Bread Recipes

Moist cornbread recipe with honey and yogurt

Super Moist Cornbread

Cornbread is notoriously crumbly.  My mother’s recipe was the best around because it was so moist.  I have altered her recipe to make it 100% whole grain, while still retaining the yummy moist goodness.  This cornbread is not too sweet and is delicious with a bowl of soup or chili, and is also good with honey or jam and a side of fruit for breakfast.

2 eggs
3 Tbsp honey
1 cup plain nonfat yogurt
2 Tbsp melted butter (optional)
1 cup whole white wheat flour
2/3 cup whole grain cornmeal
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 Tbsp freshly ground flax seed (optional)


MIX: Mix wet ingredients and dry ingredients separately and then carefully stir together, just until evenly moistened.  Pour into a 9×9 pan sprayed with non-stick cooking spray.
BAKE: Bake at 400° F for 18-20 minutes or until golden on top and a toothpick comes out clean.


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Whole Wheat Pastry Dough

That’s right!  It is possible to make a pastry dough recipe without white flour and without shortening.  Great for making dinner pot-pies, dessert fruit pies, and just about anything else you would use traditional pastry dough for.


2 cups whole wheat pastry flour
1 tsp salt
3/4 cup cold butter
5-8 Tbsp very cold water


MIX: Stir flour and salt together in a large bowl. Cut butter into small pieces and rub into dry ingredients with clean hands until it is mostly mixed in.  You can also use a pastry cutter to do this.  Sprinkle in water, 1 Tbsp at a time, and knead lightly in the bowl using just enough water until a dough forms.
ROLL: Separate the dough into 2 equal pieces.  Form each into a ball and press into a disc shape.  Wrap in plastic wrap and refrigerate for about 30 minutes before rolling.  Roll out the dough as thinly as possible while still being able to keep it intact.  Makes one 9” double pie crust, or two 9” single pie crusts.  Bake according to pie instructions.


Note: This dough can be made up to a few days in advance.  Store in disc shapes wrapped in plastic wrap until ready to use.  Let sit at room temperature 30 minutes prior to rolling.



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Biscuits recipe made with buttermilk and whole wheat

Baking Powder Biscuits

When Cindy and I were first married, she showed me the proper method of making biscuits.  They have since become a favorite of mine.  I love a fresh hot batch of biscuits right out of the oven, served with a wide array of jams, honey and my favorite, apple butter. These biscuits are made with whole grains of course, and can be served with a meal… or are good enough to become the entire meal themselves.


1/3 cup butter
1/4 cup cornmeal*
1 1/2 cups whole wheat flour or whole wheat pastry flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup milk
1/2 cup buttermilk

* Optional: Substitute 1/4 cup whole wheat flour for corn meal.


PREHEAT: Heat oven to 450°.
MIX: Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so that dough does not stick to sides of bowl and forms a ball.   (Too much milk makes dough g ummy,  not enough makes biscuits dry.)
KNEAD & ROLL: Turn dough onto lightly floured surface.  Gently knead about ten times.  Roll out to about 1/2 inch thick.  Cut with a 2-inch biscuit cutter and place on an ungreased cookie sheet about 1 inch apart.
BAKE: Bake until tops are golden brown, around 10 to 12 minutes.  Remove from oven and immediately take from cookie sheet.
FINISH: Serve with butter, jams, honeys and apple butter.



Lemon poppy seed muffin with honey recipe

Lemon Poppy Seed Muffins

This is a light, sweet muffin with a tang of lemon.  Grating the peel and using the juice of a fresh lemon gives these muffins a real fresh taste.   I have always been a fan of poppy seeds which gives these a nice texture.  A great muffin for a brunch, a light trip or picnic.


