Whole Wheat Herb Braided Bread

Whole Wheat Herb Braided Bread

Whole Wheat Herb Braided Bread

Ingredients:

Water – 2 cups
Whole Wheat Atta – 3 1/2 cups + plus some more for dusting
Salt – 1 1/4 tsp
Honey – 1 tbsp
Active Dry Yeast – 1 1/2 tsp
Garlic – 1 tbsp (minced)
Dried Oregano – 1/2 tsp
Dried Basil – 1/2 tsp
Dried Thyme – 1/2 tsp
Olive Oil – 2 tbsp

Directions:

  1. Warm the water. You should be able to dip your finger in the water. Dissolve the honey. Add active dry yeast and let it stand for 5 minutes until yeast frothes. Dissolve yeast.
  2. Combine Flour, herbs, garlic and salt in a bowl. Add to the yeast and bring together to form a dough.
  3. Knead the dough for 5 min until the dough is smooth and elastic.
  4. Transfer to a well oiled bowl and set aside in a warm place until the dough is doubled in volume. This should take between 4-6 hours.
  5. After the dough has risen, punch it down, transfer to a floured surface and knead for a minute by folding. (i.e. knead by folding dough like you would fold a letter)
  6. Divide the dough into equal parts. Roll each part into a long rope/strand about 1/2 inch in thickness approximately. Braid the strands to form the loafloaves. You can make two 3 strand loaves and one 5 or 6 strand loaf. Follow this link for a fabulous video by Gerard that tells you how to braid with 3, 4, 5 or 6 strands.
  7. Set aside, cover with a cloth and let the loaf/loaves rise. This should take about 30minutes-1 hour.
  8. Preheat an oven to 180 C. Brush loaf/loaves with olive oil. Transfer to an oiled baking sheet.
  9. Bake at 180C for 40 minutes or until the loaf/loaves are golden brown and the base sounds hollow when tapped. Cool on a wire rack and slice.



Seedy Bread with Nuts

Seedy Bread with Nuts

Seedy Bread with Nuts

Ingredients:

1 cup raw sunflower seeds
½ cup raw flaxseeds/linseeds
2 Tbsp chia seeds
½ cup whole, raw hazelnuts
1½ cups quinoa flakes (can use oats if OK with gluten)
4 Tbsp psyllium husks
1 tsp sea salt flakes
1 Tbsp rice bran syrup (or honey/maple syrup/agave syrup… you get the idea…)
3 Tbsp melted coconut oil (or good quality extra virgin olive oil / macadamia oil
1½ cups water

Directions:

  1. Heat oven to 175°C.
  2. Add all the dry ingredients into a flexible non-stick silicon* loaf pan and stir them well to combine them evenly.
  3. Whisk together the rice bran syrup (or alternative) and water in a small bowl until combined, then add the liquid into loaf pan.
  4. Mix everything well with a wooden spoon until all the dry ingredients are soaked, and smooth out the top with the wooden spoon. (If you don’t mix it really well, the mixture is more likely to stick to the bottom of the pan when turning it out.)
  5. Let it sit on the bench lightly covered with a tea towel for at least 2 hours (overnight is fine if you want to bake it first thing)
  6. To ensure it is ready to bake, the ‘dough’ should retain its shape when you pull the sides of the loaf pan away from it.
  7. Bake on middle rack for 30 minutes.
  8. Remove the loaf from the pan and place it upside-down directly onto the middle rack and bake for a further 35-40 minutes. The bread is done when it sounds hollow when you thwack it with the wooden spoon.
  9. Let it cool before slicing.
  10. Store in tightly sealed container on cool bench or in fridge for up to a week – freezes well too (slice before you freeze!)



Skillet Cornbread

Skillet Cornbread

Skillet Cornbread

Ingredients:

  1. 1 cup flour
  2. 1/2 tsp. baking soda
  3. 1 1/2 tsp. baking powder
  4. 1-2 TBS. sugar
  5. 1/2 tsp. salt
  6. 3/4 cup cornmeal (I use medium grind)
  7. 1 1/2 cups buttermilk, plain yogurt, or sour cream (or in a pinch, a combination of any of those things)
  8. 2 eggs
  9. 4 TBS. butter, melted (you can also use olive oil)

Directions:

  1. Preheat oven to 425 degrees. Grease a cast iron skillet (the best option for a yummy, crispy crust, but you can also use a glass baking pan).
  2. Sift together the flour, baking soda, baking powder, sugar, salt, and cornmeal.
  3. Beat together the buttermilk (or yogurt or sour cream), eggs, and melted butter.
  4. Place your greased skillet or baking pan into the oven to preheat while you mix the batter.
  5. Stir the liquid ingredients into the dry ingredients with a few swift strokes (aka don’t mix it to death).
  6. Pour the batter into the preheated greased pan. Bake about 25 to 30 minutes or until a toothpick inserted into the middle of the cornbread comes out clean and the top is started to turn golden. Serve slices of cornbread with butter and honey, alongside your favorite soup or chili!

