Oats, Etc. Bread
Mediterranean Onion Bread
White Raisin Bread
Grace Slick Bread
Date Bread
Milk and Honey Bread
Clean Out The Freezer Bread
More Bread Recipes...
Sourdough Recipes

Boil the 4 cups water; add oat grains, millet and triticale; simmer 5 minutes. Remove from heat and stir in the cornmeal and rolled oats. cool 5 minutes; drain in a sieve.

In a large bowl, mix 3 cups of flour, oat bran, yeast, sugar and salt. Mix in the warm water. Then add the egg, if used, and the oil and as much of the remaining flour as you can beat in.

Turn out on a floured board and knead in the remaining flour until dough is smooth and elastic. Return dough to bowl (no need to wash it) and cover it with a warm, damp cloth. Let rise until doubled. Punch down dough; knead briefly. Let rise again in bowl. Shape into 2 loaves and let rise in pans until nearly double.

While the dough is rising, make a glaze by boiling cornstarch and water. Cool the glaze. When the loaves are ready to bake, brush tops with glaze. With a very sharp knife or razor blade, make a single lengthwise slash in top of each loaf.

Bake immediately in a preheated 400 degree oven for 20 minutes. Brush tops with glaze again. Reduce heat to 350 and continue baking for about 30 minutes longer or until done.

In a large bowl, mix 1 1/2 cups of white flour, all the garbanzo flour, sugar, yeast, salt. Stir in water, then oil. Beat until elastic. Add remaining flour to make a soft dough. Knead until smooth and elastic. Let rise in an oiled bowl, covered with plastic wrap, until doubled.

Meanwhile, make onion topping and let it cool.

Deflate dough, let it rest, then press it out into an oiled jelly roll pan (10 x 15 inches.) Make dimples periodically in the dough with your fingers. Spread the topping over the dough, drizzle with a little olive oil and sprinkle with kosher salt. Cover and let rise 15 minutes while preheating oven to 450 degrees. Bake 20 - 25 minutes.

Heat butter and sugar in milk to melt butter and dissolve sugar. Cool to 115 degrees.

In a large bowl, mix 3 cups of the flour with instant yeast and salt. Stir in milk mixture, eggs and raisins. Beat until smooth. Add enough additional flour to make dough easy to handle.

Knead on a floured board until smooth and elastic. Return to bowl (no need to wash it) cover with a damp cloth and allow to rise, twice, punching down each time. Shape into two loaves and place in pans. Cover and let rise.

Bake at 400 degrees for 40 minutes. Brush tops of loaves with an egg glaze made by beating an egg well with some water. Continue baking until glaze is shiny and loaves sound hollow when tapped. Cool on wire racks.

Add sugar to 1 cup warm water; stir in yeast to dissolve. In food processor, fitted with plastic dough blade, place 3 1/2 cups of the flour. Evenly distribute the milk powder and salt over the flour. Process to blend dry ingredients.

While processing, pour in through the feeding tube the dissolved yeast mixture followed by the COLD water, then the oil and honey. Process 4 minutes or so, until the thin mixture shoes signs of stringiness.

Spread the remaining flour on a bread board; pour the contents (still thin) of the food processor over the flour and knead in the flour until dough is smooth and elastic, although still soft.

Allow to rise to double in volume, twice in an oiled bowl, covered with a damp cloth towel. Divide in two; shape into balls and let rest before shaping into loaves. Place dough in oiled pans. Cover and allow to rise. Bake at 375 degrees 45-50 minutes or until bread sounds hollow when tapped. Remove from pans, brush crust with butter, cool on wire racks.

Boil water in a small sauce pan. Steep tea bags five minutes; remove tea bags. Add date nuggets (or substitute 1 cup cut up pitted dates and 1/2 cup oat flour) and simmer until dates are mushy. Let stand until warm.

Mix white flour, yeast and salt in a large bowl. Beat in the date goo with a heavy duty mixer or by hand. Add the remaining flours and knead by machine or by hand until the dates have nearly disappeared and the dough is elastic.

Let rise in the bowl until doubled; deflate and let rise again. Divide and shape into two loaves. Bake in a preheated oven at 325 degrees about an hour.

In a large bowl, mix the white flour, yeast, milk and salt. Add remaining ingredients and knead until smooth and elastic.

Let rise in the bowl, covered with a warm damp cloth, until doubled. Punch down, redistribute the yeast, and let rise again in the bowl until doubled.

Divide into two balls; let rest 10 mins., covered. Shape into loaves; place in oiled pans. Let rise again until doubled. Slash tops of loaves lengthwise. Bake at 350 degrees for 45 minutes or until done. Brush loaves with butter and cool on racks.

Clean Out The Freezer Bread

I developed this recipe at the request of an internet visitor. It uses everything but the kitchen sink.

1 Tbsp malt syrup 2 Tbsp molasses 1/2 cup bulgar 1 Tbsp rye flakes (rolled rye) 1 Tbsp polenta (or if using finer cornmeal, add later to the flour) 1 Tbsp old fashioned rolled oats 1 Tbsp chopped triticale 2 tsp Tbsp millet 1 1/2 cups whole wheat flour 3 Tbsp soy flour 2 or 3 Tbsp wheat germ 1 Tbsp instant yeast

1 cup plain yogurt, mixed with 1 cup hot (from the tap, not boiling) water to make 2 cups warm liquid 2 tsp salt 1/4 cup honey 1/4 cup vegetable oil 3 Tbsp toasted sunflower seeds, chopped if you like 1/4 cup finely chopped walnuts 4-5 cups unbleached white bread flour (I use King Arthur Special For Machines--if you use a weaker flour, add 1 Tbsp gluten)

Boil one cup water dissolve in it the malt and molasses. Add the bulgar, rye flakes, polenta, oats, titicale and millet. Stir; simmer 5 minutes, then cool.
In mixing bowl, mix the whole wheat and soy flours with yeast. Add the yogurt mixture, salt, honey and oil. Add 4 cups white flour, saving 1 cup to add as necessary. Mix these and knead until smooth but not quite ready. Then knead in the grains, seeds and nuts. Knead in additional flour as necessary to make a smooth elastic dough.

Shape into a ball and put back in bowl to rise until doubled. Deflate dough. Cut in half and shape into two loaves. Place in oiled, smallish loaf pans; brush top of dough with oil if you want a soft crust. Let rise until above top of pan and very soft (gently press a corner to test.) Bake at 400 degrees for 15 minutes and 35 minutes longer at 350 degrees or until loaves sound hollow when tapped on bottom. Cool on racks.