100% Whole Wheat Stollen with Almond Paste

The traditional German Christmas bread just got a little healthier! This version is made with 100% whole wheat flour, studded with plump fruit, and stuffed with almond paste. It’s perfect for breakfast or with a cup of tea or coffee.

Whole Wheat Soda Farls - Vegan

There are the stupidest things that I miss from the UK… the availability of soda farls being one of them. Although the ones we used to buy were factory made, I knew no better. I wasn't into baking/making bread then. They used to be a treat for us in the weekend - I'd often grill them with REAL Cheddar cheese (made in Cheddar).

Since working with allrecipes.com, I thought it was in my best interest to try out some of the UK/Ireland recipes. The farls were quick and easy to make and tasted wonderful!

100% Whole Wheat Cinnamon Rolls

We’ve always had a thing about cinnamon rolls. I can’t explain what it is. Maybe it’s the warm, sweet and inviting aroma of cinnamon? Maybe it’s the soft and delicious bread or maybe it’s the combination of both!

The only issue is that the cinnamon rolls you can usually buy, are packed full of saturated fats and all sorts of nasties. A classic cinnabon roll is 813 calories, total fat 32 g, 8 g saturated fat and 55 g sugars. They make me sick thinking about them!

I was thus on the search for a healthier option. Each one of these babies are only 340 calories, with a total fat of 3 g and 18 g sugar. They are also made with 100% whole wheat flour and are totally awesome. They make me want to sing just typing about them!

100% Whole Wheat Challah

Challah (pronounced “haa-laa”) is a traditional Jewish bread, made with eggs, flour, yeast and water.

I’ve never been particularly fond of challah. I guess it’s because I have images of those rock-hard challah loaves that are sold in supermarkets (grocery stores), which have a shelf life of 1+ months … eek! We’ve even bought freshly baked (from scratch) challah from a bakery in West Seattle, but again I wasn’t overly impressed.

The only reason I chose a challah recipe this week, was because it looked pretty. There, I said it!

100% Whole-Wheat Walnut Bread

I wasn't expecting much when I made this bread. When I sliced into it, it was another thing. The loaf had a nice crumb, sliced well and was immensely soft and fluffy inside. I had to do a double-take on the recipe to make sure it was 100% whole-wheat and it was! It’s delicious on its own, with mature cheese or butter.

As you probably know, I’m working my way through Bernard Clayton’s complete book of breads – it’s an awesome book. I’ve still to find a recipe we don’t like!

Wheat Germ Bread

WARNING: When baking this bread, it will make you salivate at the delicious aromas emanating from your oven. The wonderful depth of the black treacle (molasses) paired up with the buttery undertones, is reminiscent of either gingerbread or a parkin loaf baking.

When the loaf is finally done, you really have to wait about 10-15 minutes at least for it to cool slightly before cutting into it. I find this absolute torture – to me, it’s like forbidden fruit that you’re not supposed to eat. You should wait about 45-60 minutes, but after 10-15 minutes, it was fine.

High Fiber Bran-Nut Bread

This bread is full of fiber! I’d love to call this bread, “make-you-go-bread” - but it doesn’t sound very appealing, does it?

This bread calls for baking powder as opposed to yeast, so in essence it’s a “quick” bread. The bread is best if you make it a day before serving. This will allow the flavors to develop and make slicing easier.