Arwensage's Pumpkin Spice Bread and Banana Spice Muffins
Bread
Carina's Fantabulous Banana Bread
Chamonix's Pumpkin Bread-
Coconut Chapati's
Elainie's Sprouted Spelt Bread
Julia's Sourdough Bread
Kamut Bread/Rolls
LLL Cracker Recipe
Mama Tater's 100% Whole Wheat Bread
Oat Shortbread
Pumpkin Spice Bread
Sara's 100% Whole Wheat Bread (machine)
Skytidalwave's Soft Taco Wraps
Sprouted Grain Cracker Recipe
Sprouted Grain Crackers
Tahini Crackers
Vegan Version of Fantabulous Banana Bread
Here are some muffin and bread recipes(our favorites) Another idea, I take
the leftover bread, make french toast, put the french toast on a baking sheet
and put it in the freezer until the toast is frozen, then put the french toast
in a bread bag, then just pull out some french toast and pop it in the toaster
for a quick breakfast.
Banana Spice Muffins
2-1/2 cups flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground ginger
1 cup mashed ripe banana (about 2 small)
2/3 cup 2% low-fat milk
2/3 cup low-fat buttermilk
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 large egg white
1 large egg
Cooking spray
INSTRUCTIONS
Preheat oven to 400°. Combine first 8 ingredients in a large bowl, and make a well in center of mixture.
Combine banana and next 7 ingredients (banana through egg) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into 18 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.
YIELD: 1-1/2 dozen (serving size: 1 muffin)
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2 Tablespoons yeast
3/4 cup warm water
1/3 cup honey
1/4 cup shortening
1 Tablespoon salt
1 1/2 cups warm water
3 cups whole wheat flour
3- 4 cups unbleached flour
Disolve the yeast in the 1/2 cup of warm water and then add the honey, shortening, salt and remaining water. Stir in the whole wheat flour and mix untill well combined. Stir in the white flour untill it is kneadable. Knead for about 10 minutes so it is smooth and elastic. Put dough into a greased bowl and let rise for 1-1 1/2 hours or until double in size. Then punch down and shape to fit bread pans. Let dough rise for another hour and then bake for 40 minutes in a 375 degree oven. This will make two loaves
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Made this a week ago and it was so dang tasty!!! I've been working on my b. bread recipe for along time and never gotten it to come out this good. I hope it wasn't a fluke!
1/4 cup butter melted
2 eggs
1/3 cup Rapadura sugar
3 1/2 bananas, mashed (I didn't measure, but they were kind of large bananas)
2 cups flour (I used 1 white spelt, 1 whole spelt)
1 t. sea salt
2 t. baking powder
1 t. baking soda
1/3 cup boiling water + 1 Celestial Seasonings English Toffee tea bag (secret
ingredient )
3/4 cup chopped walnuts
1. pour boiling water over tea bag and let steep for 10 minutes or so. will be very dark and strong.
2. blend eggs, sugar, and mashed banans in to melted butter. add steeped tea.
3. sift together flour, salt, baking powder, and baking soda. add to wet ingredients and fold together. fold in nuts.
4. pour into one lg. buttered and floured glass loaf pan and bake at 325º for about one hour or until a toothpick inserted in the center comes out clean.
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(this ones obviously a winner)
2 cups flour
1 cup packed brown sugar
1 tbs baking powder
1 tsp ground cinnamon
¼ tsp salt
¼ tsp baking soda
1/4 tsp ground nutmeg
1/8 tsp ground ginger or ground cloves
1 cup pumpkin puree
½ cup milk
2 eggs
1/3 cup butter
Opt’l ingredients: ½ cup chopped walnuts, ½ cup raisins or dried cranberries. (I have also chopped up some cream cheese into small cubes and stirred that in.) Most often, I don’t use any of the optional ingredients.
In a large mixer bowl, combine ONE cup of the flour, the brown sugar, baking
powder, cinnamon, salt, baking soda, nutmeg, and ginger or cloves. Add pumpkin,
milk, eggs, and butter.
Beat with an electric mixer on low speed till blended, then on high speed for
2 minutes. Add remaining flour, beat well. Stir in nuts, raisins, cranberries
or cream cheese if desired.
Pour into a greased 9x5x3 inch loaf pan. Bake in a 350 degree oven for 60 to
65 minutes or till a toothpick inserted near the center comes out clean. Cool
for 10 minutes on a wire rack. Remove from pan, cool thoroughly on a wire rack.
Wrap and store overnight before slicing.
It’s good fresh from the oven, too, it’s just not as firm. I wrap
mine tightly in foil and place in the fridge, although this is not necessary.
Makes one loaf.
