Tag Archives: From Scratch Baking

Make Your Own Hamburger Buns

MAKE YOUR OWN.png

There’s nothing like a big juicy burger, right?  I like mine with bacon, provolone cheese, avocado slices, lettuce, tomato and some mkm (aka mustard, ketchup, mayo)……oh, and of course a bun.  But I couldn’t have the bun for about three years due to my gluten intolerance.  I used to get this “chicken skin” on my elbows every time I would eat store bought or restaurant bread.  I started doing some research on where flour came from and found out that the problem is not with the gluten, but with the way the millers were removing all the vital ingredients (and adding bad stuff) from our flour just so it would stay fresh.

I was bound and determined to eat bread.  Like, who doesn’t love bread?  I can let go of the pasta and the refined sugar for sure.  But, I can’t live without bread.

I found this Co-Op and ordered some grains.  I didn’t even have a grain mill but I was going to grind my own flout and provide a delicious loaf of bread for my family.

I ended up going to my friends house to grind my first batch.  I came home and made the bread.  It was the most delicious bread I’d ever had.  Seriously, it was.

I started eating bread more often and my “chicken skin” started to go away.  Uhhm, maybe I’m on to something here.  I honestly feel better when I eat the bread.  No bloat, no itchiness like with the other kind of bread either. Read

HERE for more on grinding your own flour.

img_8173

After making loaf bread, I thought to myself, ” I wonder what else I can make?”  I had become used to eating pretty much anything without bread or a bun.  Man, I really missed having a bun on a burger or a sloppy joe.

So, I did some research ( can you tell I like to research things?) and found this cool pan to make hamburger buns.  I only bought one so a cookie sheet will suffice for now. Yeah, baby!

They aren’t perfect in shape like you would buy store bought, factory made with a perfect machine buns, but they got the seal of approval from my family and that’s what is important to me.  Besides, knowing that they are healthy for us is what really matters. I’m feeding my family good nutrition.

Here’s my recipe.  I’d love to see how yours turn out.  I like using Hard White wheat but you can easily use Hard Red for a nuttier flavor.

Whole Wheat Hamburger Buns

  • Servings: 12
  • Difficulty: easy
  • Print

This is a basic dough recipe.  You can use it to make sandwich/loaf bread, rolls & hamburger/hot dog buns.

Ingredients:

1 ½ cups of hot water                                                2 tsp. pink Himalayan salt

1/3 cup of olive or coconut oil                                   2 tbsp. Flaxseed Meal           

1/3 cup of raw local honey                                         1 tbsp. instant yeast

4-4 ½ cups of freshly milled Hard White flour

 

Directions:

Combine water, oil, honey, salt and flax-seed meal. Add half the flour and mix thoroughly. Add yeast and enough flour to make a soft dough.  Knead until smooth and elastic (about 5-6 minutes).  Cover with plastic and let rise until double. Now, shape into 12 balls on greased cookie sheets, cover and let rise again. Bake at 350 degrees for 10-12 minutes. Enjoy!

Tag me on Instagram with your photos – @lhsimpleliving

I love to share and see what others are doing in our efforts to have healthy families.  Enjoy your buns LOL and have a wonderful day!

mysignature

Why I Grind My Own Flour

why

Do you love bread?  Or anything made from flour for that matter?  Like, do you have to have a slice of bread from Longhorn every time you go?  Do you know what I mean?  Like a cookie or what about Chicken Pot Pie with a yummy crust!

For those that do not know, I was diagnosed about four years ago with an intolerance to Gluten so I stopped eating bread.  Yeah, it was pretty miserable.  I didn’t understand what was causing it.  I spent the next few years researching and trying to make some sense of it. After meeting an amazing lady a few years ago, she changed my entire outlook on flour.  well, that’s what bread is made from, right?  I learned that it’s not the Gluten that is bothering us.  It’s the fact that the miller’s from the 1900’s started to remove the vital nutrients of the Wheat Germ and the Bran and added in a few things to give the flour a longer shelf life.  Well. that stinks.  Why would they mess with our nutrients just to keep the flour from going rancid too quickly?  It’s more money in their pockets, that’s why.

This lady that I am talking about is named Sue Becker. Click HERE  for a little more info on Sue.  I learned so much from her and I joined her Co-Op and started buying my own grains in 2015.  I thought to myself, “I’m going to try the grains and see what it does to me”.  I use to have bad “chicken skin” on my elbows and I had developed a horrible rash on my neck that would not go away for anything.  I started making homemade blueberry muffins and I noticed no bloating.  Uhmm, that’s a good sign.  I then made a homemade loaf of bread.  No side effect there either.  What!!!

Move forward to today and I am making something with the flour almost every day.  If it’s not bagels, it’s bread or rolls or my new thing is hamburger buns.  Do you understand how much I missed a Hamburger Bun??

img_8279

I’m telling you I won’t go back.  Go back to eating any other bread than this.  I highly recommend buying a grain mill and grinding your own flour.  It is so worth it.

I know not everyone will do that, so I wanted to let you know that I am going to start grinding and selling 5lb. bags of fresh milled flour.  If you are interested in buying some, please email me at wendy@littlehousesimpleliving.com.  It’s easily kept in the freezer so you can pull it out any time you need it.

