Two VERY handy sites, and making Coconut Butter

The internet is LOADED with too much information, so much that I have a hard time sifting. Let me sift a little for you. And hopefully, you’re not completely sick of white stuff in jars since I keep posting them. But don’t worry, real food is coming. I’m just setting the stage for future greatness, giving you the tools if you will, to make wonderful things soon.

So first, have you ever found yourself cleaning out your cupboard or pantry and realized you had three cans of veggie broth, or that jar of roasted red peppers you knew was back there had been tucked away for longer than you’d thought – like two years? Did you know that the best by date isn’t always the definitive date? Yes, you probably do, but I still have friends for whom this is new information and so, I share.

Still Tasty not only tells you how much longer your canned goods are good for (sometimes two or three years!), but your fruits and vegetables, and well, everything other edible in your kitchen. There is so much information on this site, you could spend days and still probably learn something new, or at least novel. I will confess, there are many items lacking, BUT the catalog is continually increasing.

So, if after checking StillTasty you find you probably shouldn’t use that tempeh that ended up in the back corner of your fridge for six months, there is yet another site I frequent. It is where I go when I realize I am missing what I THINK is a vital ingredient.

The Cook's Thesaurus

Unfortunately, the URL is rather than its name, but I love the URL since it’s easier to remember when I’m looking for a substitute ingredient. It’s not as easy to navigate as I would like, but the search bar is pretty helpful. One of the best parts is that some recommended substitutes have how-to directions!

I wanted to make Shira’s brownies at InPursuitofMore, but I did not have nor had I ever made coconut butter. So I foodsubbed it. This is what I found:

coconut butter  To make your own:  Toast grated coconut over low heat in a frying pan until lightly browned, then whirl it (while still hot) in a blender until it has the consistency of a smooth paste.

There were no pictures, but hey, those are pretty straight-forward directions and I’m not as dumb as I might look sometimes. So, I tossed some shredded, unsweetened, dried coconut and did just that. Heated it and popped it in the Vitamix and started it running. I was surprised by how it transformed from a pile of dried coconut into a creamy, SUPER-HOT, fatty quasi-liquid. It almost had the consistency of what happens when you mix cornstarch and water – a liquid-solid. It was also very much like butter (though very coconutty) and not anything I imagined should have worked.  As it cooled, it hardened much like coconut oil and works like butter in recipes. Cool, huh?

I have since repeated the procedure with more precise measurements to be more helpful. I know I would have appreciated a bit more info when I first tried it. I don’t think a regular blender could handle this, and I recommend a VitaMix because I found the tamper VERY useful. A BlendTec definitely has the power, it just requires more stopping and starting as you stir the contents.

Here are the details in a better form.

Homemade Coconut Butter
Adapted from Cook’s Thesaurus
Yield: 2 cups

4 c. shredded, unsweetened, dried coconut

Over medium heat in a large non-stick skillet, allow coconut to LIGHTLY toast, stirring or flipping frequently to keep from burning. (The goal is primarily to get it hot, but a bit of nuttiness from the toasting improves the flavor.) Quickly add the coconut to power blender, and turn it on and up. Using the tamper if you have one, push the coconut into the blades, adjusting blender speed in order to keep the coconut moving. You may need to stop and start, especially if you don’t have a tamper; pulsing it and shaking the jar will be helpful! This will take a few minutes and the contents will get HOT, as they reach maximum smoothness. The coconut will start moving itself as it begins to liquefy, at which point you’re close. Stop occasionally and check consistency – it should be quite smooth.

When it’s done, it’s done! Pour into a clean container and allow to cool at room temperature. If you’re really ambitious, pour into a muffin tin to get ½ cup portions because it’s pretty tough to break up after it cools.


Raw Vegan Sour Cream

cute nephew, right?

