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Whole Wheat French Bread (Machine)

2 Nov

I love this bread. It comes out perfect every time and it is so easy to make. I’ve changed some of the ingredients from the original recipe which I found on the internet. I would love to give credit but I don’t remember where I found it (if someone knows, please comment below.)


Whole Wheat French Bread (Machine)


1 cup plus  2 tbsp of warm water
1 tbsp olive oil
1 1/2 tsp salt
1 tbsp coconut sugar
1 1/2 cups of whole wheat flour
1 1/2 cups of all-purpose flour
4 cloves of roasted garlic, chopped up (add a few more if you love garlic and you know you won’t be having any close conversations with others any time soon.)
1 1/4 tsp active dry yeast

1 egg white
1 tbsp water


Place the first 7 ingredients into the bread machine in the order they are listed.

Make a well in the flour and add the yeast to the well.

Select the dough cycle on the machine and press start.

When done, remove the pan from the machine and punch the dough down to deflate. Cover with a towel and let rise until it doubles in size, about 30 minutes.

Remove the dough and place it on a floured surface and knead for a minute.

Roll the dough into the shape you desire.

Sprinkle a baking sheet or stone (my preference) with cornmeal. Place dough on top and cover to let rise until doubles in size, again about 30 minutes.

Pre-heat oven to 400 degrees.

With a sharp knife make several diagonal cuts on the top of the loaf.

Beat together the egg white and tablespoon of water and brush over the top.

Bake for 25 minutes or until golden brown.

Cook on a wired rack.

Nutritional Info

  • Servings Per Recipe: 12 thick slices
  • Amount Per Serving
  • Calories: 112.3
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 10.2 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.8

Corn Nuggets

7 Jun

Corn Nuggets


1 Cup Corn Meal
1/4 Cup Whole Wheat White Flour
1 Tsp Baking Powder
1 Tsp Sea Salt
1 Cup Plain Yogurt, Plain
1 Tbsp Agave
1/8 Cup Honey
1 Egg
1 12 oz Can Yellow Sweet Corn, drained


Preheat oven to 375 degrees

In a bowl combine dry ingredients. In a seperate bowl mix the egg, honey, agave and yogurt. Add the drained corn. Transfer the wet ingredients into the dry. Mix well. If the batters seems dry add a little yogurt.

Spray 2 muffin pans with olive oil spray. With a 1/8 measuring cup scoop batter into the muffin tins.

Serving Size: 22

Nutrition Info
  • Calories: 68.6
  • Fat: 0.5g
  • Carbohydrates: 14.7g
  • Protein: 2.2g

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