Bread Baking for Beginners - Dr. Jason Gin [2020] (1)

Bread Baking for Beginners:
The Easy & Best Ways to Make Fresh

Healthy Bread from Scratch, How to
Learn Baking Kneaded Bread, No-
Knead Bread and Enriched Bread.
How to Kneading Biscuits and
Sweets?
Table of Contents
Introduction
Introduction to the Baking Process
The Process Of Making Bread:
Leavening of Bread:
Nutritious properties of Bread
Kinds of bread:
How Is Bread Formed?
No-Knead Breads
Zaatar Manakish Bread
Psyllium Flax Bread
Easy Peesy French Bread
Dutch Oven Bread
English Muffin Coffee Can Bread
Bread Machine White Bread
Whole Wheat Mango Bread
Molasses Whole Wheat Bread
Pumpkin Pear Bread
Flax Bread with Sunflower Seeds
Multigrain Bread Machine Bagels
Sauerkraut Bread
White Cheddar Irish Soda Bread
Sweet Soda Bread
Sticky Malted Loaf
Raisin Rye Muffins
Quick Rye Muffins
Bread Machine Rye Bread
Zucchini Blueberry Bread
Harvest Fresh Pumpkin Bread
Zucchini Bread
Banana Bread
Pineapple Blueberry Bread
French Bread
Buttermilk Cornbread
Mexican Cornbread
Caribbean Bread
Pan Fried Thai Bread
Kneaded Bread Recipes
Styrian Wholemeal Bread
Fruit Loaf
Spelled Wachau-Loaf
Spelled Vint
Pumpkin Seed Bread
Walnut Bread
Natural Sour (Sourdough)
Rye Bread
Whole Grain Brown Bread
Brot Bread
Spicy Farmer's Bread
Beer Bread
Pumpkin Sage Bread
Grammel Bread With Fennel
Mustard Twist
Other Bread Recipes
Basic French Bread
Italian Bread
Potato Bread
Sweet Potato Bread
Basic Wheat Bread
Whole Wheat Bread
Rye Bread
Basic Artisan Bread
Zucchini Bread
Pumpkin Bread
Pumpkin Yeast Bread
Wild Rice Bread
Whole Wheat Zucchini Bread
Dates & Nuts Bread
Mushrooms Bread
Potato Mushroom Bread
Olive Bread
Strawberry Nut Bread
Plum Bread
Banana Nut Bread
Banana Chocolate Chip Bread
Blueberry Crumble Bread
Carrot Walnut Bread
Almond Flour Banana Bread
Keto Breads Recipes
Keto Breakfast Bread
Chia Seed Bread
Keto Flax Bread
Special Keto Bread
Keto Easy Bread
Low Carb Bread
Splendid Low-Carb Bread
Bread De Soul
Sandwich Flatbread
Keto Sandwich Bread
Easy Bake Keto Bread
Keto Bakers Bread
Keto Cloud Bread Cheese
My Keto Bread
Keto Oat Cornbread
Almond Flour Lemon Bread
Conclusion
Introduction
Bread is one of the most consumed foods in any household, and the
bread machines gives us the possibility of eating homemade bread,
freshly baked, and also save us a lot of time.
There is nothing more satisfying than the aroma of freshly baked
bread coming out from the oven, wafting through the house. It is like
saying welcome without a word being spoken. Granted, it does take
time, there is a saying, anything worth doing is worth doing well and
is well worth the time.
If you can bake a loaf of bread, you can create your own recipe to
satisfy your taste buds and preferences. There are just a few things
to remember if you want to achieve the proper loaf. First of all, bread
baking is nothing more than a chemical process that involves the use
of wheat flour, yeast for rising, a sweetener to feed the yeast and
warm water to provide a moist environment for the ‘reaction’ to
occur. Therefore, there are only four basic ingredients that go into
making a loaf of bread: flour, yeast, sugar and water. In addition, salt
needs to be added for flavor and to keep the yeast from growing too
rapidly.
The four basic ingredients plus salt are the only ingredients in your
basic French bread. Other ingredients maybe added to create
different types of bread. For instance, if you add butter and eggs,
you will have Challah or Egg Bread. Other ingredients that can be
added include fruit, olives, onions, and molasses in place of sugar or
honey.
More and more people use the knowledge of old bakery art, and they
are focusing on the virtue of making their own and bake their own
bread. The recipes of the grandmothers are tried out, natural
sourdough prepared, the doughs kneaded by hand, and the ripening
dough pieces carefully left alone. The reward for the effort: loosely-
porous slices of bread with a fragrant-crunching crust, which are a
real pleasure to enjoy.
Homemade bread is simple; it just needs flour, water, salt, yeast, and
baking soda, fat and any other ingredients to enhance or add more
flavors such as herbs, spices, nuts, seeds, fruits, and vegetables.
However, commercial bread has additional ingredients that improve
its taste, nutrition, color, texture, and shelf life.
In this book, you’ll learn how to bake bread recipes on any bread
maker at home in a very easy and budget-friendly manner even if
you don’t have enough time or you’re too lazy to cook. Hopefully
these instructions will encourage you to try and make your own
bread. There is no greater satisfaction than the aroma of freshly
baked bread. And when you bite into a slice of fresh bread it is pure
heaven!
Chapter 1. Introduction to the Baking Process
Baking Techniques for Perfect Bread Every Time
You Must Get the Flour & Water Ratio Correct
If you are following a recipe, you will have the correct ratios for
preparing your bread. However, if you decide seven or eight cups
isn’t precise enough, the process works like this. Most sandwich
bread is 2:1 flour to water. Therefore, if your dough seems to be
sticky, don’t be tempted to add more flour to the mixture. The result
could be a loaf that will not rise.
If you don’t want to take a chance of adding too much flour when
preparing the work surface, you can use a light mist of cooking spray
or a small amount of olive oil. Also, if your recipe doesn’t call for a
fat, the oil on the counter won’t have an effect on the dough. You can
also use some water to prevent sticky issues. Using a bench
scraper, you can easily remove the dough off of the Directions:
surface.
Temperature is Important
It is essential to pay close attention to the temperatures when
combining the ingredients into your bread. All recipe components
should be around the 68-70º Fahrenheit temperature range. This
Directions: helps to keep the dough ‘stretchy,’ so that the bread can
rise to its expected potential.
Generally speaking, proteins (such as eggs) take longer to
incorporate if they are too cold. If the product is too warm, it can also
lose its elasticity. The fat should be moldable and soft such as the
texture of Play-Doh. You shouldn’t be able to run your fingers
through it. It should be malleable and not melty.
The Finishing Touches Are Essential
Some of the recipes will call for you to slash the dough. It is a
process used to direct how the bread will rise when placed in the
oven. Sandwich loaves should have a slash down the center. If you
have a round loaf, use a tic-tac-toe board pattern, so it will evenly
rise around the entire bread loaf.
Some recipes indicate you brush the dough with water, egg wash, or
just egg whites. If this Directions: is used, you can use whatever
toppings you like including sesame or poppy seeds. Of course, plain
is also tasty.
Storage for Fresh Bread
You will discover that many recipes don’t indicate how to store bread.
It is fairly simple and can be done anytime you make your bread.
Store the items in the freezer. Sandwich loaves should be sliced
before freezing. You can always just remove what you can eat, and
save the rest for later. Consider making sandwiches for school-time
lunches. You can prepare them on frozen slices and will be ready to
eat by lunchtime.
Important Note: If you plan on freezing the bread, make sure it has
completed its cool-down cycle. Slice and add it to freezer bags,
making sure to remove all of the excess air.
Directions: of Yeast Bread

Nothing is more disappointing than the anticipation of a tasty slice of
hot bread,
Only to discover that as the bread is baking; the yeast is not working.
You have two common types of yeast: Active dry yeast must be
dissolved in water before using. Instant yeast is mixed directly into
the dough. These are a few of the guidelines to assist you through
the process.
Always Test The Yeast:
If you are an avid baker and have discovered you have a package of
yeast in the pantry, you can test its validity. Measure out the liquid
you will be using in the recipe. Use lukewarm or room temperature
water for the recipe. Empty about ½ of a cup of the mixture into a
container. Drizzle the yeast along with a pinch of sugar over the top.
Stir and let it rest for several minutes. The liquid will start bubbling
which is a sign the yeast is still active.
Maintain The Temperature Of Rising Dough:
The best temperature for yeast is between 70º Fahrenheit to 80º
Fahrenheit. You can use a warm oven (off position) or on top of the
refrigerator. If your home is warm, you are already set. Think of the
ways the older generations prepared such tasty bread.
Refrigerate the Yeast:
If you have purchased a hefty supply of yeast, consider placing it in
the freezer compartment. It will pause the lifespan past its expiration
date. Place it in an air tight container.
How Much To Knead Fresh Dough:
If your hands are tired, then the bread has probably had plenty of
kneading. That conclusion and the following factors will let you know
when enough is enough:
The Dough Is Smooth: You will start noticing a lumpy – shaggy
mass forming as you knead. The mixture should be just slightly tacky
when touched.
The Dough Holds Its Shape: Once the kneading is successful, you
can hold the bread in the air, and it will maintain its form. The ball
shape means the gluten is strong and tight.
