I just adore bread! Whether it’s a quick bread or yeast bread, to me there’s nothing better right out of the oven than bread! Plus, breads are so forgiving when it comes to experimenting by adding wild ingredients to the recipe or substituting some of the wheat flour for others, such as flax or almond to reduce the total net carbs per loaf. I am just now experimenting with different mixes of flours to obtain a bread that actually tastes like bread without relying so heavily on wheat flour or cornmeal (which does my blood sugar no good). If I could just find a good stand of Amaranth I’d be set! Since I have so many recipes on my web site (and blog), there will be two posts: Yeast Breads and Quick Breads.
Here’s my latest concoction:
Multi-Flour Bread Recipe
Makes 16 servings
This is a lower carb, higher protein bread that actually tastes like bread!
1 cup flax meal
1 cup Coconut Flour
1 cup almond meal
1 1/2 cups all purpose flour
1 scoop protein powder
2 1/2 tablespoons sugar
2 teaspoons salt
2 tablespoons butter
1 tablespoon yeast
1 cup warm water
In a large bowl, mix 1/4 cup warm water with the yeast. Let sit until dissolved.
Add the rest of the water (3/4 cup warm water), sugar, salt, and melted butter to the yeast mixture. Stir.
Now add the flax meal, coconut flour, almond meal, protein powder, and 1 cup of the all-purpose flour to the wet mixture. Mix thoroughly and slowly add more all-purpose flour as needed.
Place the dough on a floured counter and knead until smooth. Form into a loaf shape and place in a loaf bread pan. Cover with a towel and let rise in a warm place for an hour. Preheat oven to 350 degrees F.
Bake for 40 minutes. Let cool completely before slicing.
Makes one loaf.
Bread Using Wild Ingredients – by Melana Hiatt
Often when people talk to me about getting started with wild plants they express the concern that they cannot find many recipes for using wild plants. There are books on the market that deal specifically with wild edible plants such as Anne Gardon’s “The Wild Food Gourmet : Fresh and Savory Food from Nature” available at Amazon.com.
But in all reality there is no need to buy special cookbooks for edible wild plants unless you really want to. Any good cookbook will have a wonderful selection of good recipes you can alter to suit your needs. The key with altering recipes is to be fearless in the kitchen. I make as many “compost additives” as I have culinary delights on my road to creating my favorites so do not let a recipe gone bad make you feel like giving up.
The main key with using wild plants in a domestic kitchen is more a matter of getting in the habit than anything and you don’t have to be a plant specialist to use many of the more common “weeds” we have available.
For example the common dandelion (Taraxacum officinale) is wide spread across North America, easy to identify, has no poisonous look a likes and has tons of uses in the kitchen. All the plant parts of the dandelion can be used but to keep this simple I will again just look at the leaves in this article. Harvest them in the early spring before the bloom stage and store them either dried or blanched and frozen for later use.
Another high vitamin and versatile plant is stinging nettles – (Urica dioica) , again another easily identified plant as anyone that has brushed against it by mistake can tell you. The tiny hairs will sting you and raise welts but do not let that deter you from your harvest. When collected young (under 8 inches of growth) there is no sting but wearing gloves you can gather the older plants for the leaves. Young plants make a wonderful pot herb and older dried leaves are good in tea, herb breads, soups and casserole dishes.
Last but not least of my favorite kitchen weeds is red clover (Trifolium prantese) Also found extensively across North America this herb is easy to use in a variety of recipes and can replace some of the flour in muffin and quick bread recipes to add character and vitems to your creations.
These are by no means the only plants you can use in the kitchen. Make sure to explore drying and using Lamb’s Quarters (Chenopodium album), Amaranth (Amaranthus species), Chickweed (Stelllaria media), Violet greens (Viola species) and many others.
My favorite way to incorporate dried herbs into my cooking is through breads, both yeast and quick, and once you begin experimenting with your favorite recipe you will see how easy it is to add these high vitamin, wild herbs to your table without anyone ever really being aware of what you have done!
