Vickilynn Haycraft
Yield: 20 matzah

Haycraft Homemade Matzah

2 cups hot water
2 tablespoons butter (or olive oil) *or good fat of choice
2 teaspoons salt
2 tablespoons honey – optional
4 1/2 cups whole wheat flour — more as need to make a sturdy dough *You can use sprouted flour here if desired.

Mix hot water, butter, salt and honey in a mixing bowl and mix well. Add flour, 1 cup at a time until a sturdy but pliable dough is achieved.

Knead for 6 minutes or until pliable and soft, but not sticky. Roll out on an oiled surface into small (6 -8 inch) circles, and flatten with palms. Roll thin for crispy matzah, a little thicker for softer ones. Each dough ball should weigh 2 ounces.

Pierce the circles with a fork to prevent bubbling.

Bake in a preheated 450 oven on a baking sheet for 8 minutes or until golden brown. Flip matzah over and bake 1-2 minutes more. Remove to a cooling rack and let cool completely.

Per Serving: 108 Calories; 2g Fat (12.9% calories from fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.

1 1/4 cup warmed milk 110 degrees (I prefer homemade cashew milk)
1 Tablespoon SAF yeast
3 cups whole wheat pastry flour, plus more as needed, about 1 cup
1/2 teaspoon salt
3 tablespoons good-quality oil (I prefer organic virgin coconut oil, melted)
1 tablespoon honey or organic sugar
1 egg, beaten
1/4 cup cheddar cheese, optional

In a mixing bowl (I used a Kitchen Aid), place the warmed milk and flour. Add the SAF yeast and stir to mix. Add remaining ingredients and beat well. Add flour as need to have the dough pull away from the sides of the bowl. The dough should be very soft, but not stick to your hands.

Turn out onto a floured board and knead until no longer sticky. Pat out to about 1/2-inch thick and cut into 3-inch rounds. Place the rounds onto a piece of parchment paper, cover with a towel and let rise about 30 minutes (almost doubled).

Place the parchment and muffins onto the steel rack (turned to the lowest position) of the Morningware Infrared Halogen Oven. Bake at 325 degrees for about 10 minutes. CAREFULLY, flip muffins over and bake another 8 minutes or until tops are golden brown.

*They will deflate slightly as you turn them because the bottoms are very soft. Don’t worry, they will puff back up.

Remove to a cooling rack. Split open with a serrated knife and butter the inside, replacing the top and bottom around the butter.

makes 2 loaves

• 6 ounces granola, any type, homemade preferred
• 3/4 cup warm water

Mix in a bowl and set aside. Let sit about 45 min – 1 hour to soften

Sponge:

• 1 1/2 TB yeast
• 11/2 cups warm water
• 1/3 cup honey
• 2 cups whole wheat flour

Place all ingredients in a mixing bowl. (I use a Bosch) Mix well and cover. Let sponge (sit undisturbed) about 30 minutes, or until bubbly.

Add to sponge:

• 3 TB cold-pressed oil
• 2 TB cinnamon
• 1 tsp salt

Add 3 1/2 – 4 cups whole wheat flour one cup at a time, mixing well after each cup; Mix the until it clings to itself and is no longer sticky.

Knead until smooth and springy. Then add the softened granola, kneading it in.

Let dough rise in a covered bowl until doubled. Punch down to release air and let rise again.
Punch down again and divide dough into 2 pieces. Shape each piece into a loaf. Place loaves in lightly oiled 8 x 4 inch bread pans and put in a warmed place to rise a third time.

Bake at 350 for 35 minutes or until browned and cooked through. This makes excellent toast.

• 1/3 cup warm water
• 1 tbsp dry yeast
• 1 tsp honey
• 2-2/3 cup hot water
• 1/4 cup oil
• 1/2 cup molasses
• 1 tbsp (or less) salt
• 7-1/2 cups whole wheat flour

Mix yeast with 1/3 cup water and honey till foams. In a large bowl mix hot water and four cups of flour. Stir till well mixed. Add oil, molasses and salt. Work in remaining flour, turning from bowl and kneading when too stiff to stir. Knead well. Dough will be sticky. Do not add more flour. Let rise in warm place till double, punch down and shape into two loaves. Let rise again and bake at 350 degrees for 40-45 minutes, till hollow sounding When thumped on bottom. Slice and devour one loaf immediately and save the rest for toast and sandwiches.

• 3 cups boiling water
• 2 cups rolled oats
• 1/3 cup honey
• 1/4 cup applesauce
• 2 teaspoons salt
• 1 1/2 tablespoons SAF yeast
• 1/4 cup vital gluten flour
• 6-7 cups whole wheat flour (I used Prairie Gold)

Mix together boiling water, oats, applesauce and honey and stir well. Let cool until lukewarm (100-110 degrees)and stir in yeast. Add 2 cups whole wheat flour and mix well. Cover and sponge (let sit at room temp) for 15 minutes.

Mix in vital gluten and add remaining flour a cup at a time, stirring after each addition. Add enough flour to begin to pull away from the sides and dough is moist but not sticky.