Poke Test the Finished Dough: Go ahead, and poke the mixture. If
the hole fills in quickly, it’s ready.
Does A Windowpane Test: Pull a portion of dough (golf ball size)?
Stretch it paper-thin. If it holds together, it’s ready to bake. The ‘true’
point of kneading the dough is to strengthen the gluten (the stringy
protein bands that provide
Texture to the bread). As a rule-of-thumb, it should take eight to ten
minutes using a mixer or ten to twelve minutes if working the dough
by hand.
When The Bread Is Ready:
● Visually Gauge Its Doneness: With experience, you will learn
how the bread’s appearance changes during the cooking cycle. The
color should be a deep golden brown and firm. Don’t worry about the
darker spots here-and-there; it’s normal for home-baked bread.
● Check the Internal Temperature of the Bread: Gently insert
a thermometer into the center of the loaf of bread. Most bread is
baked at 190º Fahrenheit.
● Gently Tap The Bottom Of The Baking Pan: This is a simple
process. You take the pan out of the oven and turn it upside down on
a flat surface. Tap the bottom, and it should sound hollow when the
bread is done. Towards the end of the baking cycle, you can try this
Directions: every five minutes.
Tools for Baking
The most essential tools for baking bread are the oven and your
hands. If you learned baking techniques used by your Grandma, you
add the bread to the countertop and do the kneading right there.
However, for most individuals now, you will use a heavy-duty large
mixing container that hasn’t got a slippery bottom. You can use a
damp towel to complete the task.
An unglazed terra cotta tile in the bottom of a clean oven or a baking
stone might be a good investment if you are planning on doing a lot
of baking at home. You can also purchase an upgraded stand mixer
with a dough hook. It’s also a good idea to purchase several different
sized loaf pans.
You should also invest in several mixing bowls to use. A bench knife,
better known as a dough scraper, can be used to clean surfaces,
divide the dough, and to pre-shape the loaves of bread. Some even
use it to dice veggies and apples.
These are a few additional items that will assist you with the baking
process:
● Electric mixer/food processor
● Measuring cups (liquid and dry)
● Medium to large-sized saucepans
● Rubber spatula
● Rolling pin
● Wire cooling rack
● Bread or cutting board
● Plastic wrap – damp tea towel
● Parchment baking paper
Other Useful Items
Kitchen Scales: It is almost a necessity to own a set of food scales to
take out the guesswork. Keep the following in mind before you make
the purchase:
● Seek a Conversion Button: You need to know how to convert
measurements into grams since not all recipes have them listed. The
grams keep the system in complete harmony.
● The Tare Function: When you set a bowl on the scale, the
feature will allow you to reset the scale back to zero (0).
● Removable Plate: Keep the germs off of the scale by
removing the plate. Be sure it will come off to eliminate the bacterial
buildup.
Chapter 2. The Process Of Making Bread:
It is a combination of water, flour, yeast, salt and other ingredients
that are baked. The exact procedure includes combining ingredients
until the mixture becomes a hard dough or paste, accompanied by
shaping the dough into a loaf.
The goals of New Zealand's bread-making processes (mechanical
dough growth, bulk fermentation, and no-time doughs) are to
develop dough that will arise quickly and have the characteristics
needed to make good bread for the customer.
Dough made by any Directions: must be sufficiently extensible to
make good bread to expand and relax as it grows. A good dough
can be expanded if it expands when pulled. It must also be stretchy,
that is, it must have the power to carry the gases produced as they
arise, and it must be robust enough to hold its shape and cell
structure.
Once mixed with water, two proteins in flour (gliadin and glutenin)
form gluten. Gluten is what brings such special characteristics to
flour. Gluten is necessary for the production of bread and affects the
properties of dough stirring, kneading and baking. It is very
necessary to know to mix the ingredients when you first start baking
bread.
The following key stages were involved in the process of bread
making:
Mix the ingredients:
Disseminate the different ingredients uniformly and enable the
creation of a protein (gluten) network to provide the absolute best
bread.
Based on the flour and mixing Directions: in use, every dough has an
ideal mixing time.
Too much intermingling creates a dough with diminished elastic
properties that is very expandable. Though, under mixing can cause
big unmixed patches that remain unresolved in the bread.
Fermentation (rising):
It is then left to rise (ferment) when the bread is infused.
When fermentation occurs, the dough progressively transitions from
a rough dense mass lacking extensibility to a smooth, expandable
dough with strong gas holding qualities.
The yeast cells are rising, the parts of gluten protein stick together to
form networks, and the bread is forming carbon dioxide and alcohol.
In very much the same manner as we do, the yeast utilizes glucose,
e.g. it starts to break down sugar into water and carbon dioxide.
Flour and yeast enzymes both tend to intensify this reaction.
The preceding reaction occurs when there is plenty of oxygen
present: the energy released is used for development and growth by
the yeast.
The yeast uses the energy that is released for activity and growth. In
a bread dough where the supply of oxygen is reduced, the
fermentation can break down the sugar only slightly. This Directions:,
known as alcoholic fermentation, generates carbon dioxide and
alcohol. The carbon dioxide created in these reactions induces the
dough to rise (prove or ferment), and throughout the process of
baking, the alcohol generated mostly evaporates from the dough.
Every other yeast cell forms a center along which carbon dioxide
bubbles form during fermentation. Thousands of small bubbles form
cells within the dough piece, each surrounded by a thin film of
gluten. As these cells fill with energy, the rise in the size of dough
occurs.
Kneading:
Kneading removes any massive gas spaces that might have
emerged while rising. This also outcomes in a much more
uniform distribution of gas bubbles and also temperature. The dough
is then expected to rise again and is kneaded by the specific process
of production being used when necessary.
Second Rising:
The dough fills once again with more gas bubbles during most of the
final rising (proving), and when this has gone much further, the
doughs are moved for baking to the oven.
Baking:
The baking process tends to turn an unpleasant dough into a
flavorful product that is readily digestible, light and porous.
As the extreme heat of the oven disperses the dough, the gasses
inside the dough grow hence increasing the dough's volume
exponentially. With the heat, gas pressure rises within the
thousands of tiny gas cells, and the cells grow larger.
In the dough, there is a significant ratio of the carbon dioxide
generated by the yeast. As the temperature of the dough increases
to about 40 ° C, the CO2 in solution becomes a gas and passes into
existing gas cells.
The heat of the oven transforms liquids into gases through the
evaporation cycle, thereby evaporating the alcohol generated.
Temperature also influences the fermentation activity level. As the
temperature increases, the fermentation rate increases, as does
gas cell output, till the dough hits the temperature at which the yeast
dies (about 46 ° C).
Cooling:
When the bakery leaves the oven, the bread is rapidly cooled. The
temp of the crust is above 200 ° C and the crumb's internal
temperature is around 98 ° C. The loaf is filled with saturated steam
that also needs time to dissipate.
Before wrapping and slicing occur, the entire loaf is cooled to about
35 ° C without affecting the loaf.
Leavening of Bread:
What is leavening?
In the science of Baking, leavening is the air that causes bread,
cakes, and other baked goodies to rise in the oven. The air (or gas,
actually) is produced in various ways, based on what form of
leavening agent you are using. This varies depending on what you
bake.
But the best way to think about it is that the gas is created by the
leavening agent and the gas triggers the batter or dough to rise.
Leavening is what makes a light, fluffy loaf of bread. In other words,
it makes the bread rise. Bread without leavening, recognized as
flatbread, is the closest to the first loaves of bread of humanity.
Examples include naan from India, pita from the Middle East and
tortillas from Central America.
Types of leavening agents:
Leavening agents are of 3 main types: chemical, biological and
steam.
Chemical leavening agents
Baking Soda and Baking Powder:
Baking soda (sometimes referred to as sodium bicarbonate or
sodium bicarbonate) is a white powder that comes in a container and
also has a pH of 8 to 9, which means it is a base. When integrated
with an acidic ingredient, it will produce a chemical reaction that
causes the release of CO2.
Biological chemical agents:
Yeast:
Yeast consists of single-celled organisms (a sort of fungus) that are
subjected to an existence far removed from anything that you or I
would recognize as "life," but still pay a vital function. Yeast is
essential for the fermentation process, without which items like wine,
beer or bread would not exist. Why fermentation works are eating
sugar from yeast and producing alcohol and gas from carbon dioxide
(CO2). For brewers and winemakers, alcohol is a blessing, and
Carbon dioxide is useful for bakers. Carbon dioxide also creates
beer bubbles. Unlike the yeast reaction which occurs slowly over a
prolonged duration of time, baking soda works quickly which is why
fast loaves of bread have labeled the loaves of bread and muffins it
makes. Buttermilk, yogurt, lemon juice, sour cream, molasses or
honey are some examples of acidic ingredients that will activate
baking soda. Baking soda is inert in its dry state, but it reacts
instantly once it is triggered.
Baking powder is a product composed, in powder form, of baking
soda and some other acid component. It is inert as long as it remains
dry. When the chemical reaction starts to be moistened.
Nevertheless, it's less rapid than a direct reaction to baking soda.