My nephew is almost 12 now, (5 in the picture above), but when he was 2 and more than a handful (no, seriously, he was tough), we lived in his basement. Sometimes, to give his parents a break, we’d have him down to visit and he’d help us make dinner. One of our common meals was guacamole and chips – super healthy, I know, in which we used just a “dollop” of sour cream.  My husband had a bit of a love affair with sour cream, so he’d always lick the spoon afterward. One time my cute nephew said, “I wike it, Nutsy!” anticipating a taste too, and so we gave him a little spoonful to try. Cute nephew gleefully took said spoonful into his mouth and immediately thereafter did that kid thing of just letting the food fall out of his mouth and said, “I don’t wike it, Nutsy!”

raw sour cream mimi kirk

We all miss sour cream just a little. I am not saying we’d take a spoonful like we used to, but it’s such a useful and versatile ingredient in baking, cooking, and adding just that little bit of tang to things like baked potatoes and burritos. I haven’t been happy with any of the store-bought ones, nor any of the recipes for tofu ones. So, a couple of weeks ago, I picked up Mimi Kirk’s “Live Raw” at the library (and one day I’ll own it) and flipping through found a recipe for sour cream.

mushroom stroganoff strawberry broken heart cake

So, I made it. And I didn’t soak my cashews because I have a Vita-Mix and that’s its job. And the second batch was better than the first for reasons I couldn’t tell you. And I used it a week and a half later and it was still fantastic – I think the probiotics actually make a big difference in curing it. And I only took a few pictures because I’m lame like that. But I have since used it in mushroom stroganoff (angels singing above), a strawberry coffee cake (I made two in three days and ate both of them), and topped potatoes (so good with chives!), burritos, and tacos happily with it. And Mimi said I could share it – thanks Mimi, you’re beautiful!

Raw Vegan Sour Cream


1 c. cashews, soaked for 4 hours (optional if you have a power blender)
½ t. probiotics, for curing – I emptied two New Chapter probiotic capsules
1 t. light miso paste
¼ t. salt
3 T. lemon Juice
¾ – 1 c. water


Place all ingredients in a high-powered blender and blend until smooth and creamy, adding more water if necessary. Place in a covered container and store in the refrigerator. Mixture thickens as it chills. To thin, add more water. To thicken add 2 T. Irish moss paste. Use anywhere you would sour cream.


Tasty Tuesday Series – Lemon Essential Oil Saved my Shorts

It’s still Tasty Tuesday and I thought you may or may not want to know that apparently there isn’t much that essential oils aren’t good for. I just removed melted crayon from my entire dryer drum, AND four pairs of lululemon running shorts with a bottle of lemon essential oil. For Reals.

There were other clothes in the load too, but not clothes that made me want to cry if they were ruined. Now, my dryer drum looks like new, and a pesky piece of gum that was stuck there forever is gone too. AND my lululemon shorts are redeemed and lemony fresh! Sigh….

Update: In my glee I didn’t give you the method, which you will thank me for if you ever need it! Method: For the dryer I put the lemon essential oil directly on the crayon stains in the dryer and rubbed them off with a clean DRY washcloth. It was pretty much like a magic eraser, but the whole dryer was blue, so I was there for a while and switched out cloths a couple of times. IMPORTANT: wash out your dryer with a bucket of soapy water and a washcloth after you do this, since oils are flammable and you don’t want to start a house fire over a little crayon conundrum. For the shorts I put the oil directly onto the crayon marks, scrubbed them a bit with a DRY toothbrush, then let them soak in a solution of hot water, baking soda and laundry detergent for 30 minutes before re-laundering them.

Pit Paste and Not as Good as Amanda’s Banana Muffins

It’s Tasty Tuesday and it’s a good thing I’m a runner. Otherwise I might need therapy 😉
It’s been a rough week and I feel like I’m living the lyrics of two Bob Dylan songs. A Hard Rain’s A-Gonna Fall and The Times They are A Changin’. Thankfully I’m recovering and my life is moving in the A Changin’ direction 😉

Through the craziness came a hilarious voice mail from my friend Christina who lives in Phoenix: “I’m making the Mexican Mountain off the blog, and I didn’t have nutritional yeast so I was just going to use rapid rise bread yeast, but I decided that maybe that wasn’t a good idea and left it out all together” Blah ha ha! (I did call her, and told her that yes, bread yeast in the recipe wouldn’t have been terribly tasty). Happy Birthday on Sunday Christina!!! Love your guts!