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*these are good on the side with an Indian dish
1/2 cup ww or other flour
1/3 cup shredded coconut
1/2 teas cinnamon
4 or so tbs of water
*Mix and form a firm dough, divide into four parts, roll into a 1/4 inch thick
circle, put on a med hot skillet and flip after browning each side.
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1 cup spelt (soak 24 hours, place in a glass jar with cheescloth covering,
tilt jar and sprout)
1 3/4 cup spelt flour
1 3/4 cup white spelt flour
2 tsp. sea salt
1/4 oz package dry yeast or 0.6 oz compressed yeast
3/4 cup tepid water
Rinse spelt sprouts and drain. grind in a food processor until it resembles coarse Irish oatmeal.
Mix flours and salt in a large bowl. Add the sticky spelt berry mixture.
Add the yeast to half the water in a small bowl.
Add that to the bowl with the flour mixture and the rest of the water.
Mix to make a soft dough. if the dough is very sticky add more flour to it.
Knead until smooth and elastic about 10 min.
Place the dough in a bowl and cover with a tea towel or plastic wrap and let rise 1 1/2 hours.
Punch dough down and on a lightly floured work surface divide dough in half.
Place in greased standard loaf pans (9x5x3)
Slip the pans into a large plastic bag and let rise again 50 min.
preheat oven to 425.
take the plastic bag off and place in the oven . bake for 30 -35 min.
cool on a wire rack. Makes two loaves
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The Chef
1/2 cup whole grain flour
3 tab warm water (105-115 degees), 1/2 tsp milk - I have used almond milk just
fine with this recipe and 1/8 tsp cumin
Place the flour in the middle of a work surface or just use a ceramic bowl.
Make a well in the center and add the water, milk and cumin.
Use your index finger to start mixing it slowely drawing in the flour . You
are aiming for a firm dough.
Knead the dough for about 5 min, it will be pasty as first and then become springy.
Place plastic wrap over the dough and let it rest at room temp for 2 days.
Now add the frost refreshment:
Take just 2 tab of the chef (the dough) and add 3/4 cup whole grain flour and
1/3 cup warm water
To do this you will scoop aside the crusty portion of the chef and use the middle
dough to obtain 2 tab.
make a mound with the flour as before and put pieces of the chef in the mound
along with the water.
Let the chef soften before using your index finger to mix it.
The knead it as you did before when you made the first chef.
You are aiming for a springly dough that is slightly sticky.
Cover it with plastic wrap and let it reat at room temp 18 hours.
After this time it should show some sign of rise. If not, let it sit for another
6 hours.
Now you are ready for the next refreshment:
Again use the middle portion if the levain (it is now no longer a chef but levain
at this point)
and measure out 1/2 cup . Pul it into small portions and as you did befoore
incoorporate it into 3/4 cup whole grain flour, 1/2 cup unbleached flour (I
use white spelt) and 1/2 cup warm water
Again, place it into a bowl after you are done kneading it and cover and let
it rest 5-8 hours until it mounds (rises to a mound)
you want to catch it when it is at it's highest point so check regularly.
The Dough:
3 1/2 cups flour (uuse whole grain or a combo)
1 1/2 cups levain
1 cup warm water
2 1/2 tsp sea salt
Pull the levain aprt into pieces, soften it in the warm water and then either
using a machine or by hand incorporate the flour gradually until it is a haggy
mass. Add the sea salt while still mixing. Knead the dough until smooth and
elastic (about 6 min by machine, 15 by hand) finish with a brief hand knead.
Place the dough into a bowl and cover and let rise for 5 hours.
If you want to start a new batch of chef pull of 2 tab of the dough at this
point.
I use a banneton for the shaping of the dough which is a linen lined basket,
you can use a basket lined with a linen tea towel.
Rub flour into the banneton or lined basket.
Turn the dough onto a work surface dusted with flour,pat it into a flat round
and then folld the edges in and press them down with the heel of your hand.
Use your hands cupped and then work the dough against the counter to form a
tight somewhat flat ball.
Lay the dough smoth side down in the basket.
Covwer and let rise 4 hours.
Position the lower rack of your oven and line it with a baking stone or use
a cloche.
Preheat oven to 425 and grab a spray bottle filled with water.
Rub a bakers peel with cornmeal . Carefully invert the loaf onto it.
Spray the oven with water and then close it to generate steam.
Use a lame or a razor to make slashes (a tic tac toe pattern) slide the loaf
onto the stone and spray the oven again. Close the oven and lower the heat to
400. bake for 50-60 min or until the internal temp of the loaf is 200.
Let the loaf rest at least 20 min before cutting it.
We love this bread and it has not failed us once. Enjoy and if you have questions,
just ask.