2 1/4 cups whole wheat flour
2 tablespoons poppy seeds
2 teaspoons baking powder
1/4 teaspoon salt
1 cup skim milk
1/3 cup honey
2 tablespoons canola or grape seed oil
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1 egg, lightly beaten
Vegetable cooking spray


MIX: Combine flour, poppy seeds, baking powder and salt in a large mixing bowl.  In a separate bowl, mix milk, honey, vegetable oil, lemon rind and juice, and egg.  Add to dry ingredients, stirring just until moistened.
BAKE: Divide batter evenly among 12 muffin cups coated with cooking spray.  Bake at 400 ° for 20 – 25 minutes or until golden.  Remove from pans immediately;  let cool on wire rack.

Note: Just barely mix-in ingredients.  Do not over stir… it will make for a tough muffin!

Cranberry orange scone recipe with whole wheat flour

Lemon/Cranberry-Orange Scones

While visiting Arches National Park in Southern Utah, I visited a natural foods cafe called “Honest Ozzies”. There I was able to sample my first baked whole wheat “English Style” scones. I loved them. Since then, I have kept my eyes out for recipes for baked scones and have come up with this wonderful version of a lemon scone. They are wonderful for breakfast or picnics.



4 cups whole wheat pastry flour
4 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
3 ½ teaspoons grated lemon/orange rind
½ cup cold butter
¼ cup olive oil
1 cup buttermilk (can make buttermilk by mixing 1 cup milk with 1 Tbsp lemon juice and letting it sit for a few min.)
5 tablespoons honey
¼ cup brown sugar + 16 drops stevia (can substitute 1/3 cup brown sugar)
½ cup sliced almonds – placed on top

OPTIONAL: chopped pecans, almonds, raisins, etc.


MIX: Measure flour into a large mixing bowl. Mix in baking powder, baking soda, salt and lemon rind. With a pastry cutter, fork or fingers, cut in shortening or butter until the flour resembles fine crumbs. In a separate bowl, add buttermilk, honey or molasses and mix well. Form a well in the center of flour mixture and add wet ingredients and gently stir in. The dough should be quite moist but not so sticky that it can’t be handled. If necessary, add either more flour or milk to get the right consistency.
KNEAD: Place on a lightly floured board and knead gently four or five times taking care not to over work dough. Using a floured rolling pin roll dough out into a 1” round. When almost to desired thinness, sprinkle the sliced almonds evenly onto the dough.  Continue rolling dough out until it is 1” thick.  This will press the almonds into the dough.  Slice into wedges like a pie and place on an ungreased cookie sheet.
BAKE: Bake at 400° F for 12 to 15 minutes or until done. Take care as to not over-bake these.

crunchy banana muffins recipe with oats, honey, and pecans

Crunchy Banana Muffins

I discovered this recipe and with the help of a master baker and good friend Annette Kay,.. with her help we refined and perfected it.  The result is what I believe is a fantastic muffin.  During one hectic summer doing massage at the famous Green Valley Spa, I (and the rest of the staff) almost lived off my batches of these muffins.  Besides tasting great, they are a great source of needed energy.  They are also great for picnics, breakfasts, long trips… or for that matter, anytime.


1 3/4 cups whole wheat flour
3 3/4 tsp. baking powder
1 1/4 cups rolled oats
1/2 tsp salt
1/2 tsp baking soda
3 Tablespoons Honey
3 Tablespoons Molasses
3/4 cup skim milk
2 egg whites
4-5 bananas mashed
1/4 cup chopped pecans


PREHEAT: Pre-heat oven to 400°.
MIX: Combine flour, baking powder, oats, salt and baking soda. In a separate bowl, combine honey, milk, molasses, egg whites, and mashed bananas.  Mix well. Slowly pour wet ingredients into dry ingredients.  With a spoon, lightly and gently fold ingredients together until just mixed.  Fill muffin tins with muffin papers.  Fill each muffin paper to about 2/3 full.
BAKE: Bake at 400 ° for 18-20 minutes.  Let cool before removing muffin papers.  Serve.


Note: The secret to a light muffin is to not over-mix the batter.  Gently stir ingredients until batter is just mixed.  Do not over do it!

