Grain Mixture

by Heather Brown

• Grain Mixture to grind for flour:
• 
  
• 3 cups spelt
• 1 cups Kamut
• 1/2 cup rice (brown, sweet brown, or white)
• 1/4-½ cup oat groats

• I always add these grains to my flour mixture for added nutrition and fiber.
• 
  
• Optional grains to add to mix for flour:
• ⅓ cup amaranth
• ⅓ cup millet
• ⅓ cup quinoa

Just combine all grains in a large bowl and mix well. Then place mixed grains into a ginder and use as all-purpose flour.

Please note that this mixture is wheat-free, however, it is not gluten-free. Spelt and Kamut both have some gluten.

No Knead Bread

brought by Becky Wilson

I've made this bread probably 50 times.  It's so EASY and just what I need since I don't have a mixer.  The only thing is you have to remember to put the four ingredients in a bowl before you go to bed.  You can also use the recipe for pizza dough.

3 cups flour (plus more for dusting)
1/4 tsp yeast
2 tsp salt
1 1/2 cups of warm water

1. In large bowl, combine flour, yeast, and salt.  Add warm water ( not hot), and stir/mix until blended; dough will be shaggy and sticky.  cover bowl with plastic wrap.  Let dough rest at least 12 hours, preferably about 18, at room temperature.

2. Dough is ready when its surface is dotted with bubbles.  Lightly flour a work surface and place dough on it; sprinkle it witha  little more flour and fold over the ends and roll into a log.  Put dough into greased loaf pan (you could sprinkle greased pan with cornmeal too), and let rise for 1-2 hours.

3. Preheat oven to 425 degrees.  Bake about 30 minutes until loaf is golden brown.  Take bread out of pan to cool and do not slice and eat till cooled for about 1/2 hour or bread will be gummy.

* If you want pizza dough, bake pizza at 450 degrees.

Focaccia

brought by Rachel Durazzani


1 cup warm water
1 1/2 tbs. yeast
1 tsp. water
Combine and allow to proof, about 5 minutes
Then add:
2 1/4 to 2 1/2 cups flour
2 Tbs. olive oil
1 1/2 tsp. kosher salt

Start with only 2 cups of flour and then add the remaining if necessary to get a light, airy and soft dough.

Mix in mixer for 5-10 minutes allowing it to knead. Cover with a towel and let it double in size, about an hour. Punch it down and shape into a large ball. Spread into a pan, either in a circle about 12" in diameter or an oblong shape about a 1/2 inch thick. (Since I was making this into panini, I made to small rectangle shapes about 5x9 inches give or take. Don't roll it, as you want the air bubbles and you want it to stay light and airy.

Cover with a towel and let raise about an hour, with your fingertips, gently tap small indents all over the dough, then brush with olive oil and sprinkle with 1/2 tsp. kosher salt.

Bake in a preheated 400 degree oven for 20-25 minutes. 

Seeded Dakota Bread

Brought by Heather Brown

Adapted from Beth Hensperger, Bread for Breakfast


This bread has TONS of seeds. It has a great texture and is loaded with protein and fiber.

           

            2 cups warm water

            ½ cup muesli mix or cracked wheat or bulgur

            2 tablespoons active dry yeast

            ⅓ cup honey

            3 tablespoons canola

            2 tablespoons unsalted butter, melted

            3 tablespoons chopped walnuts (I replaced the nuts with hemp seeds, chia seeds and flax seeds)

            ½ cup raw sunflower seeds

            ⅓ cup shelled raw pumpkin seeds

            1 tablespoon sesame seeds

            1 tablespoon poppy seeds

            1 tablespoon salt

            5 ¼ to 5 3/4 C All Purpose or bread flour (I used my wheat-free flour mix)

In the work bowl of a mixer, pour the warm water over the bulgur. Let stand 15 minutes. Sprinkle with the yeast and stir in the honey. Let stand until foamy about 10 minutes.

Add the oil, butter, nuts and seeds, salt, whole wheat flour, and 1 cup of white flour. Beat on low speed until smooth, about 1 minutes. Add the remaining flour ½ cup at a time, until a rather stiff, sticky dough is formed that just clears the sides of the bowl. (I find this dough to be quite stiff, even with a little less flour than she called for)

Turn the dough out and knead until soft and springy, about 1 minute (again, I found this dough to be pretty stiff but it did get springy and stayed pretty sticky). Place in a greased bowl, turn to coat and cover the dough. Let rise at room temperature until doubled, about 2 to 2 ½ hours (mine too less time).

Line a baking sheet with parchment or grease 2 loaf pans. Divide dough in half and shape your loaves. Cover and let rise till doubled, about 45 minutes.

Preheat oven to 375º and bake 35-40 minutes until deep golden brown. Immediately remove and transfer to racks to cool.