Another good one is that after emailing out the awesomest Scott Jurek article ever from Runner’s World, Eat Vegan and Run to my brother Curtis, I get a text this morning: “Toying w/ plant based diet. What is your opinion on nutritional yeast? Do you use TVP? “ I never thought I would grin ear to ear so much over the words TVP and Nutritional Yeast. Okay so really it was the “plant-based diet” words that made me grin, but they always do….Speaking of plant-based diet,  I’m participating in an awesome Virtual Vegan Potluck on Saturday. Come join me?

Here are some other things that have made me grin: making my own deodorant. Yup, you heard me, but I’m not joining the stinky club, thank you very much, in fact, my husband says the deodorant smells like cake frosting. Thanks to the ladies and and Annie at for inspiring me to finally ditch Secret (the antiperspirant) and the possibility of aluminum neurotoxicity. Did I mention that when I shaved my under-arms this week, it was the first time I can remember not having to battle with the leftover waxy residue? Radical. This is adapted from these recipes here and here. Use quality therapeutic grade essential oils. You don’t want to use the ‘aromatic only’ grade on your body.

Somer’s Pit Paste

6 T. Arrowroot or Cornstarch
2 T. Baking Soda
2-3 T. Melted Coconut Oil, I used virgin coconut oil, hence the cake frosting smell
10 drops rose hip oil (optional, but very nice and healing to freshly shaved pits)
10 drops melaleuca essential oil (antibacterial, antiseptic)
10 drops eucalyptus (antibacterial)
10 drops lavender essential oil (anti-fungal, antimicrobial, calming)
5 drops wild orange essential oil (antiseptic, plus it just smells delicious)
 1 drop peppermint oil (antibacterial and antiseptic)
Method: Gently melt coconut oil on stove-top in small sauce pan. How much you will want to use depends on how solid you want your deodorant. Remove from heat. Add arrowroot and baking soda, then add essential oils and rose hip oil. I put mine in a little glass mason jar, but my husband wanted his in his old deodorant container, so of course I obliged. Put it in the fridge to firm it up before use. Now we both smell like cake frosting. Mmmm.
Update: This does not store well in a deodorant container when your house temperature is above 72 degrees. It will get all melty, so probably best to keep it in a glass jar. You could also attempt to up the arrowroot and baking soda, let me know if you have success with that if you try it.
Things that make me grin part 2: Amanda and I having parallel lives. Now I have to promise Amanda that I really don’t have a hidden camera at her house and that I’m not stalking her, despite our both making deodorant on the same day, reading Scott Jurek articles on the same day (her’s was in Outside Magazine) and making Banana Muffins on the same day. I don’t make these often because we eat all the bananas all up before they get nice and spotty despite how many bunches I purchase. 6 bunches and warmer weather this week did the trick.  I am sure Amanda’s are much tastier with the double chocolate thing and all, but you may find these noteworthy too…
Somer’s  Oil Free Vegan Banana Muffins
4-5 ripe bananas
2 T. ground flax-seed
1.5 C. unsweetened almond or soy milk
3 T. lemon juice
1 C. Raw Sugar (you can reduce this by half if you are really trying to bust sugar in your house)
1 T. vanilla extract
3 C. white whole wheat flour or whole wheat pastry flour
2 t. baking soda
1 t. kosher salt
Method: Combine Bananas, almond milk, lemon, vanilla and raw sugar in the blender until smooth. Mix remaining dry ingredients in a bowl with a wire whisk. Stir in liquid banana goodness until just combined. Measure out by 1/4 C. into cupcake tin lined with paper baking cups. We add chocolate chips to some, dried cranberries to others and leave the rest plain to suit all our family preferences. Bake at 350 degrees for 20 to 25 minutes. Makes 24 muffins.
 More Grins: Carolyn coming over today bringing me some sunshine and goodies from Chef AJ’s Unprocessed Cookbook. Oh man on man, Banana Strawberry Mousse Tart (Raw) and Disappearing Lasagna. Yes, Carolyn I polished them both ALL OFF after you left and did not share any with my children. They can have the Not as Good as Amanda’s Banana Muffins! She also brought me an amazing fancy Cookbook Binder thingy in which to store all my new plant-based recipes. How did she know that’s exactly what I needed?!?!?
Even More Grins: Winning 1st place in the Church Salsa Contest on Cinco De Mayo with the In a Minute Blender Salsa, yes, it really is that easy, and shhh, they really were canned tomatoes.
And Last but Not Least Grins: Another big thank you to the ladies at mysisterspantry for nominating the blog for a Sunshine Award. I’m not even sure what the heck that means, and should probably put some effort into figuring it out, but it made my day and thanks are seriously belated!