Herb Yeast Bread
This is a fabulous yeast bread that I always adulterate to the point it never resembles the original recipe. Feel free to play with different flours or combinations and the herbs you add will change the character and flavor each time.
Yields one large round loaf
- 3 – 3 1/2 cups white or whole wheat flour
- 2 Tablespoons sugar
- 1 1/2 teaspoon salt
- 1 1/4 oz yeast (1 pkg)
- 1 1/4 c milk
- 2 Tablespoons vegetable oil
- 1 egg
- 1/4 cup of dried dandelion, nettle or other dried wild green
- 2 tablespoons herbs of your choice (ground rosemary, basil, fennel, dill seed etc)
Lightly grease a pizza pan or other baking accessory for the loaf to bake on.
In a large bowl combine 1 c flour, sugar, salt and yeast.
In small saucepan heat milk and vegetable oil until very warm (120 -130!F) If you make the milk to hot it will kill the yeast. Warm to the touch is warm enough. Add egg and warm liquid to flour mixture.
With wooden spoon stir in remaining flour, dried weeds and herbs of your choice to make a soft dough.
Turn dough out onto lightly floured board. Knead until smooth and elastic, about 1-2 min
Place dough in warm greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, 45-60 min.
Punch down dough. Knead and form into a round loaf. Place on pizza pan and sprinkle with sesame seed if desired. Cover and allow to rest until loaf is full again. (Roughly 45 minutes)
Pre-heat oven to 400F. Bake 25-30 min, or until top sounds hollow when lightly tapped. Cool in pan 10 minutes and serve.
Green Nations Herb Bread
Green Nations bread is different every time I make it. The only thing that will always remain the same it one cup of white flour, the sugar, oil, yeast, milk and egg. From there I may opt for adding sesame seed, flax seed, poppy seed, wheat flour, millet flour, rice flour or what every is handy.
As you read this recipe you will see I listed 1/2 cup to 1 cup of herbs. This is where your most room to play is and the actual texture of your bread will be totally dependent on what sorts of grains and herbs you choose to use. Remember that 2/3’s of a cup of whole flax seed will equal one cup of flour after it is ground so if you use flax keep this measurement in mind as part of the flour.
What herbs you use depends totally on your personal tastes. The bread I am making right now has powdered rosemary, parsley, basil, cumin, coarse cracked black pepper, fennel, dill and thyme. Additional herbs that I added to my bread today are: dried and powdered radish tops, flaked dried carrot tops, nettle greens, calendula petals and finely ground dandelion greens. Just use what you have handy.
Green Nations Herb Bread
- 1 c white or wheat flour
- 2-2 1/2 cups assorted grain flours of your choice (or more white/wheat flour if you wish)
- 1/2 to 1 cup assorted herbs
- 2 T sugar
- 1.5 t salt
- 1.25 oz yeast (1 pkg.)
- 1.25 c milk
- 2 T vegetable oil
- 1 egg
In a large bowl combine 1 c flour, sugar, salt and yeast and set aside.
In small saucepan heat milk and vegetable oil until luke warm. Be careful not to get your milk and oil to hot or it will kill the yeast.
Add egg and warm liquid to flour mixture and mix well. Allow to set for 3-5 minutes.
With wooden spoon stir in herbs and remaining flour to make a soft dough.
Turn dough out onto lightly floured board. Knead until smooth and elastic, adding more flour if needed. Dough should be elastic without being overly sticky or stiff.
Place dough in warm greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, 45-60 min. Punch down dough, knead and place on a pizza pan or cookie sheet, cover with a tea towel and allow to rise again to double it’s size. If you feel fancy sprinkle sesame, poppy or dill seed on top before baking.
Heat oven to 400 degrees and bake for 35-40 minutes or until done.
Serve this bread warm with butter and honey.
- 5 3/4 – 6 1/4 c. flour
- 2 1/2 c. oats
- 1/4 c. sugar
- 2 pkg. dry active yeast
- 2 1/2 t. salt
- 1 1/2 c. water
- 1 1/4 c. milk (I used buttermilk)
- 1/4 c. butter
Combine 3 cups flour, oats, sugar, salt, and yeast in a large bowl and mix well.
