Hey, bread enthusiasts! Today, I’m excited to share a special recipe that combines the goodness of freshly milled whole grains with the comforting flavors of traditional naan bread. If you’re ready to embark on a flavorful journey in your kitchen, get ready for a treat!

Why Freshly Milled Whole Grain?

Let’s discuss why using freshly milled whole grains can elevate your baking game. When you mill your own flour, you preserve all the nutrients and flavors that often get lost in store-bought varieties. Plus, there’s something incredibly satisfying about knowing you’ve created your base ingredient from scratch!

The Inspiration Behind This Recipe

I must confess – I’ve always had a soft spot for naan bread. Its pillowy texture and slightly charred edges make it the perfect companion to any meal, from curry dishes to grilled meats. But I wanted to take it up a notch by incorporating wholesome, whole grain flour. The result? A naan bread that not only tastes amazing but also adds a nutritious twist to your dining experience.

Baking Adventure in the Kitchen

Baking this naan bread is not just about the end result; it’s about the journey in the kitchen. Picture this: flour dusting the air, the warmth of the oven, and the anticipation of that first bite. It’s a hands-on process that connects you to the heart of your cooking.

Fresh Milled Naan Bread

Just Mill It

Naan is an enriched bread dough that uses yogurt and not yeast for leavening.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Rest Time 30 minutes mins

Total Time 40 minutes mins

Course Bread

Cuisine Asian

Servings 12 naan

Calories 204 kcal

Ingredients

  

1x2x3x

• 255 g wheat berries, hard white any bread grain could work here
• 255 g wheat berries, soft white any soft grain works here
• 280 g yogurt
• 175 g milk
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp sugar
• 50 g olive oil

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Instructions

 

• Mix well into a soft dough. If it feels dry, add more liquid until you get a soft or slightly sticky dough. I used Greek yogurt so I needed to add some extra liquid compared to when I used regular yogurt the time before.
• Let the dough rest, covered, so it can fully absorb everything.
• Knead it for a few minutes (not even 5). I did this entirely in my wooden bowl with a danish dough whisk.
• Divide into 8-12 dough balls depending on what size you want them. Roll flat, and cook on a skillet over medium-high heat 1 minute, then flip and do the other side.
• Brush with melted butter, with garlic or parsley if you like.

Notes

Notice how instead of the yeast we used 2 tsp leavening split between baking powder and baking soda? The yogurt acts as the acid for the baking soda. This doesn’t need two rises, just mix it, let it rest, roll out and finish in the pan!

I’d argue you could skip the rest if you’re in a hurry. I’ll be chilling the dough till tomorrow and make them then since I already made dinner.

Nutrition

Serving: 50gCalories: 204kcalCarbohydrates: 33gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 337mgPotassium: 58mgFiber: 6gSugar: 2gVitamin A: 47IUVitamin B1: 0.01mgVitamin B2: 0.1mgVitamin B3: 0.03mgVitamin B5: 0.1mgVitamin B6: 0.02mgVitamin B12: 0.2µgVitamin C: 0.1mgVitamin D: 0.2µgVitamin E: 1mgVitamin K: 3µgCalcium: 85mgIron: 1mg

Keyword naan bread

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Why You’ll Love This Recipe

• Nutritious Twist: With freshly milled whole grains, you’re getting fiber, vitamins, and minerals in every bite.
• Versatility: Pair your naan bread with your favorite dishes or use it as a base for creative toppings like herbs and cheeses.
• Family Fun: Get the kids involved in shaping the naan dough – it’s a great way to bond and create lasting memories in the kitchen.

Ready to Get Started?

If you’re eager to try your hand at baking this freshly milled whole grain naan bread, grab your apron and head to the kitchen! Trust me, the aroma alone will have your family gathering around in anticipation.

Share Your Experience

I’d love to hear how your naan bread turns out! Tag me on social media and share your baking adventures using #FreshMilledNaan. Let’s inspire each other to create delicious, wholesome meals from scratch.

Final Thoughts

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is your ticket to homemade goodness. Embrace the joy of baking with freshly milled whole grains and savor every bite of your freshly baked naan bread creation.

Happy baking, and enjoy the delicious rewards of your kitchen adventures!

