WonderMill – Page 3 – Chef Brad America's Grain Guy

Tag: WonderMill

November 6, 2015

Farro Potato Bread

Farro adds the most wonderful chewy texture to breads. Farro Potato Bread Author: Chef Brad Ingredients ½ cup instant potatoes ½ cube butter (maybe we should put the cup version, since not many people are familiar with this) 3 ½ cups hot water ½ cup …

Breads, Season 1 - Fusion Grain TV Show Recipes

by Chef Brad

November 6, 2015

Corn: Old Fashioned Corn Bread

https://www.youtube.com/watch?v=B7rcWZs5BCE Nothing like corn bread baked in a cast iron pan. Amazing how much difference there is. You don’t have to use the bacon, butter can work, but in the south, bacon is a must. Corn: Old Fashioned Corn Bread Author: Chef Brad Ingredients 2 …

Season 1 - Fusion Grain TV Show Recipes

by Chef Brad

November 6, 2015

Christmas Farmhouse White Bread with Cardamom

Cardamom is certainly a Christmas smell to me. I love the deepness of the aroma and it has a warming effect of me. This is a great bread.

Christmas Farmhouse White Bread with Cardamom

Author: Chef Brad

Serves: 2 large loaves

Ingredients

2 cups boiling water
½ cup half and half
2 tablespoons unsalted butter
½ tablespoon salt
½ cup sugar
½ cup dried cherries
1 tablespoon cardamom seeds
3 cups whole grain flour
3 cups white flour
1 tablespoon yeast

Instructions

In a WonderMix mixer, combine all of the ingredients in the order listed. Mix until combined, and let it knead for 6 minutes.
Divide into two loaves, or make one large one if desired.
Take the dough for the loaf and divide that into three equal pieces and roll into three long “logs”, about 12 inches long.
Braid together and place in a loaf pan or on a lined sheet tray.
Place loafs in a preheated 400 degree oven, and then immediately drop temperature to 325 degrees.
Bake for 25-30 minutes or until the internal temperature reaches 180 degrees.

Breads, Season 1 - Fusion Grain TV Show Recipes, Season 2 - Fusion Grain TV Show Recipes

by Chef Brad

November 6, 2015

Christmas Sticky Toffee Pudding

My favorite holiday dessert, it is perfect in every way. Christmas Sticky Toffee Pudding Author: Chef Brad Ingredients 2 oz. butter 6 oz sugar 6 oz spelt flour 6 oz dates, chopped 2 eggs ½ teaspoons vanilla extract 1 level teaspoon baking soda Instructions Boil …

Season 1 - Fusion Grain TV Show Recipes, Season 2 - Fusion Grain TV Show Recipes

by Chef Brad

November 5, 2015

Chile Verde Potato Stew

This stew has won many awards, it is my personal favorite for the depth of flavor and richness of the stew. Chile Verde Potato Stew Author: Chef Brad Ingredients 1 to 2 lbs pork meat 1 to 2 lbs stew meat ½ cup fresh ground …

Pressure Cooking, Season 1 - Fusion Grain TV Show Recipes, Season 2 - Fusion Grain TV Show Recipes, Soup

by Chef Brad

November 5, 2015

Buckwheat Rustic Bread

[restrict userlevel=”subscriber”]

There is nothing better than buckwheat flour to make a bread rustic and oh so flavorful. I love the look and the taste it adds to the bread.

Buckwheat Rustic Bread

Author: Chef Brad

Ingredients

2 cups warm water
¼ cup olive oil
¼ cup Xagave
1 cup sour dough starter( order from www.chefbrad.com)
1 cup coco nibs(can be found at a Whole Foods type market)
2 Teaspoons salt
4 cups white flour, unbrominated free
2 cups fresh ground buckwheat flour
2 Tablespoons Saf-instant yeast

