Multi-grain Seed Bread

This is a dark, hearty bread that is very healthy for you. I like it as an alternative to plain old whole wheat bread.

1 1/3 cup warm water
1 packet active dry yeast
1/3 cup vegetable oil
2 tsp salt
1/4 cup white sugar
1/4 cup molasses
2 tbsp sunflower seeds
2 tbsp flax seeds
2 tsp sesame seeds
1 tsp caraway seeds
2 cups bread flour
1 cup whole wheat flour
1/2 cup buckwheat flour
1/2 cup rye flour
1 tbsp vital wheat gluten

Mix the flours, seeds, and vital wheat gluten together in a bowl. Set aside. Combine all the other ingredients together in the bowl of a stand mixer. Add the flour and knead a few minutes until a soft dough forms. Move to a greased bowl and let the dough rise until fully doubled. Turn the dough out onto a lightly floured surface and shape into two loaves. Place them into greased loaf pans and let the dough rise until it comes just to the top of the pan. Bake at 375 degrees F for 40 minutes. I like it served toasted with butter or cream cheese.

Let's Not do Fruit Cake This Christmas... Let's do Fruit Bread

2 1/2 cup bread flour
1/3 cup whole wheat flour (mixed with 1 tsp vital wheat gluten)
1 cup warm water
2 tbsp honey
1/4 cup brown sugar
1 tsp yeast
1/2 cup dough starter
1 tsp salt
1- 1 1/2 cups of dried fruits (I used chopped dates and raisins)
1/2- 3/4 cup walnuts

Mix water, starter, yeast, honey, sugar, and salt. Add flours, fruit, and nuts. Mix until dough comes together. It should be soft and slightly sticky. Do not knead. Instead use the slow rise method. Let the dough rise for 8 hrs folding it over over itself every 2 hrs. After the last rise don't fold it. Gently form it into two round loafs and placed on a greased baking. Let them rise 1 1/2 hrs in a warm place. Score the top of each loaf and bake at 400 degrees for 35-40 min. Enjoy!

100% Whole Wheat Bread

Whole wheat flour doesn't make as light a bread as white flour. This is because of a lack of gluten forming ability. When I make whole wheat breads I often mix whole wheat and white flour together to help with this problem. One can make a good, light,100% whole wheat bread though if you add gluten. The following recipe makes a great bread.

1 cup of warm water
1 package yeast
1/3 cup brown sugar
1 1/2 tsp salt
1/4 cup oil
3 cups whole wheat flour
4 1/2 tsp vital wheat gluten

Mix the gluten and the flour together well. In a mixing bowl combine the first 5 ingredients together. Add the flour mixture and knead to form a smooth dough. Let rise fully. Punch it down, and let it rise again. Form the dough into a loaf and place in a well greased loaf pan. Let it rise until it is 1 in above the surface of the pan. Bake at 375 degrees for 40 min. Enjoy!

Hearty Cinnamon Raisin Bread

Cinnamon raisin bread is good! But not necessarily good for you. This recipe hopes to change that. It makes one loaf.

1 cup water
1/4 cup vegetable oil
1/3 cup brown sugar
1 tsp salt
1 package yeast
2 cups bread flour
1 cup whole whet flour
1 1/2 tsp vital wheat gluten
1/4 cup wheat germ
1/4 cup raisins
1 tsp cinnamon mixed with 1 tbsp sugar

Combine 1st 5 ingredients in the bowl of a stand mixer. Add the next 4 ingredients and knead to form a smooth elastic dough. Place in a greased bowl and let rise until fully doubled. Remove from the bowl and place on worktop. Shape dough into a rectangle that is the same width as the loaf pan you will be baking it in, and 1 in thick. Spread the raisins out over the dough. Then sprinkle the cinnamon sugar evenly over it. Roll the dough into a log tightly and then squeeze the ends. Place in a greased loaf pan and let rise until it is just above the rime of the pan. Bake on 375 degrees for 40 min. This makes great toast with cinnamon sugar and butter, or cinnamon raisin french toast. mmmm fiber.

Whole Wheat Italian Bread

Every once in a while I like to have some whole wheat italian bread. Not just for th health benefits but for its depth of flavor also. The following is the recipe I use.

This recipe is not 100% whole wheat.

1 1/2 cups warm water
1/2 cup dough starter
1 tsp dry yeast
1 tbsp white sugar
2 cups bread flour
1 1/2 cups whole wheat flour
1- 1 1/2 tsp salt

Mix all ingredients together until no dry clumps of flour remain. It should look wet, so add more water if it is to stiff. Do not knead, instead we will be using the rise/fold method. Let the dough rise until doubled, then fold over itself 3 or so times. It till be sticky. Let rise again, then fold again. And repeat rise/fold one last time. By now the dough will have some resiliency. After the final rise turn the dough out onto a well floured surface. Divide it into 2 or 3 potions depending on how small you want the loaves to be. Working gently, so as not to deflate too many air boubles, shape each portion into a thick oblong loaf (called a batard). Place on a greased baking sheet dusted with corn meal. Let rise, score the top with a knife, and bake in a 425 degree steamed filled oven for 30-35 min. too make the oven steamy place a cast iron pan of water at the bottom while it is preheating.