Unlike baking soda, baking powder is double-acting, which ensures
that when mixed, it starts working and then produces another gas
burst when heated. That is why it is possible to hold some fast bread
batters like pancakes for a while without losing their power. However,
one thing you cannot say enough is that you can't replace baking
soda with baking powder or vice versa because it will not work.
vaporous leavening agents:
Steam:
Unlike the above leavening agents — all of which produce Carbon-
dioxide gas — steam is simply water vapor, produced when it enters
212 F and vaporizes. Compared to the mysterious and exotic
processes mentioned above, boring old steam may seem
anticlimactic, but steam is a potent force. As water is steam, it raises
its size by around Fifteen hundred times. Higher temperatures boost
the force with which this expansion occurs. Choux pastry or Puff
pastry are two examples of pastry that only use steam as their
leavening agent, but are superbly aerated and flaky when properly
prepared.
Nutritious properties of Bread
Bread provides a substantial portion of the nutrients needed for
health, growth, and well-being. It is a superb source of vitamins,
protein, minerals, carbohydrates, and fiber. It also has low levels of
cholesterol and fat. Bread is pretty voluminous, so digesting takes
more time and is more pleasant. All loaves of bread are nutritious,
and if we eat a balanced diet, the differences in nutritional value
between them are not considered.
Chemical formation of wheat:
The dry matter composition of wheat varies significantly based on
the type of climate, soil and genetic variation of wheat. Throughout
New Zealand, wheat has a protein content that ranges from eight
percent to thirteen percent on average. It has a large content of
carbohydrates around eighty-three percent of a kernel's weight. The
germ and bran are other elements of the wheat grain. Bran is rich in
minerals and B Vitamins, the shell or coating.
A rich source of oil, B vitamins, fat, and vitamin E in the wheat germ
or embryo. While milling, it must be eliminated because the fat can
become rancid when processed. It is still of great value and is used
in many items. Calcium, potassium, phosphorus, iron, sodium, and
magnesium are minerals in wheat. Also contained across the wheat
grain are vitamins such as riboflavin (B2), thiamine (B1), inositol,
pantothenic acid, P-aminobenzoic acid, vitamin B6 and folic acid. All
the nutrients in wheat make bread an integral element of the diet.
Bread is one of New Zealand's high-quality, best and nutritious
foods, not only providing a lot of vital nutrients, but also low
in cholesterol, fat, and sugar.
All kinds of bread are nutritious:
White bread has almost the same content of proteins and
carbohydrates as wholemeal rice, contains insoluble and soluble
dietary fibers, and a large percentage of all wheat nutrients. It is
composed of unbleached flour derived from the wheat grain's
internal seventy-eight percent. You can intake your additional fiber
from other foods like wholegrain cereals if you prefer white bread to
wholegrain loaves of bread. Throughout New Zealand, wholemeal
bread consists of at least ninety percent wholemeal flour. To produce
wheat meal products, white flour can be introduced to wholemeal
flour.
Due to its gluten protein content, it is usually added to enhance the
baking quality of loaves of bread made from wholemeal flour. Wheat
meal loaves of bread are not subordinate to food regulations and
can, therefore, the amount of wholemeal flour used might vary.
Comparisons of bread with other foods traditionally eaten in the New
Zealand diet indicate that bread contains more nutrients than any of
the other foods mentioned.
Kinds of bread:
Wholemeal bread:
Wheat meal and wholemeal are famous. Every bread including a
whole meal can be called ' wholemeal ' as far as the percentage of
the whole meal is indicated in the list of ingredients as it is the
bread's signature element.
These processes differ from those of white bread in two respects.
Because the bran in the whole meal absorbs more water, it is
necessary to improve the amount of water added to make an optimal
dough texture. The dough is thinner because the bran particles
break up the bread dough's tight protein bonds, which weakens the
strength of the dough. This implies that when it rises, the dough
might collapse. To keep the dough stronger to avoid it crumbling,
additional protein, called gluten, is added. Wholemeal bread includes
higher vitamin and mineral levels than white bread because it
preserves the wheat's bran and germ.
This implies that when it rises, the dough might collapse. To keep the
dough stronger to avoid it crumbling, additional protein, called gluten,
is added. Wholemeal bread includes greater vitamin and mineral
levels than white bread because it preserves the wheat's bran and
germ.
Rye bread:
Rye bread is a wholemeal bread made from rye or a combination of
wheat flour and rye. It was originally designed in Europe and is made
in a wide variety of shapes and styles.
Rye meal is different from the usual meal. This includes only small
quantities of protein-enhancing flour, culminating in soft bread. It
consists of a large number of enzymes (amylase) whose basic
function as most of you must know is to decompose the molecules of
starch into molecules of sugar. The main constituent of Rye Dough is
the normal flour which we use in our daily lives with the difference
that the proportion of liquid (water) is comparatively low as compared
to the dough which leads to their rigidity and detainment of their
shape. It is also necessary to modify proving, molding, and baking to
manage the sticky, weak dough. Any gluten or white flour can be
used to increase the strength of the dough, as with most meal and
grain loaves of bread. The conventional Directions: to make this
bread requires multiple empirical steps to destroy amylase and
improve acidity. This avoids the sticky and doughy rice. The
sourdough technique is the most prevalent means to make the bread
by a conventional Directions:.
Fruit bread:
Fruit loaves of bread use a normal recipe for bread, adding fruit and
mostly sugar. Currants, rosins, dates, dried fruit and orange peel
such as apricots are the famous fruits used. Hot cross buns have
been added, eaten at Easter, and many fruit loaves of bread.
Nutmeg, cinnamon, sugar/water wash, and egg wash are ingredients
used to improve the taste and look of loaves of bread.
Kibbled and multi-grain bread:
Multigrain or mixed loaves of bread are made from a combination of
white or rye flour, wholemeal and may contain honey, wheat, sugar,
crushed and whole grains of wheat, non-fat milk solids and other
cereals such as oats, rye, barley, corn, rice, triticale, and millet.
Mixing different vegetable parts, grains, seeds, nuts, fruit, and spices
will create a broad range of multigrain loaves of bread. There are
multigrain loaves of bread that are "heavy" and "medium".
Multi grains "Light" have white bread-like transparency, with small
kibbled grains, oats or other wheat combined in the bread.
Limited size, dense texture, and a higher grain content define the
"hard" multigrain loaves of bread. In terms of composition, "soft"
loaves of bread are comparable to white bread, while "heavy" loaves
of bread are comparable or denser than wholemeal bread.
Multigrain bread is made up of whole grains of various types. Kibbled
bread encompasses kibbled grain that is broken into smaller parts of
the grain. Several kinds of grain, including barley, rye, wheat, millet,
corn, soy, rice, and alfalfa can be added to the bread. Since unoaked
grain in bread is tough enough to break teeth, the grain should be
soaked in water for many hours before blending.
Sourdough:
Sourdough is a starter-made yeasted bread — a fermented
combination of water and flour producing lots of bread. It can still be
preserved for a long period. With a chewy, soft center and large air
bubbles, the consequent loaf has a substantial crust. It makes a
grilled cheese from the BOMB.
Pita bread:
A type of slightly chewy, soft and versatile flatbread that usually
features a pocket inside, resulting from baking the bread in a hot
oven. Pita bread is usually wrongly regarded as unleavened, but it is
leavened with yeast commonly. You can eat the bread straight or dip
it in olive oil. It can be filled with meats and spreads, rolled up and
eaten as a sandwich or stuffed with different fillings and presented
as a baked or toasted sandwich. Pita bread's success has spread
across, Greece, the Middle East, and Turkey. Pita bread is often
regarded as pied, which would be the Turkish name of bread, and
pideh, which is the Armenian rendition, primed with wheat flour and
covered with sesame seed. Pita bread is often referred to as pocket
pita in the United States, or simply pocket bread.
Another type of baked pita bread is served as a snack. Rolled up pita
bread triangles are cooked in oil, dried and seasoned to develop a
pita "chip." The pita chip can be served as an appetizer for dipping
into varying spreads such as cheese, tahini, mus or it can be
cracked into small bits and sprinkled in crouton-like salads.
Focaccia:
Focaccia is usually baked flat Italian bread in a pan or baking sheet.
Analogous to pizza dough, the dough is often flavored with garlic and
fresh herbs. Before baking, this is often covered with olive oil for a
tender yet crunchy crust. It is often enjoyed alone, but it is great for
served with cheese and meat or soup dipping as well. Focaccia
bread is made from robust flour such as high-gluten bread flour. The
dough is rolled out, inserted in the sheet pan and then rubbed with a
good quantity of olive oil. The baker will be using fingertips to push
little dimples into the focaccia dough after the dough proofs for about
an hour or two. With herbs and coarse salt, frequently rosemary, and
any other toppings, the focaccia dough is then overlaid. It is then
baked in a hearth or very hot oven. It is probable to use a pizza oven
or a home oven. A very hot oven is the answer. It is suggested that
the oven be preheated to 475 degrees Fahrenheit to make focaccia
at home.
Brioche:
Brioche is a French bread made from butter and eggs. With a strong
crumb and slight spice, it is very light, it has a soft crust that gets its
golden hue from an applied egg wash just before baking. Brioche is
widely known in various tastes and shapes. Nearly every baker in
France has his recipe and Directions:.
