I’ve been reading about how sprouted whole wheat flour is healthier than regular whole wheat flour. Sprouted flour has more fiber, more protein, more vitamins and minerals, and they are absorbed better than from plain wheat flour. It has less fat and less gluten so I had to try it. I was skeptical – too good to be true, right? With less gluten, the loaf would surely be a dud.
Well, lookie here! I made my simple whole wheat bread and just swapped the whole wheat flour with sprouted whole wheat flour and I love it. It rose even faster than my regular wheat loaf. This bread is soft and moist and makes a good sandwich bread. I even made French toast with it this morning.
To make sure it wasn’t a fluke, I will bake a few more loaves and then post it as a new recipe. Meantime, if you want to try it, just use my Simple Whole Wheat Bread recipe and swap the whole wheat flour with sprouted whole wheat flour. – Jenny Jones
p.s. One of my visitors (Monita) beat me to it and posted her own loaf made with sprouted whole wheat flour. It worked for her too! See it here.
UPDATE – January 2020: Good news! I experimented and found that it’s not necessary to soften the grains with boiling water. You can just combine them with the flours and other dry ingredients and add cool water. Using this overnight method, the grains soften naturally on their own.
(Jan. 2019) Always looking to add fiber to my breads, here is my easy no knead bread made with ten grain cereal. I use dry cereal and soften it for 15 minutes with boiling water and then put the dough together with even more fiber, adding whole wheat flour, bread flour, and rolled oats.
I use Bob’s Red Mill 10 Grain Cereal and instead of cooking it, I just soften it with boiling water for a few minutes.
This cereal contains a fabulous mix of wheat, rye, corn, triticale, oats, soybeans, millet, barley, brown rice, oat bran, and flaxseed meal. Wow! It provides lots of fiber and protein and a nice chewy texture to this wholesome bread. If you can’t find it, you can try another multi-grain cereal. This loaf needs time to develop so it’s made using the overnight method but it’s still very little work, just waiting time (but you’re sleeping anyway!). Click here for the recipe. – Jenny Jones
This is my Christmas Wreath Bread made into a braided loaf. I used the same recipe, braided it, and just tucked in the ends and baked it as a loaf. I love it so much! It’s beautifully sweet, has no butter, and it’s ready in about 2 hours. I make this braided raisin egg bread throughout the year, sometimes with just a little glaze…
Sometimes, I leave it plain for toasting…
I also made a whole wheat version, substituting one cup of whole wheat flour for one cup of white flour.
It’s not quite as soft but still delicious and healthier.
So it’s not just for the holidays. My Christmas Wreath Bread recipe is so versatile, you can make it all year, in different shapes, and even whole wheat. Click here for the recipe. – Jenny Jones
Just in time for Thanksgiving, here is an even faster way to make my original crusty rolls. And you can make them ahead and freeze. They freeze beautifully and you can re-crisp, directly from freezer to oven, in minutes. They are even more crusty when you freeze and reheat!
The original version takes 4 hours but this one is ready in half the time – TWO hours! Using more yeast and hot water, it’s the fastest way I know to make these fabulous dinner rolls. It’s important that your oven be preheated to 450° F and my oven takes 35 minutes to reach 450. It’s really best to use an oven thermometer to make sure your oven it hot enough as these rolls depend on the first blast of high heat to puff up and rise.
This dough is sticky so it may help to see how to shape the rolls by watching the video attached to my original version of No Knead Crusty Rolls.
These fabulous artisan rolls can be made ahead and nicely re-crisped the next day or better still, make, cool, and freeze and just reheat by placing them directly on the oven rack, preheated to 325 °F, for 10-12 minutes. I’m always excited when I can find a way to make something easier and faster, especially when it’s homemade bread. They’re not just dinner rolls – I had them for breakfast today.
So there are three ways to make these crusty rolls. One is my original 4-hour recipe. Two is the overnight version where you use cold water and let the dough sit out overnight. And third, this new, fastest way ever to make no knead crusty rolls – in two hours! Click herefor the recipe. – Jenny Jones
Somebody needs to stop me from eating my third slice of this delicious sweet bread! I’m happy to share my easy recipe for cinnamon swirl raisin bread and there are a few reasons why I think you’ll like it. First, it’s good! Second, it’s easy to make compared to most other recipes. Third, it’s a faster, one-rise recipe so the bread is ready to eat in 90 minutes. I use a mix of yellow and red raisins because I like the two different colors and textures.