Knead for about 10 minutes with the manual kneader, or until gluten is developed.

Cover and let rise until nearly doubled. Punch down and divide into 2 loaves. Shape and place into 8 x 4 loaf pans. Place in a warm oven (turn on to 150 until warmed then turn OFF) and let rise until nicely rounded on top.

Turn oven on and bake at 350 for 30-35 minutes or until tops are brown and the loaves sound hollow when you tap the bottoms.

Place on a baking rack to cool, brush with water and place a clean towel over top to soften crust.

In a large bowl, mix together well. Place in a ziploc bag and label. Keep in fridge.

To use:

WW Pancakes (makes ten to twelve 4-inch pancakes)

In a bowl mix well:

• 1 egg
• 1 cup milk (I use soy)
• 2 TB pure maple syrup or honey
• 1 tsp vanilla

Add 1 1/2 cup WW pancake mix, and mix until combined. On an heated ungreased griddle, drop batter by 1/4 cupfuls until surface is full of bubbles and looks dry. Flip over and cook on other side.

(or by hand)

• 1 1/2 C. warm water
• 3 C. ww flour
• 3/8 C. wheat gluten (almost 1/2 C., about 3 *heaping* Tbsp.)
• 3 Tbsp. molasses or honey
• 2 heaping tsp. salt
• 4 tsp. active dry yeast
• 1 Tbsp. butter, softened

Dump all ingredients in automatic bread machine and set to KNEAD only. When cycle is finished, dump out dough on countertop, cut into 12 pieces, roll each piece into a ball and place on lightly greased cookie sheet. Let rise until doubled, then bake at 350 degrees for about 15 minutes. Good as sandwich rolls, too!

• 1 pkg. (10 oz.) frozen chopped spinach, thawed, undrained and uncooked
• 1 T olive oil
• 1 T honey
• 1/2 t salt
• 3 c. whole wheat flour
• 1 pkg active dry yeast
• 1/4 c. warm water

Dissolve yeast in water, let stand 5 minutes. Combine rest of the ingredients and stir well. Cover and let stand 15 minutes. Knead 5 to 8 times. Roll into desired size crusts. Place on pizza pan sprayed with cooking spray or spread liquid lecithin / oil mixture. Bake 425 for 5 minutes. Freezes really well.

• 1 cup warm water
• 1 1/2 tsp SAF yeast
• 1 tsp honey
• 1 tsp sea salt
• 1 1/2 cup whole wheat flour (freshly ground)
• approx 1 1/2 – 2 cups more flour
• 3 T dried rosemary-crumbled
• 2 T extra virgin olive oil
• 3 cloves fesh garlic-minced (opt)

Place warm water, honey and yeast in a large mixing bowl. Stir to dissolve. Add 1 1/2 cup WW flour to make sticky dough. Cover and let sit 5 minutes. Stir in salt, rosemary and olive oil. Add enough additional flour until dough pulls away from the side of the bowl and sticks to itself. Knead 5-8 minutes by machine and 10 minutes by hand adding more flour if necessary until no longer sticky.

On an oiled surface, roll dough out to 10-12 inch flat circle (like a pizza crust, in fact you can use this as a pizza crust) Transfer to lightly oiled baking sheet. Brush top with 2 T olive oil, and garlic. Let rise uncovered for 10 minutes (no more). Bake at 400 for 25 minutes or until golden brown.

To serve slice in wedges or cut in half lengthwise.

Yield: about 4 cups Preparation Time: Divided
4 servings

• 2 cups Kamut flour, freshly ground
• 2 eggs, beaten
• Water or extra virgin olive oil, as needed
• options: 1-2 teaspoons fresh minced garlic

Per cup: 160 Calories; 2g Fat (12.8% calories from fat); 8g Protein; 29g Carbohydrate; 5g Dietary Fiber; 71mg Cholesterol; 25mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1/2 Fat.

BLACK PEPPER PASTA

Yield: About 4 cups Preparation Time: Divided
4 servings

• 2 cups whole grain flour (I prefer Kamut)
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1 Tablespoon extra virgin olive oil
• 4 Tablespoons water
• 1 heaping teaspoon freshly ground black pepper

Per cup: 272 Calories; 7g Fat (22.1% calories from fat); 11g Protein; 44g Carbohydrate; 7g Dietary Fiber; 106mg Cholesterol; 305mg Sodium. Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1 Fat.

HERB PASTA

Yield: about 6 cups Preparation Time: Divided
6 servings

• 2 1/2 cups whole grain flour (I prefer Kamut)
• 3 large eggs, beaten
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon warm water
• 1 teaspoon parsley
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon garlic powder

(NOTE: if using fresh spices, use 2 Tbsp finely chopped fresh spice instead of 1 tsp dried.)

Per Serving: 229 Calories; 6g Fat (21.3% calories from fat); 10g Protein; 37g Carbohydrate; 6g Dietary Fiber; 106mg Cholesterol; 38mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat.