Milled
Milled Muffins
1 1/3 C fresh milled wheat
2 t baking powder
1 t salt
½ C sugar or honey
1 large egg, lightly beaten
1 C (2-3 large brown) mashed bananas, or 1 C pureed pumpkin* OR 1 C cranberry
*Add 1 t pumpkin pie spice for the PUMPKIN version
3/4 almond or cow milk
1 t vanilla extract + 1 t almond extract
1/3 C chocolate chips (optional)
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~Mix dry ingredients.
~Mix wet ingredients.
~Combine and stir.
~Fold in chocolate and nuts.
~Spoon into greased muffin tins.
~Bake at 400 for 17 minutes.
Bread
1 1/2 C HOT water
1/3 C EVOO
1/3 C local honey
2 t REAL salt
4-4 1/2 C fresh milled flour (3 C grains = 4 C flour)
1 T rice bran
1 T active dry yeast
~Grind flour: (I use hard red or Kamut)
~Stir: hot water, honey, oil, and salt. Add half the flour and the rice bran. Stir well. Add 1 T yeast and 2 more cups of flour and mix until you have soft dough.
~Kneed the dough on a flour surface for 5-6 minutes.
~Place in glass bowl, cover with flour cloth and let rise in a warm place (set outside or use proofing setting on oven).
~When the dough has risen to double the size, punch down (my kids favorite part) and kneed a couple times.
~Let rise again to double the size.
~Punch down and shape. Place in a 2lb bread pan (I use USA Brand). Let rise a 3rd time.
~Bake at 350 for 30 minutes. Cool a bit, remove from pan. Spread a bit of butter or EVOO on the top and sprinkle with pink Himalayan or REAL salt. Continue to cool on a rack for hours.