Mmm, Strawberries … quick coring

I’m blanking right now. What do you call it when you remove the stem on a strawberry? I’m sure it will come to me, but it hasn’t yet. We bought 14 pounds of strawberries this week … you know those sort of watery, stiff ones that drove in from California? I couldn’t help myself. It’s that whole gift horse, looking in the mouth thing. I am sure I’ll buy local delicious ones in the coming months, in fact, my own strawberry plants actually have flowers on them and if I can keep the snails off them we’ll be winners.
What, you ask, does one do with 14 pounds of strawberries? Can I tell you? I am not as smart as Erika who is hulling a bunch and freezing them plain (because then you can do anything you want with them any time). I couldn’t help myself and pulled out my trusty Ball Complete Book of Home Preserving and started experimenting.
I made a double batch of the Strawberry Lemonade Concentrate Jen posted last week – half with fresh squeezed Meyer lemon juice and half with “Real Lemon” (I’m sorry, but I had so much from last year’s Costco purchase and figured this would still be better than Countrytime in the summer). The Meyer lemon was definitely better, but the Real Lemon stuff was alright too.
I also tried the Quick Strawberry-Lemon Marmalade … thumbs down. It tastes like strawberry jam with bitter lemon peel. I know, I KNOW! That’s what marmalade is, but it wasn’t lemony enough to justify the random bitter peel.
I made cooked strawberry jam and freezer strawberry jam, both from the recipes on the packet of pectin. The cooked jam was the last thing I was making and I was a 1/2 cup shy of having enough, so I threw in a mango, and it still set up beautifully and now has lovely mango flecks in it. I still tastes mostly like sugar and strawberries, but now it’s prettier.
And if you have NEVER made your own freezer jam, do it today. Or at least this weekend. You need pectin, lemon juice, sugar and strawberries – and not even very many of them. Oh, and plastic storage containers to store it in. Oh, and like 20 minutes. That’s it. Super fast.
And finally, I made something called maple strawberry smooch. I haven’t actually tried it yet – just a small taste when it was wicked hot so I didn’t actually taste much, because it just barely filled the 4 pint jars I had and we have three other jams open right now. It looks like it is a nice strawberry sauce with a hint of maple, and we like maple, so it should be lovely over cake or ice cream, with yogurt, or in oatmeal.
But now that I’ve talked about strawberry products, let’s get to the meat of HULLING strawberries. Growing up we risked life and limb with slightly dull paring knives as we tried to get the green and white out. I have friends that just hack the green part off, but leave the little core in there. But there is a better way. Can you trust me on this?
You need a small spoon. A grapefruit spoon would be ideal. Watch this.
Did you see it? Now try it. Hold your spoon like a paring knife, stick it in the top at an angle and sweep it around. It’s like you would with a paring knife, but it’s faster and there is very little fear of actually hurting yourself.

What’s on Your Grocery List? …Pinto Beans…

After years of buying cans of beans, slimy and covered in a strange, unidentifiable liquid, I was overjoyed when a sweet hispanic neighbor gave me the dried bean tutorial.  I had been daunted by the major process of boiling and soaking and then cooking the dried beans again just to use them in a recipe.  So tedious and time consuming.   

What a gift this recipe has been!  I will never be able to return the favor, but I can at least share the wealth of knowledge with others.  Think simple.  Think quick.  Think delicious! food-009First, pour two cups (three if you have a large crockpot) out onto your countertop. 

Sort out any broken or shriveled beans and any other rocks or dirt that may be all of the good beans in a

Pour the beans into a crockpot.  Fill with water, about an inch from the top. 

