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Bread recipe needed


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  #1  
August 30th, 2010, 11:29 AM
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Does anyone have a good hearty, earthy, grainy bread recipe that can be used in a bread machine?

I would prefer the recipe not to have white flour and it to be a healthier recipe... thanks!
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  #2  
August 30th, 2010, 11:52 AM
Earthy.Mama's Avatar .*.*.*.*.*.*.*.*.*.*.*.*.
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I have never used a bread machine in my life, sorry!!
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  #3  
August 30th, 2010, 12:24 PM
greenchild's Avatar Platinum Supermommy
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I have a good healthy recipe but I don't know how to convert it to a bread machine recipe.
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  #4  
August 30th, 2010, 12:52 PM
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Quote:
Originally Posted by greenchild View Post
I have a good healthy recipe but I don't know how to convert it to a bread machine recipe.
Do you mind sharing? I'm sure I can find a website that has a conversion table... I have been searching for a recipe but nothing stands out to me... I want like a wheat or cracked oat, or flax bread, just something with substance to it... I have decided since we have a bread machine (still in the box from my bridal shower) that since we are big bread eaters to start making our own...
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  #5  
August 30th, 2010, 01:38 PM
greenchild's Avatar Platinum Supermommy
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I JUST made it today This is my recipe, made from a couple different ones. It takes about 3 hrs to make. This is a 2-loaf recipe.

3c. HOT water
2/3c. honey
(optional - 3 Tbsp instant potatoes - I stopped using it since it's a food Kaiden can't have)
stir together until the honey (and potatoes, if used) dissolves in the water
1Tbsp yeast sprinkled on

let sit maybe 2 minutes

stir in 4c. 100% whole wheat flour, 100 strokes, make sure to scrape sides of bowl so that all is incorporated

cover bowl with hot damp towel

let sit 10 - 15 min for the gluten to form. The higher it rises, the more crumbly your bread will be so I don't let it rise very high.

now add:
1 Tbsp salt (I like Real Salt)
1/2 c. oil (I use canola oil)
(optional - 1/2c. dehydrated milk, tastes good with or without it )

stir that all together, then add another 3 to 4c. 100% whole wheat flour. After 3c you won't be able to stir it very well and will knead in the remaining flour. Make sure to knead it a lot . . . you might or might not use the whole extra cup - you just want to make sure the dough doesn't stick to you or the bowl by the time you're done kneading it. Make sure to scrape the sides of the bowl too to get everything. *** When kneading, this is a great time to add your extra ingredients like flax or whatever. You'll just use that much less flour.

Take dough out of bowl, spray bowl with Pam (I like the organic olive oil), put dough back in bowl and spray the top. Re-cover with damp towel.

let sit until dough begins to rise. The higher it rises the more crumbly your bread will be - I don't let it get doubled in size - close, but not doubled. Punch it down thoroughly. Re-cover with damp towel.

Let it sit again until dough rises - again, not quite doubled. punch it down thoroughly. Re-cover with damp towel.

When it has risen again to about the same height, divide the dough into 2 equal chunks. Knead each one and place into a bread pan, punching down again upon placing it in the bread pan. Re-cover with damp towel.

Let rise until dough is no more than 1" over the top of the bread pan. Otherwise you will have HUGE loaves Preheat oven to 375 F. (now you can get rid of the towel! )

Bake for 24 minutes. Then cover with aluminum foil to prevent the tops from getting too brown - I even flip the loaves around so the back is now in the front - but that's just my oven - I want to make sure they bake evenly - and bake covered with foil for another 24 minutes.

Then I take them out and shake them loose from the breadpans onto a cooling rack. If the loaves aren't too huge they do (just barely, with a little bit of squishing) fit into a 1 gallon freezer bag


Enjoy!

Last edited by greenchild; August 30th, 2010 at 01:44 PM.
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  #6  
August 30th, 2010, 03:06 PM
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I seriously cannot wait to try that.

I was gonna say thank you but instead...

