I’ve been teasing you about this one for much, much too long. You probably know by now how I feel about my Nutrimill, and perhaps you’re drooling for one too. We’re going to have fun with this giveaway the next 10 days!
For example: Watch Facebook, Twitter, and the box at the top of the website for an extra entry opportunity (for 5 entries each time) every weekday next week! (And yes, the previous extra entry opportunities are all logged away already.) If you know your KS and grains trivia, you’ve got a good chance at bonus entries.
The prize:
Brand new Nutrimill Grain Mill from Pleasant Hill Grain, valued at $259.99 plus a two-pound bag of either sprouted wheat or sprouted spelt for your personal grinding pleasure from JoshEWEa’s Garden, valued at $7.98-$8.98. (Grain mill comes with lifetime warranty.)
Yes, you too can have a big box like this on your porch. 
ENTER HERE
Giveaways at Kitchen Stewardship are run via a survey, which means comments on this post do not count (and will be deleted). In the long run, this is quicker for you if you go for extra entries. (Note: previous extra entry posts from past months are already accounted for.)
CLICK HERE TO ENTER GIVEAWAY CONTEST. GIVEAWAY NOW CLOSED; THANKS FOR ENTERING
There are 10 possible entries! Here’s what you can do to win:
- *Mandatory entry: Tell me your all-time favorite recipe or Monday Mission here at KS. If you’re new, just click around and tell me which one looks most intriguing.*Mandatory entry: Subscribe in a reader or via email to Kitchen Stewardship (or tell me if you already do).
- Visit JoshEWEa’s Garden and choose the product you’d most like to see on your table. (I recommend the soaked granola, but it’s your call!)
- Enter the other giveaway this week, for Nourished Kitchen’s “Get Cultured” fermented foods eCourse.
- “Like” Kitchen Stewardship on Facebook.
- “Like” JoshEWEa’s Garden on Facebook.
- Email 5 friends about this giveaway along with the link to it. (Email subscribers can forward their message.)
- Follow @kitchenstew on Twitter AND tweet this:
I can handle the noise if I win a brand new Nutrimill Grain Mill from @kitchenstew this week! http://bit.ly/dIcPVn - Take a moment to visit our sponsor, Pleasant Hill Grain, and check out the Nutrimill Grain Grinder and its natural companion machine, the Bosch Universal (which I hope to have someday to make my bread baking saga even easier!). Simply check the box on the survey to assure us you gave PHG a visit.
- Stumble or Digg your favorite post or recipe at Kitchen Stewardship (you can use the button at the top of the post). What is Stumble?
- If you have a blog or website, post about this giveaway linking back to this post.
***Also watch Facebook, Twitter and the blog for an extra entry opportunity every day next week!
Remember, comments here DO NOT COUNT. You must use the survey form.
CLICK HERE TO ENTER GIVEAWAY CONTEST. GIVEAWAY NOW CLOSED; THANKS FOR ENTERING
I will use random.org’s integer generator to choose the winner, who will be announced on the blog and will receive an email. The giveaway is open to U.S. residents only. Entries will be accepted until 11:59 p.m. EST on Monday, February 28th and I’ll post the winner by the following week.
If you missed the last Monday Mission, click here.
Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money. If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.
Disclosure: I received a Nutrimill from Pleasant Hill Grain for my review at reduced cost and products from JoshEWEa’s Garden as a free sample, which of course did not affect my opinion in the least. JoshEWEa’s is a February sponsor of KS. Both companies are providing the giveaway prize free of charge. See my full advertising disclosure here.
Official rules and small print stuff: 1) No purchase necessary to win 2) must be 13 or older to enter and have a mailing address within the sponsor’s boundaries (see above) 3) only one survey entry per person 4) odds of winning depend on number of entries 5) employees of Kitchen Stewardship, LLC or sponsoring company not eligible for participation 6) contest sponsored by Pleasant Hill Grain, Nebraska, and JoshEWEa’s Garden, Wisconsin 7) prizes must be accepted as is and are not redeemable for cash 8 ) Kitchen Stewardship, LLC and sponsoring companies are not liable for any injury or damage to persons and/or things as a result of the acceptance of the prize offered.
