This delicious whole grain bread is easy to make and can be ready in less than 3 hours. The nutty flavor of the flour would make a perfect complement for hearty dishes like beef stew. It also makes a tasty sandwich. See below for a yummy grilled sandwich idea.

Ingredients:
1 ¼ cups (290 grams) water
1 ½ teaspoon salt
2 tablespoons softened butter, plus more for greasing the loaf pan
3 ½ cups (420 grams) Khorasan Whole Grain Flour
2 teaspoons yeast
2 tablespoons Panela Whole Cane Sugar
Coconut oil to grease a bowl for the first rise

Directions:
Add yeast, butter, and sugar to the bowl of a stand mixer.

Heat the water to approximately 110 degrees F, then add it to the mixing bowl and stir.

Add flour and salt, then knead with a dough hook for the stand mixer for about 8 minutes or knead by hand if you wish.

Place the dough ball into a bowl that has been greased with coconut oil, then turn the dough to coat. Cover with a cloth and allow to rise for about an hour.

Butter a loaf pan, then punch down the dough, shape it into a loaf, and place in the buttered pan. Allow to rise for about 45 minutes. While the dough is rising, preheat your oven to 425 degrees F.

Place the loaf into the preheated oven, then immediately reduce the temperature to 375 degrees F. Bake for approximately 35 minutes until done. Remove from the pan and wrap in a cloth to cool.

Recipe adapted from here.

Khorasan Grilled Cheese

Cheese, sauerkraut, and baked onions make a flavorful sandwich combo. Use your favorite cheeses, sauerkraut (well drained), and baked onions. Place the sauerkraut and onions between the cheese slices. Cook in butter on your stove top. A cast-iron pan on medium works great for this. Roasted tomatoes and peppers would also be delicious with this. Enjoy!

Susan in Mooresville, NC, won a $50 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!

Honey Whole Grain Einkorn Banana Bread

Servings: 8
Preparation Time: 10 minutes

Ingredients:

• 2 cups whole grain einkorn flour
• generous pinch of salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 2 eggs
• 2/3 cup raw honey
• 1/2 cup coconut oil, melted
• 3–4 overripe bananas, mashed
• 1/3 cup sour cream
• 2 teaspoons vanilla extract
• 1 cup bittersweet chocolate chips, optional

Directions:

Preheat oven to 350 degrees F. Grease a loaf pan with additional coconut oil or butter. Set aside.

Whisk flour, salt, baking soda, and cinnamon together. In a separate bowl, beat eggs and honey together until well combined. Pour oil in while still beating and add bananas, sour cream, and vanilla. Add flour mixture and chocolate chips (if using) and quickly mix just until almost completely combined. Batter should still be lumpy.

Pour into prepared loaf pan and bake for 45–60 minutes until a toothpick inserted into center comes out clean.

Recipe courtesy of Sarah Shilhavy.

Pumpkin, Cranberry, Pecan Cider Bread

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 1 cup apple cider
• 1 cup pumpkin puree
• 2 eggs, (large)
• 1/4 cup Virgin Coconut Oil, melted
• 1/3 cup dark maple syrup
• 2 tablespoons freshly grated orange zest
• 1 teaspoon real vanilla extract
• 1 1/2 cups whole wheat pastry flour
• 1/2 cup ground flax seeds
• 2 teaspoons aluminum-free baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 cup fresh or frozen cranberries
• 1/2 cup chopped pecans

Directions:

In a saucepan, boil the cider until it is reduced to about 1/4 cup and let cool. Note: this step can be done ahead of time and the reduced cider refrigerated or frozen until you need it.

Preheat oven to 350 degrees. Grease 8 1/2 x 4 1/2-inch loaf pan with coconut oil and set aside.

In a large bowl, whisk together the pumpkin puree, eggs, coconut oil, maple syrup, orange zest, vanilla, and reduced cider.

Add the flour, flax, baking powder, salt, baking soda, and spices. Mix well and add the pecans and cranberries until just combined.

Transfer batter into greased loaf pan and baked in the middle of the oven for one hour or until tester comes out clean. Let the bread cool in the pan, then slice.

Recipe and photo submitted by Kristen, Mattapoisett, MA.

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