Whole Wheat Pita Bread

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I’m always trying to incorporate more whole grains into my family’s diet – but I try to go about it in ways that they don’t even see coming. Like, this pita bread for instance. I’ve been making my own pitas for years now. If you’re new to bread making, pita bread is a great place to start. It’s relatively easy, and even quick – in the scheme of bread making. I usually start my dough around 3 PM, nd by 6, we’re enjoying warm fresh pitas.

Last week I thought, let me switch it up a little and try making something new. So I tried the whole wheat version of my favorite pita dough. It has a slightly nuttier flavor quality, and a little more chew to the bread. But honestly, both of those qualities are welcomed in my home when it comes to bread! I think these will definitely be our go to pitas from now on. Healthier? Check. Tastier? Check. Kids gobbled it up? Check.  And, leftovers always make awesome pita pizzas for the next day’s lunch.

If you’ve never tried making your own pita bread at home, I highly encourage it. You’ll never be able to go back to store bought pitas again!

Whole Wheat Pita Bread

2 1/4 tsp. instant yeast
1 tbsp. honey
1 1/4 cups warm water, divided
1 1/2 cups bread flour, divided
1 1/2 cups whole wheat flour, divided
1/4 cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling

In the bowl of a stand mixer, combine the yeast, honey and 1/2 cup of the water.  Stir gently to blend.  Whisk 1/4 cup of the bread flour and 1/4 cup of the whole wheat flour into the yeast mixture until smooth.  Cover the bowl with a clean kitchen towel, and set aside until doubled in bulk and bubbly, about 45 minutes.

Return the bowl to the mixer stand, fitted with the dough hook.  Add in the remaining 3/4 cup of warm water, 1 1/4 cups bread flour, 1 1/4 cups whole wheat flour, olive oil and salt.  Knead on low speed until the dough is smooth and elastic, about 5 minutes.  Transfer the ball of dough to a lightly oiled bowl, turning to coat, and let rise until doubled in bulk, about 1 hour.

Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces.  Form each piece into a ball.  Flatten one ball at a time into a disk, then roll or stretch out into a 7 inch circle.  Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal.  Once all the rounds have been shaped, loosely cover with clean kitchen towels.  Let stand at room temperature for 30 minutes, until slightly puffy.

While dough is rising, place an oven rack in the middle position.  Place a baking stone in the oven (if using) and preheat to 500? F.

Transfer 4 pitas onto the baking surface, or directly onto oven rack. Bake 2 minutes, until puffed and pale golden.  Gently flip the pitas over using tongs and bake 1 minute more.  Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.  Store in an airtight container for up to 3 days.

Source:  adapted from Gourmet via Confections of a Foodie Bride

Homemade Rye Bread

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When it comes to breads to use for sandwiches, rye bread is at the top of my list. That chewy interior, a crusty exterior – flavorful caraway seeds studded throughout. I just love it. When I saw Tara make a homemade version several months ago, I added the necessary ingredients to my next King Arthur order. But, I never got around to actually making it.

Last week while we were stuck inside with Hurricane Sandy’s wrath outside, I decided to give it a go, and finally make the rye bread. I actually had gone to buy a loaf before the storm, but the only thing left was wheat bread. Which, by the way – people were walking by as if it weren’t even an option. You’d rather have no bread than wheat bread? Sometimes I just want to hit people in the head with a stick! So yeah, I came home and threw together the sponge for the bread. Then a few hours later I was putting the bread into the oven.

It turned out so well. Like, the best rye bread I’ve ever had in my life kind of “well”. I made the 2 smaller loaves, but I think the one big loaf would be better for sandwiches. We enjoyed one loaf with chicken & rice soup that night during the storm, and then we made sandwiches with the other. Turkey, swiss, avocado, sprouts, and spicy mustard on the slightly toasted rye. Wowzers, it was good!

If you live in a city, you can probably find most of these ingredients at Whole Foods or a specialty bake shop. But, if you don’t – King Arthur Flour has everything you need, and much more! Any excuse I have to order from them, I do. I’ve gotten more into bread baking this year, and they really have been an indispensable resource.

Homemade Rye Bread

For the sponge:
2 tsp rye bread flavor (optional)
2 3/4 cups water, at room temperature
1 1/2 teaspoons instant yeast
2 tbsp honey
3 cups (15 oz) all-purpose flour

For the dough:
1 1/2 cups (7 1/2 oz) all-purpose flour
3 1/2 cups rye flour
2 tbsp caraway seeds
2 tbsp vegetable oil
1 tbsp table salt
cornmeal for sprinkling on the baking sheet

For the glaze:
1 egg white
1 tbsp milk

Mix water, yeast, honey, rye bread improver, and flour in the large mixing bowl of a heavy-duty mixer to form a thick batter. Cover with plastic wrap, and let sit until bubbles form over entire surface, at least 2 1/2 hours. (Can stand at room temperature overnight.)

Add all-purpose flour, 3 1/4 cups rye flour, caraway seeds, oil, and salt into the sponge. Stir to combine. With machine fitted with dough hook and set on speed 2, knead dough, adding the remaining 1/4 cup rye flour once the dough becomes cohesive; knead until smooth yet sticky, about 5 minutes. With moistened hands, transfer dough to a well-floured counter, knead it into a smooth ball, then place in a lightly greased bowl. Cover with plastic wrap and let rise at warm room temperature until doubled in size, 1 1/4 to 2 hours.