In a small saucepan, heat milk, water, and butter until very warm (just until butter is melted). Add to flour mixture and blend on low speed of mixer until dry ingredients are moistened. Increase the medium speed and beat for 3 minutes (I did this by hand and it was not fun).
By hand, stir in enough flour to make a stiff dough. Turn out onto floured surface and knead in the rest of the flour for about 5 to 8 minutes.
Shape into ball, cover with bowl (or in an oiled bowl covered with plastic wrap) and let rise until doubled (about an hour).
Punch down and let rest for 10 minutes.
Divide dough in half and shape into loaves. Place in greased bread pans. Cover and let rise until almost doubled (recipe said 15 minutes but I let it go for 30).
Heat oven to 375 degrees F. Bake for 45 – 50 minutes, or until dark golden brown. Remove from pans and let cool before slicing (which I can never do!).
Wild Mushroom Bread
(I buy my dried mushrooms from an Oriental store in Montreal.)
- 1 package dry yeast — (1/4 ounce)
- 2 cups warm milk (100-115 degrees)
- 2 tablespoons sugar
- 1/4 cup melted butter
- 1 tablespoon salt
- 5 cups flour plus flour for kneading
- 4 ounces dried mushrooms, — ground to a fine dust
Preheat oven to 400 degrees. In a bowl combine 5 cups of flour, mushroom dust, and set aside.
Add yeast to 1/2 cup of the warm milk along with 2 tablespoons of sugar, stir well until the yeast is completely dissolved. Allow the yeast to proof for 5 minutes. In another
bowl place remaining milk, butter, and salt. Stir in flour mixture, 1 cup at a time, using a wooden spoon.
After the 3rd cup, add yeast mixture. Continue stirring in the remaining flour until the mixture is rather firm. Place the dough on a floured surface and knead for 5 minutes,
then place in an oiled bowl, and coat the dough completely with oil. Allow to proof for 1 1/2 hours or until it doubles in size.
Deflate the dough by punching it down 2 to 3 times, and knead for about 4- 5 minutes. Divide the dough into two equal parts and shape into round loaves. Place on a well
buttered sheet tray, about 8 inches apart. Using a sharp knife, make 2 to 3 slits in the top of the dough.
Cover with a light towel and let rise again until doubled in size. Bake for 35- 40 minutes or until a hollow sound is heard when it is tapped on the bottom.
Whole Grain Cereal Bread
- 2 1/2 cups whole wheat
- 1 1/2 cups whole rye
- 1/2 cup barley
- 1/4 cup millet
- 1/4 cup lentils
- 2 Tbsp great northern beans (uncooked)
- 2 Tbsp red kidney beans (uncooked)
- 2 Tbsp pinto beans (uncooked)
- 2 cups lukewarm water divided —
- 1/2 cup honey PLUS
- 1 teaspoon honey divided
- 1/4 cup extra-virgin olive oil
- 1 tablespoon active dry yeast
- 1 teaspoon salt
Measure and combine all the above ingredients (except honey, olive oil, yeast, and salt) in a large bowl. Put this mixture into a flour mill and grind. The flour should be the
consistency of regular flour. Coarse flour may cause digestion problems. This makes eight cups of flour. Use four cups per batch of bread. Measure four cups of flour into a
large bowl. Store the remaining flour mixture in the freezer for future use. Measure one cup lukewarm water (110-115 degrees) in a small mixing bowl. Add 1 teaspoon of the honey and the yeast, stir to dissolve the yeast, cover and set aside, allowing the yeast to rise for five to ten minutes. In a small mixing bowl, combine the following: olive oil,
1/2 cup honey and remaining cup of warm water. Mix well and add this to the flour mixture in the large bowl. Add the yeast to the bowl and stir until well mixed. The
mixture should be the consistency of slightly “heavy” cornbread. Spread the mixture evenly in a 11 by 15 inch pan sprayed with no-cholesterol cooking oil. Let the mixture
rise for one hour in a warm place. Bake at 375 degrees for approximately thirty minutes. Check for doneness. Bread should be the consistency of baked cornbread. This recipe has been adapted directly from Ezekiel 4:9
Very Quick Bread
Date: Sun Jan 2, 2000 1:29am
- 1/3 cup non-fat dry milk powder
- 3 tbs sugar
- 1 tbs salt
- 3 tbs butter or shortening
- 2 cups hot water (check yeast package for temperature)
- 1 pkg. fast acting yeast
- 5 to 6 cups all-purpose flour
Combine other dry ingredients, including yeast, with about 4″ cups flour. Cut in butter or shortening. Add hot water, and stir vigorously until a shaggy ball of dough forms.
