WHOLE WHEAT BREAD
Ingredients:
2 1/2 cups of whole wheat flour (I grind my own wheat in my wheat
mill, but you can get w.w. flour in the grocery store.)
1 1/2 tsp. yeast (I was told that Red Star does not have
preservatives in it, so I use that brand).
1 Tbsp. butter (I suppose you could use margarine, but I don't)
2 Tbsp. honey (sometimes I use part molasses)
1 tsp. salt
1 cup + 2 Tbsp. warm water.
Preparation:
Put the ingredients in the bread machine, set it on w.w. and medium
brown. My machine takes almost 4 hours. Oh, but it is worth the
wait!!!
Buttermilk Seed Bread
Serves: Makes 2 - 9x5 inch loaves (20 servings)
Ingredients:
1 .25 ounce package active dry yeast
1 teaspoon white sugar
3/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
2 tablespoons margarine, melted
3 tablespoons honey
2 teaspoons salt
2 tablespoons sesame seeds
2 tablespoons flax seed
2 tablespoons poppy seed
2 tablespoons sunflower seed
2 cups whole wheat flour
4 cups bread flour
Preparation:
In a small bowl, dissolve the yeast and sugar in the
warm water. Let stand until creamy, about 10 minutes.
Combine buttermilk, butter or margarine, honey and the
yeast mixture in a large bowl. Add the salt, all of the
seeds and the whole wheat flour. Stir to combine. Add the
bread flour, 1/2 cup at a time, mixing well with a wooden
spoon after each addition. When the dough has pulled
together, turn it out onto a lightly floured surface and knead
until smooth and elastic, about 6 minutes.
Lightly oil a large mixing bowl, place the dough in the
bowl and turn to coat with the oil. Cover with a damp cloth
and put in a warm place to rise until doubled in volume,
about 1 hour. Preheat oven to 375 degrees F (190 degrees F).
Grease two 9x5 inch loaf pans. Deflate the dough and turn it
out onto a lightly floured surface. Divide the dough into
two equal pieces and form into loaves. Place the loaves into
the prepared pans. Cover with a damp cloth and let rise until
doubled in volume, about 40 minutes.
Bake at 375 degrees F (190 degrees C) for about 30 minutes or
until tops are brown and the bottom of a loaf sounds hollow.
Hearty Multigrain Bread
Serves: Makes 1 - 1 1/2 pound loaf (12 servings).
Ingredients:
3/4 cup water
1 tablespoon butter, softened
1 teaspoon salt
2 tablespoons sunflower seed
1 tablespoon sesame seed
1 tablespoon flax seed
1 tablespoon millet
1 tablespoon quinoa
1 cup bread flour
1 cup whole wheat flour
1 tablespoon dry milk powder
1/4 cup packed brown sugar
1 1/2 tablespoons bread
machine yeast
Preparation:
Place ingredients in the pan of the bread machine in
the order recommended by the manufacturer. Select cycle;
press Start.
Seven Grain Bread
Serves: Makes 1 - 1.5 pound loaf (12 servings).
Ingredients:
1 1/2 teaspoons active dry yeast
2 1/4 cups bread flour
1 1/2 teaspoons salt
2 tablespoons white sugar
1 1/2 tablespoons nonfat dry milk powder
1 1/2 tablespoons margarine
1 1/3 cups warm water (110 degrees F/45 degrees C)
3/4 cup seven grain cereal
Preparation:
Place ingredients in the bread machine pan in the order
suggested by the manufacturer. Select the Medium Dark Crust
setting, and press Start.
Honey Oatmeal Bread
Serves: Makes 1 -1 pound loaf (10 servings).
Ingredients:
1 cup bread flour
1 1/4 cups whole wheat flour
1/4 cup rolled oats
1/8 cup wheat germ
2 tablespoons honey
7/8 cup milk
1/2 cup water
1 teaspoon salt
1 tablespoon butter
1/4 (.25 ounce) package active dry yeast
Preparation:
Place ingredients in the bread machine pan in the order
suggested by the manufacturer. Select the multigrain setting,
and press start.
Bread Machine Irish Soda Bread
Some tips before you make your soda bread: Sift the dry ingredients
together several times to ensure that the soda is well distributed.
Do not over handle the dough. Shape the dough into a domed circle,
then slice an X into the top to help the bread "flower" properly.
Ingredients:
2 cups bread flour
1-cup whole-wheat flour
1/4 cup powdered buttermilk
2 T cornmeal
1 1/2 tsp salt
1/2-teaspoon baking soda
1-cup water
1 large egg
2 T molasses
1 T honey
1 3/4 tsp bread machine yeast
3/4-cup currants
1 T caraway seeds
2 T butter
Preparation:
Combine flours, buttermilk, cornmeal, salt, baking soda, water, egg,
molasses, honey, butter, and yeast in the bread machine and process on
the dough setting. Add the currants and caraway seeds just before the
final kneading. Remove from the machine, punch down, and cover with
the bread machine "pan." Let dough rest for 15 minutes. Line a
baking sheet with parchment paper. Punch the dough down, and form it
into an 8-inch circle, slightly flattened. Place the dough on the
parchment paper, cover with plastic wrap, and let it rise until nearly
doubled in bulk, about 1 hour. Preheat the oven to 375F degrees.
Remove the plastic wrap and cut a large X into the top of the dough
with a sharp knife. Bake for 15 minutes on the middle oven rack, then
reduce the oven temperature to 350F degrees and bake for an additional
15 minutes, or until brown and done through. Serve warm.
More Free Recipes:
- TANDORI CHICKEN
- WHITE CORN CHOWDER
- FABADA
- RUMAKI
- SIRNIKI
- BIGOS
- HUNGARIAN PORK ROAST
- CHICKEN WITH MARSALA MUSHROOM SAUCE
- CRISP-SIDED SALMON
- Cool Hamburger Recipes
- Smoked Oysters Wrapped in Bacon & Lamb Chops with Tzatziki Sauce
- Hot Artichoke Dip, Virginia Brunswick Stew and Bread Sticks
- Seafood Gumbo
- Fish and Chips
- Beef Brisket
- Bread Baking
- Chicken Fried Steaks
- Home Made Pet Treats
- Shrimp - Roasted Salmon
- Cornell Chicken
- Tortilla Soup and Burritos
- French Onion Soup
- Baked Halibut Steaks
- Muhammara Dip & Mexican Corn Bread Stuffing
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