Easy Whole Wheat Bread

Soft, chewy whole wheat bread… a bread lover’s dream come true. Just seven ingredients to perfection! :)

Is there anything that smells homier than bread cooking in the oven? I think not. Homemade bread is such a treat, and it has been my quest to find an easy, foolproof, and simple recipe that I can use for toast, sandwiches, and anything in between. Well friends, I think this is IT!

Easy Whole Wheat Bread | thepajamachef.comI’m sorry the bread is a little wrinkled on top. When I made this, I couldn’t take pictures that day because it was too dark… and the bread wrinkled a little bit overnight. But it tasted amazing so I had to take pics anyway! Finding a great whole wheat bread recipe was one of my 30 before 30 goals. Spoiler alert: I turn 30 on Monday [yikes] and I am not to those 30 recipes yet. Whoops! This year was just too busy. So I’m extending my challenge into my 30th year. #mychallengemyrules

Easy Whole Wheat Bread | thepajamachef.comI found this recipe on one of the first blogs I ever started reading, The Runner’s Plate. Michelle’s mom has made this bread for years. Recipes from moms are always winners so I knew–even before I made it–that this bread would be one too! :) It’s soft and hearty, with a faint honey taste, and it’s made with only 7 ingredients. I bet you have them all in your pantry right now! I know I do. It isn’t 100% whole wheat, but I bet you could experiment with using part white whole wheat flour in place of the all-purpose flour. Most homemade bread recipes are too heavy if you use ALL whole wheat flour, so tread lightly with substitutions.

Easy Whole Wheat Bread | thepajamachef.comWhat we loved about this bread was that it was soooo soft, almost like storebought bread. But it is homemade! Win! Though the amount of time it takes to make may be a bit overwhelming, it’s a great recipe to make on the weekend. It requires very little babysitting once the initial prep is completed so you could start it off, do some cleaning, move on to the next step, watch a tv show, move on to the next step, go for a run, move on to the next step, take a shower, then let it bake. Easy easy! That’s why it’s called Easy Whole Wheat Bread. :) It’s the vehicle I used to eat this Curried Chicken Salad, some BLTs, and innumerable pieces of toast. Enjoy!

one year ago: Easy Homemade New  York Bagels
two years ago: {Green} Bean and Cheese Enchiladas
three years ago: Royal Berry Coffee Cake
four years ago: Mexican Pizza

Easy Whole Wheat Bread

  • Servings: 2 loaves
  • Time: 5-6 hours
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from The Runner’s Plate

Ingredients:

  • 1 3/4 cups warm water [about 110-115 degrees]
  • 1 package active dry yeast [2 1/4 teaspoons]
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 cups whole wheat flour
  • 2 1/2 cups all-purpose flour

Directions:

Add water to a large bowl, then sprinkle the yeast on top. Pour in oil, honey, and salt, then mix to combine. Let rest for 5-10 minutes. At this point, yeast should bubble.

Slowly mix in flour, then knead for 10 minutes by hand or 6-7 with a stand mixer on medium-low speed.

Cover with a dish towel and place in a warm area to rise until doubled in size, about an hour. Punch down and let rise again until doubled in size. This should take less time–check on it after 20 minutes and every 10 thereafter.

Divide dough into two equal parts, then shape into loaves and place in 2 greased bread pans. Let rise until dough reaches top of bread pans, about 30 minutes.

Bake in a preheated 350 degree oven for 32-37 minutes, until golden brown on top.

Spicy Chickpea Bacon Burgers

These chickpea burgers are amped up with bacon and Sriracha, making them a fabulous addition to your burger repertoire!

Spicy Chickpea Bacon Burgers | thepajamachef.comAre you scared of veggie burgers? If so, no shame necessary here… these aren’t TRUE veggie burgers! I say they’re close enough though. Legit vegetarians can use facon instead of bacon to make these tasty treats, and the rest of us can use the good stuff. :) I have a long history with veggie burgers, though I am most certainly not a true vegetarian [though I do threaten to become one from time to time, just to agitate my husband]. Back in the day, I’d love to have some packaged veggie burgers or black bean burgers in the freezer at all times for an effortless, tasty dinner. But in recent years, I’ve made my own. I’ve tried alot of recipes online and have invented some of my own, with mixed results. While I’ve seen some highs in this veggie burger quest, I’ve also seen some lows. Some really, really deep lows. Ben would agree that the lowest point of them all was a sweet potato burger that I [secretly] hated but pretended I liked so I could convince him to eat them. What can I say? The recipe made a bunch and I HATE food waste. Oops.