Brioche is usually shaped into a "brioche à tête" loaf-sized or small
roll-sized meal. There are a lot of different types, though. The most
well-known is the loaf in which there are two or greater number of
strings together. Several people make a comparison between
brioche and cake. Because both are rich in butter and eggs, brioche
is far away from the cake's sweetness. A good brioche is not exactly
sweet and savory.
For breakfast, brioche is eaten as a dessert or with a cup of tea.
Brioche is also ideal for diners or warm appetizers. Brioche is also
eaten as a snack in between with raisins or chocolate chips.
Chapter 3. How Is Bread Formed?
Bread is made by baking a mixture of flour, salt, yeast, water, and
other ingredients. The basic process to form a dough or a stiff paste,
followed by baking of dough in an oven or on griddle into a loaf.
The secret of making good bread is to ensure that dough made by
any process is provided with enough space to relax and expand itself
while it is rising. A sign of good dough is that when it is pulled, it
stretches out. Moreover, the dough must be elastic and have the
strength to hold gases produced during fermentation and stable
enough to retain its cell structure and shape.
When flour is mixed with water, two proteins known as glutenin and
gliadin are formed, which gives dough special features of elasticity
and holding its shape. Gluten is also essential because it influences
the mixing of dough ingredients, kneading, and then baking
properties of the loaf. Therefore, you should learn the correct way of
mixing the ingredients for the dough.
Here’s is an overview of the directions for bread making.
• Mixing the ingredients
Mixing in breadmaking means even distribution of the various
ingredients for the dough. The ingredients needed to be mixed so
that gluten can be developed which gives the best result for bread.
The mixing time of dough depends on the flour and the preferred
mixing Directions: such as stirring, whisking or processing
ingredients in a blender. However, don’t mix the ingredients too
much as in this way, the dough reduced its elastic properties.
Similarly, undermixing the ingredients will cause an uneven rise in
the bread that will give a poor appearance to the loaf from inside.
• Fermentation
When the ingredients of dough are mixed, they can then be left for
fermentation or rise. Fermentation is a slow process and hence,
dough changes its appearance slowly, normally 1 to 2 hours. The
appearance of the dough will tell about the fermentation like if the
dough is a rough dense mass then fermentation is not doing its work
while an extensible and smooth dough means everything is going
just right.
So, how does the dough rise? The yeast grows by using sugar, the
protein pieces (gluten) form network and carbohydrates (sugar) in
the flour is breakdown into alcohol and carbon dioxide. This process
is known as alcoholic fermentation. Carbon dioxide causes the
dough to rise and most of the alcohol evaporates during the baking
process.
Heat also affects the rate of fermentation. As the temperature rises,
the fermentation increase, and so does the production of carbon
dioxide gas that expands the dough.
• Kneading
Kneading is done to release any large gas which is form during
fermentation or to evenly distribute gas and temperature in the
dough.
After kneading, the dough is again allowed to rise again, if required
by the recipe.
• Baking
Baking is a cooking procedure that transforms dough into a flavorful,
soft, light, and digestible product. During baking, when the heat
penetrates the dough, the gases in the dough expands that increase
the size of the dough. The oven heat also evaporates alcohols by
changing it into gas.
Until the temperature of the dough reaches to 46 degrees C, the
dough keeps expanding. At 46 degrees C, the yeast dies, and no
more sugar is consumed by yeast to produce carbon dioxide. Thus,
the bread stops rising, and the remaining sugar in the dough is used
to sweeten the loaf.
As the baking continues, the evaporation starts and the dough starts
losing its moisture and steam is produced. As a result, the crust of
dough heats up and eventually reaches the temperature of the oven.
Some of the protein (gluten) breakdown and gives an attractive
brown color to the crust.
• Cooling
When the baking is done, the bread is then quickly cooled. The
bread is cooled when all the steam from the loaf is completely given
off.
When the loaf is cooled, it is either wrapped or cut into slices for
storing or serving with food.
Ingredients
The primary ingredients for all loaves of bread are:
• Flour
• Salt
• Yeast
• Water
Flour
Wheat is grown in almost every part of the world. When wheat grains
are ripe, they are harvested and milled into flour. Different variety of
wheat produces a different range of flour in terms of fiber, protein,
and gluten. Therefore, to bake a perfect bread, the quality of flour is
significant as its quality impact on the finished product.
For breadmaking, flour is moistened with water or milk, beaten,
stirred or knead that develop a stretched dough. The elasticity of the
dough is essential to hold the gas produced during the fermentation
of yeast.
Salt
Salt is a seasoning agent which is used to give taste to the bread. It
is added in a very small amount in the bread mixture. Salt also helps
in fermentation and strengthen the gluten which as a result, product
a bread having good texture and volume.
Yeast
Yeast is used as a leavening agent in bread. When it is provided with
the right amount of water, temperature, and food to grow, it releases
carbon dioxide, which increases the volume of dough. It also
expands the cellular network of dough which form bread crumbs and
gives bread its unique aroma and flavor.
Water
Water is used to convert dry ingredients for bread into a dough.
Adding the right amount of water in the dry mixture of dough is very
important because it affects the dispersal of other dough
ingredients.
The many Directions:s of creating bread
Straight Dough Directions:
Place all the ingredients in a large bowl, mix them, and leave the
dough in a warm place for fermentation for a predetermined time.
For the straight dough Directions:, the time for fermentation depends
on the type of the flour. If you are using flours that require two to
three hours of fermentation time, then use the straight dough
Directions: to prepping the dough. This Directions: is not for those
flour that needs a very long period of fermentation as temperature
may fluctuate that will cause acidic flavor and taste in the loaf.
No Time Dough Directions:
This Directions: allows fermentation of dough for a brief period,
about 30 minutes after mixing. Since this is not enough time for the
yeast to produce enough gas to rise dough, yeast in no time dough
Directions: recipes is doubled or tripled of the original quantity.
Moreover, the dough is made a little slacker and place in a warmer
place. Although, if you don’t want to increase the quantity of yeast in
the dough, the bread is acceptable, but it will have poor quality.
Salt Delayed Directions:
This Directions: is similar to the straight dough Directions: with a
slight difference. All the ingredients are mixed to prepare the dough
except for fat and salt. Salt has a controlling effect on the action of
yeast. Fermentation is speedier in the dough without salt. Therefore,
salt is added to the dough at the later stage or mixed in the dough
after creaming in fat.
Tools for baking bread
Several tools can aid you in pulling the best texture and flavorful
homemade bread.
Baking pans
Purchase baking pans in different shapes to give a specific shape to
loaves.
Loaf pan
Loaf pans are made of disposable aluminum foil, heavy-gauge
aluminum, ceramic material or Pyrex glass. It comes in rectangle
shape.
Baking sheet
You will need a few baking sheets in different sizes, depending on
the size of dough and oven. Purchase baking sheets that won’t warp
at high temperatures such as gauge aluminum or steel. Standard
sizes of baking sheets are 10.5 by 15 inches with a raised 1-inch
edge, half baking sheet and quarter sheet pan.
Bread mills
You enjoy fresh flour in your bread by milling wheat in your bread
mill.
Cooling rack
A wire cooling rack helps in cooling down the bread properly after
baking is done. Purchase the one that has short legs and allow
adequate circulation.
Food processor or stand mixer
Although, the preferable way to mix ingredients for the dough is by
hand, but it can be a messy procedure. Plus, it is difficult to work with
sticky hands. Therefore, if you are baking regularly, you might want
to combine ingredients in a food processor or stand mixer with a
dough hook. These machines make the mixing process more
manageable and they are reliable to turn out an edible dough.
Knives
A sharp knife can be used to make cuts on the dough such as in hot
cross buns. You should also purchase a serrated knife for slicing the
bread. Make sure you always cut bread on a cutting board to
accurate make a cut in the loaf without any damage to the knife.
Measuring cups and spoons
You must have cups and spoons for accurate measurement of the
dry and wet ingredients for the dough. A long wooden spoon will also
work in place of plastic spoons. Purchase clear liquid measuring
cups that come with a spout to accurately pour liquid ingredients.
Mixing bowls
You need to have a sturdy large bowl, about 4-quarts, on hand to
mix your ingredients. Use a plastic or ceramic bowl in various sizes
for mixing.
1Plastic spatula
This tool will help in removing stuck dough on the inside of bowl or
bread machine pans. You can also use a spatula to transfer dough
by lifting it.
1Plastic wrap/kitchen towel
A plastic wrap or a linen kitchen towel is used while the dough is
expanding. The kitchen towel should be damp, not moist, and plastic
wrap should be sprayed with oil.
1Parchment paper
Parchment paper is used to line baking pans and loaf pans before
adding dough in it as it cuts down cleaning the baking and loaf pans.
Make sure to grease parchment paper when using.
1Pastry brushes
Pastry brushes are used to grease dough with oil or butter or
applying glazes. A silicone pastry brush works best, and it is easy to
clean as well.
1Pastry board
If your kitchen counter is not good enough for rolling the dough, then
you can consider a pastry dough for this job. It is made of bamboo,
wood, or marble. Purchase the pastry board that can lock to your
working table or kitchen counter.
