Grandpa Earl's Housekeeper's Whole Wheat Muffins

1 cup brown sugar
1/2 cup butter or oil
1 egg
1 cup buttermilk (or if you don't have buttermilk, pour 2 TB vinegar into 1 cup measuring cup and fill the rest of the cup with milk.  Let sit a few minutes until soured).
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp vanilla
2 1/4 cups whole wheat flour
add chocolate chips or raisins, if desired (not part of the original recipe)

Mix all ingredients together and bake 15-20 minutes at 350 in greased or lined muffin tins.
Makes 18-20 muffins

Ann's notes: I put everything together and increase the cinnamon to 1 tsp.  I don't wait for the milk to sour, I just put the vinegar in the cup first and then add the milk, to make 1 cup. I use canola oil and will only put in 1/3 cup it will just make them a little crumblier.

Bosch Basic Whole Wheat Bread Recipe

6 cups Warm Water (115 degrees)
2/3 cup Oil (Extra Virgin Olive Oil)
2/3 cup Honey (wildflower - from your area helps w/allergies) or 1/2 cup Agave
2 Tbsp Real Salt
3 Tbsp Dough Enhancer
1/3 cup Vital Wheat Gluten
3 Tbsp SAF Instant Yeast
Freshly milled Whole Wheat Flour - Hard White or Hard Red wheat (approx 14 cups)
1 cup of Wheat = 1 1/2 c. Flour

In mixer place warm water, oil, honey, salt, enhancer, gluten and yeast. For the BOSCH Universal Classic Machine, use speed 1 for mixing. Add cups of flour (most within 30 Sec) until the dough begins to pull away from the sides of the bowl. Exact amount of flour is determined by the "water to flour ratio". This ratio is dependent upon the moisture and protein levels in your wheat, as well as daily weather conditions. Do not add too much flour - the dough should be sticky at this point. Set a timer and continue to mix the dough for 8 minutes. As the machine kneads the dough, it activates the gluten and eventually pulls away completely from the sides and bottom of bowl. Activating the gluten means that the dough will only require one rising before baking.

Oil hands, remove dough from the mixer onto an oiled counter, and divide the dough into 2 lb. loaves. If using a regular size bread ban, you will have 5 loaves of bread. If using sandwich loaf pan, you will have 4 loaves of bread. As you shape the loaf, slap the dough to relax it, and then drop the loaf into a well-greased pan (butter coated or Vegelene spray). Cover with dry towel and let rise until double in size (approx. 1 inch above the rim of the pan). This should take about 1 hour. Bake in 350 Degree preheated oven for 30 minutes, or until the inside temp. is 200. Cool on cooking rack before placing into bread bag.

BREADSTICKS: Roll dough into finger-thin ropes and cut to desired length. Brush with melted butter. Sprinkle with desired topping - Parmesan Cheese, Garlic Salt or Powder, salad seasoning, italian seasoning, Sesame Seeds. Place on lightly greased baking sheet Let rise 10 - 15 minutes. Bake at 375 degrees for 15 - 18 minutes.

Cinnamon Pull Aparts: Pinch dough off into walnut size balls. Dip in melted butter and then roll in cinnamon sugar mixture (1 T. cinnamon to 1/2 c. Brown sugar). Place balls in layers (2 layers deep) in a regular loaf pan, bundt pan, or small bread pan. Let rise until double. Bake at 350 degrees for 20-30 min.