Spicy Chickpea Bacon Burgers | thepajamachef.comI doubt you’ll have to waste any of these burgers though. They are good. SO good in fact, that you may not want to share them. I certainly didn’t. The burger itself is made out of chickpeas, so they’re kind of reminiscent of falafel, except with a spicy, meaty twist. They’re chewy and hearty, just as a burger should be. If spice isn’t your thing, omit the sriracha and things should be justtt fine. If you like spice, I would think some red pepper flakes or jalapenos might make a tasty addition. I like some spice, but not a ton, so I was happy with the recipe as written.

Spicy Chickpea Bacon Burgers | thepajamachef.comAs you can see from the above photo, I’m a ketchup-lover and I don’t care who knows it. I don’t style my food in ways that I wouldn’t eat it, and the naked bun looked plain so I added my condiments. :) The original recipe suggested serving these burgers with a roasted garlic yogurt sauce [YUM], arugla, and red onions, all of which sounded amazing. But I used what I had, which was [a giant piece of] lettuce and ketchup. No matter how you serve these burgers, they are fab. I highly suggest you make them asap! Enjoy friends!

one year ago: Zin-Zen Chicken
two years ago: Guacamole Salsa
three years ago: Ham & Cheese Baked Pasta
four years ago: Oreo Truffles

Spicy Bacon Chickpea Burgers

  • Servings: 8
  • Time: 50 minutes
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from Running to the Kitchen

Ingredients:

  • 3 slices thick cut bacon [or 4 slices of regular bacon]
  • 3 cups chickpeas, drained and rinsed [from 2 – 15 ounce cans]
  • 1 clove garlic
  • 1 inch thick slice of onion [or a few green onions if you want a milder onion taste]
  • 3 tablespoons sesame seeds
  • 1 1/2 tablespoons Sriracha
  • 1/3 cup cornmeal
  •  1/2-1 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  • 1 egg
  • 1/3 cup mayonnaise
  • buns, optional
  • toppings: lettuce, tomato, onion, mayo, ketchup, Sriracha, honey mustard, etc.

Directions:

In a large skillet, fry bacon over medium-high heat until crisp. Place bacon on a paper towel to drain, and reserve bacon grease in the skillet. When bacon is cool, chop into small pieces.

Next, place half of the chickpeas in the bowl of a food processor and pulse a few times until roughly chopped. Remove to a large bowl.

Add remaining chickpeas, garlic, onion, sesame seeds, Sriracha, cornmeal, mustard, Worcestershire sauce, and egg to the food processor. Process until smooth, then transfer to the bowl.

Stir chickpeas, chickpea mixture, and mayo together. Fold in bacon.

Form mixture into 8 patties, about 1/3 cup each. You can use a scoop or your wet, clean hands. Place on a lined baking sheet and cover, then refrigerate for at least 20 minutes.

When ready to cook, heat skillet with reserved bacon grease over medium-high heat. When hot, cook for 3-4 minutes per side until crispy and golden brown.

Serve on a bun with desired burger toppings, or serve fritter-style with a dipping sauce [honey mustard, mayo + ketchup + Sriracha, garlic yogurt sauce, etc.].

 

SRC: Mini Egg Quiches

These adorable mini egg quiches are easy to make and full of great flavor! 

Mini Egg Quiches | thepajamachef.com

This month for SRC I was assigned to the fun blog, Living the Gourmet. This blog was started by Catherine in order to pass recipes down to her children. Aww! Her daughter, Tammy, contributes recipes and son Michael does reviews and interviews for the blog. It’s truly a family affair! When I was looking through the archives, I found several tempting choices, including Feta and Jalapeno Corn Muffins, French Apple Tart, and these Mini Egg Quiches! Obviously… quiche won. :)

Mini Egg Quiches | thepajamachef.com

These quiche are much easier to make than the traditional variety. The “crust” is merely sandwich bread. SO smart! And the filling is totally customizable, as all good egg/quiche dishes should be. Here I stuck with Catherine’s suggestions: Parmesan, sundried tomato, garlic, and herbs. I also threw in some spinach for good measure. Ben and I enjoyed these for a light dinner with smoothies, but I think they’d also be fantastic for brunch, breakfast, or even a snack. They’re portable, tasty, and cute! What more could you ask for? Enjoy!