Cook on high for 6 hours.  Add salt to taste around hour 4.   Enjoy!


Goodbye canned beans!  I have also made black beans the same way, though I have not ventured with any others. 

How to use them?

1)  Burritos:  We make burritos about once a week, using raw tortillas cooked in the skillet, corn, cheese, salsa etc.  I always make a bunch of extra burritos to store in the freezer individually for my husband to take to work for lunches or for a quick snack for the kids.

3) Refried Beans:  Mash the beans and add 2 Tbls. olive oil and onion powder to taste (opt.).

2)  Chili:  My boys (especially my husband) are wary of chunky chili, so we tried something new tonight and it was a hit!  Bean Dip Soup.  Really, it was just the chunky chili with 2/3 of it run through the blender.  Served with Amanda’s Cornbread there were no complaints, only happy, healthy eaters!


What’s on your Grocery List? Hot Cocoa Mix

It is a rainy day here in the desert. One that calls for cocoa and a good book, but I don’t think I’ll get to the second half, and might only barely get to the first. And even “healthy” moms and kids need treats. Life would be dreadful without them, I’m sure.
It has been a rough few weeks at our house, and while I’m on the mend, we had a night of a sick boy. We’re also cleaning out the fridge for an upcoming trip, so you can imagine it looks a little bare. I thought about coming up with recipe using cabbage, black beans, carrots and whey, but gave up.
I have been looking for Guittard hite chocolate chips for a few weeks, because the stores I regularly shop at don’t carry them, I have had to shop around. I found them yesterday at Harmons (on sale for $2 a bag even) on our way to the park. According to America’s Test Kitchen, of the general brands, they are the best as they actually have white chocolate in them. Imagine that.
As you might know from previous posts, I am always a bit leery of processed food because of ingredients I can’t pronounce or copious amounts of that unsatisfying corn syrup, and in solid form I’m even less pleased with it. And while the white chips have some of those long names, they lack corn syrup and others, and I recognize that occasionally, we have to be willing to give up the battle for the bigger picture. Compare the ingredients of the two below – Swiss Mix versus White Chips.
The recipe originates from Cook’s, which I love. It calls for Dutch process cocoa, but since I only had the regular stuff, I used it. I’m not sure it is as good, because it has a much stronger chocolate flavor than the dutch process, but because it’s not used for baking, it doesn’t matter chemically, which is when you normally have to pay attention. For more info on the differences, go here.
It makes a lot. A whole lot. It would be great for gifts, and it would also be a better idea to make it at the beginning of winter, rather than the end. I never claimed to be the smartest girl. The recipe says it makes 20 servings of 1/3 cup each, but 1/3 of a cup was WAY TOO much, at least for a sissy like me. I would probably start at 2 tablespoons and work my way up until I was happy. It is rich, easy and delicious.
Best-Ever Hot Cocoa Mix (from
Makes about 20 servings
3 cups nonfat dry milk
2 cups confectioners’ sugar (this was the recipe amount, but next time I might try regular sugar and add a touch more)
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon salt
Combine ingredients in large bowl – this may be your only chance to mix them. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. This could take awhile and your house might fill up with a fine, light cocoa-y powder. That’s not bad.
Store in an airtight container for up to 3 months. To make hot cocoa, stir 3 T to 1/3 cup of this mix into 1 cup of hot milk. Water might also work in a pinch or if traveling. Top with whipped cream or mini marshmallows.
**We tried it with just water, and it was better than packets of the stuff for sure. My only advice would be to add a teaspoon or so more sugar and top with whipped cream if you can.

