Hearty Harvest Bread Monday, Mar 19 2012 

I was wanting to make a very healthy bread, packed with nutrients, iron, and overall goodness. A bread that can boost the system, and help one recover from a long illness. So, I partially followed a recipe from Eat More Whole Grains, and adapted it to my preference. 🙂  Bread is versatile (other than the basic water, yeast, and flour!), so go ahead and experiment! I was pleased with how fluffy this bread turned out, even though it has so many hearty ingredients.

 

Hearty Harvest Bread

3 1/2 cups lukewarm water
3 Tbsp yeast
1/2 cup oil
1/2 cup flax, ground (I use my coffee grinder)
1 Tbsp salt
1/2 cup cracked grain (I used Red River ceral)
2 eggs
1 cup lentil puree*
2 Tbsp vinegar/lemon juice (keeps bread more moist)
1 chewable vitamin C (I have powder vitamin C, keeps bread moist longer, optional)
3/4 cup oatmeal, cooked**
1/4 cup molasses (I used blackstrap, richer in iron)
11-15 cups flour (I used spelt)

If using regular yeast: dissolve yeast, and water, let sit 3 minutes. (If using instant yeast, simply add it in with the flour – saves a step!)

Add remaining ingredients, except flour, and mix briefly. Add flour until the dough is no longer sticky. Knead to develop the gluten. Depending if you knead by machine or hand, it may take 8-12 minutes (4 minutes for spelt flour). Place in a slightly greased bowl, cover, let rise until it doubles in volume (about 1hr). Punch down, let rise another 30-45 min until it has risen again. Punch down, divide into 4 sections, shape into loaves. Place in greased bread pans, cover and let rise until doubled. Bake at 375 for 25 minutes or until golden brown. Cover the tops with foil paper towards the end of cooking time if the crusts get darker than desired. Cool completely on cooling rack.

Freezes well! When thawing out, remove loaf from bag so the moisture doesn’t make bread soggy.

* I cooked red lentils until mushed, similarly to oatmeal! 1/2 cup lentils and 1 1/4 cup water, bring to a boil and let simmer for 20-30 minutes until cooked and mushed. Can blend in blender, if desired. I used it as is.
** I put 1/3 cup of quick oatmeal in a bowl, add 2/3 cup water, microwave for 1 minute, and voila! Ready to throw into the bread. 🙂

Herb Bread Wednesday, Jun 1 2011 

 

I made this herb bread to bring at friends’ for supper. It tasted good, although, being made from 100% fresh ground wheat, it already has it’s nice strong wheat taste. Everyone still enjoyed it though! That night for a snack, we made pizza-buns using this bread and that was so good!! A good bread for the occasional variety.

 

Herb Bread

1 cup milk
1/4 cup sugar
1/4 cup butter
2 tsp salt
1/2 cup water
1 tsp sugar
1 Tbsp yeast
4-5 cups wheat/spelt flour
1/4 tsp lecithin (optional)
3/4 Tbsp gluten flour
1 1/2 tsp lemon juice
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp oregano
1/2 tsp thyme
1 Tbsp dehydrated onions
1/2 tsp basil
1/4 tsp parsley
1/4 tsp rosemary
1/2 tsp savory
pinch ginger

Heat up the milk, butter, 1/4 cup sugar and salt until warm. Let it cool. Dissolve yeast, water and 1 tsp sugar, let sit 5 minutes. Mix together milk and yeast mixtures in large bowl. Add remaining ingredients, adding flour until the dough is no longer sticky. Knead to develop the gluten. Depending if you knead by machine or hand, it may take 8-12 minutes. Place in a slightly greased bowl, cover, let rise until it doubles in volume (about 1hr). Punch down, let rise another 30-45 min until it has risen again. Punch down, shape into a loaf. Place in a greased bread pan, cover and let rise until doubled. Bake at 375 for 25 minutes or until golden brown. Cover the top with foil paper towards the end of cooking time if the crusts get darker than desired. Cool completely on cooling rack.