Hey there, pretzel enthusiasts! Buckle up because I’ve got another mouthwatering pretzel stick variation that’ll knock your socks off—introducing my favorite twist: Pumpernickel Pretzel Sticks!

Let’s Talk Pumpernickel

Pumpernickel isn’t just any old grain—it’s hearty whole grain rye, freshly milled to perfection. You can go full-on rye for a robust flavor, or mix in some hard wheat for extra oomph.

But wait, the magic of pumpernickel isn’t just in the rye—it’s a symphony of flavors. Picture this: rich molasses, earthy caraway seeds, and a hint of cocoa powder. We’ve jazzed it up with a touch of onion and garlic powder (optional, of course). Feeling adventurous? Swap some water for pickle juice—it’s a game-changer!

Making Waves

These pretzels follow the same golden rules as my original crunchy sticks—mill your grains, mix in the dry goods, and measure out the wet stuff. Load up your trusty extruder, hit start, and slowly pour in the wet mix through the extruder’s lid. The rest? Standard procedure—baking soda bath, a sprinkle of pretzel or coarse sea salt, bake until golden, then dehydrate till they snap!

The Equipment

The Philips Avance Pasta Extruder is one of the best purchases I’ve made. It extrudes all the shapes I need, and the bronze dies from pastidea.com make the end result just perfect in every way. The pasta isn’t too thick, and turns out just right every time. Plus you can make biscuit cookies and pretzel sticks in the extruder, which is awesome!

Excalibur makes dehydrators that last forever. My 4-tray was bought used over 15 years ago and still runs great for my mom who uses it to dry peppermint for tea. I upgraded to a 9-tray and use it for MANY things – from drying wool clothes, to proofing bread dough in winter, to making crackers and pretzels stay crunchy!

Dip, Dip Hooray!

Now, last time I dished out a honey mustard dressing, but today calls for a different vibe—ranch dressing! Why? Because we’re all about mixing it up. Imagine these beauties paired with cool ranch or a creamy spinach artichoke dip—it’s a flavor explosion waiting to happen.

Here’s the scoop on how to whip up your own batch:

Pumpernickel Whole Grain Pretzel Sticks

Just Mill It

Fresh milled whole grain pumpernickel pretzel sticks that taste amazing and stay crunchy!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Course Snack

Cuisine American

Servings 20

Calories 109 kcal

Equipment

• Philips Avance Pasta Extruder can also use the Philips Compact (viva)
• gram scale
• Spray bottle or pastry brush
• baking tray
• Parchment paper
• dehydrator

Ingredients

  

1x2x3x

• 60 g olive oil I use Kasandrino's Extra Virgin Olive Oil
• 80 g molasses honey will also work well
• 120 g water
• 200 g wheat berries, hard red any wheat, or even rye could work
• 200 g grain, rye
• 25 g cocoa powder
• 5 g caraway seeds mill them with the grains
• 1 tsp onion powder
• 1 tsp garlic powder
• 12 g baking powder 1/2 tbsp
• 12 g sea salt, celtic grey

Baking Soda Wash

• 1 tbsp baking soda
• 1 cup water

Ranch Dressing

• ½ cup plain yogurt or sour cream
• ¼ cup sour cream or homemade mayo
• 1-2 cloves garlic minced
• 2 tablespoons fresh chives finely chopped
• 1 tablespoon fresh parsley finely chopped
• 1 tablespoon fresh dill finely chopped (or 1 teaspoon dried dill)
• 1 tablespoon fresh lemon juice
• ¼ teaspoon onion powder
• Salt and freshly ground black pepper to taste

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Instructions

 

• Mill the grains into flour.
• Preheat oven to 450 F convection
• Add baking powder, salt, cocoa, garlic and onion powder to the flour
• Measure the remaining ingredients (olive oil, sweetener, and water) into a small measuring cup or jar, mixing to combine.

Extruding Pretzel Dough

• Remove the front face of the exturder, and place the Grissini die into the adapter for your pasta maker, attaching it to the extruder. Put the pasta machine back together.
• Add the dry mixture to the mixing container of your pasta extruder
• Turn on your pasta extruder and pick the larger batch size. Press the Play button.
• Add the wet mixture through the well on the top lid, which lets the ingredients slowly mix together.
• Optional: Once the extruder stops and changes direction, turn off the machine and then turn it back on again. Select the big batch size, and press the play button.
• As the dough extrudes, cut the dough to the length you prefer.
• Set the dough on a parchment lined tray, with space between the pretzel sticks. If they are curled at the ends, gently roll them on the pan and they will straighten out.

