Whole Wheat and Honey Sandwich loaf

This was not the bread I was going to write up, praise and post about today. But kitchen life has moments that one does not have control over, and when that happens, redirect, focus, use your resources and move forward……

I love bread. Love it! I have so many cookbooks about bread, I could write nothing but a bread themed blog. Years ago I baked all of our bread. We were a farm style white bread family at that time. And still I make that type of loaf today, especially at the holidays. You cannot beat cinnamon toast on rich egg bread, not to mention french toast or a bread pudding when the end of the loaf is in sight.

Always through the years I had a strong desire to use whole grains as the primary flour in bread making. But whole wheat flour in a bag, on the shelf, in the grocery store tasted bitter to me. This alone was a big factor in not baking from whole grains. But I never gave up on the desire to use whole grains, and I am so glad I did not.

The flour grinder was worth the investment. Also through the years I have purchased and played with just about every piece of kitchen equipment and gadget. But until now, never a grain mill. Why did I wait so long? Yes price was an issue, a good mill can cost hundreds of dollars, and my concern in the early years was that the investment would not pan out……..

I am so happy I was wrong. Bread baking is a joint effort in this home. We enjoy the entire process and partner in the kitchen to get it done. Good times and great food. And now let me present this easy Whole Wheat and Honey Sandwich loaf, and next time I will use a longer loaf pan. These sandwiches would not fit in a standard sandwich bag…..

Whole Wheat and Honey Sandwich loaf
adapted from:  Noble Pig
makes 2 loaves

61/2 – 7 c whole wheat flour – divided (we use spelt flour)
2 1/2 c lukewarm water
2 T or 2 packages yeast

1/3 c oil
1/3 c honey
1 T salt
juice of 1/2 medium sized lemon

In a large mixer bowl, add 4 c of the flour, water and yeast. Mix until smooth.

Add oil, honey, salt and lemon juice.

Add 2 1/2 c more flour and mix until smooth, adding the final 1/2 c flour if dough seems too wet. Knead for 10 minutes.

Prepare 2 large loaf pans, divide dough (it is sticky) equally. Let rise 30-45 minutes or until doubled.

Preheat oven to 350 degrees, bake 30 minutes or until done in your oven.

Loaves should should sound hollow when tapped with a knuckle.


As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

For more great recipes, come visit us at Our Sunday Cafe!


2 ingredient flat breads

It is very cold outside, about 23 degrees…..

Even though it is cold, we will be having large salads for dinner. One item in our food pyramid that I am working into meal time is raw. We are eating more whole grains, and more vegetables. For me however it is easy to forget raw, with the exception of fresh fruit.

One small change that has helped, a few changes to sandwiches packed for lunches. Now they include spinach leaves (in place of lettuce), along with thin sliced tomatoes and cucumber. Packing in more nutrition is the goal along with fresh taste.

Every few days a salad is in order. Sometimes this is a side dish, along with a cooked vegetable and the main course. But tonight we will be having salads as the main course. We enjoy a variety of vegetables as part of the salad. Often we add sliced fruit and cheese over the top of a salad.

I have come to make what I call a crudites salad, with whole pea pods, carrot, celery and jicima sticks. Just like fried chicken, this is a fork and fingers meal!

I prefer my salad tossed with a vinaigrette, and a dab of blue cheese dressing on the side. This is especially delicious with sliced pears. But first let’s talk about these flat breads, shall we?

They are good in a chewy, tangy style, similar to an English muffin, but without the yeast. They are moist, but not soggy. Serve them warm. Oh and another thing, make them thinner than you would want, they do rise when they cook. I made this recipe into 4 flat breads, but you most likely will want to make 6.

Two Ingredient Flat Breads
adapted from: kidspot

1 c greek yogurt
1 c self rising flour, plus more for kneading (you can make your own, see below)

Combine well, the dough will form a ball.

Knead using more flour as needed, knead 20-25 strokes. Don’t skip this step, the kneading makes the dough have texture and structure. You can always knead more, but don’t knead less…..

Divide into 6 balls. Using your hands, work the dough into a flat disk about 4 inches across. Heat griddle to 325, place breads on prepared hot griddle surface, cook 5-8 minutes on each side until golden flecked. Watch carefully, adjust heat as needed.

Serve warm, they will go with just about anything!

Yes we will make these again or some variation, stay tuned!

Self rising flour, into the bottom of a 1 c measure, place 1/2 t salt and 1 1/2 t baking powder, spoon in flour until over full, sweep off the excess. Whisk to combine ingredients.

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

For more great recipes come and visit us at Our Sunday Cafe!


1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • Combine the melted butter, brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING (optional)
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

Ruthie’s Bread

We have a three generation tradition here for Christmas mornings, eggnog and cinnamon toast. It started with my in-laws (and possible a generation before, for that matter) continued with this household after marriage and now is being continued with my grown children, with families of their own.