 




Strawberry Banana Bread

Strawberry Banana Bread

Strawberry Banana Bread

Ingredients:

  1. 1/2 cup butter (8 TBS.), softened
  2. 1 cup sugar
  3. 2 eggs
  4. 3/4 cup fresh strawberries, chopped
  5. 3/4 cup mashed banana (I used 2 bananas)
  6. 1 tsp. vanilla
  7. 1 tsp. orange zest
  8. 1 cup all purpose flour
  9. 1/2 cup whole wheat flour
  10. 1/2 tsp. baking soda
  11. 1/2 tsp. salt
  12. 1/2 tsp. cinnamon
  13. 1/8 tsp. nutmeg

Directions:

  1. Preheat your oven to 350 degrees. Grease a loaf pan and set aside.
  2. In a large bowl, cream the butter and the sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the strawberries, banana, vanilla, and orange zest and stir until well-combined. In a small bowl, whisk together the flour, whole wheat flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the flour mixture to the creamed butter mixture, mixing just until flour disappears.
  3. Pour batter into prepared loaf pan and bake for 1 hour or until a toothpick inserted into the center of the bread comes out clean (mine took about 1 hour and 10 minutes). Cool on a wire rack, then remove from pan, slice, and enjoy. I especially enjoyed it the next morning, toasted up in the toaster oven with a little butter on top.



Cinnamon Raisin Bread

Cinnamon Raisin Bread

Cinnamon Raisin Bread

You will need:

  1. 1/2 cup (1 stick) butter
  2. 1/4 cup honey
  3. 5 eggs, preferably from pastured hens
  4. 1/4 tsp finely ground celtic sea salt
  5. 1/4 tsp baking soda
  6. 1 tsp vanilla
  7. 1/2 tsp ground cinnamon
  8. pinch nutmeg
  9. 1/3 cup coconut flour (this should be sifted if you are not using an immersion blender)
  10. 1/4 cup almond flour, preferably from crispy nuts
  11. 1/2 cup raisins

You will need:

  1. Melt the butter in a small saucepan over low heat. Turn off heat, add the honey, and give a little stir.
  2. In a medium bowl, combine the eggs, salt, baking soda, vanilla, cinnamon, and nutmeg. Blend well using an immersion blender or hand mixer.
  3. Add the butter and honey, and blend well.
  4. Add the coconut flour and almond flour. Blend well with an immersion blender or hand mixer.
  5. Fold in the raisins with a spoon or spatula.
  6. Butter two small loaf pans, or line them with parchment paper. I used loaf pans that were 7.5X3.75X2.25 inch. Although the batter would all fit into a larger loaf pan, it will cook better as two smaller loaves so that the coconut flour will not be overcooked before the middle is set.
  7. Pour the batter into the loaf pans.
  8. Bake the loaves at 325 degrees F for about 25-35 minutes, until the middle of each loaf is set and the top has started to turn a nice golden brown color. I like to cook this bread for a few minutes past when the middle is set so that the bread will be nice and dry for toasting.
  9. Remove from the oven and cool completely before removing from the loaf pans.
  10. Store in the fridge or freezer. I like to use a good bread knife to cut each loaf into many slices. I then place a small square of parchment paper between each slice, wrap it all in plastic wrap, and store it in the freezer. The parchment paper ensures that I can easily pull out just one slice at a time. This bread freezes very well, and makes great toast!



Olive Oil Pumpkin Bread

Olive Oil Pumpkin Bread

Olive Oil Pumpkin Bread

Serves: 8

Ingredients:

  1. ¾ cup whole wheat flour
  2. ⅔ cup all-purpose flour
  3. 1 tsp. cinnamon
  4. 1 tsp. baking soda
  5. ½ tsp. baking powder
  6. ½ tsp. ground nutmeg
  7. ¼ tsp. table salt
  8. 2 large eggs
  9. 1 cup canned pumpkin
  10. ½ cup packed light brown sugar
  11. ⅓ cup olive oil (make sure it’s a mild olive oil, and not too peppery)
  12. ⅓ cup honey
  13. 2 Tbsp. pumpkin seeds (optional)

Instructions:

  1. Spray a 9×5 inch loaf pan with nonstick cooking spray and set aside.
  2. Preheat your oven to 350*F, and make sure the rack in your oven is in the center.
  3. In a medium-sized bowl, whisk together the two flours, cinnamon, baking soda and powder,
  4. nutmeg and salt. In a larger bowl, whisk together the eggs, brown sugar, pumpkin, olive oil, and
  5. honey until well combined.
  6. Add the dry ingredients to the wet ingredients, stirring just until combined.
  7. Spoon the batter into the prepared pan and smooth out the top.
  8. Tap the pan on the counter a few times to break up any air bubbles and to settle the batter.
  9. Sprinkle the pumpkin seeds, if you’re using them, over the top of the batter.
  10. Bake at 350*F until the top is browned and puffed, and a cake tester or toothpick come out of
  11. the middle clean, about 40-45 minutes.
  12. If the bread browns up a bit too quickly on top before the bread is done, lightly place a sheet of
  13. aluminum foil over the top of the loaf and continue baking until finished.
  14. Cool in the pan for 15 minutes.
  15. Then, run a knife around the edges of the pan and remove the loaf to a wire rack to cool
  16. completely.

 




Stuffed Cheesy Italian Bread

STUFFED-ITALIAN-BREAD

Stuffed Cheesy Italian Bread

You will need:

  1. 1 Italian loaf, about 12 inches long
  2. 1 stick butter, melted
  3. 1/8 cup olive oil
  4. 3 tsp minced onion
  5. 2-3 cloves garlic, grated
  6. 1 tbsp dijon mustard
  7. 1 tbsp poppy seeds
  8. 3 tsp chopped parsley (add more if you wish)
  9. 12 oz grated cheese (I used a mix of white cheddar and monterey jack.)

Directions:

  1. Preheat the oven to 350 F.
  2. Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.
  3. Cut the bread into cubes with X slices without cutting all the way through the bottom crust.Pour the butter – onion and garlic mixture carefully into those  X slots using a small spoon and over the top of the bread. Fill those delicious slots with the grated cheese.
  4. Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.
  5. Enjoy!

italian-bread

Stuffed Cheesy Italian Bread