Baking Soda Wash

• Mix together the water and baking soda in a spray bottle.
• Heavily mist the pretzel dough until it is wet on top. Sprinkle the top with pretzel salt or coarse sea salt. Alternatively, you could use a pastry brush and heavily brush the tops with baking soda – but a sprayer will work best.
• Place the sheet into the oven, and bake for 8 minutes or until as dark as you like. If baking directly on a preheated baking stone, lower the cook time to 5 minutes.
• They will harden slightly as they cool (but will soften if you put them into a container or bag unless you dehydrate them to take out the excess water).

Stay Crunchy Pretzels

• Dehydrate the pretzel rods at 125 F for a few hours until crunchy when you snap it in half. I put mine in around 2:30 pm and when I got home around 7 pm they were crispy.
• Store in a plastic bag until ready to eat. These should keep for several weeks if you dehydrated them until fully dry – but they won't last!

Homemade Ranch Dressing

• Add ingredients to a bowl, and use whisk or emulsion blender to combine into dressing. Thin out with vinegar or water, if needed.

Video

Notes

• The molasses CAN be left out, but I’d recommend using at least 10 grams of it, and split the remaining grams between olive oil and water for a less sweet version of this pumpernickel pretzel.
• For rye pretzels, leave out the cocoa powder and use the directions above for lessening the molasses.

Nutrition

Serving: 34gCalories: 109kcalCarbohydrates: 19gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 466mgPotassium: 22mgFiber: 2gSugar: 4gVitamin A: 1IUVitamin B1: 0.03mgVitamin B2: 0.01mgVitamin B3: 0.3mgVitamin B5: 0.04mgVitamin B6: 0.01mgVitamin E: 0.5mgVitamin K: 2µgCalcium: 48mgIron: 1mg

Keyword extruded, pretzel sticks

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Let’s Talk Yeast: Your Bread’s Best Buddy!

Ah, yeast—the magical ingredient that turns dough into fluffy, delicious bread. If you’ve ever been baffled by the yeast aisle at the store, fret not! Here’s a friendly guide to help you navigate the world of yeast options:

Active Dry Yeast: Oldie but Goodie

This classic yeast has stood the test of time. You’ll need to wake it up by proving it in warm water with a pinch of sugar. Wait a few minutes until it gets all bubbly—like a cozy little science experiment in your kitchen! If it stays flat, it’s time to bid adieu and get a fresh batch. This one usually takes longer to rise, but many report this one lasts longer than the others in how active it remains.

Instant Yeast: Quick and Versatile

Instant yeast comes in two types—one for regular bread and another for sweet treats like brioche. But guess what? You can totally use the regular kind for both! It’s ready to rock as soon as you mix it into your dough. Just note, it might take a tad longer to rise if your liquids are chilly, but instant yeast rises faster than active dry yeast. This is the one I use.

Baker’s Yeast: Fresh, but With Caution

Also known as fresh yeast, this one’s a bit of a diva. It’s mixed with refined flour or cornstarch, which might not align with your fresh milling dreams. So, it’s often better to opt for other types unless you have a specific craving for this one.

Sourdough Starter: The Wild Child

Not your average yeast! Sourdough starter is like a pet you feed and nurture. Mix flour and water, let it ferment, and watch it bubble and grow. It takes patience (around two weeks to get it going from scratch!), but you can always snag a bit from a friend to jump-start your sourdough journey, or buy starter and feed that. Sourdough breads take the longest to rise, but the benefits are many and often worth it for the complex flavor.

Homemade Yeast: DIY Adventure

Some brave souls craft their own yeast from potatoes, grapes, and other kitchen magic. It’s a wild ride, but we’ll save that tale for another day—maybe when we’ve got more time and potatoes on hand!

So there you have it, yeast in all its glorious forms! Whether you’re a bread-baking novice or a seasoned pro, choosing the right yeast can make all the difference. Experiment, have fun, and remember, the best breads often start with the perfect yeast friend.

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May your kitchen be filled with the delightful aroma of freshly baked bread!