Homemade 100% Wholewheat Pizza Dough

   

Makes 4 small pizzas for kids or 3 large pizzas for adults

Ingredients:

1. 10g fresh yeast
2. 300g water or best distilled water (Cooled boiled water)
3. 500g white wholewheat flour

4. 10g salt (2% of flour weight) 
5. Olive oil to brush the dough

Directions:

1. In a mixing bowl, add yeast and water, mix until the yeast is dissolved.

2. Add wheat flour, wholewheat flour and salt and mix until the dough is combined and separate easily from the bowl.

3. Knead on the counter top or electric mixer for about 8 minutes.

4. Cover and let it rest for 1 hour until double its size.

5. Portion the dough into two and shape them into a ball each.

6. Brush them with cooking oil and place the pizza dough in a oven-proof dish. Cover with plastic and let them rest for 45 minutes until it double its size.

7. If you are not using them immediately, you can store them in the fridge for 2-3 days. After 1-2 days, it will be even more flavorful.

Storage:

You can store the pizza dough in the freezer for 30 days. Wrap each dough ball individually with plastic wrap and place it in a freezer bag or container with lid. When you are about to use your pizza dough, thaw it overnight for 24 hours in the fridge, then 2 - 3 hours before you are ready to bake, take it out of the fridge for it to reach room temperature.

Video Demo:

https://youtu.be/1pYTYBvt6io?si=a8vOBVGncK9GLU79

Additional Information:

References:

https://bakingsteel.com/blogs/recipes/the-art-of-freezing-pizza-dough

https://www.lacucinaitaliana.com/trends/restaurants-and-chefs/pizza-dough-recipe-make-it-with-eggs?refresh_ce=

White wholewheat flour which you can get from Føtex Supermarket (In Danish, it is called hvid hvede fuldkornsmel).

In a mixer, add 10g fresh yeast

Add 300g of distilled water (cooled boiled water)

Mix well.

Add 500g white wholewheat flour and 10g coarse salt into the mixer.

Mix until it combined and doesn't stick to the bowl about 8 minutes.

Cover and let it rest for an hour until double its size.

After resting, it would have expanded and roughly double in size.

Divide the dough into 4.

Grease a oven-proof dish.

Place the dough balls in the dish.

Lightly brush it with a bit of olive oil.

Cover and let it rest for 45 mins.

After 45 mins, it would have expanded in size. They are now ready to be used :-)

You can also leave it overnight in the fridge. It will be even more flavorful after 1-2 days. you can keep it in the fridge for 3 days.

Banana Blueberry Oat Buns

 

Ingredients:
1. 10 large ripe bananas mashed
2. 50g frozen or fresh blueberries (optional, you can leave them out if you run out of supplies. It won't affect the taste.)
3. 100g rolled-oats
4. 150g white wholewheat flour (or plain flour if you don't like wholewheat flour)
5. 2 TBS olive oil (optional)
6. 2 tsp baking powder
7. 2 eggs

8. tsp brewer's yeast (optional, added for more nutrition value)
9. 50g raisins (optional)

10. 50g walnuts chopped as desired (optional)

Directions:
1. Pre-heat oven to 200 °C (390°F).

2. In a mixing bowl, add the bananas and mash them with a fork.

3. Add all other ingredients and mix well.

4. On a baking tray lay with baking paper, form into desired shapes, e.g. fish with a spoon if you are baking buns or in a bread loaf pan laid with baking paper. 

5. Bake in the oven for 12-15 minutes for buns or double the time (30-45 mins) if you are baking a loaf of bread.

Tips:
1. As you eat them, you can tell the story of Jesus feeding five thousands with five loaves and two fish (from John 6:1-14 and Matthew 14:13-21) or Noah's Ark, depending on what animals you shaped.

Additional Information:
It's J's 5 year old birthday today. I baked it this morning for him to bring to his kindergarten and share. I am going to bake it again for his birthday party this Friday.

For everyday simple recipe, please click here:

http://familyfecs.com/2014/02/fish-shape-banana-bread.html

This is very healthy - no sugar, no butter, but they still taste super sweet because the bananas is a natural sweetener and they are full of goodness from the oats, carrot, nuts and brewer's yeast.

Rolled-ats and blueberries not shown.

Mash 10 bananas with a fork

J's finished work of mashing bananas

J completed mashing the bananas with fork



Add 100g rolled-oats



Add a handful of chopped pecan nuts



Add 150g white wholewheat flour

Add 2 tsp baking powder

Mix well



J mixing the ingredients




Form into shapes with a spoon



J adding raisins as eyes to the animals



Bake in oven at 200 degree celsius for 12-15 minutes & ready to eat :-)

J enjoying his animal buns

Bread pan laid with baking paper.

Done :-)

Homemade Tagliatelle Noodles - 30% Wholewheat, All Egg & Salt (Round 94)

   

Ingredients:

1. 280g wheat flour (Valsemøllen danske hvedemel)

2. 120g Organic wholewheat Flour (Øko fuldskornhvedemel) 30% wholewheat of total flour weight

2. 180ml egg (3-4 eggs) (45% of flour weight)

3. 2 tsp salt (8g) (2% of flour weight)

4. 1 tsp olive oil (4ml) (1% of flour weight in addition to the 180ml liquid or use it to oil the mold for smoother and faster extrusion)

5. 1 litre of boiling water for cooking each 100g of noodles

Instructions:

1. Mix 1 round in the machine without extruding.

2. Rest for 30 mins.

3. Mix 1 round and extrude straight with spaghetti disc. 

4. Bring to boil a pot of water.

5. Cook for 2.5 min, drain and serve as dry noodles or in soup for 1 - 1.5 minute after the noodles is added and the water starts re-boiling.

Additional Information:

Made this on 7 May 2025. This is Round 94. Sometimes I use the olive oil to oil the mold for smoother and faster extrusion instead of adding to the liquid mixture.

References:

How to Make Fresh Ramen Noodles - Oh My Food Recipes

Homemade Rice Noodle Recipe Philips Machine - Oh My Food Recipes

This is the organic wheat flour I use from Føtex Supermarket 

This is the flour used for wholewheat flour from Føtex Supermarket.

In a bowl, gather 280g of wheat flour.

Add 120g of wholewheat flour

Add 8g of salt (approx. 2 teaspoons) 

Mix well.

Mix all the dry ingredients (wheat flour and salt) together and add them into the pasta maker's chamber.

Add 3-4 large eggs (180ml) and mix well.

Add 1 teaspoon (4ml) of olive oil and mix well.

Gradually add in the egg-water mixture and let the machine knead 1 round without extruding.

Let the dough rest for 30 mins.

After resting for 30 minutes, run another mixing cycle and extrude straight away using the spaghetti/ramen disc. In the beginning, the noodles might fray a little as they come out, but that's ok, and it won't affect the taste.

 

If you are not consuming them immediately, store them in a plastic container in fridge for 3 days or in freezer for 6 months.

Bring to bowl a pot of water (1 litre for every 100g of noodles), add in noodles and let them cook for 2.5 minutes.