Toasted Bran Muffins

Toasted Bran Muffins
Print Recipe
    Servings Prep Time
    12 muffins 20 minutes
    Cook Time
    30 minutes
    Servings Prep Time
    12 muffins 20 minutes
    Cook Time
    30 minutes
    Toasted Bran Muffins
    Print Recipe
      Servings Prep Time
      12 muffins 20 minutes
      Cook Time
      30 minutes
      Servings Prep Time
      12 muffins 20 minutes
      Cook Time
      30 minutes
      Ingredients
      Servings: muffins
      Instructions
      1. Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
      2. While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
      3. In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
      4. In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
      5. Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
      6. Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
      Recipe Notes

      -it is highly recommended to weigh dry ingredients.

      -when scooping the batter, the muffin cups will be very full.

      -if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.

      Everyday Lunch Buns

      Everyday Lunch Buns
      Print Recipe
        Servings Prep Time
        12 Buns 30 minutes
        Cook Time Passive Time
        23-25 minutes 1 3/4-2 hours
        Servings Prep Time
        12 Buns 30 minutes
        Cook Time Passive Time
        23-25 minutes 1 3/4-2 hours
        Everyday Lunch Buns
        Print Recipe
          Servings Prep Time
          12 Buns 30 minutes
          Cook Time Passive Time
          23-25 minutes 1 3/4-2 hours
          Servings Prep Time
          12 Buns 30 minutes
          Cook Time Passive Time
          23-25 minutes 1 3/4-2 hours
          Ingredients
          Servings: Buns
          Instructions
          1. In a small sauce pan combine dry cereal and 2/3 cup of water. Bring to a simmer and cook for approximately 5 minutes until visible moisture is gone. Remove from heat and set aside to cool to 95-110℉
          2. In the bowl of a stand mixer fitted with a dough hook, stir together buttermilk, 1/2 cup water, honey and yeast. Allow to ferment for 5-6 minutes until frothy. Add whole wheat flour, 1 cup bread flour, cooked cereal, butter and salt. Stir to combine. Add 1/2 cup bread flour and begin kneading until flour is absorbed. Continue adding bread flour by the 1/4 cup until dough is supple and pulls away from the bowl, approximately 7-9 minutes.
          3. Grease a large bowl with oil or non stick spray. Remove dough from mixer and form into a ball, placing into greased bowl. Cover with plastic wrap or kitchen towel and allow to rise in a warm draft free area until double in size, 60-80 minutes.
          4. Line a large baking tray with parchment. Remove dough from bowl and knead 3-4 times to remove air. Weight out dough into 12 equal size portions of approximately 85grams. Arrange dough balls with even spacing 4x3 on baking sheet. Cover with greased plastic wrap or kitchen towel and allow to rise until puffed and double in size, approximately 45 minutes.
          5. Preheat oven to 400℉. Bake buns for 18-20 minutes until golden. Remove from oven and slide buns onto cooling rack. Brush with melted butter if desired. Allow to cool to room temperature.

          Multigrain Pumpernickel Rye Bread


          Multigrain Pumpernickel Rye Bread
          Print Recipe
            Servings Prep Time
            1 large loaf 30 minutes
            Cook Time Passive Time
            30 minutes 1 1/2-2 hours
            Servings Prep Time
            1 large loaf 30 minutes
            Cook Time Passive Time
            30 minutes 1 1/2-2 hours
            Multigrain Pumpernickel Rye Bread
            Print Recipe
              Servings Prep Time
              1 large loaf 30 minutes
              Cook Time Passive Time
              30 minutes 1 1/2-2 hours
              Servings Prep Time
              1 large loaf 30 minutes
              Cook Time Passive Time
              30 minutes 1 1/2-2 hours
              Ingredients
              Servings: large loaf
              Instructions
              1. In a small pot combine dry cereal and 3/4 cup of water. Bring to a boil, reduce heat and simmer for about 8 minutes until all visible water has been absorbed, stirring occasionally. Set aside and allow to cool to 85-110℉.
              2. In the bowl of a stand mixer fitted with a dough hook stir together coffee, remaining 1/2 cup of water, sugar and yeast. Allow to ferment for 5-8 minutes. Stir in rye flour, whole wheat flour, cooked cereal, molassess, cocoa, oil, vital gluten, caraway seeds and salt. Begin kneading and add bread flour by the 1/4 cup, incorporating each before adding more. When dough starts to pull away from the sides of the bowl reduce the addition of bread flour to 1 tbsp at a time and continue to knead until supple and no longer sticky, approximately 10 minutes total.
              3. Form dough into a ball and place in a large greased bowl. Cover with greased plastic wrap or kitchen towel and allow to rise in a warm 85℉ draft free area until doubled in size, 60-80 minutes.
              4. Preheat oven to 375℉
              5. Punch down dough and shape free form into a boule or elongated loaf 11-12" long. Place on a parchment lined baking sheet and cover with greased plastic wrap or kitchen towel and allow to rise for 30-40 minutes in a warm draft free area. Make 4-5 large slashes along the boule or loaf with a sharp knife or bread lame. Brush with egg wash and bake for 30-35 minutes until golden and an internal temperature of 195-200℉ is reached. Remove from oven to cooling rack and allow to cool to room temperature prior to cutting.

              Crunchy Multigrain Loaf with Honey Butter

              Crunchy Multigrain Loaf with Honey Butter
              Crunchy Multigrain Loaf with Honey Butter
              Print Recipe
              A slightly crunchy and earthy loaf that is brought to life with a little honey butter.
                Servings Prep Time
                1 loaf 15 minutes
                Cook Time
                50 minutes
                Servings Prep Time
                1 loaf 15 minutes
                Cook Time
                50 minutes
                Crunchy Multigrain Loaf with Honey Butter
                Crunchy Multigrain Loaf with Honey Butter
                Print Recipe
                A slightly crunchy and earthy loaf that is brought to life with a little honey butter.
                  Servings Prep Time
                  1 loaf 15 minutes
                  Cook Time
                  50 minutes
                  Servings Prep Time
                  1 loaf 15 minutes
                  Cook Time
                  50 minutes
                  Ingredients
                  Servings: loaf
                  Instructions
                  1. Preheat oven to 350℉. In a medium bowl whisk together flours, baking powder, baking soda and salt. Set aside.
                  2. In a large bowl whisk together brown sugar and oil. Add ones egg at time, whisking after each. Add cooked whole grain cereal, buttermilk and vanilla, whisk until well mixed.
                  3. Add dry ingredients to wet all at once. Whisk until just combined but completely incorporated. Pour mixture into a 9"x5"x3" loaf pan sprayed with non stick spray. Sprinkle poppy seeds and sesame seeds evenly on top. Bake for 50-60 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack before removing from pan.
                  4. Beat butter by hand in a medium bowl until soft and pliable. Add honey and mix to incorporate.
                  5. Cut loaf into thick slices and serve with honey butter.
                  Recipe Notes

                  Cook whole grain cereal such as Red River as per package directions.  Allow to cool completely and measure out 1/2 cup. I will generally cook a pot, cool, divide, wrap and freeze for use in this loaf and other baked goods.

                  Recipe Source:  Compelled To Cook