Easy No-Kneed Whole Wheat Bread

Whisk together in a big glass bowl:

2c whole wheat flour

1c all purpose flour

2T ground chia and flax seeds

1½t Himalayan pink salt

Stir and dissolve the following:
1½t active dry yeast
¼c dark brown sugar
1½c very warm water

Dough after 8 hours in a warm place

Pour the liquid into the big bowl with the dry ingredients. Mix well with a heavy wooden spoon. Cover the bowl and put in a warm place for 8-12 hours.

Turn the dough out onto a well-floured countertop. It will be very loose and sticky. Flour your hands and move the dough, folding it in half, adding flour to keep it from sticking. Do this for a couple minutes then put into a big bowl lined with parchment paper.

Preheat the oven to 425° also preheating the top and bottom of an oven safe large casserole or dutch oven. When the oven is ready, transfer the dough and parchment paper to the preheated container. Cover and bake 30 minutes. Uncover and bake an additional 10 minutes to crisp and brown the top. Cool before slicing.

This turned out great. I'll be trying rye and other grains in the near future. . .Lin

Whole Wheat Zucchini Fritter Bites

1 med. zucchini - shredded

1 egg

1/4 purple onion - shredded

2-3oz. Parmesan cheese - grated

1/2t Himalayan pink salt

*1/2 - 1t chili lime seasoning

*OR 1/2-1t finely ground nutmeg

1 whole wheat Sandwich Skinny

1 piece Ezekiel Bread

Grate the zucchini into a medium bowl.  Press and drain all the liquid out.  Wad up some paper towels and do it again.  Add the next 5 ingredients.  *Chili lime seasoning is nicely savory, while the nutmeg creates more of a sweet flavor.  Break up the pita and bread into a mini-prep or regular food processor.  Process until it's all just crumbs.  It's easier to do this with frozen bread.  Add to the bowl.  Stir and let stand to absorb any remaining moisture from the zucchini, egg or onion.  Shape into little logs on a baking sheet.

Bake at 350° for 20 minutes.  Increase heat to 400° for an additional 10 minutes.  Turn off the oven, loosen from the pan, return to the still warm oven for about 20 minutes.  If they're still not crisp enough, flip over onto a plate, bottom sides up, and return to a 170° oven for 30 minutes.  Remove and cool a little, then serve with ketchup, chili sauce or ranch dressing for dipping. . .Lin