What’s on your grocery list: Hummus (aka a great vegetable dip)

Some of you may be wondering what exactly hummus is. It is NOT humus , which is the result of well composted organic matter (see picture below). That is an entirely separate matter, but very applicable to this site. Just not here.
Hummus is a delicious chickpea/garbanzo bean (they’re the same thing, it just depends on where you’re from) puree with delicious middle eastern flavors. We used to buy it at Costco because it was so much cheaper, but it was still sort of expensive ($6 or $7 for 16 – 24 ounces), and we’d usually forget about it and it would go bad before we could use it up.
Now I make my own, and I like it better. There is one initial expense that is probably equivalent to the cost of one tub of hummus, and that is tahini. Tahini is ground sesame seed paste, and it is sort of expensive and potentially difficult to find, but if I can find it here in Utah, anyone else anywhere else can. Check your Whole Foods/Good Earth/Sunflower type stores near the peanut butter. But don’t worry, it lasts a long time (like peanut butter) and you only need a quarter of a cup per recipe, so you won’t need to buy it very often (unless you REALLY like hummus, in which case making your own is probably a good idea anyway).
This would have been a useful recipe for yesterday (Superbowl Sunday), but three things intervened. First, I was sick this week. And last. And the one before. But I think I’m on the mend now. Second, Matt was out of town for a couple of days. It gets ugly around here when that happens. Third, we don’t follow football. AT ALL. As a result, we don’t make football food, and forgot about it until it was upon us. Suffice to say, I don’t dare mention what our meals looked like this week for fear of reproach by myself. It wasn’t pretty, but we’re coming through and the sun is shining.
Hummus is good with a lot of things. We use it to get ourselves to eat more vegetables and dip carrots, red peppers, cucumbers, and whatever else we might have around. Pita bread is also good, and if you want to mix it up, make a pita sandwich with hummus, veggies, and maybe a little feta, with a drizzle of good olive oil over the top.
I used canned chickpeas (bought in bulk at Costco), but you could absolutely use dried beans after you cook them, and we have just ordered some black garbanzo bean seed for that very purpose. I’ll post on seeds later. And a lot of this is flavor preference, so go with your own liking. I like more garlic, so I use two cloves, and most recipes omit cumin, but I really like the smokiness it gives it. Oh, and this whole thing should take about 5 minutes.

Makes about 2 cups.

1 can (15.5 oz) chickpeas, drained and rinsed
1/4 c. water
1/4 c. tahini
1/4 c. olive oil
2 cloves garlic
1 t. kosher salt
1/8 to 1/4 t. ground cumin (to taste)
pinch to 1/8 t. cayenne (to taste)
3 T. fresh squeezed lemon juice

Place all ingredients in food processor and let it rip. After about 25 seconds stop it and scrape down the bowl, and turn it back on until it is a nice smooth consistency.

The garlic will get a bit stronger with time, and this doesn’t last incredibly long in the fridge, but you’ll probably eat it quickly if you have your veggies pre-cut (which I highly recommend).

What’s on your Grocery List? Cornbread Mix

We like chili in our house. A lot. We like it because we can fill it full of vegetables and it can sit in the slow cooker ALL DAY and it only gets better. I probably make it at least five different ways, depending on how spicy I want it, with meat or without meat, or what kind of meat, what kind of beans. I know, who knew chili could be so versatile. Unfortunately, I’ve already talked too long about chili.
But one thing that doesn’t change is what we eat with our chili. It is always (okay, like 90% of the time) cornbread. And it is always the same kind. I have tried the store-bought mixes and they are either expensive and not very good, or cheap and not very good. I have used multiple kinds of cornmeal – who knew there was more than one type? I know. I nearly always buy the stuff in the bulk bin because it’s more fresh and usually organic, and for 99 cents a pound, it’s still a pretty good deal. At the same time, I buy whole wheat pastry flour which is an excellent substitute for all purpose flour in nearly everything (but you can use all purpose), and helps increase the nutty flavor of the cornbread.
I have been making this recipe for several years. It is my favorite. I have two different recipes for mixes here. One with buttermilk powder (which is fantastic stuff) and one without. I usually make mine without because we nearly always have yogurt on hand and I like the flavor a bit better. But if you use the buttermilk powder, it is an easier mix to use (one less messy ingredient to add to the mix.)
I usually make five mixes at time in individual in quart-size zipper bags and then keep them in the freezer (they’ll last longer). It should only take you a few minutes to make them. And don’t forget to label the bags and to slip a copy of your baking directions in the bag for ease later. You’ll thank yourself.
When you actually make the cornbread, you can use brown sugar or honey and you can reduce the amount if you’d like. It’s best served warm with butter and honey, but that’s just our family.
Rather than put both recipes here, you can get them both from the PDF document here: cornbread-mix

