Hearty Whole Grain Basil Bread

I found a recipe for this bread and it intrigued me.  It is adapted from a Martha Stewart recipe and has all sorts of grains and flours in it.  Who doesn't love a fresh loaf of bread hot from the oven?  I went right to the store and found all of the ingredients in bulk and in the small amounts I needed it turned out to be a very inexpensive loaf of bread.  Give this a try...it is delicious hot from the oven with a little butter on.  Or toasted with some raspberry jam.  Try putting some cheese between two slices for a grilled cheese sandwich.  Its hearty and will not disappoint.

Hearty Whole Grain Bread

Two 1/4 ounce envelopes active dry yeast
2 1/4 cups warm water
2 tsp honey
3 T pure maple syrup
4 T unsalted butter (melted)
3 cups whole wheat pastry flour (I used whole wheat bread flour)
1 cup whole grain all purpose flour (I substituted whole wheat bread flour)
2 cups all purpose flour
4 tsp coarse salt
1 cup fresh chopped basil (large chunks)
1/3 cup millet
1/2 cup rolled oats
1/4 cup flax seeds
1 T chia seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds


Soak millet in 1/2 cup warm water for 20 minutes, set aside.  In separate bowl add 1/2 cup warm water and sprinkle yeast in it.  Add 2 tsp honey and whisk together until combined.  Set aside for 10 minutes until foamy/frothy.

In separate bowl add flours and salt and whisk together.  Once yeast is ready, pour yeast into a mixing bowl fitted with dough hook.  Add melted butter, 1 1/2 cups warm water and 3 T maple syrup.  Mix until combined.  Then add 3 cups of flour mix.  Mix on low speed until smooth.  Then add in millet (plus water in bowl) and the rest of the seeds/oats and basil. 

Mix at low speed until combined.  Then add in remaining flour until dough is combined and somewhat smooth. 

On a floured surface, knead dough for about 5 minutes, or continue kneading in your mixer until a smooth ball forms.

Place dough in greased bowl and cover.  Let rise for an hour or so until it doubles in size.

When dough has risen, punch it down.

Divide dough in half and form in to two loaves, place in bread pans and cover and let rise until they have doubled again in size.  You could also cut it into small chunks of dough and make it in to rolls.

Preheat oven to 400 degrees.  When dough is ready bake for about 40 minutes.  Bread will sound hollow when you tap it and a thermometer inserted in it should be 190 degrees and rising.

This will create the most amazing smell in your house!

Chicken Chili from The Titanium Chef

Can you believe it is 2012?  I sure can't!  With the new year comes the opportunity to make some changes in the way that we eat.  So to start things off right here is a recipe for a warm and hearty chili that is full of flavor and is good for you!

Chicken Chili
Makes 2 servings
Prep 25 minutes
Cooks 5-6 hours on low or 2 1/2-3 hours on high

8 ounces boneless skinless chicken breast cut into 1 inch pieces
1 15 ounce can White Beans, Great Northern Beans or Canellini Beans
1 1/4 cups reduced sodium chicken stock
1/4 cup chopped onion
1/3 cup chopped green sweet pepper
1/2 of a jalapeno finely chopped
1/4 tsp cumin
1/4 tsp dried oregano, crushed
1/8 tsp ground white pepper
1 clove garlic, minced
2 T chopped tomato (optional)
2 T sliced green onion (optional)
2 T shredded Monterrey Jack cheese (optional)

In a medium skillet brown chicken.  In a 1 1/2 quart slow cooker combine chicken, drained beans, broth, onion, sweet pepper, jalapeno, cumin, oregano, white pepper and garlic.  Cook on high setting for 5-6 hours or on low setting for 2 1/2-3 hours.  If desired when done, sprinkle each serving with tomatoes, green onion and cheese. 

Per serving:  275 Calories, 2g Fat