Whole-Grain Bread Recipe Without White Flour by @_nancyradke

Whole Grain BreadThere is nothing that smells quite so good as homemade bread baking in the oven, and nothing quite so easy as making bread with a bread machine. This whole-grain bread recipe can be made with or without a machine, although I make it almost every week using an Oster bread machine so that I have less mess. (Hint: the best machines have just a few buttons on them.) Some days, I have just bread and water to eat, and it feels like I am feasting.

This recipe avoids both white flour and sugar. It is made light by using 10-grain cereal instead of one cup of whole-wheat flour. You can substitute 5-grain or 8-grain cereal. The sweetness depends on the amount of honey added. This basic recipe handles additions of raisins, nuts, garlic, dried fruits, or herb mixtures. I sometimes run it though on the dough cycle and then shape the dough into dinner rolls, garlic bread, or bread sticks. I buy spices from the Oregon Flavor Rack and their Italian Herb Blend is my favorite addition, especially when making rolls. The Brewers Yeast flakes give the finished loaf a nutritional boost.

Time-saving tip: I keep the dry ingredients together—except the flour—in a refrigerator box so that I can just pull out the box, make the bread, then return the box to the refrigerator. This keeps me from having to spend time searching in my cupboard.

Pop’s Whole Grain Bread

My Pop claimed this was better than cake.

  • 1 1/4 cup water, room temperature (just not hot)
  • 1/2 cup oil
  • 1/4 to 1/2 cup honey (use sweeter for rolls)
  • 2 eggs
  • 1 teaspoon salt
  • 1 cup 10-grain cereal (Bob’s Red Mill)
  • 1 tablespoon whey or buttermilk powder (optional)
  • 1 teaspoon Gluten flour
  • 1/8 teaspoon regular ground ginger
  • 1/3 cup Polenta/ or course corn meal
  • 2 tablespoons Quinoa
  • 1 large tablespoon Lewis Labs Brewer’s yeast (for added nutrition)
  • 3 cups whole wheat flour. (If bread machine spins the dough, add a few spoonfuls of flour, if it makes a clunking sound, add a few teaspoons of water.)
  • Add last: 2 teaspoons Baker’s active dry yeast

Add one or two of the following; too much will cause bread to not rise well so keep amounts small:

  • 1 tablespoon herb such as dill weed
  • Dried or fresh apple chips
  • Poppy seeds
  • Walnuts, pecans, or black walnuts
  • Raisins
  • Sunflower seeds
  • Garlic or dill
  • Dates
  • (Don’t add pine nuts as they are too moist)

For bread maker, put ingredients into the bread maker in order listed. Cook on whole wheat setting.

For hand mixing, dissolve yeast in lukewarm water during first step.

Makes one large loaf.

Click here to visit Nancy Radke’s website.

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Irish Soda Bread Recipe by @KatyWalters07

I hope you are having a wonderful day. Here’s an ancient recipe for a delicious food so popular with my Irish family. Particularly on a Sunday, visitors are greeted with the aroma of freshly baked Irish Soda Bread.  The table is laden with small rolls and slices of soda bread. Alongside will be freshly churned butter and small bowls of delicious homemade jams of wild strawberries, gooseberries, or blackcurrants, picked from the adjoining fields.

It is such a simple recipe, but it brings such mouth-watering results.

Irish Soda Bread Recipe

Irish Soda Bread

Into a warm bowl, add:

  • 8 oz plain white flour, self-raising
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 oz milk

Preheat oven to 400° F (200° C or gas mark 6)

  1. Using a large mixing bowl, sift together the flour, salt, and soda. If you want to have a fruit loaf, mix in a small amount of dried fruit to your taste. Do not overload.
  2. Make a well in the middle of the dry ingredients and then add the milk. Gently mix together to form a soft dough, and then use your hands or a wooden spoon to form the dough into a ball. Place the dough on a greased baking sheet and slightly flatten to form a loaf. Cut a deep cross in the top of the loaf using a sharp knife.
  3. Bake for approximately thirty minutes. The loaf should be risen and slightly browned. Tap the loaf to ensure it has a hollow sound. If not, then bake it for a further four to six minutes. Keep an eye on it at this stage.
  4. Place the loaf on a cooling rack until It has cooled a little. Serve immediately. Have some delicious butter ready.

Eat soda bread on the day it is baked. Otherwise, it quickly becomes stale.

I hope you are enjoying our wonderful summer. It is a beautiful summer’s day in England and enhanced with a refreshing breeze coming from the sea.

You can find more information the author and her books at katywalters.blog.