What’s on your Grocery List? Oatmeal Honey Wheat Bread

I haven’t bought bread for a few weeks, maybe months, and it feels good. I got tired of spending $3-4 on a loaf that was only sort of good and had a bunch of 14-letter ingredients; or on the ones that didn’t but felt sort of like a brick going down.
Coming up with a good recipe, especially at high altitudes, has been a process of trial and error. Don’t worry, I’ll include the yeast measure for low elevations too. I still get it wrong sometimes, like, for example, the loaves in these pictures got 1 teaspoon rather than 1 tablespoon of salt (the kid still eats it, so it’s not too bad, but the bread rose a lot faster). But I still think this product is better than others. And cheaper, even with the expensive flour.
I started by working with a recipe that I liked, but one night Matt asked if it was just him, or did it really taste like plastic? I decided to modify the recipe, if you can imagine. So, after much practice, I think I have a pretty good recipe, although I use three kinds of flours from King Arthur to get more whole grain. (The original recipe calls for mostly white flour) I will put my random flour in brackets and you can do what you like pertaining to flours.

A 100% whole wheat bread is usually really heavy and difficult to get light. With a bit of white bread flour I have largely overcome that, but if you want to use all whole wheat flour, a lighter dough can also be achieved with a dough enhancer. I haven’t tried it, because there are too many ingredients in it for my liking. I like to stick to what I can understand.

Yes, bread takes A LONG TIME, but requires very little ACTUAL work. So I do it on days when I will be sticking around the house anyway.

First, technique, then the recipe.
Add the oatmeal, honey, salt, and melted butter to the bowl. This can be done in a mixer or just a big mixing bowl.
Pour in the boiling water and stir.
Let this sit until the bowl is very warm to the touch, but not hot. You will be adding your yeast next, so you don’t want to kill it. (Store yeast in your freezer, it will keep indefinitely.)
Measure your flours and yeast into another bowl.
When the oatmeal mixture is cool enough, stir in the yeast and flours until it begins to come together.
Knead the dough in the mixer 5-7 minutes, or by hand on a floured board for 10. I prefer by hand, but it’s so much easier to do by mixer I can’t bring myself to do it anymore. If the dough is still sticky, add flour 2T at a time until it no longer sticks to the board or until it sticks only to the bottom of the bowl. Place in oiled bowl and cover with oiled plastic wrap.
Let rise until doubled – about 1 hour. Spray two bread pans with non-stick spray.
Turn the dough out, divide into two even pieces. If you want to weigh it, they should each be about 2 pounds.
Flatten the dough into a square as wide as your bread pan, and roll into a loaf shape, sealing the edge to the roll. Place gently into pan, seam side down.
Cover both pans with the plastic wrap from bowl. Let rise until dough has crowned 1 to 1 1/2 inches above the pan.
Bake for 35-40 minutes at 350. Turn out of pan and let cool completely before slicing.

Oatmeal Honey Wheat Bread
makes 2 loaves
2 1/4 to 2 1/2 c. boiling water
1 c. rolled oats
1/2 c. honey
4 T. butter, softened
1 T. salt
1 T. instant yeast [2 to 2 1/4 t. at high elevations]
1 1 /2 c. whole wheat flour
4 c. unbleached all-purpose flour [2 c. bread flour + 2 c. white whole wheat flour]

1. In a large mixing bowl, combine the water, oats, honey, butter and salt. Let cool to warm.
2. Add the yeast and flours, stirring to form a rough dough. Knead until the dough is smooth and satiny (10 minutes by hand, 5 to 7 minutes by machine). Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and let the dough rise for 1 hour, or until doubled in bulk.
3. Divide the dough in half and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with the lightly greased plastic wrap and allow the loaves to rise until they’ve crowned about 1 inch over the rim of the pan, about 1 hour.
4. Preheat the oven to 350 degrees. Bake the loaves for 35 to 40 minutes, or until the interior registers 190 degrees on an instant-read thermometer and the loaves are golden brown.