Tammy’s Wheat Bread Saturday, May 28 2011 

I don’t consider bread hard to make. But then again, I have made bread so many times that it’s almost second nature to me!! When I temporarily moved to Cochrane though, I got very frustrated that my trusted bread recipe just didn’t work. I remembered Tammy, over at Tammy’s Recipes, blogging about her bread struggles too, once she moved to a different area. I guess altitude and such really does matter! So, if you’ve tried bread before and were disappointed that it didn’t work out, don’t despair! It may just need tweaking, or need an altogether different recipe for your area! Find someone nearby who makes good bread and ask for their recipe, or try various recipes until you find one that works. Back to my story…. I was disgusted that I could no longer make bread, until I went back to Tammy’s post and decided to try her bread recipe. Guess what! It works GREAT here in Cochrane! Once I move back home, I’ll need to try it and see how it compares to my other recipe that worked great there before. It’ll be interesting to see!! So, if my other bread recipe doesn’t work for you, head over to Tammy’s and try her yummy wheat bread. (Scroll down to find instructions on making it 100% wheat).

The only difference in my bread is that I use lemon juice instead of orange juice/citric acid, and use regular sugar instead of brown sugar and honey. I also don’t use any milk, and only wheat flour.

This bread also works well with spelt flour! When I use spelt flour, I omit the gluten flour.

Here, her husband talks about dough conditioners, which really helps keep wheat breads more moist. A worthy read, if you’re interested in whole wheat bread! My experience is that if you substitute some white flour for some of the wheat, you can skip the conditioners.

Rye Bread Friday, May 13 2011 

Delicious round rye bread! This is a denser rye bread than those typically found in the stores, but so delicious!

I follow this recipe, from Tammy’s Recipes. I prefer using (blackstrap) molasses than brown sugar as it makes the loaf even darker. Yum! I’ve also made it using spelt flour instead of wheat, and it worked great!

100% Spelt Bread Friday, May 13 2011 

Spelt is  a great grain/flour to use. It replaces white four in recipes much easier than wheat flour. It’s naturally lower in gluten content, and provides a variation of nutrients than wheat.

100% Spelt Bread

(Makes 3 loaves)

3 cups warm water
1 1/2 Tbsp yeast
1/3 cup sugar
1/2 Tbsp salt
1 1/2 Tbsp lemon juice
1/3 cup oil
Spelt flour

Dissolve yeast, water and sugar, let sit 3 minutes. Add salt, lemon juice, and oil. Add spelt flour until the dough is no longer sticky. Knead to develop the gluten. Depending if you knead by machine or hand, it may take 4-6 minutes. Over-kneading spelt bread will cause it to be dry. Place in a slightly greased bowl, cover, let rise until it doubles in volume (about 1hr). Punch down, let rise another 30-45 min until it has risen again. Punch down, divide into 3 sections, shape into loaves. Place in greased bread pans, cover and let rise until doubled. Bake at 375 for 25 minutes or until golden brown. Cover the tops with foil paper towards the end of cooking time if the crusts get darker than desired. Cool completely on cooling rack. Freezes well! When thawing out, remove loaf from bag so the moisture doesn’t make bread soggy.

VARIATIONS:
Adding ground flax, or multigrain mix in the dough is a wonderful healthy addition!

Ways to shape the bread:

Kaiser buns
Tear-apart bread

Click here to read how different areas/elevation affect bread recipes.

100% Whole Wheat Bread Friday, May 13 2011 

Looking for a good bread recipe? Give this one a try. Remember that depending on your location, the results will vary due to elevation and humidity. Try different recipes and find the one that works best for you!

100% Whole Wheat Bread

(Makes 3 loaves)

3 cups warm water
1 1/2 Tbsp yeast
1/3 cup sugar
1/2 Tbsp salt
1 1/2 Tbsp lemon juice
1/3 cup oil
2 Tbsp gluten flour
Whole wheat flour

Dissolve yeast, water and sugar, let sit 3 minutes. Add salt, lemon juice, oil, and gluten flour. Add wheat flour until the dough is no longer sticky. Knead to develop the gluten. Depending if you knead by machine or hand, it may take 8-12 minutes. Place in a slightly greased bowl, cover, let rise until it doubles in volume (about 1hr). Punch down, let rise another 30-45 min until it has risen again. Punch down, divide into 3 sections, shape into loaves. Place in greased bread pans, cover and let rise until doubled. Bake at 375 for 25 minutes or until golden brown. Cover the tops with foil paper towards the end of cooking time if the crusts get darker than desired. Cool completely on cooling rack. Freezes well! When thawing out, remove loaf from bag so the moisture doesn’t make bread soggy.

VARIATIONS:
Adding ground flax, or multigrain mix in the dough is a wonderful healthy addition!

Ways to shape the bread:

Kaiser buns
Tear-apart buns

Click here to read how different areas/elevation affect bread recipes.

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