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Healthy Home Cookin' Vol. 7 - Bread, Biscuits, Crackers & Muffins
Publisher: Sette Publishing
© 2008 by Angela Poch

Reprinted with permission from the author, Angela Poch.

You can find more recipes from the Healthy Home Cookin' cookbook series at the Healthy Home Cookin' website.

Basic Multigrain Bread
Serves 48
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 24 hours

A great all purpose bread.

Ingredients

  • 2 Tbsp active dry yeast
  • 1 cup corn flour 
  • 1 cups rye flour
  • 1 cup barley flour
  • 1 cup oat flour
  • 1/2 cup gluten flour
  • 3 cups whole wheat flour
  • 2-3 cups unbleached flour as need (or whole wheat pastry flour)
  • 1/4 cup olive oil (can add bit more, if desired, or use canola oil for omega 3)
  • 3 Tbsp lemon juice, optional
  • 4 cups very warm water
  • 1 Tbsp sea salt
  • 2 Tbsp raw sugar, optional

Directions

Mix dry ingredients, except whole wheat flour. Combine wet ingredients. Mix all together adding unbleached flour by 1/2 cups until soft dough forms. Knead 5-8 minutes. (I use a mixer.) Place into 4 prepared medium loaf pans. Place in warm oven (150°F and turn off) and let rise until double (about 20 minutes). Remove from oven and preheat oven to 400°F. Reduce heat to 375°F and bake for 25 -30 minutes or golden brown. Let cool, and store in bags in freezer. Do NOT eat until the next day, as fresh bread is harmful to the digestion.

Nutritional Information

Nutrition (per serving): 98.8 calories; 1.7g total fat; 0mg cholesterol; 41.6mg sodium; 76.7mg potassium; 17.7g carbohydrates; 2.1g fiber; 0.5g sugar; 3.9g protein.

 

Copyright © 2008 by Wanda Embar. All Rights Reserved.
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