Tag Archives: The Food Matters Project

The Food Matters Project #12: Mostly Whole Wheat Bread

How many of us have a number of cookbooks on their shelves any never tried any of the recipes (or very few of them)?  If you are this person, you should do something similar to The Food Matters Project (with this cookbook or any other).  Each week one of the participants chooses a recipe, and we all try it.  It’s a great idea to cook your way through a cookbook- with only 1 recipe a week!

Whenever I go through a magazine or cookbook, I tend to notice only some recipes.  Since we have began The Food Matters Project, it has been great trying out new dishes which we probably would never have gotten to.

Thanks to Melissa of The Faux Martha, I now tried a new bread recipe.  She chose 2 bread recipes from Mark Bittman’s The Food Matter’s Cookbook: Real Whole Wheat Bread and Mostly Whole Wheat Baguettes.

In the kitchen I tend to stay away from yeast, Sam is the one that makes the pizza dough.  Although I have used yeast a little bit in the past (double-rise wheat bread, whole-wheat pitas and yeast dinner rolls), I’m still not very confident in my abilities.

This bread turned out great, and gave me a little bit more confidence.  I wish I had played around with it a bit more, but I was playing it on the safe side the first time around.

So if you’re worried or scared of yeast, definitely try this bread!  After the first bite this will be a “must-bake” item every single week!

What can you eat with this bread?  Here are some ideas: Triple Green Chicken Salad, Lox, and Tuna & Veggie Sandwich.

Mostly Whole Wheat Bread
Adapted from: The Food Matters Cookbook (pg 542)

This recipe was going to be a baguette, but when I was shaping the dough I think it wanted to be a bread loaf instead.  If you’d like additional flavor or texture, top it off with some poppy or sesame seeds.

2 cups whole wheat flour
1 1/2 cups all-purpose flour + more for shaping
2 tsp salt
1 tsp brown sugar
1 1/2 tsp instant yeast (equivalent to the little packet)
1 1/2 cups of water
1 tbsp olive oil

In a stand mixer combine the: whole wheat flour, all-purpose flour, salt, sugar and yeast.  Start the mixer, using a dough hook.  Then, about a 1/4 cup at a time, add the water into the mixture.  Continue to mix the dough until it forms into a ball.  You might need to add some more water- if so, add it 1 tbsp at a time.

Pour olive oil into a large bowl, swish it around so it is covered where the dough will touch (this will prevent it from sticking).  Put the dough into the bowl, and cover it with a towel or plastic wrap.  Allow it to rest for at least 1 hour at room temperature, it should double in size.

Lightly flour the surface you’ll be working on.  Knead the dough a few times (about 3 minutes).  Roll the dough out into 2 baguettes or 1 loaf of bread.

Heat the oven to 500ºF.  If you’ll be baking the bread on a sheet pan, spray it with non-stick spray, then set the loaf on the pan.  Put the bread into the oven for 10 minutes.  Then turn down the heat (while the bread is in the oven) to 400ºF.  Bake it at 400ºF for 30 minutes or until the inside of the bread is 210ºF).

*If you are topping the bread with seeds, brush the loaf with a little water and then sprinkle on the poppy or sesame seeds (about 1/4 cup) prior to baking.

Food Matters Project #2: Seasoned Popcorn

This is the 2nd week of The Food Matters Project, and the recipe is seasoned popcorn.  Check out everyone’s recipes here (under the comments are links to the various takes).

Kate has chosen this weeks recipe Seasoned Popcorn.

Also, today is the last day to qualify to win Mark Bittman’s The Food Matters Cookbook.  Leave a comment on why food matters to you or a favorite healthy meal- here.  The giveaway ends tonight!

Popcorn always makes me think of movie theaters and new movies.  There is the packaged popcorn, but I really have never bought it, mainly because I could never finish a bag in one sitting!  So my popcorn consumption has always been at the movies- but as prices are getting higher and higher, and Reese’s Pieces being so much tastier (and cheaper)- I rarely eat any.

I will admit, I don’t think I have ever made popcorn from scratch at home on my own.  So when this project challenge was added, I was excited to try something new.  Sam was the expert on this one and took charge immediately.

Since we had some popcorn, why not watch a movie, right?  We enjoyed The King’s Speech last night (I know, a bit behind on our movies)- if you haven’t seen it yet, definitely add this one to your list.

When it comes to popcorn, our tastes are a bit different.  So we decided to make our popcorn two ways- each to our own liking!