1Rolling pin
Rolling pin helps in rolling and shape the dough in appropriate shape
and thickness.
1Silicone mat
If you are frustrated with cutting the parchment paper to the right size
for baking, you can use silicon mat as an alternative. They come in
size of half and full sheet baking tray and are reusable and easy to
clean. Moreover, they also prevent sticking of baking items to the
tray.
1Timer
Timing is everything in bread baking. A timer will let you relax
throughout the baking process and will indicate when the dough is
ready. So, with the timer, you don’t have to keep an eye on the clock
continuously for noting the time and monitor the progress of dough.
1Thermometer
Temperature is a significant factor when you are baking bread with
yeast. You must know the accurate temperature of the water and the
environment to achieve the best result of fermentation. For this,
purchase a quality digital probe thermometer or a long-stemmed
instant-read yeast thermometer.
1Whisker
Whisker is a very handy tool in mixing ingredients. Use a stainless
steel or silicone wire whiskers with a long handle when making
bread.
What to know before you start baking bread?
Making bread is a craft, but you don’t have to professional in baking
before testing your skills in bread baking. Bread making is simple
that anyone can do it, and on the other hand, so complicated that
you can take a lifetime in learning to make good bread. However, the
only to learn is to your get your hands in the dough.
Step 1: Start with simple ingredients
Making bread is chemistry; therefore, you need a specific ratio of
ingredients that can make a soft and chewy bread. Start with making
a simple white loaf because it is the easiest kind of bread that you
can make successfully. Once you get expert in the baking of a white
loaf and get the hang of things, then experiment with a little more
complicated ingredients for the dough.
Step 2: Know your ingredients
Don’t assume flour as a flour. Flour comes in different types, with a
range of proteins and gluten, and this gives bread its unique
properties. If the recipe doesn’t state the kind of flour, then start with
all-purpose flour.
Yeast is another key ingredient in bread making. Make sure you are
using the right type of yeast in your dough; it will be instant yeast or
active dry yeast. Also, store yeast in the refrigerator or freezer to
keep it fresh. And, when you want it alive, treat it gently with warm
water and let it emulsify slightly before adding into the flour.
Step 3: Equip your Kitchen
Before you start preparing dough for the loaf, you need to make sure
that every necessary tool for this process is available to you so that
you can get things to work in order and quickly. Read section
‘Equipment’ to know more about the bread-making tools.
Step 4: Understand the basics of baking
Making bread requires five simple steps: Mixing, fermentation,
kneading, baking, and cooling. Read the section ‘How bread is
formed?’ to learn details of each step.
Step 5: Learn when it’s ready
Baking bread is not about putting it in the oven until it gets a nice
deep brown color on top. No, you have to know if your loaf is ready
or not. For this, firstly, you need to prepare the dough by following
accurate ingredients amount, temperature and time specified in the
recipe. This is followed by baking in the preheated oven and then
checking the bread with a toothpick or knife test. If your bread smells
like toast, has a deep golden-brown color and a knife slid into the
loaf comes out clean, the loaf of bread is absolutely ready. If it
sounds hollow, then the bread is thoroughly cooked.
Start with this basic homemade bread recipe that makes 1 loaf. This
recipe is perfect for those who are new to new bread-making and
even those who have been pro-bakers.
Ingredients:
• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 tablespoon instant yeast
• 2 tablespoons sugar
• 2 cups water, at 100 degrees F
Instructions:
• Take a large mixing bowl, add flour in it, then add salt, yeast,
and sugar and stir until just mixed.
• Then make a well in the center of bowl, pour in water and
slowly mix in flour mixture until incorporated and the dough comes
together.
• You can also use a stand mixer to prepare the dough, instead
of hands. For this, follow the above two steps in the bowl of a stand
mixer and then mix the ingredients with the dough hook.
• Dust clean working space with flour, place the dough on it and
knead for 10 minutes or until the smooth and elastic dough comes
together, then shape it in a ball.
• If you are not comfortable with kneading, you can keep mixing
your dough for 7 minutes at medium speed until well kneaded.
• Check the dough by performing a windowpane test. Stretch a
small segment of dough between your finger, and if it forms a
translucent windowpane, your dough is kneaded.
• Grease a large bowl with oil, place the kneaded dough in it,
then cover with a damp kitchen towel and let it rest for 1 hour at
room temperature or more until it doubled in size.
• Switch on the oven, set it to 375 degrees F and let preheat.
• Shape the dough into desired form or place in a parchment-
lined and greased baking pan or a loaf.
• Place the dough into the heated oven and bake for 25 minutes
or until crust is nicely brown and a toothpick inserted into loaf slide
out clean.
• When done, let the bread cool on a wire rack, then cut into
even slices and serve.
Expand your creativity with this loaf!
Try with substituting one cup of all-purpose flour with grain flours like
whole wheat, rye, barley, etc. Then knead in your favorite herbs,
spices, nuts, seeds, and dried fruits.
Don’t just give up at the first time. Making good bread takes lots of
patience and practice. And, over time, you will learn how and when
to make adjustments in the recipe and making the dough with the
right consistency. Have faith in your kitchen skills, and one day, you
will hone into excellent bread baking craft.
For your more help, we have collected some scrumptious and
delicious bread recipes that will help you get started with your baking
bread journey. I am sure, with more effort and practice, you will soon
be ready to make your collection of tasty bread from the comfort of
your own kitchen.
Chapter 4. No-Knead Breads
Zaatar Manakish Bread
Ingredients
2 1/2 cups all-purpose flour / maida
1 packet / 11 gms instant yeast
1 tbsp sugar
1/2 tsp salt
3/4 cup whole milk, lukewarm
1/3 cup + 4 tbsp olive oil
1 egg, beaten
4 tbsp zaatar
Instructions
Add yeast, sugar, salt and yeast to the milk.
Add this milk and the beaten egg to the all purpose flour and mix.
Now add in the 1/3 cup olive oil and knead for about couple of
minutes. Cover with a damp muslin cloth and let it rest for 10
minutes.
After 10 minutes, make 4 dough balls and roll into circles with the
help of a rolling pin while dusting with flour.
Mix 4 tbsp of olive oil with the zaatar spice. (You can add more
zaatar and olive oil if you like the flavor to come out very strongly).
Spread 1 tbsp of zaatar on top of each rolled our dough.
Bake in a preheated oven of 180 C for about 15 - 20 minutes. Serve
hot.
Psyllium Flax Bread
Ingredients
10 ounces Honeyville Almond Flour
3 ounces Flax USA Ground Golden Flax Seed
100 grams NOW Psyllium Husk Powder
1½ tablespoons baking powder
1 teaspoon salt
8 ounces (226.80 g) egg whites
3 ounces (85 g) vinegar (cider, white or red wine)
14 ounces (396.89 g)boiling water
Instructions
Preheat the oven to 350. Spray a 8x4 inch metal loaf pan with baking
spray.
Heat a kettle of water to a boil and keep it simmering gently. Grind
the golden flax meal in a coffee grinder to make sure it is very fine.
Place a large bowl on a scale, turn it on, zero it out, and measure 10
ounces of almond flour into the bowl. Zero the scale and measure 3
ounces of golden flax meal into the bowl. Remove the bowl from the
scale and mix the ingredients with a hand mixer to ensure that they
are evenly distributed.
Put a smaller bowl in the scale, turn it on, zero it out and measure 8
ounces of egg whites into the bowl. Zero out the scale and add 3
ounces of vinegar.
Pour the egg white mixture into the bowl with the dry ingredients and
mix at a high speed until just combined. (The mixture will begin to
expand a bit.) It should only take 10 seconds. DO NOT OVER MIX.
Quickly rinse out the small bowl and return it to the scale. Zero the
scale and add the 14 ounces of hot water. Pour the hot water around
the bowl (don't just dump it into the middle) and again, mix quickly at
high speed, just until incorporated 10-15 seconds. If there is a little
dry bread mix in the bottom of the bowl, it's okay.
Gently remove the dough with your hands, (it will be cool) and ever-
so-slightly and gently, shape it into a loaf shape while bringing it to
the bread pan. Put the Psyllium-flax bread dough into the pan, it will
not be perfect and there may be gaps in the corners or one side may
be a little higher than the other - it's okay, put it into the oven.
Bake for 80-90 minutes, depending on your oven. Depending on
your oven, it may need a little more time. It is done when the internal
temperature is 215-220 degrees.
Let the loaf cool in the pan for only 5 minutes and then remove and
place on a cooling rack to cool completely. If left in the pan to cool,
the steam from the bread may make the loaf soggy.
Easy Peesy French Bread
Ingredients
1 1/2 cups warm water
1 tablespoon honey
1 1/2 teaspoons salt
1 tablespoons Active Dry Yeast
3 1/2 - 4 1/2 cups flour
Instructions
Combine water, honey, salt and yeast. Let sit for 5-10 mins until
there is a foam on top.
Knead in flour until no longer sticky.
Cover with a towel and let it sit for 20 mins. while preheating the
oven at 400*
Cut slits in the top and bake for 15-20 mins.