Gingerbread Waffles

Brought by Heather Brown

Recipe adapted from Isa Chandra Moskowitz - Vegan Brunch

         2 cups almond milk (or your

         favorite milk. I used regular dairy milk, but I’ve used soy milk a lot)

         1 teaspoon apple cider vinegar

         3 tablespoons canola oil

         ¼ cup molasses

         ½ cup brown sugar (I used Xagave – a sugar substitute)

         1 teaspoon pure vanilla extract

         2-inch knob ginger, peeled and

         grated (about 3 tablespoons)

         2 ¼ cup all-purpose flour (I used a whole grain wheat-free flour blend, you can also use whole wheat flour)

         ½ teaspoon salt

         2 teaspoons baking powder

         1 ½ teaspoons cinnamon

         ¼ teaspoon ground cloves

Preheat your waffle iron. In a large mixing bowl use a fork to vigorously mix together milk, vinegar, oil, molasses, brown sugar and vanilla. Mix until the molasses is mostly dissolved. Mix in the grated ginger. Add remaining dry ingredients and mix together until smooth. Spray the waffle iron with cooking spray and cook waffles according to manufacturer’s directions.

Serve warm plain, with butter, syrup or powdered sugar.

These waffles freeze well. Just pop the frozen waffles in the toaster to reheat. 

Easy Crescent Rolls

Recipe from Ashley Boyer
Dissolve 2 pkg. yeast in 1/2 cup warm water (add 1/4 t. sugar to make it go faster).
Put in a blender: 2 c. warm water, 1 block margarine, 1/2 c. sugar, 2 t. salt, and 2 eggs.
Blend for 1 1/2 minutes.
Add yeast mixture and blend.

In a very large bowl, have 7 cups of flour ready.
Pour blender mixture into flour.
Stir with big wooden spoon.
Cover with cloth and let rise until double in size (1 1/2 hours or so).

Split dough in half.
With each half, roll out flat and cut pizza-style.
Roll them up big end first.
Put on pan and let rise again until desired size (about 1/2 hour).

Bake at 400 degrees for 10-12 minutes or until slightly brown.
Brush tops with butter upon removal from oven. 

Italian Cheese Bread

brought by Ashley Boyer
Dough: 

• 2 1/2 c flour (I do a mix of white and wheat)
• 1 tsp salt
• 1 tsp sugar
• 1 Tbsp yeast
• 1 c warm water
• 1 Tbsp olive oil

Combine warm water, yeast and sugar. Give a gentle stir and let sit. Combine flour and salt. Combine all ingredients and the knead for about 3-8 minutes (until it forms into a nice ball of dough). Cover with cloth and let rise 20 minutes. 

Divide dough in two. Roll out and make in to pizza or cheese bread.

Topping for Cheese bread:

• olive oil
• Balsamic vinegar
• oregano
• basil
• thyme
• red pepper
• garlic powder
• mozzarella cheese
• parmesan cheese

I just sort of eyeball the toppings--spread a little olive oil on the dough, add a little balsamic vinegar and spread (you could also use your favorite Italian dressing instead). Sprinkle mozzarella cheese to cover (depending on how cheesy you like it). Sprinkle Parm cheese on top and then sprinkle herbs. 

Bake at 425 for about 10-13 minutes until a nice golden brown color. 

Snickerdoodles

Brought by Eliza Fajen

Mix thoroughly:
1 cup shortening
1 1/2 cup sugar
2 eggs

Shift together and stir in:
2 3/4 cup of sifted flour
2 teaspoons of cream of tarter
1 teaspoon of baking soda
1/4 teaspoon of salt

Roll into balls the size of walnuts.  Roll in mixture of 2 TB of sugar and 2 tsp of cinnamon.  Place on ungreased baking sheet.  Bake until lightly browned, but still soft.  These cookies will puff up, then flatten out.  Bake at 400 degrees for 8 to 10 minutes.

"Easy As Pie -- Pizza Pie, That Is" Pizza Dough

recipe from Eliza Fajen(homemade pizza dough that does NOT require rising)

Makes 2 Pizzas

Mix:
2 cup of hot water
2 TB of sugar
1/2 cup of oil
2 tsp. of salt

Add to:
6 cups of flour
1 TB of yeast

Knead in mixer or by hand for 8-10 minutes.  Put on pizza pan and push down flat.  Add desired toppings and let sit for 30 minutes.  Cook in 400 degree oven for 20-30 minutes or until cheese is bubbly.  Enjoy!

Hawaiian Bread

Brought by  Eliza Fajen

FYI: I use my bread machine for this 1 1/2 lb. loaf.

3/4 cup of pineapple juice 
1 egg
4 TB of butter
1 tsp. of vanilla
1/4 tsp. of ground ginger
1/2 tsp. of salt
1/3 cup of sugar
1/2 cup of potato flakes
3 cups of bread flour
1 1/2 tsp. of active dry yeast

Perfect Sunday Dinner Bread

brought by Eliza Fajen
(a.k.a. Rich Country Buttermilk Bread)


We call this "Prefect Sunday Dinner Bread" because it's one of those recipes that compliments every kind of meal.  It's great just plain, but it's absolutely delicious with a little bit of jam on it, too.

FYI: I use my bread machine for this 1 1/2 lb. loaf

1 cup plus 2 TB of non fat buttermilk
3 1/4 cups of unbleached flour
1 1/2 tsp of sea salt
3 TB of butter or canola oil
3 TB of honey
1/4 tsp of baking soda
1 1/2 tsp. of active dry yeast