1) Molasses cookies (I added 1/4 cup of raisins, and used butter instead of margarine since that's what I had)
2) Granola (I added flax seeds and cinnamon to one batch, and stirred in the tiny raisins once out of the oven)
3) Wholewheat bread: I acquired a breadmaker off Craigslist for $30 last year. I use it to mix and knead the dough, and then shape and bake the bread myself. Here's the recipe if you were to make it by hand (by machine, you would just put all the liquids in first, then all the dry, with the yeast at the very top, then press GO!):
My approximate wholewheat bread recipe
In a large bowl, sift 4 cups wholewheat bread flour (or regular wholewheat flour with 6tsp wheat gluten), add 1tsp salt. Mix 2tbsp molasses into 1cup slightly warm water (NOT hot - it will kill the yeast), stir in 1.5tsp (1/2tbsp, 7.5ml) dried yeast and let it sit for a few minutes until the yeast starts frothing. Add this yeasty molasses mixture to the flour, along with 1/2 cup milk (I substituted half-and-half and omitted the butter), 1tbsp oil or melted butter, 1/2cup water and mix thoroughly. It will be very sticky. I often use a spatula or wooden spoon for this part, working the liquids into the flour from the side of the bowl into the center. The more you handle the dough, the more gluten (which is what holds the air bubbles in place when the bread is cooked), which is a good thing in this case (if you were making pastry or scones or biscuits, you don't want the gluten because it makes these baked items tough and leathery and stodgy). Cover the bowl with a plate/baking tray so no air gets in, and leave it for 1-2 hours in a warm place (again, NOT hot) until it has doubled in size.
Once the dough has risen (or "proved"), dust a tiny bit of flour over the top and beat it down so all the bubbles deflate. Form the dough into a ball, sprinkle a generous amount of flour over a clean surface and roll the entire ball in the flour to get it completely covered so you can knead it without getting dough stuck in between your knuckles. Use your knuckles and the heels of your palms to stretch the dough out repeatedly (take a look at a Youtube demo for "kneading dough" if you're unsure).
Preheat your oven to 350-400F (I am very approximate, sorry!). Lightly grease (use the inside of a used butter wrapper - that's how lightly I mean!) a baking tray or loaf tin, and dust a generous amount of flour over the top. Tip the tray/tin at a slight angle and gently tap it so the flour slides down the tray, sticking to the oiled surface. Try to get all the tray covered in a thin layer of flour, it will prevent your bread welding itself to the pan!
Arrange your bread into whatever shape you want: I tend to make tiny round rolls (1-2inch balls) or long loaves (remember to make deep slashes in the top of them so as to allow the inside to cook and the crust to expand while baking). Sometimes I glaze the top with milk or beaten egg yolk and sprinkle sesame/poppy seeds or rolled oats over the top, but not very often: my bread is very plain and rustic-looking. After shaping, leave to stand for ~15min before putting them into the oven. Do not open the door during the first 10 minutes of cooking otherwise your bread will collapse and never recover.
How to check the bread is cooked: tap the top and underside (prying it gently away from the pan) lightly with your fingertip. If it makes a sound and the crust is just rigid enough to not give way, it is probably done. Remove from the pan after 2 minutes out of the oven, place on a wire rack (or at least, prop each loaf/roll up against something so that air can circulate around it) and cover with a clean dishcloth so it doesn't dry out. It's a fine balance trying to prevent it drying out vs getting soggy. This is what works for me!
In a large bowl, sift 4 cups wholewheat bread flour (or regular wholewheat flour with 6tsp wheat gluten), add 1tsp salt. Mix 2tbsp molasses into 1cup slightly warm water (NOT hot - it will kill the yeast), stir in 1.5tsp (1/2tbsp, 7.5ml) dried yeast and let it sit for a few minutes until the yeast starts frothing. Add this yeasty molasses mixture to the flour, along with 1/2 cup milk (I substituted half-and-half and omitted the butter), 1tbsp oil or melted butter, 1/2cup water and mix thoroughly. It will be very sticky. I often use a spatula or wooden spoon for this part, working the liquids into the flour from the side of the bowl into the center. The more you handle the dough, the more gluten (which is what holds the air bubbles in place when the bread is cooked), which is a good thing in this case (if you were making pastry or scones or biscuits, you don't want the gluten because it makes these baked items tough and leathery and stodgy). Cover the bowl with a plate/baking tray so no air gets in, and leave it for 1-2 hours in a warm place (again, NOT hot) until it has doubled in size.
Once the dough has risen (or "proved"), dust a tiny bit of flour over the top and beat it down so all the bubbles deflate. Form the dough into a ball, sprinkle a generous amount of flour over a clean surface and roll the entire ball in the flour to get it completely covered so you can knead it without getting dough stuck in between your knuckles. Use your knuckles and the heels of your palms to stretch the dough out repeatedly (take a look at a Youtube demo for "kneading dough" if you're unsure).
Preheat your oven to 350-400F (I am very approximate, sorry!). Lightly grease (use the inside of a used butter wrapper - that's how lightly I mean!) a baking tray or loaf tin, and dust a generous amount of flour over the top. Tip the tray/tin at a slight angle and gently tap it so the flour slides down the tray, sticking to the oiled surface. Try to get all the tray covered in a thin layer of flour, it will prevent your bread welding itself to the pan!
Arrange your bread into whatever shape you want: I tend to make tiny round rolls (1-2inch balls) or long loaves (remember to make deep slashes in the top of them so as to allow the inside to cook and the crust to expand while baking). Sometimes I glaze the top with milk or beaten egg yolk and sprinkle sesame/poppy seeds or rolled oats over the top, but not very often: my bread is very plain and rustic-looking. After shaping, leave to stand for ~15min before putting them into the oven. Do not open the door during the first 10 minutes of cooking otherwise your bread will collapse and never recover.
How to check the bread is cooked: tap the top and underside (prying it gently away from the pan) lightly with your fingertip. If it makes a sound and the crust is just rigid enough to not give way, it is probably done. Remove from the pan after 2 minutes out of the oven, place on a wire rack (or at least, prop each loaf/roll up against something so that air can circulate around it) and cover with a clean dishcloth so it doesn't dry out. It's a fine balance trying to prevent it drying out vs getting soggy. This is what works for me!
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