Whole Wheat Doughnuts! | tHis family tree | generational ...

This past Wednesday on our way home from Michigan, Joshua said, ?Mama, I can?t wait to get home so you can bake us some bread. Your bread tastes so much better than the bread we have been eating.? ?Really?? I was a little surprised by his statement. Keith had asked if we could just buy store bread while away. He knew it would be difficult for me to do major baking where we were staying and so I reluctantly agreed. We did decide that I could still bake pancakes, pitas, and tortillas made from freshly milled flour!

The bread we purchased was made out of Fort Wayne, Indiana (about 2 hours from where we were staying) and was actually not that bad. It held together well, was soft, and it made very pretty sandwiches.

But, there was an obvious element missing that Joshua had picked up on. The taste from fresh bread made from freshly ground ingredients with zero preservatives had become what he was accustomed to and desired. That was a big win for this mama!

So, today we are making some bread and possibly a doughnut or two or three! They have been asking for doughnuts for a while now and I am thinking they sound pretty good too. These are so good that I recommend that you only make enough for a couple of doughnuts a piece or you may begin a love/hate relationship with them that will keep you from ever making them again! Even too much of a good thing can turn bad!

Thankful that Joshua has a fondness for his mama?s bread!

Nichole

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Whole Wheat Doughnuts

1 1/2 cups of hot water
1/3 cup extra virgin olive oil
1/4 cup raw honey
1 egg
1 1/2 teaspoon Real salt
3-4 cups freshly ground whole wheat flour
1/2 cup freshly ground flax seed
1 tablespoon yeast
2 teaspoons of rice bran (optional)

Mix first 5 ingredients well. Add a couple of cups of flour and then all the flax seed along with yeast and rice bran. Begin to mix and knead. Continue to add flour until the dough is workable. Knead for 5-10 minutes. ?Put into lightly greased bowl. Cover. Let rise until double in size. Punch down and lay onto floured surface. ?Roll into large rectangle about a half of an inch thick. Begin to cut out doughnuts and let rise again (make sure dough is not sticking to surface or you will have a time getting them off).

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Bring a quart or so of peanut oil to 365 degrees. Once the oil reaches 365, begin to carefully place doughnuts into oil and flip after about 30 seconds. Cook on opposite side about 30 seconds and then take them out of oil and place them onto a dish or cooling rack covered with paper towels. Once they can be touched, begin to dip them into desired glaze or sprinkle them with powdered sucanat with honey.

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Chocolate Glaze

1 teaspoon butter or extra virgin coconut oil melted

1/4 teaspoon vanilla extract

1/2 cup or so of powdered sucanat

Tablespoon or so of sifted raw cacao

1 teaspoon at a time of cream or milk

Whisk all ingredients together and slowly add the milk, adding more to create the consistency you like best. We kept ours pretty thick.

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Sucanat with Honey Glaze

1 teaspoon of butter or extra virgin coconut oil melted

1/4 teaspoon vanilla extract

1/2 cup or so of powdered sucanat with honey

1 teaspoon at a time of cream or milk

Whisk all of the ingredients together and slowly add milk. You will want this to remain pretty thick, but add more milk to make the consistency that you like the best.

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Powdered Sucanat with Honey

1/2 cup or less or more of sucanat with honey powdered

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I used my little coffee grinder to powder the sucanat with honey and then sprinkle liberally onto the entire doughnut. Soooo much better than those little white things from Sunbeam! Most of the kids actually liked this way the best. Over chocolate?.I couldn?t believe it!

BTW, sucanat and sucanat with honey can be purchased at Bread Becker?s.

Source: http://www.thisfamilytree.org/archives/1679

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