BREAD RECIPE

Simple Whole Wheat Bread

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
3 Hrs

Ingredients

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted


Directions
1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely



Nutritional Information

Amount Per Serving Calories: 143 | Total Fat: 2.2g | Cholesterol: 4mg



Honey Wheat Bread I

Prep Time:
25 Min


Cook Time:
35 Min


Ready In:
2 Hrs 30 Min

Ingredients
1 (.25 ounce) package rapid rise yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup water
1/4 cup melted shortening
1/4 cup honey
2 teaspoons salt
2 cups whole wheat flour
3 cups bread flour
2 tablespoons butter



Directions
1. Dissolve yeast and sugar in 1/2 cup warm water.
2. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
3. Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
4. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.



Nutritional Information

Amount Per Serving Calories: 156 | Total Fat: 4.8g | Cholesterol: 7mg



Flax and Sunflower Seed Bread

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
3 Hrs

 Ingredients

1 1/3 cups water
2 tablespoons butter, softened
3 tablespoons honey
1 1/2 cups bread flour
1 1/3 cups whole wheat bread flour
1 teaspoon salt
1 teaspoon active dry yeast
1/2 cup flax seeds
1/2 cup sunflower seeds


Directions
1. Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select basic white cycle; press start. Add the sunflower seeds when the alert sounds during the knead cycle.



Nutritional Information

Amount Per Serving Calories: 168 | Total Fat: 6.6g | Cholesterol: 4mg



Spent Grain Wheat Bread

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
3 Hrs

Ingredients
1 1/4 cups water
3 tablespoons honey
3 tablespoons butter, softened
1/4 cup spent grain
1 1/2 tablespoons powdered milk
1 teaspoon white sugar
1 teaspoon salt
1/2 cup rye flour
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1/4 cup vital wheat gluten
1 teaspoon active dry yeast



Directions
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select whole wheat cycle; press Start. If using the delay timer, decrease water by 1 tablespoon.



Nutritional Information

Amount Per Serving Calories: 185 | Total Fat: 3.5g | Cholesterol: 8mg



Homemade Bread


Ingredients
1/2 cup warm water
3 (.25 ounce) packages active dry yeast
1/4 cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour
4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup vegetable oil
10 cups bread flour



Directions
1. In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
2. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
3. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
4. Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
5. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.



Nutritional Information

Amount Per Serving Calories: 115 | Total Fat: 2.6g | Cholesterol: 0mg



Buttermilk Honey Wheat Bread

Prep Time:
2 Min

Cook Time:
3 Hrs

Ready In:
3 Hrs 5 Min

Ingredients
2 1/2 teaspoons active dry yeast
1 cup whole wheat flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons honey
1 1/2 tablespoons vegetable oil
1 1/2 cups buttermilk, at room temperature



Directions
1. Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine.
2. If baking in bread machine use medium temperature setting.
3. If baking in an oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 25 minutes, or until bottom of loaf sounds hollow when tapped.



Nutritional Information

Amount Per Serving Calories: 156 | Total Fat: 2.4g | Cholesterol: 1mg



Banana Bread

Ingredients:

• 3 ripe bananas
• 1/2 cup soft butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 4 eggs
• 1/2 cup buttermilk
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking power
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 cup chopped walnuts

Topping:

• 1 sliced banana
• 1/4 cup chopped walnuts

In a large bowl peel the bananas and break them into small pieces. Use a potato masher and mash the bananas. Set aside. In a separate bowl cream the soft butter, white sugar and brown sugar all together with a wooden spoon. Add in the beaten eggs and mix till smooth. Add in the buttermilk and vanilla. Continue to mix together till well combined. Add in the mashed bananas, then mix. In a separate bowl combine the flour, salt baking powder, baking soda and cinnamon. Using a wire whisk mix together. Pour the flour mixture into the liquid. Mix together till just combined. Fold in the chopped walnuts. Pour batter into a well greased 9x 5 loaf pan. Peel a banana and slice into pieces. Place the banana slice down the middle of the loaf. Top the banana slices with chopped walnuts. Bake in a 350 degree oven for 55 - 60 minutes. If you place a thermometer into the center of the loaf it should register between 180 to 185 degrees or until a skewer inserted into center of the loaf comes out clean. Allow the banana bread to sit for 10 minutes before removing from the pan. Cool on a wire rake.



