17 Jul

The only Pizza Crust recipe you will ever need!

I’ve tried many different types of pizza crusts in hopes of finding the perfect whole wheat crust. Finally, the search is over.

The perfect pizza crust!

The perfect pizza crust!

This recipe turned out so good that the pizza was nearly gone before I was able to snap a pic of the crust. 

This recipe turned out so good that the pizza was nearly gone before I was able to snap a pic of the crust.

Homemade Whole Wheat Pizza Crust

Yield: Two 12″ round Pizzas, or 1 large 13″x18″ Pizza

Ingredients:

Directions:

  1. In a large mixing bowl, combine Yeast and Warm Water. Stir it around and let sit for 5 minutes or until the yeast is foamy and dissolved. If the yeast doesn’t dissolve or it doesn’t foam up, start over with fresh yeast.
  2. Add Flour (and vital wheat gluten*), Olive Oil, Salt, and Sugar.  Mix by hand, if dough looks too dry add in more water starting with 2 tablespoons at a time. Your dough should feel tacky. Resist adding more flour as this will just dry out your dough.
  3. Oil your hands and knead dough for 3-5 minutes. After kneading, poke it with your finger – if it bounces back, your dough is ready to rise. If not, keep kneading.
  4. Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment.
  5. Let rise until dough doubles in size – approx 1-2 hours.
  6. Punch the dough down to release the air.
  7. Divide the dough into two if you’re making two – 12″ pizzas, and let the dough rest in two separate bowls lightly covered for 15 minutes.
  8. Preheat oven to 475F degrees.
  9. Grease your baking sheet(s) with nonstick spray or oil. Sprinkle pan with cornmeal.
  10. Prepare your toppings.
  11. After 15 minutes, flatten your dough onto the baking sheet(s). Lift the edge of the dough up to create a lip around the edges. To prevent the filling from making your pizza soggy, brush the top lightly with oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Let rest another 15 minutes before topping.
  12. Top with your favourite toppings and bake for approx 15 minutes.
  13. Slice and serve immediately!

 

10 Jul

Saskatoon Whole Wheat Muffins

In Manitoba, the ideal time to go saskatoon picking is mid July. If the weather conditions are favourable you can even keep picking into August. With the beautiful spring we had we were able to get picking a little earlier this year. When out picking a helpful tip is the darker the colour, the higher the sugar content!

Fresh Manitoba Saskatoons

Fresh Manitoba Saskatoons

This year we stumbled upon THE BEST location for berry picking while out enjoying a family quad ride in the porcupine mountains. It didn’t take long to pick enough berries to do some baking.  The best part was it had just recently rained so the berries required very minimal cleaning.

Saskatoon Muffin Recipe: makes 12 muffins

Saskatoon Muffins

 

 

 

 

 

 

 

 

 

 

INGREDIENTS:

1 large egg, lightly beaten
1 cup of buttermilk
1/2 cup of canola oil
1 tsp of pure vanilla extract
2 1/2 cups of North Country Grains Whole Wheat Flour 
3/4 cup of white sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Zest of one orange or lemon
2 cups of fresh Saskatoon berries (other berries may be substituted)

DIRECTIONS:

Step 1) Preheat the oven to 375 degrees F. Line muffin tray with paper liners, butter, or spray with a non stick cooking spray.
Step 2) In a bowl mix together the wet ingredients – egg, buttermilk, oil, and vanilla extract.
Step 3) In a larger bowl combine dry ingredients – flour, sugar, baking powder, baking soda, salt, and zest.
Step 4) Gently fold the berries into the dry mixture.
Step 5) With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.
Step 6) Fill each muffin cup almost full with batter. Place in the middle of the oven and bake for 20-25 mins.
Step 7) Transfer to a wire rack once baked and let cool for approx 5 minutes before removing muffins from the pan.

These muffins are great to eat fresh from the oven and freeze very well.

15 Mar

What’s in YOUR flour?

 

Gone are the days that flour was simply ground wheat. The industry has changed drastically since our grandparents days of baking. Flour in the stores are anything but fresh, and certainly not WHOLE. Even whole wheat flours are now nothing more than white flour, with some bran added back. Commercialization has stripped the wheat of its nutrients in order for manufactures to store flour for years before being placed on the store shelf.

Have you ever taken the time to look at your ingredient list on your bag of flour? If not – take a look below.

Commercial Whole Wheat Flour

Commercial Whole Wheat Flour

Commercial White Flour

Commercial White Flour

Read More

19 Feb

Whole Wheat Cinnamon Raisin Bread

This cinnamon raisin bread recipe is a classic!

Makes 3 loaves

Ingredients:

Read More

29 Jan

Whole Wheat Buns

Home made buns are one of my most loved comfort foods. When I first started milling my own flour I knew that I needed to find the perfect recipe for whole wheat buns, and I think I’ve found it! Try it for yourself, and you won’t be disappointed!

Ingredients:

1 1/2 cups of warm water
1 tbsp instant yeast
1/4 cup oil
1/4 cup sugar
1 egg
1 tsp salt
4-5 cups North Country Grains Whole Grain Flour
1/4 cup vital wheat gluten

Read More