Harvest popsicles recipe with vegetables and fruits.

Sugar Free Harvest Popsicles

Here is an amazing recipe for sugar-free harvest popsicles. Kids love anything bright and sweet, but that usually means artificial flavors and high fructose corn syrup. This is a GREAT alternative that is packed with vitamins and minerals, just like mother nature intended!

This recipe is adaptable for any fruits and vegetables, but you will need a juicer and basic popsicle molds. Simply juice each “layer” (listed below) and pour into individual glass jars. Chill in the fridge until you are ready to use each layer.  Pour the first layer into your popsicle molds (you can vary the heights) and freeze until firm approximately 2 hours *Note: for really pretty precise layers you can use a turkey baster to add the juice. Once your molds are half-full, add popsicle sticks or sucker sticks…..continue to pour juice around popsicle stick until the molds are full. Freeze again until frozen solid (overnight is best)…

These amounts are for 6 standard popsicle molds

Layer #1 (GREEN)-  2 cups spinach and 1 cup orange Juice

Layer #2 (PURPLE)-  1 medium sized Beet and 2 green apples

Layer #3 (ORANGE)- 4 large carrots and  2 red apples

Layer #4- (LIGHT ORANGE/YELLOW) Orange juice (fresh or from concentrate)



Harvest popsicles recipe with apples, orange juice, spinach, carrots and beets.

Multi grain bread recipe with flax, chia, and coconut oil

Anne’s Grain Mix Bread

I got this healthy bread recipe from the grain-expert, Anne.  I have been making it for a couple of years now and it is a staple in our home.  It makes 6 tender, flavorful loaves of 100% whole grain multi-grain bread.  I freeze the extra loaves to use when I need them later.  All of the ingredients can be found in bulk on Anne’s website.  All in all, this is the HEALTHIEST bread I make AND it is the most DELICIOUS loaf-bread that I have ever made.  A real winner.    – Jessica


To make flour:
8 cups whole white wheat
3 cups grain mix : equal amounts of amaranth, barley, buckwheat, millet, oats, quinoa, brown rice, and rye.   (If you can’t find all of these, just use what you can find!  The more the better!)

To make bread:
6 cups water (100-105 F)
8 cups flour (see above)
1/3 cup wheat gluten
3 Tbsp yeast (red-star or quick/instant – see note below)
1/3 cup coconut oil (expeller pressed coconut oil has no taste)
2/3 cup honey (Anne suggests local raw honey)
2 Tbsp Redmond Realsalt
1/2 cup brown flax seeds, freshly ground in a coffee grinder (optional)
1/2 cup whole chia seeds (optional)
8 cups more flour
2 Tbsp dough enhancer


  1. Place 2 cups w.w. wheat into wheat grinder, followed by 1 cup grain mix, 2 cups w.w. wheat, 1 cup grain mix, 2 cups w.w. wheat, 1 cup grain mix, and the last 2 cups of w.w. wheat.  Grinding it like this isn’t essential, but provides more evenly mixed flour without having to stir it afterwards.
  2. Place the water and yeast into a large mixer and stir until dissolved.  Add 1st 8 cups flour and gluten.  Mix just enough to make a pancake batter consistency.
  3. Add the oil, honey, salt, and flax and/or chia (if using).  Set timer for 8 minutes and start kneading in the mixer.  While the dough is kneading, add flour until the dough is less sticky and just barely cleans the sides of the bowl.  Be careful not to add too much.
  4. After the 8 minutes, add dough enhancer and continue kneading for 2 more min.
  5. When the timer rings, stop kneading and separate into 6 similar sized pieces.  Carefully shape them into loaves and place them into 6 1-lb loaf pans.  This is easier with slightly oiled hands and work surfaces.
  6. Place in a cool oven and set the heat to the lowest setting possible (170 F on my oven).  Let rise until doubled in size.  This should take about 15 minutes.
  7. Turn oven up to 325 and bake for 25-30 minutes.  You don’t need to wait for the oven to pre-heat.  When bread is done, a thermometer stuck in the end reads 180 F.  It is important to achieve perfect “doneness” so that it will not be underdone (doughy) or overdone (dry and hard).