Instructions

In a WonderMix mixer add water, oil, Xagave, sour dough starter, coco nibs, salt, all of the buckwheat flour, 1 cup of the white flour, and the yeast on top of everything.
Start to mix and keep adding the white flour until it pulls from the sides.
Do not add in all 4 cups of the white flour if dough pulls away before it’s all added.
Once it pulls from the sides, let it knead for 6 minutes.
Rub some oil on your counter and take out the dough from mixer.
Cut the dough in half and form one round free standing loaf.
With the other half of dough, divide it into pieces to make dinner rolls.
With an amount of dough for one roll in hand, flatten slightly and place a cubed piece of cheese in the center and form dough around it.
We used one inch cubes of a hard goat cheese.
Dip the roll into melted butter and place on a baking sheet,
making sure the rolls have space between them to grow.
Preheat oven to 400 degrees.
Place the bread in and immediately turn down the heat to 325 degrees.
Bake the rolls for 20 minutes.
The loaf of bread will take 25-30 minutes, until golden brown.
The inside temperature of the finished bread will be 180 degrees.

[/restrict]

Breads, Pantry Members Only, Season 1 - Fusion Grain TV Show Recipes, Xagave Recipes

by Chef Brad

November 5, 2015

Buckwheat Buttermilk Banana Pan Fried Pancakes

I like to make these one day and cook them on the griddle and then the next day fry the leftovers. It takes them to a whole new level. Buckwheat Buttermilk Banana Pan Fried Pancakes Author: Chef Brad Ingredients 5 eggs 2 cups buttermilk 1 …

Gluten Free Recipes, Season 1 - Fusion Grain TV Show Recipes, Xagave Recipes

by Chef Brad

November 5, 2015

Brown Rice Waffles

[restrict userlevel=”subscriber”] Great way to have a gluten free sandwich. I love waffle breads. Brown Rice Waffles Author: Chef Brad Ingredients 4 eggs ¼ cup Melted butter 2 cups buttermilk 1 cup long grain brown rice, cooked ¼ cup Xagave Pinch of salt 2 cups …

Gluten Free Recipes, Pantry Members Only, Season 1 - Fusion Grain TV Show Recipes, Xagave Recipes

by Chef Brad

October 31, 2015

Whole Grain Mac and Cheese

Mac and cheese a great comfort food. I dress this up with whole grains in the roux and whole grains with the pasta. Easy and wonderful.

Whole Grain Mac and Cheese

Author: Chef Brad

Ingredients

½ cup onion, chopped
3 garlic cloves
3 tablespoons olive oil
1 cup butter
1 cup whole grain flour, spelt works great
2+ quarts of milk
3 cups cooked white Quinoa
3 cups grated cheese plus extra for topping
2 to 3 lbs. cooked pasta, tossed in oil
4 cups bread or cracker crumbs

Instructions

Sauté onion and garlic in olive oil until translucent.
Add butter and melt.
Add grain flour and mix well.
Add milk and whisk well.
Cook until thickened.
Add quinoa,cheese, salt and pepper to taste.
In large bowl place pasta and toss with sauce.
Place in large sprayed casserole.
Top with cheese and bread crumbs.
Bake in oven for 20 to 25 minutes.

Main Dishes, Season 2 - Fusion Grain TV Show Recipes

by Chef Brad

October 3, 2015

Sweet Brown Rice Waffles

I love these waffles! The cooked sweet brown rice gives them a wonderful nutty taste and texture. Changing the flour makes them even better. Sweet Brown Rice Waffles Author: Chef Brad Prep time: 10 mins Cook time: 3 mins Total time: 13 mins Ingredients 3 …

Breakfast Pastries, Gluten Free Recipes

by Chef Brad

October 3, 2015

Stuffed Pancakes

This is a wonderful recipe- it can be made with WonderFlour™ to make it even better! Stuffed Pancakes Author: Chef Brad Prep time: 10 mins Total time: 10 mins Serves: 12 Ingredients 3 Teaspoons instant yeast 2 eggs 4 Teaspoons sugar 3 cups natural white …

Breakfast Pastries, Season 2 - Fusion Grain TV Show Recipes

by Chef Brad

October 3, 2015

Master Muffin Recipe

[restrict userlevel=”subscriber”]

Muffins should be light and tender. The less you work the batter, the better the muffin. Muffins are a great way to start the day (providing you add high fiber ingredients).