Knead in sufficient flour to make a smooth dough. (Total kneading time should be about 10 min.) Cover with a bowl and let rise for another 10 min. Punch down, make up into two smooth balls, and let set covered 10 min. Form into loaves and put in greased 8-1/2″ x 4-1/2″ loaf pans. Lightly butter tops and let rise covered with plastic wrap until they
are double. Bake at 375 deg. 40 to 50 min., or until loaf sounds hollow when tapped. Remove from pans, and cool.
Our all around favorite is Pretzel Rolls (made two batches just today). There’s no corned beef or pastrami sandwich better than one on these rolls! – Brenda Nolen
(For step-by-step pictures, go to her page)
Bretzel Rolls (adapted from Recipezaar.com)
2 hours start to finish – Makes 8 sandwich size rolls
- 4 cups all-purpose flour
- 2 teaspoons instant yeast (or 2 1/2 teaspoons active dry yeast which will need proofing)
- 1 1/3 cups warm water
- 2 tablespoons warm milk
- 2 tablespoons melted butter
- 1/3 cup light brown sugar
- 2 quarts of water
- 1/2 cup baking soda
- kosher salt
- spray oil (I really like this stuff, the high heat canola is great)
Mix the flour and yeast in the bowl of a standing mixer (or a large bowl)
Melt the butter and warm the milk
Combine the butter, milk, water, and brown sugar in a separate bowl and stir until the sugar is dissolved
Add the butter mixture to the flour and stir until all the flour is hydrated and you have a firm, pliable dough ball
Using the dough hook, knead the dough for 2 minutes, or if you’re kneading by hand, turn the dough out onto a lightly floured surface and knead for 2 minutes
Round the dough into a ball and cut it in half with a bench scraper or chef knife
Continue rounding and cutting 2 more times until you have 8 even dough balls
Arrange the balls on a lightly floured surface, cover with a damp cloth, and allow them to rest for 10 minutes
Pat the dough balls into rolls by slightly flattening them (you should have a semi-flat disc about3 to 4 inches in diameter)
Arrange the rolls on a lightly floured surface about 1 inch apart, cover them with lightly oiled plastic wrap, and allow them to rest for 30 minutes
Preheat the oven to 425 degrees, line one large 3/4 sheet pan, or two 1/2 sheets with parchment paper, spray the paper lightly with oil
In a large stockpot, bring the water to a rolling boil and add the baking soda (make sure the pot is deep enough that it doesn’t boil over when you add the baking soda, you may also want to add the baking soda slowly to lessen the chance of boil over)
Drop 2 rolls into the boiling water and boil for 30 seconds, turning once
Remove the rolls from the water with a slotted spoon, drain them, place them on the prepared sheet pans, and sprinkle lightly with salt
Once all the rolls have been boiled, bake on the upper and middle rack of the oven for 8 to 10 minutes, or until the rolls are nicely browned all over, shifting the pans from top to bottom and front to back halfway through cooking.
Remove the rolls and transfer them to a wire rack
Serve warm or at room temperature
French Bread Rolls to Die For
Submitted by: JOCATLIN
Rated: 5 out of 5 by 406 members
Prep Time: 20 Minutes
Ready In: 2 Hours 20 Minutes
Yields: 16 servings
“Simply delicious French bread rolls with a crisp crust and chewy texture.”
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 2 tablespoons white sugar
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 4 cups bread flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 18 to 20 minutes in the preheated oven, or until golden brown.