Whole wheat artisan loaf bread & chocolate chip cookies

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My typical sourdough artisan loaf bread (loaf bread made using plain artisan dough, but unlike artisan bread, baked at a lower temperature in a loaf pan that has been oiled and dusted with semolina).

Now that I have unlimited quantities of freshly ground whole wheat flour, I’m switching to a long loaf pan designed for angel food cake. It’s perfect for baking loaves that contain twice as much dough. This will allow me to bake loaf bread once a week rather than every five to seven days, plus other baked goods like pizza and calzones and sweet rolls, all 100% whole wheat. More information soon.

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Another use for my home ground whole wheat flour: cookies.

I have made soymilk with a SoyaJoy™ milk eight years ago. Soymilk makers usually make 1.5 liters of milk and 1 cup of okara at a time. They can also make all other types of non-dairy milks in a fast and easy process. Okara (Oh-kar’-ah) is the Japanese word for soy fiber pulp left over after making soymilk and tofu (a cup of refrigerated okara is pictured below). Vegans and vegetarians also use the word to apply to other pulps left over after making all kinds of non-dairy milks, such as almond and other nuts, coconut, rice, oat and hemp okara. Okara is high in fiber and protein and contains some moisture when fresh. It can be refrigerated seven to 10 days.

In my household, one of favorite uses for okara is my own (copyrighted) recipe for chocolate chip peppermint cookies. The okara substitutes for some of the whole wheat flour as well as for the moisture and binding power of eggs.

Chocolate Chip Peppermint Okara Cookies

I live at 7,000 feet and all directions are for high-elevation baking. If you live at sea level you will have to increase the amount of baking powder, lower the baking temperature to 350°F, and start checking to see if the cookies are done at 10 minutes. You can use other flavorings besides peppermint and vanilla, such as almond. I use a fork for creaming and mixing. The cookies can also be baked in a solar cooker. I will blog about solar cookies another time. Makes ~48 cookies.

1/2 Cup butter (I use vegan non-dairy butter)
1 1/2 Cups granulated sugar (I use evaporated cane juice)
1/2+ Cup Chocolate Chips (how much chocolate do you want?)
1/2 Cup chopped pecans, other nuts or slivered almonds
2 Teaspoons vanilla
2 Teaspoons peppermint flavoring
1 1/2 Cups okara
2 3/4 Cups flour (whole wheat pastry or unbleached all-purpose)
2 Teaspoons baking powder

  1. Preheat the oven to 375°F.
  2. Cream the butter and sugar together (I use a fork).
  3. Mix in the chips, nuts, vanilla and peppermint.
  4. Mix in the okara.
  5. Add the flour and baking powder and mix. After the initial mixing, I use my hand to gently knead the dough together. At sea level you’ll have to be careful to not over-mix the dough and thereby develop the gluten or you will have tough cookies. At 7,000 feet a little gluten development is a good thing for helping vegan baked goods hold together. Below is a photo of fully mixed cookie dough:
  6. Use a spoon to scoop out larger-than walnut-sized blobs of dough (or make more, smaller cookies; you’ll have to adjust the baking time). Pat the dough into a flattened round on a prepared cookie sheet like so, 24 cookies per full size baking sheet:
  7. Bake each sheet at 7,000 feet for 13 minutes if using a convection oven and 20 minutes in a regular oven.

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