FINALLY! Been looking forward to this. Thanks for all your research and information over the past months (and months, and…). It’s been so helpful.
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I filled out the survey but didn’t check all of them cause I thought they were seperate but I actually should have checked all but 2. How do I fix the entry? Or can you do that for me? Thanks
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Katie Reply:
February 21st, 2011 at 4:15 am
Michele,
Katie
The survey is set so that you should be able to go back and redo your own. What happens if you just click the survey link again? Try that and hopefully you can edit.
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Woo hoo! This should be fun… praying that I win (seriously). God knows if I truly need it or not. So I’ll be excited to find out.
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your homemade bread (not sure which one yet, tho – all your trials have looked delish!)….or granola bars!
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*My* favorite whole grain recipe is currently the Honey Whole Wheat Sourdough bread from your site.
(My children’s favorite would be their daddy’s pancakes!)
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Not sure if this is in the right place for the 5 extra entries for the Nutrimill. I love baking some really yummy chocolate chip cookies that work so well with 100% whole wheat flour.
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I love that I can just sub whole wheat in for white flour in any brownie recipe! Not the best for us, but the whole wheat does make me feel a little better
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I love my chewy choc chip oatmeal cookies with whole wheat…I’ve had no problems subbed it for the white flour and everyone loves them.
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I am enjoying the varieties and flavors of many breads, but I don’t think I could pick just one recipe! I love whole wheat flour, and as my Fiancé just said on the phone to his mom about me entering “if coffee tastes better fresh ground fresh flour will probably be good too”
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Potpie Crackers
Combine in large bowl:
1 ½ cup whole wheat flour
1 ½ cup unbleached white flour
½ tsp. salt
Cut in with a pastry blender:
½ c. butter
Add:
2 slightly beaten eggs
¼ cup milk
Stir lightly with fork and form into ball. Divide dough into 3 parts. Roll each part out as thinly as possible. Lay on greased cookie sheets or stoneware and cut into 1″ squares with a pizza cutter or butter knife. Bake at 375 degrees for 10-15 minutes or until lightly browned.
Nice presentation as a side with creamed chicken or any soup. Keep well on the counter or in the fridge, so they can be made in advance.
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Here’s my recipe for the 5 bonus entries:
Sweet Potato Chocolate Chip Muffins
(from thefrugalgirl.com, which was adapted from a recipe on moneysavingmom.com)
4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin or 16 oz. mashed sweet potato (without butter, salt, or milk)
3/4 cup milk
3/4 cup oil
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips (I often use less when I happen to have only a partial bag)
In a large mixing bowl, beat eggs, sugar, pumpkin, milk, and oil until smooth. In a separate bowl, whisk dry ingredients together. Add dry ingredients to liquid ingredients, and stir just until combined. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 350 degrees.
She uses only 1 cup of whole wheat flour but I’ve flip flop the amount she calls for and use 2 cups of whole wheat and 1 cup of unbleached, adding more liquid as necessary. These are SOO yummy!
Not exactly sure how you’re going to count these entries since there are others here that aren’t related to the 5 bonus recipes…guess we’ll see! Thanks for the opportunity!
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I love the whole wheat tortilla recipe. I use your recipe with an extra 1/4 cup of water to get the right consistency for me. I make them up ahead of time and bake them right before I use them to keep them super soft and delicious! I’m so glad I don’t have to buy store tortillas anymore!
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Here’s my recipe for the 5 bonus entries:
Sweet Potato Chocolate Chip Muffins
(from thefrugalgirl.com, which was adapted from a recipe on moneysavingmom.com)
4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin or 16 oz. mashed sweet potato (without butter, salt, or milk)
3/4 cup milk
3/4 cup oil
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips (I often use less when I happen to have only a partial bag)
In a large mixing bowl, beat eggs, sugar, pumpkin, milk, and oil until smooth. In a separate bowl, whisk dry ingredients together. Add dry ingredients to liquid ingredients, and stir just until combined. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 350 degrees.