Dutch Oven Bread
Servings: 4-6
Preparation Time: 15 mins
Cooking Time: 45 mins
Ingredients:
2 tbsp olive oil, plus more for the bowl
4 cups all-purpose flour
2 tsp sea salt
1 tsp active dry yeast
2 cups warm water
Directions:
Sprinkle a bowl with a little olive oil & set aside.
In another large bowl, mix the flour, sea salt, & yeast.
Pour the warm water over flour mixture and stir well to incorporate.
Transfer the dough to the oiled bowl, cover loosely with a clean
kitchen towel, and let rise for 12 hours or overnight.
Preheat the oven to 450°F.
Put the Dutch oven in.
Transfer the dough to the warmed Dutch oven. Cover the pot and
return it to the oven for 40 minutes.
Remove the lid & bake for 15 minutes, until browned on top and
baked through.
Let cool before slicing and serving warm.
VARIATION TIP: Mix 2 tbsp of fresh herbs, such as rosemary leaves,
thyme, or oregano, into the dough for an easy herbed bread.
English Muffin Coffee Can Bread
Servings: 4-6
Ingredients:
1/2 tbsp white sugar
3 tbsp butter
3 tbsp cornmeal
2 tsp dry yeast
1 tsp salt
1/8 tsp baking powder
1 cup warm milk
1/4 cup water
Directions:
Combine yeast and warm water in coffee cup and let stand for 10
minutes.
Stir in sugar and let stand for 5 minutes.
Spread butter on the inside of three metal one pound coffee cans.
Sprinkle with cornmeal. Dump out excess cornmeal.
Pour yeast mixture into large bowl. Slowly add one cup flour and mix
well. Add one cup milk and mix again. Finally, slowly add two more
cups of flour stirring to combine well.
Add baking soda and one tbsp water to the mixture and stir well.
Using a wooden spoon, stir in another ½ cup milk and enough flour
to make a stiff dough that is not to sticky.
Divide dough into three equal parts. Put one part in each prepared
coffee can.
Grease can lid and secure on each can.
Let the cans sit in a warm place for about 45 minutes. The lids will
pop off when the bread is ready.
Preheat oven to 375 degrees.
Place bread in oven and bake for 27 minutes.
Slide bread out of cans and allow to cool on a wire rack.
Slice bread, toast and enjoy.
Bread Machine White Bread
Servings: 4-6
Inactive Time: 45 mins.
Ingredients:
1/2 tbsp white sugar
2 tsp dry yeast
3 tbsp butter
3 tbsp cornmeal
1 tsp salt
1 cup warm milk
1/4 cup water
Directions:
Combine yeast and warm water in coffee cup and let stand for 10
minutes.
Stir in sugar and let stand for 5 minutes.
Spread butter on the inside of three metal one pound coffee cans.
Sprinkle with cornmeal. Dump out excess cornmeal.
Pour yeast mixture into large bowl. Slowly add one cup flour and mix
well. Add one cup milk and mix again. Finally, slowly add two more
cups of flour stirring to combine well.
Add baking soda and one tbsp water to the mixture and stir well.
Using a wooden spoon, stir in another ½ cup milk and enough flour
to make a stiff dough that is not to sticky.
Divide dough into three equal parts. Put one part in each prepared
coffee can.
Grease can lid and secure on each can.
Let to sit in a warm place for about 45 minutes. The lids will pop off
when the bread is ready.
Place bread in oven and bake for 27 minutes.
Slide bread out of cans and allow to cool on a wire rack.
Slice bread, toast and enjoy.
Whole Wheat Mango Bread
Servings: 4-6
Cooking Time: 1 hr.

Ingredients:
1 cup whole wheat flour
¼ tsp salt
1 tsp cinnamon
1 tsp baking soda
1 ½ eggs
½ tsp vanilla extract
½ cup and 2 tbsp sugar
¼ cup and 2 tbsp lard
1 cup diced mango
¼ cup walnuts
¼ cup shredded coconut
Directions:
Preheat oven to 350 degrees Fahrenheit.
Grease and flour an 8X4X2 pan.
Sift flour, salt, cinnamon, & baking soda together in bowl.
Create a hole in the center.
Whisk eggs, vanilla extract, sugar, and lard in separate bowl.
Slowly mix in mango, walnuts, and coconut ½ cup at a time in the
egg mixture.
Pour this mixture into hole in the center of previous mix.
Pour batter into loaf pan.
Let rest 20 minutes.
Bake in oven for 1 hour.
Turn out onto wire rack.
Molasses Whole Wheat Bread
Servings: 4-6

Ingredients:
1 cup buttermilk
2 tsp yeast
3 cups whole wheat flour
1 1/2 tsp salt
3 tbsp molasses
3 tbsp oil
2 tsp yeast
2 tbsp milk
Directions:
Combine yeast with buttermilk. Let sit 10 minutes.
In a mixing bowl, mix yeast mixture with oil and salt.
Stir in flour slowly.
Add molasses and stir until well combined.
Let sit in a warm place for two hours.
Grease and flour loaf pan.
Bake bread for 25 minutes.
Loosely cover bread with aluminum foil and bake for another 25
minutes.
Pumpkin Pear Bread
Servings: 4-6
Cooking Time: 1 hr. 45 mins
Ingredients:
1 pumpkin
1 banana
1 pear
1/2 cup coconut sugar
1/2 tsp cinnamon
1 3/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp ginger
Directions:
Cut pumpkin in 1/2 from stem to base. Remove pulp and seeds.
Cover each half with aluminum foil.
Bake pumpkin in oven for one hour.
Scrape out meat removing any remaining seeds and strings.
Measure out 1/2 cup of pumpkin. Reserve remainder for another
purpose.
Increase oven temperature to 350 degrees.
8 In a separate bowl, mash banana.
Peel and dice pear and add to banana.
Stir in sugar and flour.
Add remaining ingredients. Stir to combine well.
Grease loaf pan.
Pour batter into loaf pan.
Bake bread for 45 minutes.
Flax Bread with Sunflower Seeds
Servings: 4-6
Ingredients:
2 2/3 cups water
4 tbsp butter
6 tbsp honey
3 cups bread flour
2 2/3 cups whole wheat bread flour
2 tsp salt
2 tsp active dry yeast
1 cup flax seeds
1 cup sunflower seeds
Directions:
Put all ingredients in a big bowl and mix until combined. Cover the
bowl with plastic wrap.
Refrigerate the bread for 18 hours.
Place a cast iron with lid in the oven.
Preheat the oven to 450 degrees,
Remove the bread from the refrigerator and roll it into a ball.
Put the ball into the hot pot.
Return to the oven and cook for 30 minutes with the lid on.
Remove lid and bake another 20 minutes until golden brown.
Multigrain Bread Machine Bagels
Servings: 4-6
Ingredients:
1/2 cup parmesan cheese
5 cups whole wheat flour
5 tbsp granulated sugar
1 tbsp salt
1 tbsp raw pumpkin seeds
1 tbsp unsalted sunflower seeds
2 tbsp sesame seeds
1 jalapeno pepper
1.5 tbsp yeast
2 1/4 Cup water
3 quarts water
1 tbsp cornmeal
1 egg
1/16 tsp cornmeal
Directions:
Seed and dice jalapeno.
Combine 2 1/4 cups water and yeast. Allow to sit about 10 minutes
to activate.
Combine yeast mixture, salt, two tbsp granulated sugar, sesame
seeds, diced jalapeno, pumpkin seeds, sunflower seeds in bowl and
stir until well combined.
Slowly stir in flours.
Let dough rest for about an hour until double in size.
Bring remaining water and remaining sugar to a boil on the stove top
over medium heat.
Divide dough into 12 equal pieces. Roll each into a small ball. Put a
hole right down in the middle of each bagel with your thumb. Let
bagels rest for 10 minutes.
Separate the egg and put the egg white in a small bowl.
Lay a piece of parchment paper on top of a work surface.
Sprinkle cornmeal on top of parchment paper.
Drop a bagel into the water. Cook for 30 seconds. Flip the bagel and
cook another 30 seconds. Remove from water and lay on cornmeal
coated parchment paper.
Place bagels on baking sheet. Bake for 25 minutes.
Allow to cool on a wire rack.
Sauerkraut Bread
Servings: 4-6
Ingredients:
1 cup sauerkraut
3/4 cup warm water
1 1/2 tbsp molasses
1 1/2 tbsp butter
1 1/2 tbsp brown sugar
1 tsp caraway seed
1 1/2 tsp salt
1 1/2 tsp active dry yeast
1 cup rye flour
2 cups bread flour
Directions:
Combine yeast and water in a bowl. Let sit for 10 minutes to activate.
Stir in molasses, brown sugar, caraway seed and salt.
Drain and stir in sauerkraut.
Add rye flour and stir.
Add enough bread flour to make a stiff dough.
Cover with a damp towel and let rise until double in size. This will
take about an hour.
Punch down and place dough in a greased loaf pan. Cover and let
rise again. This will take about 45 minutes.
Bake bread for 50 minutes until deep brown.
Turn out on a wire rack to cool.
