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Delicious Whole grain bread recipes
www.blueirissanctuary.com 888-875-3582 Nutritional Consulting ~ Master Herbalist available Delicious Whole grain bread recipes
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 Light and Delicious Whole-wheat Bread Recipe
by Cheryl Long, Mother Earth News www.motherearthnews.com
Who can resist the sweet fragrance of bread baking in the oven? Plus,
breads made with fresh whole-wheat flours are vastly more nutritious
than white breads. Hard to believe how many nutrients are lost when
wheat flour is de-germed, bleached and otherwise processed. Don't
believe me? According to the USDA, compared to unenriched white flour,
whole wheat contains:
4.5 times as much fiber
3 times as much iron
16 times as much vitamin E
2.5 times as much riboflavin
4 times as much niacin
7.5 times as much vitamin B6
1.6 times as much folate
Here's an excellent recipe for a supernutritious whole-wheat loaf,
sent to us by Michael Rickert of Reinbeck, Iowa:
Rickert's Whole-wheat Bread
I have baked bread for more than 30 years. I developed this recipe to
get as much whole wheat as possible into a light, moist bread. I use
coarse-ground wheat and high-protein, high-gluten premium whole-wheat
flour from Dakota Prairie Organic Flour Co.
The keys to this recipe are the high-protein, high-gluten whole-wheat
flour, the coarse-ground wheat that keeps the bread moist, and the six
hours it takes for the dough to rise, absorb the moisture and build a
strong yeast.
Ingredients
3 cups coarse-ground wheat
5 1/2 cups fresh whole-wheat flour
5 tsp yeast
6 1/4 cups water
1/2 cup honey
1/3 cup canola oil
3 tbsp ground flaxseed (optional)
5 tsp salt
About 7 to 8 cups white bread flour
First, mix the coarse-ground wheat, whole-wheat flour, yeast and water
in a large bowl. Cover and let rise for six hours. Then, stir in the
rest of the ingredients, except for the white bread flour. Add the
white flour, 1 cup at a time, stirring with a heavy wooden spoon until
the dough becomes too thick to stir. Now, knead the dough, adding the
remainder of the white flour.
Next, cover the dough with a towel and let it rise until it
doubles--about 1 1/2 hours.
Sprinkle a little white flour on the countertop, then punch down the
dough and form five equal loaves. Place one dough loaf on each end of
a cookie sheet, and three dough loaves lengthwise in the middle.
Make three cuts in the top of each loaf. Let the loaves rise in a warm
place until a dimple made with your finger won't bounce back.
Last, bake at 375 degrees for about 40 minutes. After baking, place
each loaf on a rack and let cool for six hours or more.
Eat one loaf, freeze one loaf and you'll still have three loaves to
give as gifts.
If you want to learn more about whole grains and all the secrets to
finding the right flours to bake truly delicious whole-grain loaves, I
highly recommend Marleeta Basey's book, Flour Power (see below to
order).
Read More:
http://www.motherearthliving.com/issues/motherearthliving/whole_foods/Whole-Wheat-Bread-Recipe_342-1.html
This is the bread I ate while sick with cancer. I ate no other breads but this recipe.
This is a powerful and wonderful sprouted (more essence and protein in sprouted grains)
this is biblical as to the name Ezekiel.
For Ezekiel Bread (no fat added version) combine the following whole grains and beans:
2 c Sprouted wheat
¼ c Sprouted barley
¼ c Sprouted millet
¼ c Sprouted malted barley
¼ c Sprouted lentils
2 Tbsp Sprouted soybean substitute black beans or pinto or kidney beans
1 ½ c Sprouted spelt
Stir the above ingredients very well and grind in grain flour mill.
Measure into large bowl:
4 c lukewarm water
2 Tbsp Yeast
Allow to sit 4-5 minutes for yeast to grow.
Add 2 tsp. salt and the grain mixture to the yeast mixture and mix well.
Pour batter into two greased pans 10 x 5 x 3 or equivalent. Let rise in a warm place until 3/4" to 1/2" from top edge of pan. Bake at 350 degrees for 40-50 minutes (shorter baking time if using shallower pans
For Ezekiel Honey & oil Bread combine the following whole grains and beans:
2-1/2 c. hard red wheat
1-1/2 c. spelt or rye
1/2 c. barley (hulled barley)
1/4 c. millet
1/4 c. green lentils
2 Tbsp. great northern beans
2 Tbsp. red kidney beans
2 Tbsp. pinto beans
Stir the above ingredients very well and grind in grain flour mill.
Measure into large bowl:
4 c. lukewarm water
1 c. honey
1/2 c. oil
2 Tbsp. yeast
Allow to sit 4-5 minutes for yeast to grow.
Add 2 tsp. salt and the grain mixture to the yeast mixture and mix well.
Pour batter into two greased pans 10 x 5 x 3 or equivalent. Let rise in a warm place until 3/4" to 1/2" from top edge of pan. Bake at 350 degrees for 40-50 minutes (shorter baking time if using shallower pans.)
 Live Smart and Journey Well ©
C. Adelle Schultz
888-875-3582
Nutritional Consultant
Master Herbalist / Pure Herbs
Hot Stone Massage / Spiritual Coaching
None of what is recommend in this site is to be in leu of proper medical help. We do not treat disease in any way.
We are here to educate you and give you information on the alternative processes available to you so that you
can make informed decisions and take charge of your own health issues. We do not accept any liability for the
advise and products we offer. We are required to advise you that none of the information or products offered
on this site is accepted by the AMA nor the FDA. Please be advised and always seek professional medical
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