Remove from the pans immediately and cool on a cooling rack.  It will slice easier once cooled.


Note:  If using quick or instant yeast, there is no need to stir the yeast until it is dissolved before adding the other ingredients.  Anne says that the Red Star yeast tastes better.  I like it both ways!

Soft and chewy banana bread recipe with whole wheat flour

Streusel Banana Bread

This healthy banana bread recipe is a big hit at my house.  When we have bananas sitting on the counter that are starting to go bad my husband gets really excited.  If I don’t take the initiative to make this banana bread, he often will.  – Jessica


1/4 cup coconut oil (or butter, softened)

2/3 cup agave (or 3/4 cup white sugar)

1 egg

3 ripe bananas, mashed

1/2 tsp vanilla

2 cups whole wheat pastry flour

1 1/4 tsp baking soda

1/2 tsp salt

3 Tbsp freshly ground flax seed (optional)

1/2 cup chopped walnuts or pecans (optional)


streusel topping:

1 Tbsp whole wheat pastry flour

1 Tbsp rolled oats (or more if needed)

1 1/2 tsp brown sugar, packed

1 Tbsp butter, melted



OVEN & PAN PREP:  Preheat oven to 350 F.  Lightly grease a 9×5” loaf pan.  If you use a smaller pan it will be gooey on the inside and dry on the outside, so trust me on this pan size.

WET INGREDIENTS:  In a large bowl, cream together the coconut oil and agave.  Beat in the egg, mashed bananas, and vanilla.

DRY INGREDIENTS:  In a medium bowl, whisk together the flour, baking soda, salt, flax, and nuts.  Stir this mixture into the wet ingredients and mix just until combined.  Pour into pan.

STREUSEL:  Mix streusel ingredients with a fork in a small bowl.  Keep adding a small amount of oats until the mixture is crumbly and can easily be sprinkled.  Sprinkle the streusel on top of the loaf.

BAKE:  Bake at 350 F for 10 min, then turn the oven down to 340 F for 30-40 more min.  When it is done, the center should be soft and chewy, but a knife should still come out clean.

Fluffy whole grain blueberry muffins recipe for breakfast or brunch

Blueberrylicious Muffins

Delicious Blueberry Muffin Recipe. My mother-in-law made the most amazing blueberry muffins a while back.  I got the recipe and then modified them to be whole grain, lower in sugar, and a bit simpler to create.  It took some work, but the final product is still light, fluffy, and blueberrylicious!  You will want to make these every time blueberries go on sale!    – Jessica


1 1/2 cups whole wheat pastry flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

3/4 cups sugar

1/2 cup oil

1 egg

1 cup plain yogurt

1 cup fresh blueberries


  1. PREHEAT:  Preheat oven to 400 F and grease muffin tins (for 12 muffins) with cooking spray.
  2. DRY INGREDIENTS:  Whisk together the flour, soda, baking powder, and salt in a large bowl.
  3. BLUEBERRIES:  Rinse the blueberries and drain or pat most of the water off.  Place them in a small bowl and stir in 1 Tbsp of the dry ingredient mixture.  Place 3 blueberries on the bottom of each of the 12 spaces in the greased muffin tins.
  4. WET INGREDIENTS:  In a separate bowl, whisk together the sugar, oil, egg, and yogurt.
  5. COMBINE:  Carefully stir in the wet ingredients into the dry ones just until barely mixed.
  6. FILL:  Fill each space in the muffin tins 3/4 of the way full with batter.  Sprinkle the rest of the blueberries evenly on top of the muffins, pressing them down lightly.
  7. BAKE:  Bake for 20 minutes or until golden brown.  Remove from oven and immediately pop the muffins out of the tins, upside down onto a clean towel to cool.