White Cheddar Irish Soda Bread
Servings: 4-6
Ingredients:
1 tsp sea salt
1 tsp baking soda
1 cup shredded white Cheddar cheese, divided
1½ tsp baking powder
½ cup (1 stick) cold salted butter, cubed, plus more for the pan
1 egg
1 cup buttermilk
2 tbsp minced fresh chives
Irish butter, for serving
Jam of choice, for serving
Directions:
In a bowl, mix the flour, sea salt, baking soda, baking powder, and ¾
cup of Cheddar cheese.
Add the cold cubes to the flour mixture. Mix together with your
hands, crumbling the butter, until the texture resembles coarse
cornmeal.
In a bowl, whisk the egg & buttermilk.
Put the egg mix into the flour mixture, stirring until it forms a ball.
Turn the dough out onto a slightly floured surface (or a silicone
baking mat). Pat the dough out flat and fold it a few times, eventually
forming it into a rough ball the size of the skillet.
Grease the sides & bottom of the skillet. Transfer the dough to the
skillet.
With kitchen scissors/a sharp knife, cut a big X across the top of the
dough. Top the dough with the remaining ¼ cup of Cheddar cheese
and the chives.
Bake for 35 to 40 mins, or until cooked through and golden brown.
Slice and serve with a pat of Irish butter and jam.
Sweet Soda Bread
Servings: 8
Ingredients:
2/3 cup stoneground wholemeal plain flour, plus extra for dusting
2/3 cup plain white flour
1½ tbsp light brown muscovado sugar
1 ¼ tsp salt
1 tsp bicarbonate of soda
1 ½ cups buttermilk
Directions:
Preheat the oven to 425°F. Line a baking pan with baking paper and
lightly dust with flour.
Sift both flours, the sugar, salt and bicarbonate of soda into a mixing
bowl, then add any specks of bran left in the sieve to the bowl. Make
a well in the center.
Pour 375ml of the buttermilk into the well & Combine with a round-
bladed knife. Different brands of flour vary, so work in more
buttermilk if the dough feels dry and won’t come together.
Lightly flour the worktop and your hands, then turn out the dough
and quickly shape it into a rough-looking ball. Put the ball onto the
prepared baking sheet and gently flatten it so it is about 19cm across
and 3cm high. Sprinkle with a little more wholemeal flour then cut a
deep cross in the top – this will help the dough rise and bake evenly
as the heat can quickly penetrate the center. It also gives the loaf the
traditional soda bread appearance.
Bake for 35–40 mins, until a deep golden brown. To test if the loaf is
done, tap it underneath and it should sound hollow. Transfer the loaf
to a wire rack & leave to cool until just warm before slicing.
Sticky Malted Loaf
Servings: 1 loaf
Ingredients:
80g malt extract
1 tbsp golden syrup
2 tbsp dark muscovado sugar
2/3 cup water
2 tbsp unsalted butter
300g stoned chopped dates
½ tsp bicarbonate of soda
100g walnut pieces
1 medium egg, at room temperature, lightly beaten
225g wholemeal plain flour
2 tsp baking powder
Good pinch of salt
Directions:
Weigh the malt extract into a pan large enough to hold all the
ingredients (warm a metal spoon in hot water first so that the malt
extract slides from the spoon). Add the golden syrup, sugar, water,
butter and dates. Set the pan over a low heat, stirring with a wooden
spoon until the butter melts.
Bring to boil & then simmer for a min, stirring. Remove the pan from
the heat and stir in the bicarbonate of soda – the mixture will foam
up. When thoroughly combined leave to cool until the mixture feels
lukewarm when you dip in your little finger. Meanwhile, preheat the
oven to 170°C (150°C fan), 325°F, Gas 3 and grease the inside and
the rim of the tin with butter. Line it with a long strip of baking paper
to cover the base and two short sides.
Add the walnuts and beaten egg to the pan and mix in thoroughly.
Sift the flour, baking powder and salt into the pan (add any specks of
bran left in the sieve to the pan) and stir everything together until
thoroughly combined.
Scrape the heavy, sticky mixture into the tin and spread it evenly so
the corners are equally filled and the surface is flat and smooth.
Bake for about 45 minutes, or until golden brown and a skewer
inserted into the center comes out clean; check the bread after 40
minutes to avoid over-baking.
Remove the tin from the oven and set it on a wire rack. Run a knife
around the side of pan to loosen the loaf, & then leave it to cool
completely before removing from the tin. Remove off the lining
paper, then wrap in foil. Leave for 24 hours to allow the flavours to
develop and deepen before cutting into thick slices and spreading
with butter.
Raisin Rye Muffins
Servings: 8
Ingredients:
2 cups rye flour
4 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup water
4 tbsp honey
4 tbsp vegetable oil
2 cup raisins
Directions:
Combine flour, cinnamo, baking powder, and salt in a large bowl.
Combine water, oil, and honey in a separate bowl.
Put the flour mixture into the oil mixture.
Stir in the raisins.
Fill 12 muffin cups two-thirds full.
Bake for 17 minutes. Let cool for five minutes
Quick Rye Muffins
Servings: 8
Ingredients:
1 cup bread flour
1 cup rye flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp onion powder
1 tbsp fennel seeds
2 tbsp brown sugar
2 cups French Fried onions
1/4 cup vegetable oil
1 cup plain yogurt
2 large eggs
Cooking spray
Directions:
Prep a standard muffin pan with 12 baking cups. Spray the inside of
each cup lightly with cooking spray.
Stir together baking powder, baking soda, salt, onion powder, flax
seeds, brown sugar and onions.
Stir together the vegetable oil, yogurt, and eggs.
Apply the egg mixture into the flour mixture.
Fill the muffin cups two-thirds full.
Bake for 25 minutes.
Immediately remove from the pan and lay the muffins on their side
for five minutes.
Bread Machine Rye Bread
Servings: 8
Ingredients:
1 Cup Water
2 tbsp butter
2 1/2 cups bread flour
1/2 cup rye flour
2 tbsp light brown sugar
2 tbsp dry milk
1/2 tsp salt
1 tbsp caraway seed
1 3/4 tsp bread machine yeast
Directions:
Place water and butter in bread machine pan.
Add remaining dry ingredients on top of butter.
Make a hole straight in the middle of the dry ingredients and add
yeast.
Follow directions on your bread machine.
Zucchini Blueberry Bread
Servings: 8
Ingredients:
1 cup sugar
1 12tsp vanilla extract
1 egg
1/2 cup canola oil
1/2 cup unsweetened apple sauce
1 cup shredded zucchini
1 1/2 cups blueberries
1 1/2 tsp ground cinnamon
3/4 cup white flour
1/2 tsp salt
1/8 tsp baking soda
3/4 cup whole wheat flour
Directions:
Preheat your oven to 350 degrees Fahrenheit.
Grease and flour a 9X5 pan.
Beat together sugar, vanilla, eggs, apple sauce and oil in large bowl.
Slowly mix in the zucchini and blueberries.
Mix in cinnamon, white flour, whole wheat flour, salt, baking powder,
& baking soda.
Pour evenly into 9X5 pan.
Turn out onto wire rack to cool.
Harvest Fresh Pumpkin Bread
Servings: 8
Ingredients:
2 eggs
1/3 cup water
15 ounce can of pureed pumpkin
1 1/2 cup sugar
1/8 tsp ground ginger
1/2 tsp ground nutmeg
1 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1 3/4 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
Directions:
Grease and flour 2 7X3 pans.
Mix together eggs, apple sauce, water, purred pumpkin and sugar.
In large bowl, mix ginger, nutmeg, pumpkin pie spice, cinnamon,
flour, baking soda, and salt.
Mix two mixtures together.
Pour into pans.
Zucchini Bread
Servings: 8
Cooking Time: 1 hr.
Ingredients:
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp baking soda
2 tbsp sugar
2 eggs
1 1/2 tsp vanilla extract
1 cup zucchini
1 tbsp chopped pecans
Directions:
Grease an 8X4 inch pan.
Sift baking powder, salt, cinnamon, and baking soda together.
Beat sugar, eggs, apple sauce, and vanilla together.
Add mixture to previous bowl and beat.
Grate zucchini.
Add zucchini and nuts.
Pour into 8X4 pan.
Bake for 1 hour.
Place on wire rack to cool.
Banana Bread
Servings: 8
Cooking Time: 1 hr.
Ingredients:
1/2 tsp salt
2 tsp baking soda
1 cup butter
1 1/2 cups brown sugar
4 eggs
2/3 cups overripe bananas
Directions:
Lightly grease 9X5 inch bread pan
In a large bowl, mix baking soda, salt and flour.
In a separate bowl, cream together brown sugar and butter.
Stir in mashed overripe bananas, and eggs until blended.
Stir banana mixture, into flour mixture.
Stir until moistened.
Pour into bread pan.
Bake for 1 hour.
Place bread on wire rack to cool.
Go bananas and enjoy!
Pineapple Blueberry Bread
Servings: 8
Ingredients:
¹⁄ cup butter
3/4 cup sugar
¹⁄ cup milk
2 eggs
¹⁄ tsp lemon juice
1/2 cup crushed pineapple
1/2 tsp baking soda
1 tsp baking powder
¹⁄ tsp salt
1 1/2 cups flour
1 cup blueberries
1/2 cup chopped nuts
¹⁄ cup flaked coconut
Directions:
Grease two loaf pans.