She uses only 1 cup of whole wheat flour but I’ve flip flop the amount she calls for and use 2 cups of whole wheat and 1 cup of unbleached, adding more liquid as necessary. These are SOO yummy!
Not exactly sure how you’re going to count these entries since there are others here that aren’t related to the 5 bonus recipes…guess we’ll see! Thanks for the opportunity!
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I love
wheat bread
(I make half unbleached for my hubby)
2cups fresh ground wheat flour
2cups unbleached flour
2 cups water
2 tble sp wheat gluten
2 tble sp wheat germ
2 tble sp powdered milk
2 tble sp lemon juice
2 tble sp olive oil
2 tea sp raw sugar
1 tea sp salt (op)
1 1/2 tea sp yeast
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I’d have to say this is my favorite recipe of yours!
Honey Whole Wheat Sourdough Bread
Ingredients:
1 1/2 cups whole wheat sourdough starter
2 cups whole milk (or even water)
1/4 cup mild honey
2 large eggs
6 cups (divided) whole wheat flour, plus extra for kneading
2 teaspoons sea salt
6 Tablespoons unsalted butter, at room temperature (or coconut oil)
Method:
The night before you are going to bake bread, make a sponge by mixing the starter with the milk and 3 cups of flour. Cover and leave at room temperature overnight, or better yet, in the oven with the light on. I always turn the oven on to 350 degrees for one minute exactly when I’m trying to get my sourdough yeast to be most active. Etc.
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my entry is saying that my totally favorite KS recipe is by far the soaked granola! I make a double batch every other week! Thanks Katie! Would love the grinder. I made entries for it oh so long ago as well! Many thanks!
Sarah
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Almond Bars!
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I love Kitchen Stewardships granola bars recipe that has whole wheat flour in them!
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My entry for the 5 bonus entries:
I adapted your cracker recipe to be gluten free:
1 ¼ c. Teff Flour
1 ½ Tbs. honey
½ tsp. salt
¼ tsp. paprika
4 Tbs. coconut oil
¼ c. water, hot Plus 1 tbs ground chia seeds
salt for topping
Put hot water and ground chia seeds in the food processor until it is gel like. Add rest of liquid ingredients and mix. Add in dry ingredients and mix until dough forms a ball. Add more flour if needed. Roll out, cut, sprinkle with salt, and bake. Mine need to bake 20 ish minutes to be done.
We love these!
KristinaD
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My favorite recipe using whole grain flour is an adaptation of a recipe I got off the Wild Yeast web site.
252 g flour
252 g semolina(I use whole wheat flour)
302 g water
13 g salt
151 grams sour dough starter
60 g olive oil
In stand mixer with dough hook combine flour(all), salt,,starter,and most of water. combine ingeredients to a soft dough.(I run miser 10 minutes)
Add:olive oil just unti incorpaorated(this normally takes me about 8-10 minutes)
Tansfer dough to oil bowl and let ferment 4 hours with turns at 1 and 2 hours.
Divide dough in half and let rest 20 minutes.
Shape into batards and proof 2-3 hours. ( I make one large loaf on a pizza stone.
Preheat oven to 475F. Turn oven down to 450 once bread is placed into oven.
Bake 8-10 minutes with steam and another 25
with out. Turn oven off . Open and leave dorr ajar and leave loaf in oven for 10 minutes. Place on cooling rack.
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CarolM Reply:
February 19th, 2011 at 1:37 pm
As a side note I should comment that I have found this recipe to work out far better if you have a cooking scale and actually measure everything.
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I can’t tell if there are already 17 recipes for with whole wheat flour mentioned above since I think some people accidentally didn’t fill out the survey thing and put their comments here. Nevertheless, I’ll still share.
I like to make pumpkin muffins with whole wheat flour. I just made a batch last night. Yum!
Pumpkin Wheat honey Muffins
1 1/3 cup whole wheat flour
1 1/2 tsp cinnamon
1/2 ts ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 15 oz can of pumpkin puree
1/4 cup applesauce
1/4 cup coconut oil
1/2 cup honey
Optional:
1/2 cup chopped nuts or chocolate chips
Preheat oven to 350 degrees. Grease muffins tins or put those paper liners in them. Mix all the dry ingredients together in a bowl. Make a well in the center of the dry ingredients and put in all the wet ingredients and mix just until the dry ingredients are absorbed. Add in the optional ingredients if you are going to use them. Bake in the preheated oven for 18 minutes until cooked through. Makes at least 12 muffins, if not more. (I made 24 mini muffins and 4 normal sized muffins.)
