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 COUNTRY CHOICE SUN MUFFINS
Ingredients               Measurements     Percentage
In Small Bowl:
All purpose Flour 136.00 gm 100.00
Ground Flax Seed 112.70 gm 82.88
Baking Soda 4.70 gm 3.46
Baking Powder 1.70 gm 1.25
Salt 1.38 gm 1.01
Ground Cinnamon 2.30 gm 1.69
Sunflower Seed 70.00 gm 51.47
In Larger Bowl:
Egg ~ 100.00 gm 73.53
Honey 81.50 gm 59.93
Brown Sugar 42.05 gm 30.92
Oil 53 ml/39.11 gm 28.76
Buttermilk 240 ml/255.00 gm 187.50
Vanilla 5.2 ml/5.20 gm 3.82
Yield: ~ 10 muffins
 
 
Method
1. Preheat oven to 400° F.
2. Combine wet & dry mixtures.
3. Fold together until just mixed.
4. Fill muffin cups 3/4 full
5. Bake  ~ 25 min or until golden brown.
6. Remove from pan & cool on rack.



 GREAT PLAINS MULTI-GRAIN BREAD
Ingredients               Measurements    Percentage   
Bread Flour 429.00 gm 100.00
Water (~110° F.) 60 ml/60.00 gm 13.99
Yeast (Dry) 10.20 gm 2.38
Honey 20.38 gm 4.75
Milk, Whole (~110° F.) 240 ml/255.00 gm 59.44
Oil 15 ml/11.00 gm 2.56
Salt 5.50 gm 1.28
Sunflower Seed 35.00 gm 8.16
Hulled Millet 47.50 gm 11.07
Flax Seed 41.00 gm 9.56
Yield: 2 - 1 lb. loaves
 
 
Method
1. Combine yeast, water and 50% of honey.  Stir to dissolve & let stand ~ 10-15 min.
2. Combine milk, oil, salt, & remainder of honey.  Mix well.
3. Add yeast mixture and seeds to milk mixture.  Mix well.
4. Add ~ 71.5 gm (~ 1/2c) of flour at a time while mixing.  Mix until smooth & elastic.
5. Knead dough until smooth and satiny.
6. Place dough in lightly greased bowl, turning once to coat.
7. Cover & let rise in warm place until doubled (~60 min)
8. Punch down dough and knead briefly.
9. Scale dough into 2 even portions.
10. Shape into loaves, place into pans, and let rise again ~45 min.
11. Bake at 375° F. for ~45 min.
12. Let cool in pans for 5 minutes, then remove to rack.  
* May brush top of loaves with margarine to increase softness of crust.
Sun Muffins & Multi-Grain Bread - Ranger Cookies & 3-Seed Wheat Bread

Oatmeal Cookies - Carrot Cake & Harvest Muffins

 
 

   

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