Gluten Free

Ingredients:

• 3/4 cup brown rice flour
• 1/2 cup buckwheat flour
• 1/4 cup potato starch
• 1/4 cup arrowroot starch
• 1 1/2 tsp xanthan gum
• 2 tsp GF baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 1/4 cups vanilla soya milk
• 1 tsp vinegar
• 1/4 cup oil
• 3 eggs
• 1/2 cup caramelized bakers honey or other liquid honey
• 1 1/2 cups fresh blueberries

In a large bowl combine the rice flour, buckwheat, potato and arrowroot starch, xanthan gum, baking powder, baking soda and sea salt. Using a wire whisk mix these ingredients together till well combined. In a separate bowl combine soya milk, oil, beaten eggs, vinegar and caramelized bakers honey. (Note: If you don't have caramelized bakers honey you can use any liquid honey. Your bread will turn out lighter in color then the picture shown). Mix with a wire whisk. Add the liquid mixture to the flour mixture. Fold with a spatula just till mixed. Add fresh blueberries and mix. (Note: If you are using frozen blueberries keep them frozen till ready to use. Add a teaspoon of flour to the frozen blueberries, this will help to stop the blueberries from bleeding). Pour mixture into a greased 9x5 loaf pan.Bake in a preheated 350 degree oven for about 70 to 80 minutes or temperature registers 180 degrees when a thermometor is inserted into middle of loaf. Cool for 10 minutes before removing from pan. Cool on wire rack. Be sure to cool completly before cutting.



Zucchini Gluten Free

Ingredients

• 3/4 cup rice flour
• 3/4 cup bean flour
• 2 teaspoons xanthum gum
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tsp cinnamon

• 2 eggs
• 1 cup honey
• 2/3 cup oil
• 2 teaspoons vanilla
• 1 1/3 cups shredded zucchini
• 1/2 cup chopped walnuts

Method

Preheat oven to 325 degrees and lightly grease a large loaf pan. In a bowl sift the flours, xanthum gum, baking powder, baking soda, salt and cinnamon. In another bowl add the eggs and beat with a fork. Add the honey and oil continue to beat with a fork. Mix in the vanilla, zucchini and nuts. Mix in the dry ingredients until moistened. Pour into the prepared loaf pan and bake for 60 minutes. Cool on a wire rack.




Quick Bread

Ingredients:

• 2 cups golden raisins
• 3/4 cup dark rum
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons allspice
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup packed brown sugar
• 3/4 cup sugar
• 4 eggs
• 1 cup vegetable oil
• 2 cups pumpkin puree
• 1 cup toasted pumpkin seeds
  Place the golden raisins into a saucepan. Add rum and bring to a boil. Remove from heat and allow to sit in the rum for 60 minutes. This will help the raisins to absorb the rum. After remove raisins from the saucepan and discard the remaining liquid. Set raisins aside for later.Place flour into a large bowl. Add in the allspice, nutmeg and cinnamon. Add in the baking powder, baking soda and the salt. Then in a separate bowl pour in the vegetable oil. Using a whisk add the sugars to the oil and mix well. Add in the pumpkin puree and mix. Add in the eggs one at a time, then mix till all the eggs are well incorporated. Add the pumpkin mixture to the flour mixture. Stir just till blended. Add in the raisins and mix. Stir in the toasted pumpkin seeds and mix. Place mixture into 2 greased 9x5 loaf pans. Bake in a preheated 350 degree oven for 60 minutes or until the temperature reaches 180 -185F. Allow to cool for 10 minutes before removing from pans. Place on a wire rack to cool.