Recipes-Breads

Natural Yeast UN-sourdough Bread (Makes 2 loaves)

2 cups of very warm water

2 tsp. salt

2 TBS. coconut oil or butter

2 TBS. honey

1 tsp. vanilla

5 cups or more of whole-wheat flour

2 cups natural yeast

2 tsp. baking soda

Directions:

1. In a mixer, place all ingredients with baking soda on top and reserve 2 cups of flour.

2. Begin mixing, slowly adding flour until the dough pulls away from the sides.

3. Mix for 7-10 minutes.

4. Knead dough 15-20 times

5. Place dough in bowl and let rise 6-10 hours.

6. Knead dough again 15-20 times and shape into loaves.

7. Place dough in bread pans and let rise 1 ½ - 2 hours.

8. Preheat to 350, and bake bread for 40 minutes.

Waffles or Pancakes

Simply good!  By Amy McClean, R.D.

Step 1: Culture a half quart of Leaven at room temperature for about 12 hours (see Refresh Wet Leaven).  This recipe performs well with refrigerated or room temperature Leaven.

Step 2:  Blend the following together just before cooking:

•1 egg
•2 C. Natural Leaven
•2 Tbsp. sweetener
•2 Tbsp. oil
•1/2 tsp. salt
•1/2 tsp. soda (dissolved in 2 Tbsp. water or milk)

Batter should be very thick, but pourable.  If necessary, thin with water or milk.

Step 3:  Cook in a hot waffle iron or on a hot, oiled griddle.  Enjoy plain or add fruit and yogurt sweetened with maple syrup!  Freeze extras.  Toast to reheat.  Serves 3

Whole Wheat Bread (Makes one Loaf)

1 cup Natural Yeast

1 cup warm water

3-4 tbs honey

1 tsp salt

2 Tbsp butter

3 cups or more whole-wheat flour

Directions:

1.               In a mixer, place all ingredients.

2.               Begin mixing, slowly adding flour until the dough pulls away from the sides.

3.               Mix for 7- 10 minutes

4.               knead dough 15- 20 times

5.               . Place dough in bowl and let rise 6-10 hours.

6.                Knead dough again 15-20 times and shape into loaves.

7.               Place dough in bread pans and let rise 1 ½ - 2 hours.

8.                Preheat to 350, and bake bread for 40 minutes.

 (Can use this recipe for pizza dough as well)

Ezekiel bread

Ingredients

2 h 15 m24 servings221 cals

• Harmons
• 11453 Parkway Plaza Dr
• SOUTH JORDAN, UT 84095

• Macey's
• 7859 S 3200 W
• WEST JORDAN, UT 8408

• 2 1/2 cups wheat berries
• 1 1/2 cups spelt flour
• 1/2 cup barley
• 1/2 cup millet
• 1/4 cup dry green lentils
• 2 tablespoons dry great Northern beans
• 2 tablespoons dry kidney beans

• 2 tablespoons dried pinto beans
• 4 cups warm water (110 degrees F/45 degrees C)
• 1 cup honey
• 1/2 cup olive oil
• 2 (.25 ounce) packages active dry yeast
• 2 tablespoons salt
  
  
• Directions

Add a notePrint 

• Prep
  20 m
• Cook
  50 m
• Ready In
  2 h 15 m

1. Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.
2. Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
3. Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.
4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.