We love tortillas around here.  We use them for fajitas, sweet potato bean burritos, hummus wraps, enchiladas…  Today I was making homemade tortillas in bulk in order to freeze several.   I was also making sweet potato bean burritos to both freeze and have for lunch.  Yum!

Did you know that it is easy to learn how to make tortillas at home?  Today, I want to show you in pictures, how to do it.  This is a simple recipe for homemade flour tortillas that you and your family will love.

Lets get started:

You’ll need two cups of flour from hard white wheat.

1/2 tsp of salt

1 tablespoon of butter

and enough water over the melted butter to make 3/4c (I tripled the recipe here!).

Now, add your water and butter mixture to the flour.  Stir well.

After you have stirred to mix the dough, knead it for two minutes.

Your dough should be in a nice round ball once you’re done kneading!

Cover the dough with a damp cloth.

Set a timer for 20 minutes and let the dough rest.

Now, go fold some laundry!

Separate the dough into pieces.  I usually make 8-10 tortillas with this recipe.

Roll out your tortilla and cook it for 30s on each side.  They won’t look perfect, but they’ll eat just fine!

Enjoy the finished product!

Adapted from Sue Gregg’s Meals In Minutes Cookbook, this is our favorite cornbread recipe.  You don’t need a grain mill for this recipe, just a blender!  This is a great way to prepare whole grain quick breads if you don’t have a grain mill.

You’ll notice that I use popcorn instead of yellow corn for it.  It is great!

Ingredients & Directions:

1. Place in blender; blend at high speed 3-5 minutes:

1 cup cultured milk or sour raw milk (plain yogurt thinned with a little water to consistency of buttermilk, or plain kefir, or buttermilk)

3 tablespoons maple syrup or honey

2/3  cups dry corn (I use dry popcorn…yum!)

2⁄3 cup whole wheat pastry grain or 2/3 c cup spelt grain

1⁄₄ cup melted butter or melted coconut oil (add coconut oil gradually after getting the blender started)

2.  Cover blender and let stand at room temperature for 8-24 hours for improved nutritional value.

3.  Preheat oven to 325°, grease 8×8 glass baking pan with soft butter.

4. Blend in eggs for 2 or 3 minutes on high speed; combine baking powder, soda and salt; add them at the last, just to blend in:

2 eggs

2 teaspoons baking powder

1 teaspoon salt

1⁄₂ teaspoon baking soda

5.  Pour batter immediately into buttered baking pan.  Bake for 25-35 minutes or until knife comes clean out of center.

If you haven’t figured out yet that I love chocolate (my whole family does, I promise it’s not just me!), here’s another opportunity!  I love chocolate.  I especially love it when it’s warm and you can spread butter over it.  Oh my.  I better stop before I start drooling.

If you like chocolate and you like banana muffins, you will probably like this recipe!  It is a family favorite, and when I don’t add chocolate chips, it’s our favorite banana muffin or bread recipe.

Try it and let me know what you think!

Ingredients:

2 cups freshly milled hard or soft white wheat flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 T cinnamon

½ c Sucanat

½ c toasted walnuts, optional

2 eggs

2 tsp vanilla

1/3 c oil (coconut oil gives a wonderful flavor!)

¼ c whole milk plain yogurt

3 ripe bananas, mashed

Chocolate chips to your heart’s content

Directions:

1. Preheat oven to 350 for bread or 400 for muffins.  Grease pan or tins generously (I use butter).
2. Combine dry ingredients in a small bowl.  Set aside.
3. Combine wet ingredients in a large bowl; add the dry ingredients and stir until just blended.  Add in the chocolate chips.
4. Pour into bread pan or drop into muffin tin with measuring cup or ice cream scoop.
5. Put in the oven and set a timer for 45-55 minutes for the bread and 15-20 minutes for muffins.  The length of time depends on how gooey or how done you prefer your muffins.
6. Slather butter on those babies and enjoy!

Note:    Ideally, it would be best to soak your flour over night with an acidic medium.  I am not dogmatic about soaking, but do prefer it.  There are times when it’s a last minute decision or I completely forget about it.  Remember, I am all about balance!

Are you looking for a delicious whole wheat bread recipe that is also easy?  I don’t know where you are in your bread making endeavors, but it took me a good two years to finally have success.  I still would not call myself a master bread baker, but I have learned a few things!

After many trial and error sessions with several delicious whole wheat bread recipes that just weren’t rising, I went back to the drawing board.  I stumbled upon Sue Gregg’s site (www.suegregg.com) and experimented with her recipe (found in her Soups & Muffins Cookbook).  It was an instant hit in our home!  This has become my standard whole wheat bread recipe (when I don’t use a soaked bread recipe-stay tuned for an upcoming post about soaked grains!).

Note:  I make this recipe in a Bosch Universal Mixer which has a kneading hook.  If you don’t have a good mixer, I would highly recommend looking into purchasing the Bosch!

Ingredients for 2 loaves of easy whole wheat bread:

6 c freshly milled flour (I use even amounts of hard red wheat, hard white wheat, and soft white wheat)

2 ¼ c warm water (110-115)

1/3 c raw honey

1/3 c oil (I prefer Virgin Coconut oil but olive oil or safflower oil is fine, too)

2 tsp sea salt

1 T yeast

Directions:

1. Preheat oven to 170.
2. In mixer, add water, honey, oil, and salt and mix until combined.
3. Add 3C of wheat and mix until just blended.
4. Add yeast and mix in until just blended.
5. Add remaining flour and mix until just blended.
6. Turn off mixer and set a timer for 10 minutes and let dough rest.
7. Knead for 6 minutes.
8. Turn out into loaves and put into greased pans.
9. Allow bread to rise in the oven for 45 minutes.
10. Without removing bread from the oven, turn the temperature up to 350 and set the timer for 20-25 minutes.  Bread will be done when the bottom of the loaf is golden brown.
11. Loosen the edges of the bread with a butter knife and remove from the pans.  Place on cooling racks on their sides.  Using a pastry brush, lightly butter the tops (this makes for a soft crust!).

That’s it!  This easy whole wheat bread recipe will probably be lighter than most other recipes you’ve tried due to mixing the three different types of wheat.  With only one rise, it makes the whole process pretty simple and less time consuming.

This recipe is also very versatile.  I also use it for pizza dough, cinnamon rolls, and dinner rolls.

Enjoy!

If you try out this easy whole wheat bread recipe, let me know how it goes!