I’ll be sharing this recipe on my blog on Friday, along with a picture, because it always helps me to have a picture of what I am making.
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Here’s my recipe for the 5 bonus entries:
Sweet Potato Chocolate Chip Muffins
(from thefrugalgirl.com, which was adapted from a recipe on moneysavingmom.com)
4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin or 16 oz. mashed sweet potato (without butter, salt, or milk)
3/4 cup milk
3/4 cup oil
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips (I often use less when I happen to have only a partial bag)
In a large mixing bowl, beat eggs, sugar, pumpkin, milk, and oil until smooth. In a separate bowl, whisk dry ingredients together. Add dry ingredients to liquid ingredients, and stir just until combined. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 350 degrees.
She uses only 1 cup of whole wheat flour but I’ve flip flop the amount she calls for and use 2 cups of whole wheat and 1 cup of unbleached, adding more liquid as necessary. These are SOO yummy!
Not exactly sure how you’re going to count these entries since there are others here that aren’t related to the 5 bonus recipes…I think I may be too late now but I’ll give it a try! Thanks for the opportunity!
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Here’s my recipe for the 5 bonus entries:
Sweet Potato Chocolate Chip Muffins
(from thefrugalgirl.com, which was adapted from a recipe on moneysavingmom.com)
4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin or 16 oz. mashed sweet potato (without butter, salt, or milk)
3/4 cup milk
3/4 cup oil
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips (I often use less when I happen to have only a partial bag)
In a large mixing bowl, beat eggs, sugar, pumpkin, milk, and oil until smooth. In a separate bowl, whisk dry ingredients together. Add dry ingredients to liquid ingredients, and stir just until combined. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 350 degrees.
She uses only 1 cup of whole wheat flour but I’ve flip flop the amount she calls for and use 2 cups of whole wheat and 1 cup of unbleached, adding more liquid as necessary. These are SOO yummy!
Not exactly sure how you’re going to count these entries since there are others here that aren’t related to the 5 bonus entries…figured I’d give it one last shot and see! Thanks for the opportunity!
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One of my fav whole grain flour recipes comes from Heidi Swanson’s 101cookbooks.com:
Whole Wheat Chocolate Chip Skillet Cookie
3 cups / 13.5 oz / 380 g whole-wheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon fine grain sea salt
8 ounces / 225 g (2 sticks) cold unsalted butter, cut into 1/2-inch pieces, plus more for buttering the pan
1 cup / 5 oz / 140 g dark brown sugar
1 cup / 7 oz / 200 g sugar
2 large eggs
2 teaspoons pure vanilla extract
8 ounces / 225 g bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
Preheat the oven to 350°F / 175°C degree oven, with a rack in the middle. Butter a 10 (25cm) or 11-inch (28cm) ovenproof skillet, one that is at least 2-inches (5 cm) deep. If you’re unsure, measure, because if you use a too small skillet, you’ll have a messy overflow.
Sift the dry ingredients into a large bowl.
In another large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, add the butter and the sugars. Mix just until the butter and sugars are blended, about 2 minutes using the mixer on low speed. Use a spatula to scrape down the sides of the bowl along the way. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
Add most of the chocolate to the batter. Mix just until the chocolate is evenly incorporated. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out into the skillet, pressing it out into an even layer. Sprinkle any remaining chocolate across the top, and casually press it into the dough a bit, just enough that it isn’t riding directly on top of the dough.
Bake the cookies for 35-45 minutes, or until until the dough is a deep golden brown along the edge, and the center has set. Remove from oven and let cool a bit before slicing into. Cute into wedges or small squares.
Makes one large skillet cookie, which you can cut into as many cookies as you like.
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my all time favorite recipe is your whole wheat tortillas- searching for a wholewheat tortilla recipe is how I found your site
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