Whole Grain Baking with Chef Susan Holding

Bekah Kate’s  

Cooking with Whole Grains

By Susan Holding  at The Little French Bakery


Stout Wheat Bread with Cherries and Chocolate



1 cup stone-ground whole wheat flour

3 1/4 cups bread flour, divided

1 (12 ounce) bottle Guinness Stout

1 package dry yeast (about 2 1/4 tsp.)

4 tsp. granulated sugar

1 tsp. salt

1/2 cup dried tart cherries

4 ounces 70% bittersweet chocolate, coarsely chopped

Cooking spray

1 tsp. water

1 large egg white, lightly beaten

2 tsp. coarse sugar



1. Lightly spoon flours into dry measuring cups; level with a knife. Combine wheat flour, 1 cup bread flour, stout, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight.


2. Remove mixture from refrigerator; let stand 1 hour.


3. Add 2 cups bread flour, granulated sugar, and salt; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in cherries and chocolate.


4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)


5. Punch dough down; cover and let rest 5 minutes. Shape dough into a 9-inch round; place on a baking sheet lined with parchment paper. Lightly coat dough with cooking spray. Cover and let rise 1 hour or until doubled in size.


6. Preheat oven to 350°. Uncover the dough. Combine water and egg white, stirring with a whisk, and brush over dough. Sprinkle the dough with sugar. Make a 1/4-inch-deep cut down the center of dough using a sharp knife.

7. Bake at 350° for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.




Recipe courtesy of Kathryn Conrad, WGC Culinary Advisor.


Tailgaters’ Favorite Stew



6 slices bacon (about 4 ounces/125g)

1/4 cup (50 mL) whole wheat flour

1 teaspoon (5 mL) salt

1/2 teaspoon (2 mL cracked black peppercorns

1/4 teaspoon (1 mL) cayenne pepper

2 pounds (1 kg) trimmed stew beef, cut in 1-inch (2.5 cm) chunks

2 onions, finely chopped

2 stalks celery, diced

2 carrots, peeled and diced

4 cloves garlic, minced

2 bay leaves

1/2 teaspoon (2 mL) freshly grated nutmeg

Grated zest and juice of 1 orange

1 1/2 cups (375 mL) wheat, spelt, farro, or Kamut® berries, rinsed and drained

1 cup (250 mL) dry red wine

1 can (5 1/2 ounces/156 mL) tomato paste

2 cups (500 mL) reduced-sodium beef stock



1. In a Dutch oven over medium-high heat, sauté bacon until crisp. Transfer to a paper towel–lined plate to drain. When cool, crumble and set aside. Drain off all but 2 tablespoons (25 mL) fat from pan, reserving extra.


2. On a plate, combine flour, salt, peppercorns and cayenne. Dredge beef in mixture until coated. Discard any excess. Add beef to pan, in batches, and cook, stirring, until nicely browned on all sides. Add more bacon drippings, if required. Remove beef to a plate and reserve. Reduce heat to medium.


3. Add onions, celery and carrots to pan and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, bay leaves, nutmeg and orange zest and cook, stirring, for 1 minute. Add wheat berries, orange juice, red wine, tomato paste, stock and 1 1/2 cups (375 mL) water and bring to a boil. Return beef and bacon to pot and bring to a boil. Reduce heat to low. Cover and simmer until wheat berries are tender.



** The orange juice and zest add wonderful depth to this stew. If you like heat, increase the cayenne to as much as

1?2 teaspoon (2 mL).

** Browning the beef takes about 5 minutes per batch.

** You’ll need to simmer the stew for about 11?2 hours to ensure the wheat berries are tender.


Recipe courtesy of Judith Finlayson, from The Complete Whole Grains Cookbook.


Nutrition Facts per serving: 398 calories, 33g protein, 37g carbohydrate, 13g fat (5g saturated, 5g monounsaturated, 1g polyunsaturated), 7g fiber, 552mg sodium, 63mg cholesterol. Makes: 8 servings


Amaranth Blueberry Porridge




1 1/2 cup amaranth

2 1/2 cups water

2 1/2 cups milk

2 Tbsp. butter

1/3 cup heavy cream

1/2 cup blueberries

4 Tbsp. maple syrup



1. Combine amaranth, water, milk, and butter in a medium-sized saucepan over high heat.


2. Simmer for 20 minutes, stirring occasionally, or until the mixture becomes very thick and the grains are cooked through.


3. Stir in the heavy cream and blueberries.


4. Divide mixture between 4 serving bowls and drizzle with maple syrup.




Craisin Chip Oatmeal Cookies

1 cup Whole Wheat flour    
½ tsp Baking soda    
¼ tsp Salt    
1 ¼ sticks Butter, room temperature    
½ cup Sugar    
½ cup Brown sugar, packed    
1 tsp Vanilla    
½ tsp Almond extract    
1 cup Old-fashioned  rolled oats    
1 ½ cups Chocolate chips    
1 cup Dried tart cherries/or craisins    
½ cup Slivered almonds, toasted    

Preheat oven to 325.  Mix flour, baking soda, salt and set aside.  Cream

butter and sugars.  Add egg and extracts.  Mix in dry ingredients, then

fold in chips, cherries and almonds.  Drop by rounded tablespoons on baking

sheet lined with parchment paper.  Bake approx. 12 minutes, rotate sheet and

bake until golden.  Cool on baking sheet. Cookies will firm as they cool.

Makes 2 dozen.  (source unknown)


Mushroom Veggie Burgers

Makes 4 Large or 6 Smaller Mushroom Veggie Burgers


3 tbsp olive oil

1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and Portobello)

1/2 cup finely chopped onion

6 cloves minced garlic

2/3 cup rolled oats

1/3 cup shredded Parmesan

3/4 cup breadcrumbs

2 eggs, beaten

1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper



Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over medium heat for about 10 minutes, or until the liquid boils off, and the mushrooms begin to saute.

In large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, parsley, oregano, salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 tbsp oil in large non-stick skillet (grillpan works great!), over medium heat. Fry patties, cooking about 5 minutes on each side, or until golden brown.

Serve with your favorite burger toppings in a bun or with a pita.


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