The only change I made to this tradition as a young mother and wife, was to make the eggnog and bread from scratch. And now with the oldest son engaged to be married this coming June, our future daughter-in-law Ruthie, will continue in the family tradition. Ruthie is new to bread baking, which is not a problem, because bread is actually very forgiving.

There is no reason to be timid when making dough for bread, for you see there is only one rule that must be followed, don’t over heat the yeast. Yeast is a tricky one, wanting what it wants, when it wants it. So all you have to do is give yeast what it wants!

Remember some of the old ways once practiced by cooks? The one I am referring to is where you drip a drop of warm liquid on the inside of your wrist. If the liquid does not feel hot and it does not feel cold, it is just right. But just right for what? Babies and yeast. Too hot will kill the yeast and baby won’t like it either.

With that said, lets make bread. This is a simple farm style loaf. It is substantial enough for toasting and easy enough to accomplish, even during those busy times, like Christmas. Start the day before to mix, let rise overnight and bake when needed.

Ruthie’s Bread
developed in the kitchen of:  Our Sunday Cafe

1 cup milk
1/4 c butter
3 T sugar
1 t salt

1/4 c warm water
pinch of sugar
1 package or 1 scant T yeast

1 egg
4 c flour – divided (always remember to lightly spoon flour into your measure and “sweep” the extra off)

Place the butter, 3 T sugar and salt into the bottom of a large mixing bowl, pour over the hot milk. Let sit until butter is melted and the mixture had cooled to comfortable warm.

While the milk mixture is cooling, proof the yeast.

In a small measuring cup, stir together the warm water, yeast and sprinkling of sugar. The yeast will foam and “proof”.

When the milk mixture has cooled, add 2 c flour and the egg. Beat with a mixer for 5 minutes, set a timer and beat for the entire five minutes, this step is needed to develop the gluten.

Stir the yeast foam, add to the batter in the mixing bowl. Beat for a minute until smooth. Remove beaters from batter and batter from the beaters, you want all the batter!

To turn the batter into a dough, stir in the remaining two cups of flour by hand.

FYI: You may only need to use 1 3/4 c of the remaining flour for a stiff dough. 

The dough will be stiff, but take care to work all the flour up from the bowl bottom and sides, into the dough. Cover the bowl with a towel or plastic wrap, set a timer and let dough rest one hour.

Stir down the dough, making sure that any dry flour is incorporated into the dough. Turn dough out into a  prepared loaf pan. Gently rub some oil over the top of the dough in the pan and cover with plastic wrap. Refrigerate over night or up to 24 hours.

When ready to bake, remove dough from the refrigerator, Remove plastic wrap. Preheat oven to 350 degrees, bake 35-45 minutes or until done in your oven.

Let cool in the pan five minutes, turn out to cool. I like to turn out onto a clean towel and place the loaf on it’s side, so that more surface is exposed to cool the loaf quickly.

And then, enjoy. This bread slices up so nice. I can almost taste it now, toasted with cinnamon sugar sprinkled on top. I guess now I should share that egg nog recipe, it is really really good!

As always thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

For more great recipes come and visit us at Our Sunday Cafe!

Easiest Cinnamon Rolls ever!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come……….you can also view it here in the archives, Sunday June 13, 2010.

Simple things are usually the best…..like these delicious Cinnamon rolls for Sunday June 20th.

Now you might be asking why would someone would make a pan of Cinnamon rolls for Sunday June 20th? Well it also happens to be Father’s Day, and I have yet to meet a Dad that did not like Cinnamon Rolls. The thing is though, you might want to get your skill down with a “practice” pan. That way you will have a really good idea of just what a great gift you can make for Dad. However I need to be honest; you don’t really need practice, because these rolls are easy.

But a practice pan this weekend, would sure be a plausible excuse to make some now and next weekend too! You can also make the recipe through the final rise, cover and refrigerate overnight and bake fresh for breakfast the next day. Yeast doughs are usually very agreeable to an overnight rest in the fridge.

The process and ingredient list does look involved, but (please) do not let that sway you in your decision to make these Cinnamon rolls. I assure you, the ingredients are everyday, the steps are easy and the rolls are delicious. 

Easy Peasy Cinnamon Rolls for Dad and Everyone
adapted from Yakima Herald Republic Newspaper – Yakima WA
currently in my little black binder,on a very splattered page
makes a 9X13 pan of rolls

1 c milk, heated to very hot, but not boiling
1/4 c butter, sliced into pats
1/4 c sugar
1 t salt

Place butter, sugar and salt in a large glass bowl, pour hot milk over let sit until warm to the touch. The hot milk will melt the butter and warm the bowl. Prepare yeast mixture.

1 package yeast (2 1/2 t)
1/4 c warm water
pinch of sugar
Combine and let yeast activate or bloom. 

To make the dough, you will need:
up to 41/2 cups of flour, measure out the full measure of flour and dip from that, do not use more.  
1 egg 

When the milk mixture has cooled to warm, stir in about 1/3 of the flour, beat well (11/2-2 minutes with a hand held electric mixer is a good measure, you will develop enough gluten for a well textured and yet tender roll).