There are a million flavors of popcorn- the choices are infinite!  Needs some more ideas?  Mark Bittman suggests: garlic popcorn, fresh herb, Old Bay seasoning, toasted sesame seeds, brown sugar, or ground nuts and coconut.

In the March issue of Vegetarian Times, there was a list of favorite popcorn flavors from the readers, some of them were:

* butter, curry and paprika
* sugar, salt, turmeric and cayenne
* maple syrup and cinnamon
* truffle oil and Parmesan cheese (I want to try this next time!)
* sea salt, cracked pepper with chocolate chips

Seasoned Popcorn
Adapted from: The Food Matters Cookbook (pg. 38)

2 tbsp canola oil
1/4 cup popping corn

Pour the canola oil in a deep pot.  Turn on the heat to medium heat, and allow the oil to heat up a bit (1 minute).  Then add the corn kernels, cover the pot.

When the kernels stop popping (no more than 5 minutes), remove the lid and pour out the popcorn on a paper towel lined plate.

Then pour your popcorn into a container with a lid or a brown paper lunch bag.  Add in your seasonings, close the container or bag, and shake the popcorn with the seasoning.  The trick is to have a bit of seasoning on each popcorn kernel.

Pour it into a bowl, turn on a movie and enjoy!

Spicy Popcorn Seasoning
1 tsp cayenne
1 tsp garlic salt
1 tsp chili powder

Cheesy and Salty Popcorn Seasoning
1/4 cup Parmesan cheese, grated
1/2 tsp salt

The Food Matters Project

I am very excited to announce that Fifth Floor Kitchen is teaming up with a group of bloggers in launching a new project.

Sarah had contacted us about participating in The Food Matters Project.  The idea behind this project is to try a new recipe (each week) from Mark Bittman’sThe Food Matters Cookbook.  If you’re a food blogger and would like to join this endeavor- contact her at thefoodmattersproject@gmail.com

Each week a different blogger will choose 1 recipe to cook, and all other bloggers will participate.  The Food Matters Cookbook is a wonderful since all of us can do interpretations of the recipes.  All of us will post- which will allow you to pick how you’d like to make a certain recipe (or give you some great ideas)!

The schedule of recipes can be found here.

More details about the Project can be found here.  If you have any questions, don’t hesitate to contact any of the food bloggers listed here.  The Food Matters Project Facebook page can be found here.

Look forward to the first round of recipes tomorrow!


These are the recipes we have made for the Food Matters Project:

1. Squash with Chipotle Dipping Sauce
2. Seasoned Popcorn
3. Roasted Red Pepper Pesto
4. Rigatoni with Vegetables, Figs and Blue Cheese
5. Seared Bean Sprouts with Mushrooms
6. Hummus
7. Curry with Vegetables
8. Vegetable Coq au Vin
9. Vegetable & Bean Casserole
10. Cod in Spicy Rhubarb Sauce
11. Apple & Smoked Cheese Whole Wheat Pizza
12. Mostly Whole Wheat Bread
13. Asparagus & White Bean Soup
14. Black Bean & Corn Salsa
15. Bruschetta
16. Chicken in Green Salsa
17. Vegetable Burritos
18. Tomato, Leek & Brie Tart
19. Crunchy Fish Tacos with Chimichurri Sauce
20. Walnut Pâté Sandwich with Arugula & Pears
21. Beet Chips with Pistachio Dip
22. Fresh Corn Salsa
23. Chicken & Potatoes with Romesco Sauce
24. Asian Vegetable Rolls with Peanut Sauce
25. Greek Panzanella Salad
26. Veggie Stir Fry
27. Summer Tabbouleh Salad
28. Lemon Cornmeal Cake
29. Apples, Blue Cheese & Honey
30. Broccoli & Cherry Rice with Acorn Squash
31. Polenta with Mushrooms
32. Cardamom & Pistachio Pear Crisp
33. Lamb, Carrot & Turnip Stuffed Cabbage
34. Rice & Lamb Burgers with Spinach & Tzatziki Sauce
35. Provencal Pasta Sauce with Whole Wheat Spaghetti
36. Dal with Lots of Vegetables
37. Central American Red Beans & Rice
38. Spinach Cobb Salad with Caper-Anchovy Vinaigrette
39. Bulgur Wheat Mango Salad with Avocado
40. Spicy Grapefruit Scallops with Arugula
41. Kumquat & Orange Sorbet
42. Potato & Corn Fritters