Healthy Decisions for the Love of Health

Recipes for Whole Wheat Bread, Pancakes, and Muffins

Whole Wheat Bread

10 to 12 cups whole wheat flour (freshly ground)
2/3 cup Olive or Grapeseed oil
2/3 cup honey (unpasturized)
6 cups warm purified water
3 tbl wheat gluten
2 tbl celtic salt
2 tbl instant yeast
2 tbl dough enhancer

Combine several cups flour, water, oil, honey and yeast in mixing bowl. With dough hook, mix on low speed for 2 minutes. Add 2 to 3 cups whole wheat flour, salt and dough enhancer. Mix on Low speed while slowly sprinkling additional whole wheat flour into the mixing bowl until the sides of the bowl are clean. Continue kneading for 10 minutes. Remove the finished dough - shape into loaf pans - let rise until double then bake at 350 for 30 to 45 minutes. Top will be golden brown.

Whole Wheat Pancakes

2 cups Whole Wheat flour (freshly ground)
1 tsp celtic salt
2 tsp baking powder (Rumford- non aluminum)
½ tsp soda
2 cups buttermilk
2 eggs
2 tbls grapeseed oil
1 tbl honey (unpasturized)

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Add together. Mix well
4. Cook on hot griddle.

To make waffles, separate eggs, stiffen egg whites and fold in as last step.

Mexican Cornbread

1 1/3 cup Yellow Cornmeal
1/3 cup whole wheat flour (freshly ground)
1 tsp celtic sea salt
1 tbl non-aluminum baking powder (Rumford)
1/2 tsp baking soda

2 eggs beaten
1 cup buttermilk
3 tbl olive oil
2 tbl honey (unpasturized)
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 whole kernel corn
1/2 cup shredded  cheddar,
or monteray jack cheese
4 oz can green chilies
or 1/4 cup chopped jalapeno peppers

Combine dry ingredients, Combine remainder and add to dry. Stir until moistened. Pour into hot greased heavy skillet. Bake @375° 30-35 minutes.

Prune Muffins  (these are much better than they sound)

1/3 cup olive or grapeseed oil 
1 cup honey (unpasturized)
Beat the above till fluffy.
Add 2 eggs, one at a time.
Mix separately:
2 1/2 cups whole wheat flour (freshly ground)
1 teaspoon baking soda
1 teaspoon cinnamon (freshly ground from sticks)
1/2 teaspoon celtic salt
Combine all ingredients with
1 cup buttermilk
1 cup stewed prunes (boil in water, then mince)
1 cup pecans, presoaked overnight (optional)
1/2 cup raisins (optional)

Bake in muffin tins 25 min @ 350° C
Makes 18 muffins.

High Fibre Pumpkin Chocolate Chip Muffins  by Pauline Robinson

1 cup      ( 250 ml)     buttermilk

1 cup      ( 250 ml)     pure pumpkin purée

1 cup                          omega-3 egg

6 tbsp     (   90 ml)     psyllium seed*

¼ cup     (   60 ml)     coconut milk

1¼ cups  ( 310 ml)    fresh ground whole wheat flour

½ cup      ( 125 ml)    fresh wheat germ (kept in freezer)

¼ cup      (   60 ml)    fresh ground golden flax seed

2 tbsp      (   30 ml)    cinnamon

1 ½ tsp    (     7 ml)    baking powder

1 tsp        (     5 ml)    baking soda

¼ cup      (   60 ml)    semi-sweet or dark chocolate chips or peanut butter chips



Preheat oven to 400ºF (205ºC).  Use a medium size paper cup liner in each cup of muffin tin or rub each cup with coconut oil.   Makes approximately 24 medium size muffins.

In a large bowl, mix together the first 5 ingredients.  Let sit for about 5 minutes.

In another smaller bowl, mix together the rest of the ingredients, except for the chocolate chips.

Add the wet ingredients to the dry ingredients and mix until combined.

Mix in the chips of choice.

Scoop into the paper cup liners of muffin cups.

Bake for 20 to 25 minutes or until done.

* Can use ½ cup of Kellogg’s All Bran also because it is made with psyllium fibre and has 19.5 grams of fibre per ½ cup (125 ml).  Another product is Rexall’s fibre laxative flavoured or unflavoured.   The only thing that you have to watch is the sugars in these products. 


Copyright © 2005 HealthSmart Nutrition. All rights reserved.
Revised: January 12, 2008



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