LOAVES OF BREAD PICTURES RECIPES

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THREE LOAVES OF BREAD RECIPE - FOOD.COM



Three Loaves of Bread Recipe - Food.com image

This recipe came from a friend, who got it after being the camp cook of a pioneer reinactment weekend field trip for her daughters sixth grade class. She made our family a meal during a crisis period and this scrumptious bread accompanied it!

Total Time 2 hours 20 minutes

Prep Time 2 hours

Cook Time 20 minutes

Yield 3 loaves

Number Of Ingredients 8

1 tablespoon fast rise yeast
2 1/2 cups warm water
1/3 cup oil
1/2 cup sugar
3 teaspoons salt
1/2 cup milk, warmed
4 cups whole wheat flour
3 cups white flour (or more)

Steps:

  • Disolve in a bowl; yeast in water Add and mix in oil and sugar.
  • Let rest 10 minute.
  • stir in milk.
  • mix ww flour and salt together.
  • slowly beat in ww flour to yeast mixture one cup at a time, beating till smooth. Beat in about one cup of the white flour or enough until it clumps together.
  • Turn onto board and knead till smooth adding remaining flour, up to 3 more cups, until its not sticky.
  • Cover and let rise until double.
  • Divide into three loaves.
  • Rise another 1/2- 1 hours.
  • Bake at 350 for 20 minute.
  • Dough may also be used for pizza crust, cinnamon rolls, and dinner rolls.
  • If you want to freeze dough, do so before second rising and then when ready to use, thaw and rise.

Nutrition Facts : Calories 1378.1, FatContent 30.1, SaturatedFatContent 4.8, CholesterolContent 5.7, SodiumContent 2361.8, CarbohydrateContent 248.2, FiberContent 23.7, SugarContent 34.3, ProteinContent 37.7

THE LIFE-CHANGING LOAF OF BREAD RECIPE - FOOD.COM



THE LIFE-CHANGING LOAF OF BREAD Recipe - Food.com image

This recipe was found on www.mynewroots.org. It was posted by Sarah Britton who got the recipe from a friend. I'm posting it here for safekeeping. This dense bread is high in protein and fiber; it's also gluten-free and vegan. SOME NOTES: Do not substitute the psyllium. If you have a nut allergy, replace nuts with seeds. If you use ground flax seeds you will need more water. You will also need more water if you use quinoa instead of oats. Use certified gluten-free oats if you have a gluten sensitivity. I just made this loaf; it was easy to put together. I'm not sure if it's the ingredients or I'm just not used to 'healthy' food. I didn't like it at room temperature (it is a little better refrigerated.) I tried to get all unsalted ingredients but was unsuccessful. I will probably omit the salt the next time I try it. the loaf had the saltiness of salt water. Thank you, Snowpea, for suggesting I add the parchment paper to the instructions.

Total Time 3 hours 15 minutes

Prep Time 2 hours 15 minutes

Cook Time 1 hours

Yield 1 loaf

Number Of Ingredients 10

1 cup sunflower seeds
1/2 cup flax seed
1/2 cup hazelnuts (or almonds)
1 1/2 cups rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium, seed husks (3 Tbsp. if using psyllium husk powder)
1 teaspoon fine grain sea salt (add 1/2 tsp. if using coarse salt)
1 tablespoon maple syrup (for sugar-free diets, use a pinch of stevia)
3 tablespoons melted coconut oil (or 3 Tbsp ghee)
1 1/2 cups water

Steps:

  • Preheat oven to 350°F.
  • Combine all dry ingredients in a flexible, silicon loaf pan. Stir well.
  • Whisk maple syrup, oil and water together in a measuring cup. Add to dry ingredients. Mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it. If using a metal loaf pan, line it with parchment paper before adding the ingredients. The loaf will come out easily when it's time to take it out to turn it.
  • Place loaf pan in the oven on the middle rack, and bake for 20 minutes.
  • Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.
  • Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Nutrition Facts : Calories 2554.2, FatContent 197.2, SaturatedFatContent 49, CholesterolContent 0, SodiumContent 2383.6, CarbohydrateContent 159.2, FiberContent 53.8, SugarContent 21.2, ProteinContent 70.5

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