Swirled loaves often wind up with gaps inside the loaf and it happens to me too. One day it’s perfectly tight and the next time I make it I get gaps but even with a gap, this cinnamon bread is still fantastic. I made the one below the exact same way as the one above, and it developed some small gaps but that didn’t stop me from enjoying it. With or without gaps, it’s the best cinnamon raisin bread I’ve ever had.
If you’re tempted to spread butter on it before adding the brown sugar/cinnamon mixture, I do not recommend it because when I tried it, the loaf did not hold together as well. In fact, this bread has no butter at all – I make it with extra light olive oil and it’s delicious! I hope you’ll try this recipe, follow it exactly, and let me know how yours turned out. Click here for the recipe. – Jenny Jones
I ran out of breadsticks again so it was time to make more. They keep disappearing because I have a breadstick with every salad and I have a salad every day. This time I made them using 100% all purpose flour and they are super crunchy. I make them so often I even bought a breadstick pan that’s perforated to help them bake up crispy with grooves so the sticks stay round.
This is one of the recipes I make the most because no one sells breadsticks that even come close to this good. The ones that come in a package are a waste of time and the occasional bakery that sells them – well they just don’t measure up. Click here for the recipe. – Jenny Jones
It’s been a long time since I bought bread. My favorite no knead bread is multi-grain and I decided to try it with some added ground flaxseed meal to see if it turned out. I love it! This was a high fiber bread to begin with and now, with added flaxseed, it has heart-healthy benefits because flax is a good source of omega-3 fatty acids.
I used my original recipe and simply added 1/4 cup of ground flaxseed meal and increased the water to 1 1/2 cups. Everyone is making no knead breads because they are so easy and the variations you can make are endless. If you want to try it, just make the two changes above and follow this original recipe. – Jenny Jones
For anyone wondering how to re-crisp a crusty loaf of bread, here’s how I do it. A lot of us are making no knead breads and the crusts don’t stay crispy forever. My way of restoring the crust is to put it back in the oven but you don’t want to dry out the cut side. Once the loaf is cut I press some foil on the cut side and place the loaf cut side down directly on the oven rack (the oven should be preheated to 325°F). I tried spraying the crust with water first and it didn’t seem to make much difference. Bake the loaf for 7-10 minutes and it will crisp right back up.
If you’re like me and your favorite part of the muffin is the top, you will love these easy breakfast muffins. The crunchy tops are made with nuts, brown sugar, and a little vegetable oil, but you can use melted butter instead. I always try baking without butter so I use oil in the topping. A lot of muffins like this use walnuts but I think pecans have a lot more flavor so that’s what I use, and I toast them first. Toasted nuts just taste way better than raw.
The reason I only make six is because the tops won’t be crunchy the next day and also, they are so filling, you only need to eat one. Make them with all purpose flour or a mix of all purpose and whole wheat pastry flour for some extra fiber. And keep in mind that the riper the banana, the sweeter it will be. Click here for the recipe. – Jenny Jones
I’m so excited to share this way of making no knead bread even faster than my “faster no knead bread” recipe, which takes over four hours. And that was fast compared to the original overnight method, which took over 12 hours. But now, I am making it in two hours! This recipe uses the same ingredients as my original loaf but with more yeast. Instead of 1/4 teaspoon, I use 2 teaspoons (one packet) of instant yeast.
Most bread connoisseurs will agree that the longer the dough rests, the better flavor the bread will develop. This is true but I don’t care. Some days I want bread and I want it fast! Click here for the recipe. – Jenny Jones
I’ve been reading about how sprouted whole wheat flour is healthier than regular whole wheat flour. Sprouted flour has more fiber, more protein, more vitamins and minerals, and they are absorbed better than from plain wheat flour. It has less fat and less gluten so I had to try it. I was skeptical – too good to be true, right? With less gluten, the loaf would surely be a dud.