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2 1/3 cups warm water
1 1/2 tab yeast
1/4 cup honey
1 1/2 tab sea salt
a little more than 6 cups kamut flour
4 tab. olive oil
In a mixer mix water, honey and yeast.
Add 3 cuups flour, oil and sea salt. Mix for 5 min. Add the rest of the flour
and knead or mix for 15min.
Oil a bowl and then set the dough inside ad cover with a cloth. Let rest in
a warm place for60-75 min. Punch dough down and then divide up into 2 pieces
for loaves or pull off balls for rolls.
Shape dough accordingly. Let rise another 30-40 min. Preheat oven to 375 degrees.
bake loaves for 35-445 min. buns/rolls wil take a shorter amount of time. use
a thermometer to register 205 degrees internal temp to test readiness
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2 cups whole wheat pastry flour
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1/2 cup buttermilk (or 1/2 cup milk mixed with 2 tsp. lemon juice)
1 large egg
coarse salt (for topping)
Combine flour, salt and soda. Cut in butter until mixture has texture like oatmeal. Add milk and egg; blend to make stiff dough (you may need to add more flour). Knead thoroughly. Roll 1/8 inch thick on floured board, cut into squares and place on lightly greased cookie sheet. Prick with fork, sprinkle with salt. Bake at 400° until lightly browned (about 10 minutes).
From LLL's "Whole Foods for the Whole Family" Cookbook
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I saw in your post that you wanted a 100% wheat bread that was soft and tall,
and I think this fits the bill. I've only made it once and it was in my breadmachine,
so I cannot say how it will turn out by hand. My only complaint is that it wasn't
sweet enough, but I would suggest tweaking it after you've made it once since
the extra honey/liquid might mess up the texture! Please let me know how you
like it!!
(I halved the recipe for my BM and used the ww cycle with a 2# loaf and light
crust)
Tip for baking with whole wheat (actually for baking generally, but very important
with whole grains) use recipes that call for weights and weigh the ingredients.
WW flour differs dramatically in weight, moisture content, and ability to absorb
liquid. It's best to weigh if you can.
This makes 2 large loaves!
2 1/4 tsp active dry yeast
4 fl oz warm water (80 degrees)
4 tblsp honey
1/4 cup butter or margarine room temp
2lbs whole wheat flour
1 tbls wheat gluten
3/4 oz salt
16 fl oz warm water (80 degrees)
disolve yeast in 4 oz water, mix in 8 oz flour, let sit until bubbly (about
5 minutes in a 78 degree kitchen)
Mix in butter and honey and beat fairly well. Again let sit for about 5 minutes.
Mix in 16 oz water and stir to dissolve the flour mixture well, breaking up
any lumps. Stir in 24 oz flour and mix well adding gluten and salt a little
at a time until fully incorporated. Begin mixing in additional flour until the
dough is pulling away from edge of bowl when stirring. Be careful not to get
it too stiff.
Turn out onto floured counter and knead, adding more flour as needed but being
careful not to add too much.You should not need more than the full amount called
for in the recipe and may even need less. Knead thoroughly (15-17 minutes) until
dough is springy, satiny and will stretch about 2 inches without the strands
breaking. This is a sign that you are developing the gluten well. Let the dough
rest while you prepare a clean bowl (I just scrape out my mixing bowl I never
wash it) Put dough in bowl, cover and let it raise until nearly doubled in bulk
or until a damp finger inserted into the dough to the second knuckle creates
a hole that does not fill in quickly. (about 1-1 1/2 hr)
Knead dough again, for about 10 minutes, set it aside and let it rest while
preparing 2 bread pans (try to stretch this rest to about 15-20 minutes)
Shape loaves and place into greased bread pans. Cover and let raise again (called
the proof) until the dough just crests the tops of the pans by 1/2 to 1 inch
at any given spot. Preheat oven to 350. Carefully place loaves in oven and bake
for 40-45 minutes. Thump bottoms for hollow sound to be sure they are done.
Cool completely on a rack, store at room temp loosely wrapped in plastic.
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1/2 C Oat Flour
1/2 C Whole Grain Pastry Flour or
Brown Rice Flour
1/4 C butter
1/4 C honey
1/8 tsp almond extract (optional)
Mix all ingredients well to form a smooth dough. Flatten dough on an unoiled baking sheet into a rounded form about 1/4 inch thick. Score the dough into wedges. Bake at 375 degrees for 12-15 minutes or until golden brown around the edges. Chill dough for approx 1 hour until firm. (Easier to handle). Flatten on baking sheet with lightly floured hands.