I want everyone to benefit from the nutrients from the grains.  It’s loaded with vitamins and minerals that our bodies are lacking.

While I am here and sharing all of this with you, I have had several people want my bagel recipe.  I have only branched out to plain and Cinnamon & Raisin but I will let you know when I feel a little more daring and try some other variations.  Just wait.  You are going to be telling Panera to move over cause your bagels will be so amazing, especially when they come right out of the oven.  I kid my family that the “Hot Fresh Now” light is on LOL.

Whole Wheat Bagels

  • Servings: 12
  • Difficulty: easy
  • Print

This recipe comes to you from Sue Becker with a few twists of my own.  They are fun to make and freeze well; the recipe can easily be doubled.

INGREDIENTS:

2 ¼ cup of warm water                                  5 cups of freshly milled Hard White flour

2 Tbsp. of raw local honey                             2 tsp. Instant yeast

2 ¼ tsp. Himalayan salt

 DIRECTIONS:           

Combine water, honey and salt.  Add half the flour and yeast and mix well.  Add remaining flour and knead to form a slightly stiff dough (8-10 minutes).  Cover and let rise until double.  If you are using a Kitchen aid mixer or similar type, lessen the water by ¼ cup and only knead for 8 minutes.

 Divide the risen dough into 12 pieces and shape into balls, allowing them to rest.  Meanwhile, fill a large pot with water, bringing it to a boil and then add 1/3 cup of honey.  Working with only 6 balls at a time, take each ball and poke a hole in the middle with your thumb and twirl it around to enlarge the hole.  Let each bagel rest for 5 minutes.  Place 2-3 bagels at a time in the water for 1 minute. While these cook, prepare the next 6 bagels.  The bagels should sink and will rise.  After the minute, remove them from the water with a slotted spoon and place side by side on a greased cookie sheet.  I put parchment paper down to make it easier for clean up.  Bake at once in a 425 degree oven for about 35 minutes.  Now, I have a convection oven and I back mine at 400 for 20 minutes.  You can cut them immediately and spread them with cream cheese or make a breakfast sandwich like we do.  Oh my holy bagel!  You won’t buy store bought ever again!!!

 Here’s a variation for Cinnamon & Raisin: Add 1 tbsp. of cinnamon and 2 tbsp. of honey after the dough has been kneaded.  If you want to make 6 plain and 6 of these, then just ½ the measurements.  Enjoy!

If you want to know more about grinding your own flour or just have questions, please comment here or email me at wendy@littlehousesimpleliving.com.  Happy Baking!

It’s Blueberry Pickin’ Time

Now that fair is over, I’ve been anxiously awaiting for the sign to go up for my friend Melanie’s, Sand Hill Blueberry Farm.  There is nothing like the taste of fresh picked blueberries.  Really, the store ones do not compare.

DSC_4994.JPG

So, my friend Michelle and I went today and had a blast.  She has an adorable 12 year old son and two more adorable twins, boy and girl.  How lucky is she?  I babysit my pastor’s daughter on Thursdays so I brought her along as well.  The kids had so much fun!  If only we could keep them from eating the blueberries (sorry, Melanie).  We ended up having a picnic lunch and then headed home to give the little ones their naps.

Prior to going pickin’, I already had in mind I wanted to make muffins this afternoon when I got home.

So, that is what I did.  I had several recipes, but being the “rule breaker” that I am (not in a bad way ha), I combined a few recipes I had and made it my own.  I love doing this because I can make adjustments to how my family likes things.

 

So, would you like my recipe?  Of course, I’m going to give it to you!

From Scratch Blueberry Muffins

  • Difficulty: easy
  • Print

Ingredients:
2 Cups of Fresh Milled Flour ( I used Soft White)
1 Teaspoons of Himalayan Salt
2 Teaspoons of Aluminum Free Baking Powder
2 Teaspoons of Homemade Bourbon Vanilla (Recipe HERE)
2 Eggs
1 Cup of Coconut Sugar
1 Stick of Unsalted Butter (softened)
½ Cup of Raw Milk (Crooked Oak Farm)
3 Cups of Fresh Picked Blueberries (Sand Hill Blueberries)

Directions:
Preheat oven to 375 and line your muffin pans. I used eco-friendly liners from The Fresh Market.
In a large bowl or if you are using your Kitchenaid Mixer, beat the butter until it’s all nice and smooth. Add in the sugar and blend together. Next, add eggs, one at a time and then the vanilla, baking powder and salt.
Gradually add the flour and the milk at the same time. Try not to let it splatter everywhere like it did to me! Mix on medium speed until it’s all creamy.
Finally, coat the blueberries with a tablespoon or so of flour. This helps them stay all nice and firm. Now, fold them into the batter with a spatula.
Fill the muffin liners and bake for 15-20 minutes. I have a convection oven and mine took 20 minutes to bake.
Let cool just a little bit, open one up, put a sliver of butter and enjoy!!

So, do you ever go blueberry pickin’? What do you make with all of your blueberries?  Stay tuned for more recipes!!!

 

me

mysignature

%d bloggers like this: