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100% Whole-Grain Batter Bread

Be sure to have a supply of wheat and a manual grain grinder on hand at all times. You’ll never know when you may need it!

To make 100% whole grain sourdough breads, I use a rye starter culture. 

Step One:

Mix together 1 cup rye starter culture + ¾ cup water +1 cup whole-wheat flour.
Let ferment for 2 – 4 hours.

Step Two:

Then add 2 cups whole-wheat flour + ½ cup water.
Let this ferment another 2 - 4 hours.

Step Three:

Then add:
1 teaspoon salt
2 tablespoons brown sugar
½ cup milk or water
2 tablespoons melted butter

Mix well and then stir in 3/4 cup more of finely ground whole-wheat flour. This yields approx. 3 ½ cups of basic sourdough batter. You can bake this in greased pans or tins.

Step Four:

Proof batter for 2 hours before baking.

Step Five:

Bake at 350 degrees F. for 45 minutes.


To make corn batter bread, add ½ cup cornmeal.

You can also try other combinations with fruit, berries, nuts, etc. Be sure to add 1 egg however if you do try other ingredients. Examples: banana, cheese, raisins, orange, molasses, applesauce, maple syrup, etc.

Perfect, Crispy 100% Whole-Grain Pizza Dough

4 ounces of dough makes a 6” diameter crust
7 ounces of dough makes a 9” diameter crust
10 ounces of dough makes a 10” diameter crust
13 ounces of dough makes a 12” diameter crust

Pizza Dough batch (makes 3-8 pizzas: approximate weight = 2 lbs. – 6.5 oz.)

3 ½ cups flour (whole-wheat) 100%
2 teaspoons salt 3.1%
2 tablespoons honey 9.5%
1/3 cup olive oil 20%
1 cup water 40%
1 cup rye starter culture 60%
· Combine all ingredients and mix well.
· Cover the bowl and let rise for 3 hours.
· Then refrigerate if necessary to save for later.
· When ready to use, turn out dough onto floured board, knead for 5 minutes and cut into pieces..
· Toss each piece into flour and gently round into balls.
· Let dough rise for 1 hour. Press into circles and stretch out. Let that piece relax as you move on to the next one. Stretch out to desired size.
· Add toppings and bake at high temp (550 degrees F.)

100% Whole Grain Corn Tortillas

Corn Tortillas (makes about 10)
1-cup fresh ground cornmeal
½ cup lime water
½ cup water + 1/3 cup of additional water
1 teaspoon salt
1½ cups whole wheat flour
3 tablespoons butter or beef tallow

· Soak cornmeal in ½ cup lime water and ½ cup water. Let sit in refrigerator overnight. Soaking in lime water releases Vitamin B3
· Next morning add 1/3 cup of water and ½ cup finely ground whole-wheat flour. Let mixture sit for 2 hours.
· Add salt, melted fat or butter and another ½ cup finely ground whole-wheat flour
· Stir well and mix until it forms stiff dough. Add more flour if necessary.
· Roll out onto floured board and let them sit for another 30 minutes. When ready to cook, roll out on floured surface and place in dry, hot cast iron skillet. Turn once during cooking and keep warm until ready to serve.

100% Whole-Wheat Oatmeal Chocolate Chip Cookies

Note: The secret to making soft whole-wheat cookies is to soak the flour. This also neutralizes the phytates, which help release the nutrients in the bran.

Start off by soaking 1 cup of finely ground whole-wheat flour in 3/4-cup water. Soak for at least 4 hours.
Then add the remaining ingredients:
· ¾ cup Rapadura (organic sugar)
· 1 egg
· 1/3 cup organic chocolate chips
· 4 tablespoons butter
· 2 tablespoons milk
· vanilla (to taste)
· cinnamon (to taste)
· ½ teaspoon salt
· 1 teaspoon baking powder
· 1 teaspoon vinegar
· 1 cup rolled oats or oat flour
· 1/3 cup raisins

Mix well and be sure to add enough finely ground whole-wheat flour to make semi-stiff cookie dough. Spoon onto buttered baking pan and bake at 350 degrees for 15 minutes.

Bon Appetit!

100% Whole-Wheat Chocolate Cake Recipe

Soak 1 cup of whole-wheat flour in 1-cup water. Soak for at least 6 hours.
Then add the remaining ingredients:

· ¾ Cup Rapadura (organic sugar)
· 2 eggs
· 1/3 cup melted organic chocolate chips + 4 tablespoons butter
· 1 tablespoon vanilla
· ½ teaspoon salt
· 1 teaspoon baking powder
· 1 teaspoon vinegar
· 2/3 cup finely ground whole-wheat flour

Mix well and spoon into 8” buttered baking dish. Bake at 350 degrees for 40-45 minutes or until toothpick comes out clean.

100% Whole-Wheat Brownie Recipe

· Preheat oven 350 degrees
· Melt in Double Boiler:
  1/2 cup butter
3 cup organic chocolate chips

· Allow this mixture to cool. If you don’t cool it, the brownies will come out hard.

· In separate bowl, beat together 3 eggs and ¼ teaspoon salt

· Gradually add and continue beating until well creamed:

1 cup sugar
1 teaspoon vanilla
· Add the cooled chocolate mixture to the eggs and sugar
· Fold in 3/4 cup finely ground whole-wheat flour and ½ teaspoon baking powder
· Bake in well buttered 9” x 13” pan for 25 – 30 minutes


Makes 12-14 cups:

· 4 cups grated zucchini or yellow squash, washed, trimmed and grated
or 2 cups carrot pulp from juicing
· 1 Tbsp. sea salt
· 4 eggs, lightly beaten
· 1 small onion, finely chopped
· 2 cups whole grain bread crumbs
· Sea salt, black pepper to taste
· Cayenne pepper to taste (optional)
· ½ cup Parmesan cheese
· 4 tbsp. butter
· 4 tbsp. extra virgin olive oil

Mix squash with salt and let stand ½ hour. Rinse well with filtered water and drain in a colander, then squeeze dry in a tea towel. (The squash can also be juiced and the pulp used for this recipe) Mix with eggs, onion, breadcrumbs, cheese and cayenne pepper and season to taste. Form into cakes and sauté a few at a time in butter and olive oil. Let the “puppies” sauté on a very low heat, to allow the insides to cook and to form the delicious browned crust on the outside.

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