NOTE: I copied this recipe directly from the package & I hadn't read the instructions until I started copying them. I have to admit the directions don't make a lot of sense to me. But maybe someone here who's got some baking experience can make some sense of them. The ingredients list seems decent though
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INGREDIENTS
3-1/2 cups flour
2 teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1-1/3 cups packed brown sugar
3/4 cup fat-free milk
1/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 (15-ounce) can pumpkin
Cooking spray
1/3 cup chopped walnuts
INSTRUCTIONS
Prep Time: 10 minutes
Cooking Time: 60 minutes
Preheat oven to 350&176;.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.
Spoon batter into 2 (8 x 4-inch) loaf
pans coated with cooking spray, and sprinkle with walnuts. Bake at 350&176; for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.
YIELD: 24 slices (serving size: 1 slice)
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I'm not sure if you're veg or vegan, but here is my recipe. I use a Zojirushi bread machine which has 2 rises and allows me to set a homemade setting. Factory settings are WAY too dark and make a hard, dense bread. Or, do the dough in your machine, let it rise again, and bake it in the oven.
Anyway, this is a 2lb loaf (I make 2 1lb loafs from this)
1.5 cups hot water
1/3 cup extra light olive oil
1/4 cup honey
4.5 cups flour (I use half white wheat and half red wheat, fresh ground makes
ALL the difference)
1 egg
1 tsp vital wheat gluten
2 TBSP Lecithin
2 tsp sea salt
1 TBSP yeast
If I use the "quick dough" setting on my machine, I double the yeast.
It's the best wheat bread I've ever had. If you can change the settings in your machine, let me know and I'll send you my settings!!
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Yesterday I was making tacos for dinner and realised that my 1 1/2 yo could not eat the shell; so I altered an Indian flat bread recipe and came out with yummy wraps.
Here is the recipe:
1/2 cup ground cornmeal
1/2 cup whole wheat flour
1 Tbsp sesame oil
1 pinch baking powder
1 pinch baking soda
1 pinch baking yeast
1 pinch sugar
1 Tbsp olive oil
almost 1/2 cup water
flour
oil
mix dry ingedients
mix in oil with fork
mix in water until moist dough texture, but not too sticky -first with fork
then knead slightly into a ball
break into six balls
coat each lightly with flour
let sit 20 minutes
roll out each ball about 5 or 6 inches around
place in hot frying pan lightly coated with oil for about 30 seconds each side
done
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Here is one:
3 cups quick oats
2 cups whole wheat or spelt
1 cup ground flax seed
3 T sweetner (optional)
3/4 cup oil (melted butter, or coconut oil)
1 cup water
*Mix and roll onto a cookie sheet, sprinkle with salt, cut with a pizza cutter
into squares, bake at 325 for 25 minutes or until light brown.
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3 cups rolled oats
2 cups spelt or whole wheat flour
1 cup wheat germ
3 tablespoons Rapadura sugar
1 1/2 teaspoons lima salt (or sea salt)
1/4 teaspoon baking powder
2/3 cups coconut oil, melted
1 cup water
Combine everything in a fp an pulse until the oats are cut up but not ground. Add in water and oil and pulse a bit. Transfer to a bowl to mix completely. Roll out onto two cookie sheets. Sprinkle with more lima salt and roll lightly over it again to press it into the crackers. Cut them into squares while still on the tray. Bake at 350º until they are golder brown and hardening.
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1 cup flour
3 tbs tahini
2 tbs melted coconut oil
good pinch salt
3 or so tbs of water
-combine all except the water, gradually add water to make a soft dough, roll,
cut with pizza cutter into squares, and bake at 325 for 10 minutes. I would
probably add some flax seed ground. I like that texture in crackers.
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I made this recipe vegan tonight to give as gifts to my vegan friends. It turned out so good. I'm debating as to whether it's better than the original.
1/3 cup coconut butter melted
3 T. Rapadura sugar
3 T. maple syrup
1 cup mashed bananas (about 3 bananas)
1 t. vanilla
2 cups flour (I used 1 wheat pastry, 1 unbleached wheat)
1 t. sea salt
2 t. baking powder
1 t. baking soda
1/3 cup boiling water + 1 Celestial Seasonings English Toffee tea bag (secret
ingredient )
3/4 cup chopped walnuts
1. pour boiling water over tea bag and let steep for 10 minutes or so. will be very dark and strong.
2. blend sugar, syrup, and mashed banans in to melted oil. add steeped tea and vanilla.
3. sift together flour, salt, baking powder, and baking soda. add to wet ingredients and fold together. fold in nuts.
4. pour into one lg. buttered and floured glass loaf pan and bake at 325º for about one hour or until a toothpick inserted in the center comes out clean.
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