Master Muffin Recipe

Author: Chef Brad

Serves: 3 dozen

Ingredients

2 cubes butter
2 cups sugar
4 eggs
6 cups fresh ground whole grain flour, your choice
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups buttermilk
Optional: steamed grains, nuts, flax meal, fruits, grated veggies…

Instructions

In WonderMix bowl, cream together butter and sugar until light and fluffy.
Mix in 1 egg at a time until all eggs have been added.
In separate bowl, sift together flour, baking powder, baking soda and salt.
Add mixed dry ingredients (alternating with 3 cups of buttermilk) into butter/sugar mixture. It is important to mix lightly.
Spoon into greased muffin tin and bake for 25 to 30 minutes or until golden brown.

The WonderFlour™ and Gluten Free WonderFlour™ work great in this recipe!

[/restrict]

Breakfast Pastries, Pantry Members Only, Season 1 - Fusion Grain TV Show Recipes

by Chef Brad

October 3, 2015

Kaniwah Coconut Wonder Flour Waffles

Waffles are really heaven food and adding Kaniwah to them makes them even more heavenly! Kaniwah Coconut Wonder Flour Waffles Author: Chef Brad Ingredients 3 cups WonderFlour 3 cups buttermilk 4 eggs 1 cup cooked kaniwah, chilled 1 cup shredded coconut 1/4 cup Xagave  1 teaspoon …

Breakfast Pastries, Season 3 - Fusion Grain TV Show Recipes, WonderFlour Recipes

by Chef Brad

September 26, 2015

Sweet Potato Spelt Biscuit

This is a tender and wonderful biscuit. The combination of sweet potatoes, cream and spelt lend to a tender, moist and delicious biscuit! Sweet Potato Spelt Biscuit Author: Chef Brad Prep time: 12 mins Cook time: 12 mins Total time: 24 mins Serves: 24 small scone …

Breads, Gluten Free Recipes, Season 1 - Fusion Grain TV Show Recipes, Season 2 - Fusion Grain TV Show Recipes, Thanksgiving

by Chef Brad

September 26, 2015

Spelt Potato Bread

One of my families favorite recipes is Potato Bread, it is like cake because as soon as I make it and it is gone. Potatoes and spelt are a great combination!

Spelt Potato Bread

Author: Chef Brad

Ingredients

3 small potatoes, peeled, diced
1 cup sour dough starter
2 cups warm water
1/3-1/2 cup xagave
¼ cup extra virgin olive oil
1 t. salt
6 cups fresh ground spelt flour
2 cups white bread flour (optional)
2 T. Saf-instant yeast

Instructions

Place potatoes in a pot and cover with water. Boil until soft. Do not drain. Mash potatoes in pot with water still in it.
In a WonderMix mixer, add the potatoes, sour dough starter, water, xagave, oil, and salt. Add in a cup of spelt flour, and yeast on top. Begin mixing and adding flour until the dough pulls from the sides of bowl. Let knead for 6 minutes.
Oil working surface, and pull dough out of mixer. Cut off two, 2 lb pieces. Place loaves in their pre-greased loaf pans. Let rest until they double in size. Put in a preheated 400 degree oven, and immediately drop down the temperature to 325 degrees. Bake for 25-30 minutes, until brown and internal temperature reaches 180 degrees.
While the 2 lb. loaves are rising, flatten the rest of the dough out on a piece of parchment paper. Mark finger holes in top. Drizzle with olive oil, and sprinkle with rosemary and sea salt. Preheat oven to 500 degrees with a pizza stone in it. Place bread on stone and cook for 7-8 minutes.

Breads, Season 1 - Fusion Grain TV Show Recipes, Xagave Recipes

by Chef Brad

September 26, 2015

Farro Flour Tortillas

The buttermilk makes these so tender, it won’t be like a white flour tortilla, but the flavor is worth the small difference. Farro Flour Tortillas Author: Chef Brad Ingredients 4 cups fresh ground Farro 1 cup white flour 2/3 cup shortening or butter 2 teaspoons …

Breads, Season 1 - Fusion Grain TV Show Recipes

by Chef Brad