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  #7  
August 30th, 2010, 03:16 PM
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  #8  
August 30th, 2010, 10:06 PM
Kalia20's Avatar Platinum Supermommy
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Hunza Diet Bread - No Hunger Bread
Hunza Diet Bread is a delicious, dense, chewy bread that's very nutritious and is almost impervious to spoilage. The following recipe makes a huge batch of approximately 60 (sixty) x 2 inch squares, high in protein, vitamins and minerals.

Keeps weeks at room temperature, even longer in the fridge and indefinitely in the freezer.

The recipe for this wonderful bread is as follows:
Recipe One
• 4 cups of water
• 3.5 (three & one half) to 4 pounds of natural buckwheat or millet flour
• 1.5 (one & one half) cups of canola oil
• 1.5 (one & one half) cups of natural unrefined sugar
• 16 ounces of honey
• 16 ounces of molasses
• 4 ounces of powdered soya milk (half cup)
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons baking powder (non aluminium)

Hunza Diet Bread has a taste that is very satisfying and chewy all on its own, but you may also add if required, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients. Mix ingredients. Grease and lightly flour cooking pan(s). Ideally use baking trays with about 1 inch high sides. Pour batter in pan(s) half an inch thick over the base. Bake at about 300 degrees Fahrenheit (150 C.) for 1 hour. After cooking, dry the bread in the oven for two (2) hours at a very low heat - 90 degrees Fahrenheit (50 C). After it is cooled tip out and cut into approx 2 inch x 2 inch squares. Store it wrapped in cloth in a container.

You may need to repeat the baking depending on the size of your baking pan, and oven, until all the mixture has been used. Hunza Diet Bread is made from natural buckwheat or millet flour. It is rich in phosphorous, potassium, iron, calcium, manganese and other minerals, as nothing has been destroyed in the preparation from the wheat. Thus it contains the essential nourishment of the grain. This is why you must ONLY use natural buckwheat or millet flour to make your own Hunza Diet Bread..... Good luck and good health .. bon appetite!


Suggestions to lose weight with HUNZA DIET BREAD

There are many ways to do it. This is another benefit. It's flexible. Here are some typical plans. Each piece of bread is thinly spread with butter for a total of approximately 100 calories.
Plan A: Eat 1 piece every 5 hours of the 16 hours you're awake. That's 3 pieces which total 300 calories. This is the fastest way to lose weight I know of. It works faster than any high protein diet. Why? You have more energy and burn more calories. Second, the high fiber bread keeps your digestive system regular. Third, your body stays healthy. A healthy body means a properly functioning metabolic system.
Plan B: Really gorge yourself with the bread. Two pieces every four hours for a total of 8 pieces but only 800 calories. You'll feel full all day. In fact, I doubt many people could eat this much of the bread.
Plan C: Eat a piece in the morning for breakfast and a piece 3 hours before your dinner and you will eat a great deal less.
Plan D: Eat a piece of HUNZA DIET BREAD, 10 minutes before you eat your regular meal. When we do this we eat only a fraction, such as 1/4 of what we would normally eat. If we wait longer than 10 minutes we don't want to eat at all.
Plan E: Eat the bread at the end of meals that don't fill you up enough, such as low calorie meals. This is a perfect way to use the bread. You eat a low calorie meal, enjoy it, then eat a piece or two of bread to fill you up. Perfect! No suffering and no urge to snack.
Plan F: Alternate Plan A, B, C, D. We recommend an alternation of the plans, but some people who just want to get the weight off as soon as possible will use Plan A exclusively.
Recipe Two
• 1 (.25 ounce) package active dry yeast
• 2 cups bread flour
• 1 cup whole wheat flour
• 1/4 cup wheat germ
• 1/4 cup packed brown sugar
• 1 teaspoon salt
• 2 tablespoons butter
• 3/4 cup golden raisins
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
Directions
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough/Manual setting and Start.
After the first rise, remove the bread from the bread machine. Shape into two loaves, and place into lightly greased 7x3 inch loaf pans. Allow the dough to rise until doubled in volume, but not more than an inch above the top of the pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
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  #9  
August 31st, 2010, 05:37 AM
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TFP those!
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  #10  
August 31st, 2010, 06:21 AM
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Thanks ladies!!
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