Note:  The careful placement of the blueberries on the bottoms and tops of the muffins is essential to not having them all clump together as one big blueberry blob.

whole wheat vegan bread with texture and taste of english muffins

English Muffin Bread

I love English muffins, but they seem so time consuming to make – and I really have found that whole grain bread products are much better when they are homemade and fresh. So, when I came across a recipe of English muffin BREAD on One Good Thing by Jillee I was stoked!  What a great idea.  It’s just about the EASIEST way you could ever make a loaf of bread, and the finished product tastes like and has the spongy texture of English muffins (This is just more moist – so even better!).  Seeing this recipe made me want to modify it to make it whole grain.  I got right to it, and here is the result.  It makes GREAT toast and is super yummy with freezer jam!   – Jessica

Makes 2 loaves (double the recipe if you want 4 loaves.  You can freeze extras.)

2 3/4 cups warm water (90 – 100 F)
3 1/2 tsp instant yeast (also called rapid rise, quick rise, or bread machine yeast)
2 Tbsp wheat gluten
1 Tbsp salt
4 1/2 tsp sugar
5 1/2 cups white whole wheat flour

MIX:  Mix all ingredients together.  No need to knead, so you can do this either in a stand mixer with a dough hook or in a big bowl with a sturdy spoon.  Make sure you mix it up well, so that all the flour is well incorporated.  The dough may be lumpy and that is okay.  If for some reason the dough seems really dry and isn’t holding together, add a little more water.
PAN:  Spoon the dough into 2 well-greased loaf pans (mine are 4 1/2 x 8 inches).  Cover them with plastic wrap that has been sprayed with cooking spray on one side.  Put that side down, so that when the dough touches it, it won’t stick.  Let the dough rise until it doubles.  When it is doubled, it should reach the top of the pans.  This could take 45-60 min.  When it is almost done rising, preheat the oven to 350 F.
BAKE:  Bake at 350 F for 25 minutes.  Brush the tops of the bread lightly with butter (you can also just take the stick of butter and rub it on top of each loaf).  Put the loaves back in the oven and bake for an additional 10-15 minutes – just until golden brown.  If you prefer not to brush butter on top, you can skip that step.  Take the bread out of the pans ASAP and cool on a rack.  The warm bread is heavenly with honey or jam spread on it, but it is easier to slice when cooled.


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easy healthy whole grain carrot muffins for easter

Sweet Carrot Muffins

Since our site is called “dancing carrots” we are trying to add some special carrot recipes.  The sweet carrot muffin recipe is the first.  Don’t be scared by the carrots.  You can’t really taste them.  If you like carrot cake, you will like these muffins.  These are slightly sweet, whole grain, and have a very soft moist crumb.  Add a side of fruit and they make  a delightful Easter breakfast.   – Jessica

Makes 12 big muffins

3 cups whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp allspice
1/3 cup coconut oil or butter
2/3 cup honey (or 3/4 cup sugar)
2 large eggs
1 tsp vanilla
1 1/2 cups plain yogurt (nonfat, low-fat, doesn’t matter)
2 cups finely grated carrot

  1. DRY INGREDIENTS:  Whisk together the flour, baking powder, baking soda, salt, cinnamon, and allspice in a medium sized bowl.
  2. WET INGREDIENTS:  Cream together the coconut oil/butter and honey/sugar in a large bowl.  Beat in the eggs, vanilla, yogurt, and carrot.
  3. COMBINE:  Slowly and carefully mix the dry ingredients into the wet ones – just until evenly incorporated.  Don’t over-mix.
  4. BAKE:  Fill greased muffin tins for 12 muffins all the way full.  These muffins will puff up and be pretty big.  Place in an oven preheated to 375 F.  Bake for 25 minutes or until toothpick comes out clean or with just a few crumbs attached.