Mini Egg Quiches

  • Servings: 10 mini quiches
  • Time: 35 minutes
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from Living the Gourmet

Ingredients:

  • 5-6 slices soft bread, edges trimmed [I used oatmeal bread]
  • 4 eggs
  • 1/4 cup sundried tomatoes, chopped [I used the dried ones from Trader Joe’s]
  • 1/4 cup spinach, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sour cream
  • 1 clove garlic, minced
  • 2 scallions, diced
  • 1 teaspoon dried parsley [I used dill]
  • 1/2 teaspoon baking powder [I accidentally left this out and they were fine]
  • freshly ground black pepper

Directions:

Grease 10 wells of a muffin tin with cooking spray. Preheat oven to 350 degrees F.

Flatten bread with a rolling pin or your hands, then press it into the muffin wells, using about 1/2 of a slice for each. Bake the bread for 5-7 minutes, until just crisp. Remove from oven and let cool completely.

In a medium bowl, whisk eggs. Fold in tomatoes, spinach, Parmesan, sour cream, garlic, scallions, parsley, baking powder, and pepper.

Divide the egg batter between the muffin wells. Bake for 25-30 minutes until set.

To see what my other Secret Recipe Club pals made this month, check out the links below!

Menu Plan

Menu Plan | thepajamachef.com

Week of April 20

Monday: leftovers from the weekend
Tuesday: out to eat before Bible study…probably my free bowl of birthday noodles from Noodles & Co.
Wednesday: rice & beans with fried eggs
Thursday: tacos
Friday: spaghetti — gotta carboload…Country Music Marathon is tomorrow!
Saturday: whatever I please :)
Sunday: roasted chicken

Zucchini and Yellow Squash Lasagna Rollups

Need a fun twist on regular lasagna? Try this zucchini and yellow squash stuffed variety! It’s easy and cheesy and full of all kinds of yum.

Zucchini and Yellow Squash Lasagna Rollups | thepajamachef.com

I don’t know about you but I know that zucchini and yellow squash are going to start invading my life in the next couple of months. I don’t know tons of people in Nashville with gardens [no offense Southerners, but midwest gardens>southern gardens ANY DAY. Same goes for farmer’s markets but that’s a whole ‘nother story.]. Back in the days of Indiana living, we knew tons of people with gardens and I could hardly go anywhere without being given zucchini and squash for free. Even at the farmer’s market. It was like, buy 1 get 24820 free. No joke. So I’ve got to start getting my recipes ready NOW. Even though I’m in the south, I know squash season is a-comin’.

Zucchini and Yellow Squash Lasagna Rollups | thepajamachef.comI actually made these Zucchini and Yellow Squash Lasagna Rollups LAST summer but never got around to sharing them. Oh well, here they come! I know I’ll be making them several times throughout the summer. I don’t usually mind turning on my oven on a hot day if I know something tasty will come out of it. These lasagna rollups are quite a treat, and are so fun to eat. They use three kinds of cheese [creamy ricotta, sharp Parmesan, and mild mozzarella] so there’s something for everyone! For me, they’re a great way to use up yellow squash too. It’s not my favorite by itself, but when paired with something else I can handle it. Especially if there’s cheese! :) I hope you enjoy this great meatless meal!

one year ago: White Chocolate Snack Mix
two years ago: Pork Chops with Quinoa, Kale, and Blood Orange
three years ago: Best Burrito Bowls Ever
four years ago: Sausage Apple Egg Strata

Zucchini and Yellow Squash Lasagna Rollups

  • Servings: 4
  • Time: 50 minutes
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from Skinnytaste

Ingredients:

  • 2 cups marinara sauce
  • 1 teaspoon olive oil
  • 1 medium zucchini, grated and squeezed dry
  • 1 medium yellow squash, grated and squeezed dry
  • 3 cloves garlic, minced
  • 1 cup + 2 tablespoons ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten
  • freshly ground black pepper
  • 8 lasagna noodles, cooked and cooled
  • 1/2-1 cup mozzarella cheese

Directions:

Preheat oven to 350 degrees. Grease a 9×13 pan and spread about 1 cup of sauce in bottom of pan.

In a large skillet, heat oil over medium heat. When hot, add zucchini and squash and saute for 4-5 minutes until soft. Add garlic and cook an additional 30 seconds until fragrant. Remove from heat and let cool a few minutes.

Then, in a large bowl, stir together ricotta, Parmesan, egg, and pepper. Fold in veggies until combined.

Lay the lasagna noodles down on a clean countertop, patting dry with a dish towel as needed. Spread 1/3 cup of veggie mixture over the entire surface of the noodle. Gently roll and place seam-side down in the prepared pan. Repeat until all noodles and veggie mixture are gone.

Divide remaining sauce over top of lasagna rollups, then sprinkle with cheese.

Cover dish with foil and bake for 30-40 minutes, until heated through and cheese on top is melted.