Grain Recipes

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There's little better in the middle of summer than a loaf of freshly baked Zucchini Bread. This time of year it's hard to not run into zucchini bread recipes anywhere you turn in the grocery store or the farmers markets. Unfortunately, even with a vegetable in the mix, most zucchini bread recipes aren't really that great for you with lots of butter and lots of sugar.

This recipe is the result of attempting to make a healthier and more nutritious zucchini bread - while still keeping that wonderfully sweet bite. The combination of 100% whole malted wheat flour and applesauce (in place of the butter) work to make this loaf delightfully moist and not dense at all!! Yes, there's still sugar but not nearly as much as in a typical loaf. This recipe is sure to be your new go-to for zucchini bread!!

Looking to make a vegan zucchini bread? All you have to do is swap out the two eggs for two "vegan flax eggs." A great substitute for baking - a flax egg is the combination of 1 tablespoon of ground flax seed mixed with 3 tablespoons of water. Therefore, in this recipe, you'd sub with 2 tbsp. ground flax seed and 6 tablespoons of water.

Malted Wheat Flour Zucchini Bread

Ingredients

• 3 cups Malted Wheat Flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp kosher salt
• 3 medium zucchini (grated)
• 2 eggs
• 3/4 cup white sugar
• 1/2 cup brown sugar
• 2 tsp vanilla
• 3/4 cup applesauce (unsweetened)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

1. Preheat oven to 350 degrees. Using your food processor, grate the zucchini. Scoop out the grated zucchini onto several layers of paper towel (or a cheese cloth) and gently squeeze out excess moisture. Set aside.
2. In the bowl of your stand mixer combine malted whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, stir together the eggs, sugars, vanilla and applesauce. Set aside.
4. Pour the grated zucchini into the flour mixture and stir until it is mixed in. While the mixer is running on low, pour in the liquid and mix just until thoroughly combined. Stir in chopped walnuts or chocolate chips.
5. Pour into bread pan (make sure to spray if not non-stick) and bake in the oven for 45 to 55 minutes. Test with a toothpick for done-ness (it should come out clean).Pour the grated zucchini into the flour mixture and stir until it is mixed in. While the mixer is running on low, pour in the liquid and mix just until thoroughly combined. Stir in chopped walnuts or chocolate chips.
6. Pour into bread pan (make sure to spray if not non-stick) and bake in the oven for 45 to 55 minutes. Test with a toothpick for done-ness (it should come out clean).

Well for starters, it tastes DIVINE. It’s sweet but not over the top, soft but not cakey, and crumbly without being a plain mess. I can’t recommend it enough!

Plus, there’s a lot of room to play with the recipe. Use melted butter OR oil, use fine OR medium ground cornmeal, use all-purpose flour OR a white whole wheat flour. Don’t like a sweet cornbread? Feel free to reduce the sugar to as little as 1/4 cup. It’s perfect, the ingredients are simple, AND you can make it your own.

•  1 cup all-purpose flour
•  1 cup yellow cornmeal
•  2/3 cup granulated sugar
•  1 teaspoon salt
•  3 1/2 teaspoons baking powder
•  1/3 cup neutral oil or melted butter
•  1 large egg
•  1 cup milk

INSTRUCTIONS

1. Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
2. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
3. Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
4. Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
5. Serve hot.

Made with a mixture of bread and rye flours, a small amount of honey, and a few teaspoons of caraway seeds, this simple no-knead rye bread tastes beautifully tangy with a hearty, chewy texture perfect for sandwiches or toast. It comes together in no time and bakes in a single loaf pan, but the recipe can be doubled, and the baked bread freezes very well.

Rye bread has a reputation of being dense and heavy as well as aggressively sour in flavor. While some people love these qualities, others, understandably, do not. I love a rye bread with a subtle tang and a hearty but not leaden texture.

This no-knead rye bread is just that: made with a mixture of bread and rye flours, the texture of the finished loaf is light enough for a sandwich but makes excellent toast as well. A small amount of honey balances out the sourness and lends a nice chew, while caraway seeds, which can be left out, impart subtle notes of citrus and anise.

INGREDIENTS

• 3 cups bread or all-purpose flour
• 1 cup rye flour, see note
• 2 teaspoons salt
• 2 teaspoons instant yeast
• 1 tablespoon caraway seeds
• 1 3/4 cups lukewarm water
• 2 tablespoons honey or maple syrup
• 2 tablespoons virgin olive oil
• Softened unsalted butter, for greasing

INSTRUCTIONS

• In a large bowl, whisk together the flours, salt, instant yeast, and caraway seeds, if using. In a medium bowl, whisk together the water and the honey until the honey is dissolved. Add to the flour, followed by 1 tablespoon of the oil. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
• Cover the bowl with a damp tea towel or a cloth bowl cover or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.
• Preheat the oven to 375ºF. Grease an 8.5×4.5-inch (or 9×5-inch) loaf pan generously with softened butter.
• When the dough has doubled, drizzle the remaining tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape, then transfer to your prepared pan seam side down.
• Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.
• Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.