We'll see what happens...

p.s. Sorry for the brief hiatus! When I'm not happy with the photographs, I don't post the recipes. This one was a struggle. You want new stuff, and I want these little guys to appear in a better picture. You win!

Originally shared by Alane Sleight (Mom!).

Honey Wheat Bread

2 tablespoons yeast

1/2 cup honey

1 tablespoon salt

4 cups warm water

5 cups of whole wheat flour

3 cups white flour

Stir yeast, honey, salt, and water together.  Allow yeast to foam (about 5 minutes).

Add mixture to KitchenAid with dough hook attachment installed.  Add 2 cups of flour, then knead on low speed.  Add remaining flour 1 cup at a time, mixing thoroughly between flour additions until dough is no longer sticky. (Mine often takes another 3/4 c or so of flour for a half batch to not be too sticky.)

Knead on low speed for 10 minutes in KitchenAid.

Remove from bowl, spray sides with non-stick cooking spray, then return dough to bowl.

Cover, and allow to rise until doubled - about 55 min.

Cut into fourths and mold into 4 giant smooth mounds.

Put all 4 mounds on a cookie sheet and let rest about 15 min.

Bake at 350° for 35 to 40 min. Cover loaves with foil after 25 min baking.

Brush with butter.

Makes 4 loaves.

Comments from the cook: This bread makes for the most amazing sandwiches and toast! It, like many breads, takes very well to freezing...so save some for later, too.

In order to make this in my KitchenAid, I have to make a half batch.  If I do more than 2 loaves worth, the dough rises out of the bowl and onto the gears.  Ugh!  Doing it by hand is more work, but you can make all 4 loaves that way.

I've made this recipe with only whole wheat flour, and the result is a heavier, more dense bread... Still tasty, but not as tall :)

Originally shared by Alane Sleight, my MOM!