Generously sprinkle cornmeal on a large baking sheet. Turn dough onto a lightly floured work surface and press dough into 12×9-inch rectangle. (For 2 smaller loaves, halve the dough, pressing each portion into a 9×6 1/2-inch rectangle.) With one of the long sides facing you, roll dough into a 12-inch (or 9-inch) log, seam side up. Pinch seam with fingertips to seal. Turn dough seam side down, and with fingertips, seal ends by tucking dough into the loaf. Carefully transfer shaped loaf (or loaves) to prepared baking sheet, cover loosely with greased plastic wrap, and let proof until dough looks bloated and dimply, and starts to spread out, 60 to 75 minutes. Adjust oven rack to lower center position and heat oven to 425 degrees.

Whisk egg white and milk together and brush over sides and top of loaf (loaves). Make 6 or 7 slashes, 1/2-inch-deep, on dough top(s) with a serrated knife. Bake for 15 minutes, then lower oven temperature to 400 degrees and bake until golden brown and an instant-read thermometer inserted in center of the loaf registers 200 degrees, 15 to 20 minutes for small loaves and 25 to 30 for larger loaf. Transfer to a wire rack and cool to room temperature. Slice and serve.

Source:  Baking Illustrated by America’s Test Kitchen; via Smells Like Home

DIY Pumpkin Spice Lattes

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Ahh, the arrival of the Pumpkin Spice Latte at Starbucks. One of the first true signs of fall, right? Once September rolls around I look forward to anything and everything involving pumpkin – coffee and beer, first and foremost.

However, $5 a cup definitely puts a dent in the old pocketbook. Not to mention the fact that the closest one is 40 minutes away. So, what’s a gal to do? Why, DIY of course. Luckily, this wonderful homemade spiced simple syrup made it’s way around most of my blogging friends site’s last year, so I knew right where to turn.

It takes less than 5 minutes to pull together, and in less than 20 minutes you have a delicious, warm and spicy addition to your coffee that kicks the pants right off any store-bought, preservative laden variety. Don’t be put off if you don’t own an espresso machine either, just brew some regular Joe – but just make it double strength. Once it’s mixed in with the steaming milk – you’d be hard pressed to tell the difference anyway.

DIY Pumpkin Spice Lattes

For the Pumpkin Spice syrup:
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks
4 whole cloves
1/2 tsp ground ginger
1 tsp ground nutmeg
3 Tbsp canned pumpkin

For the lattes:
2-4 Tbsp very strongly brewed coffee
6-8 oz milk, very hot
2 Tbsp pumpkin spice syrup (to taste)
Whipped cream, optional
Caramel sauce, optional

To make the syrup, combine sugar and water in saucepan over medium heat, stirring until sugar is completely dissolved. Whisk in the remaining ingredients and simmer for about 5 minutes, stirring frequently. Do not let mixture come to a boil.

Remove from heat and allow mixture to steep for 10-15 minutes. Strain syrup through cheesecloth or a fine mesh strainer into a large jar or bottle of your choice. Store syrup in refrigerator, can be stored up to a month.

To make the latte, combine strong-brewed coffee or espresso with the milk, and stir in pumpkin spice syrup to taste. Top with whipped cream and caramel sauce, if desired.

Source: adapted from Sugarcrafter, via Cook Like A Champion. As seen on Confections of a Foodie Bride and Annie’s Eats.

Homemade Caramel Sauce

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There was a time, not so long ago, that the idea of caramelizing sugar scared the hell out of me. It seemed so temperamental, and a need to be precise. Last year I finally gave it “a go” in order to create some of my favorite coffee drinks at home. My first few attempts went okay. Sometimes the sugar would seized up on me (aka the sugar hardens into a lump), but after a few minutes of stirring it melts right back down into the sauce. Now it’s something that I always have to have in the fridge.

Great to mix into coffee, over ice cream, with apple slices – possibilities are endless. I’ve been guilty of eating it right off the spoon. This is the basic recipe, but it’s an open canvas to additions. Add 1/2 teaspoon fleur-de-sel or another finishing salt to make it a Salted Caramel Sauce. Or, a tablespoon of dark rum gives it a delicious boozy kick. Mix a tablespoon or so into some hot spiced cider, with maybe a little extra rum – a perfect way to wind down on a chilly fall evening.

So, if you’ve been scared of tackling caramel – don’t be. It might take a couple of tries, but once you get the feel for it, you’ve got it. And, being able to make something that is as delicious and versatile as this stuff is, is definitely something to pat yourself on the back for. Enjoy!

Caramel Sauce

1 cup sugar
1¼ cups heavy cream
¼ tsp. coarse salt (increase to 1 tsp for salted caramel sauce)
1 tsp. vanilla extract
1 tbsp butter

Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan.  Place over medium-low heat, watching carefully.  When the sugar begins to liquefy around the edges, use a heatproof spatula to gently drag the liquified sugar towards the center.  Continue stirring very gently until all the sugar is melted, making sure to not over-stir.  Measure out the heavy cream into a liquid measuring cup, and set aside.  Once the caramel reaches a deep amber color (think the color of an old penny), immediately remove the sauce pan from the heat and let sit 1 minute. Carefully whisk in half of the heavy cream.  The mixture will steam and bubble violently.  Stir until the cream is well incorporated, then whisk in the remaining cream.  Stir in the salt, vanilla extract, and butter.  If any sugar has hardened, place the saucepan over low heat and whisk until smooth.

Store in an airtight container in the refrigerator.  If needed, it can be rewarmed in the microwave or in a saucepan over low heat.

Source: adapted from The Perfect Scoop by Dave Lebovitz; via Annie’s Eats and Cook Like A Champion