Add the egg, stir well.

Add another portion of the flour, beat until smooth (another minute works well).

Stir in the yeast mixture, and beat until smooth.

Add enough (or all) remaining flour or enough to make a soft dough – do not exceed the original 41/2 cups.
Mix well, dough may appear lumpy.

Do not worry.
No kneading required, you could not knead this dough. It is very soft and will produce a soft roll.

Cover bowl and set aside in a warm place to rise, rising time may be 1 – 2 hours depending upon how warm your kitchen is.

When doubled, deflate dough and turn out onto a lightly floured surface.

For rolling/patting out the dough, you will need approximately 1/2 c flour.

 I prefer using a jelly roll style pan to keep the boundaries, both in terms of clean up and size of the patted/rolled out dough.
 You will need to use about 1/3 c flour on the pan, then sprinkle about 2 T flour over top of the dough. 
Important to remember:  This is a very soft dough, you will need to simply proceed with the directions, knowing that all will turn out as promised.

Turn the dough over in a tossing gesture, to gently coat with flour. Roll/pat dough out into a flat rectangle about 1/2 inch thick.

Spread with the filling, to within 1 inch of the perimeter of the dough. You will want the outside edges free from the filling, so that you can keep the filling in the dough together before cutting.

3 T melted butter
6 T sugar
3 t cinnamon
3 T brown sugar
Combine to make a spreadable paste.

Starting on the long side, roll up the dough.

  Cut the rolled up dough into 12 equal pieces.

 I prefer to work in sections, I divide into four sections, then cut 3 rolls from each section.
Because the dough is soft, it may not keep a pretty shape, again do not worry. Simply proceed to cut each section and place the dough rolls into the pan.
Place in a prepared 9X13 pan. Cover again and let rise until doubled, 45 – 60 minutes.

Bake at 350 degrees for 25-35 minutes, until golden brown. Let cool. Glaze if desired.

1/2 c powdered sugar
1 1/2 t milk
1/4 t vanilla
1 t butter
Beat until smooth, spread lightly over cooled rolls.


As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

For more great recipes, come and visit us at Our Sunday Cafe!


2 + 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 + 1/4 teaspoon salt
1/4 + 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 + 2/3 cups sugar
1/2 cup packed brown sugar
1 teaspoon grated orange peel
6 + 6 tablespoons butter, room temperature
2 JUMBO eggs, room temperature
1 teaspoon pure vanilla
1/2 cup milk
1 teaspoon vinegar
1/2 cup finely chopped walnuts
2 cups blueberries

  • Preheat oven to 350 degrees.
  • Sift together the 2 cups flour, 1/4 teaspoon salt, 2/3 cup sugar, baking powder, baking soda, 1/4 teaspoon cinnamon, nutmeg and orange peel in a large mixing bowl.
  • Whisk together the eggs, 6 tablespoons butter, buttermilk and vanilla.
  • Gently fold in the blueberries.
  • Pour liquid mix into flour mixture and beat until smooth with a hand mixer.
  • Pour into a prepared 9×9 pan.
  • In a small food processor process all the remaining ingredients except the walnuts until smooth.
  • Using your hands form small flat pancakes with the mixture and scatter over cake batter until well covered.
  • Poke a few holes down into the cake for the streusel to run into or run a knife through creating a swirl.
  • Scatter walnuts evenly over top.
  • Bake 1 hour.
  • Serve warm with a dab of butter melting on top of each piece.

Syrian Bread

When I was a child growing up in west Michigan we had a neighbor that lived at the end of our street, that would make Syrian bread. Occasionally she would bring us some and I loved it. I never did get her recipe. When I was young I didn’t cook much, and that was mostly due to the fact that my mom was such a good cook.

I haven’t really thought about Mrs Ansara’s Syrian Bread until I ran across this bread on Treat and Trick…and what luck, it was a bread machine recipe!!! Whoo hoo!!

Into the bread machine:
1 1/8 cup warm water
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon salt
3 cups flour
2 teaspoons yeast

Hit the dough cycle.
Preheat oven to 400 degree F.
When the cycle is complete punch down dough and divide into 8 and make into balls. Roll each ball out into about a 6″ circle, (mine ended up being a little more rectangular),
Brush tops with melted butter and bake (probably will only be able to bake a couple at a time) 8 minutes and then flip and brush other side with the butter and bake for another 5 minutes.

While I baked some I also did what she did and made some on the griddle about five minutes each side. You can tell when they get done with the little golden spots that start to appears. I topped some of them with …black and white sesame seeds, garlic, and sea salt (I keep this blended and in a jar to use on many things). On a few others I topped with zaatar seasoning (also a blend that I’ve made), but didn’t get a picture of those. I guess they tasted too good hot off the grill to stick around for a photo op!