Cream sugar and shortening together.
In a small bowl, combine milk, pineapple & lemon juice. Stir into
sugar mixture.
In another bowl, mix flour, baking powder, soda, and salt.
Beat into the sugar and pineapple mixture.
Fold in blueberries.
Fold in nuts.
Fold in coconut.
Pour into two loaf pans.
Bake for 70 minutes. Remove from pans and let cool.
French Bread
Servings: 2 loaves
Ingredients:
1 ½ cups lukewarm water
1 ¼ tsp salt
¼ tsp dry active yeast
1 cup cornmeal
Directions:
In a bowl, combine the lukewarm water, salt, yeast and flour. Stir
using a large wooden spoon until a dough is formed. Cover with a
kitchen cloth & leave for 16 hrs.
On a well-floured surface, remove dough from the bowl and pat into
a square shape. Fold each corner into the center & then turn the
dough over to the other side. Shape the dough into a loaf.
Sprinkle the 1 cup of cornmeal in a large baking pan. Put loaf on the
pan and top with some flour. Cover with floured kitchen towel for 1 ½
hrs.
Put a small baking pan halfway filled with water in the oven on the
lowest rack. Preheat to 425F.
Remove towel from the dough and bake for 50 mins or until done.
Buttermilk Cornbread
Servings: 8
Ingredients:
1 tsp baking soda
1 cup butter
1 1/3 cup sugar
4 eggs
2 cups buttermilk
1 cup cornmeal
1 tsp salt
Directions:
Preheat oven to 375F.
Spray two eight-inch square pans.
Melt the butter in a skillet put on low heat.
Remove skillet from heat & add in sugar.
Add eggs & beat very well.
In a bowl, mix buttermilk & baking soda.
Stir into mixture.
Stir in remaining ingredients. Keep stirring until very few lumps are
there.
Pour into prepared pans.
Mexican Cornbread
Servings: 8
Ingredients:
4 eggs
1/2 cup corn oil
2 cups buttermilk
3 cups shredded Cheddar cheese
16 ounces cream-style corn
2 large onions
4 jalapeno peppers
2 cups cornmeal
1 cup all-purpose flour
4 tsp baking powder
1 tsp baking soda
Cooking spray
Directions:
Spray two eight-inch baking pans.
Beat eggs and combine with corn oil and buttermilk.
Stir cheese into eggs.
Dice and add jalapenos and onion.
Add corn and stir until all ingredients are well combined.
Pour into prepared pans and bake for 30 minutes.
Caribbean Bread
Servings: 16
Ingredients:
4 tbsp yeast
7 cups water
1 cup brown sugar
4 tbsp vanilla
1 cup oil
1/2 tbsp grounded cinnamons
1/2 tsp grounded nutmeg
1 cup raisins
1 cup candied fruit
Directions:
Mix yeast, and 3 1/2 cups of water in bowl.
Add 4 1/2 cups of flour and mix.
Let rest for three hours.
Place grinded brown sugar and 3 cups water in saucepan until
boiling.
Dissolve brown sugar into water.
Pour mixture into bowl and mix in previous mixture.
Add in rest of the flour, vanilla, oil, cinnamon, nutmeg, raisins, and
candied fruit.
Mix until smooth.
Divide the dough into 6 equal parts.
Form parts into rolls.
Bake for 40 minutes at 350 degrees Fahrenheit.
Pan Fried Thai Bread
Servings: 16

Ingredients:
3 cups flour
1 tsp salt
1 tsp baking powder
2 tbsp olive oil
1 cup water
Directions:
Combine the flour, baking powder & salt in large bowl.
Slowly mix in olive oil.
Add water to make solid balls. Make sure the bread is moist.
Let the dough to rest for 30 minutes.
Divide dough into 8 small balls.
Flatten each ball into 7 inch disks.
Brush olive oil on each part of dough.
Cook until the bread starts to bubble.
Flip the bread and cook for an additional 2 minutes.
Chapter 5. Kneaded Bread Recipes
Styrian Wholemeal Bread
Ingredients
1.5 kg of wholemeal rye flour
500 g whole wheat flour
100 g sourdough
1 cube Germ (40 g)
2 tablespoons salt
1-1.5 liters of water
possibly 200 g of flaxseed
Butter (for the form)
Directions:
For the wholemeal bread, dissolve sourdough in a little water, stir in
about 100 g preheated flour and let stand overnight. If necessary,
soak flax seeds overnight in 500 ml of water.
The next day, add flour, salt, sourdough, dissolved germ and
possibly flaxseed to the bowl. Add warm water, knead well into a
dough and let it rest for about 40 minutes.
If the volume has doubled, place the dough in a greased tin (or make
loaf) and let stand for another 5 minutes. Bake in a preheated tube at
180-200 ° C for approx. 90 minutes with bottom heat.
Fruit Loaf
Ingredients
400 g Kletzen (dried plum, cooked)
300 g figs (dried)
200 g raisins
100 g hazelnuts (roughly chopped)
125 ml Slibovitz (plum brandy)
1 teaspoon cinnamon (ground)
Butter (for the baking sheet)
Flour (for the baking sheet)
For the bread dough:
210 g of rye flour
120 g wheat flour
15 g germ
6 g of salt
100 g sourdough (see tip)
Directions:
Cut the softly cooked clumps (stalked and without budding) as well
as the figs and prawns’ cubes. Raisins, the roughly chopped (or
crushed with the Nudelwalker) hazelnuts, Slibovitz and cinnamon
and mix overnight. For the dough, mix the germ with about 220 ml of
warm water. Add sourdough, rye flour, wheat flour and salt and let
rest for 15 minutes. Now work in the fruits and form the dough into 2
awakenings. Place on a buttered and flour-dusted sheet (or baking
sheet covered with baking paper) and let it go. Brush with water and
bake in a preheated oven at 200 ° C for about 1 hour.
Spelled Wachau-Loaf
Ingredients
850 g wholemeal spelled flour (finely ground)
150 g whole-grain rye flour (finely ground)
700 g of water (35 ° C)
20 g of salt
30 g semi-fat margarine
50 g germ
10 g of honey
10 g spice mixture
100 g sourdough
Directions:
For the Spelled Wachauer patties with 300 g spelled flour, 400 g
water, 50 g Germ, and 10 g honey make a Vorteig and leave this
about 20 minutes in a warm place well covered. After the dough has
doubled its size, all the other ingredients are added and mixed into a
dough. Let the dough rise for about 20 minutes and mix again
vigorously.
Repeat this process again and then weigh out pieces of dough
weighing 30 grams each. Sprinkle some rye flour on the work
surface and work the pieces of dough. Form into patties, place on a
baking sheet lined with baking paper and let it ferment for about 40
minutes. Then bake the spelled-Wachauer patties in a preheated
oven at 220 ° C for about 20 - 25 minutes.
Spelled Vint
Ingredients
700 g wholemeal spelled flour (finely ground)
300 g whole-grain rye flour (finely ground)
750 g of water
10 g fennel (ground)
20 g of salt
20 g germ
100 g sourdough
Directions:
For the spelled Vintschgerln Germ, salt and sourdough in the water
dissolve and mix with the other ingredients to a dough. The dough
should have a soft consistency. Let rest for 20 minutes. Knead again
vigorously and let rest for another 25 minutes. Knead again
vigorously and divide into 16 equal pieces, work around and leave
for 5 minutes.
After this short rest period, squeeze the vintschgerln with the flat
hand in some rye flour and leave to ferment for about 40 minutes.
Place on tray lined with baking paper and place in the preheated
oven at 210 ° C in the oven and bake at 160 ° C ready for about 25
minutes.
Pumpkin Seed Bread
Ingredients
For the sourdough:
40 g of Gerstl
40 ml of water (lukewarm)
100 g rye flour (sieved)
For the source piece:
80 g soybean meal
120 g pumpkin seeds
For the main dough:
580 g wheat flour (sieved)
25 g germ
25 g salt
170 g sourdough
Pumpkin seeds (to roll)
Directions:
For the sourdough, mix the Gerstel with lukewarm water and leave to
stand covered with a damp cloth for 24 hours. Then mix with rye
flour and lukewarm water and leave to stand moist for another 10 to
12 hours. Do not forget to take one scraper (about 80 g) for the next
dough. For the source piece, mix all ingredients and leave for 10 to
12 hours. For the main dough, dissolve Germ in lukewarm water. Mix
with sourdough, swell and remaining ingredients, kneading slowly,
then kneading until a smooth dough is obtained. Then leave the
dough dampened for 20 to 30 minutes. Halve and work out. Moisten
the dough with water, toss in pumpkin seeds in box molds or round
Simperl (fermenting baskets) and cover covered with a damp cloth
50 to 60 minutes in a warm place. When using simperln, pour the
breads on a prepared baking sheet. Place in the oven preheated to
250 ° C, pour a cup of water on the bottom of the oven and bake for
60 minutes in the heat (180 ºC).
Walnut Bread
Ingredients
For the sourdough:
50 g of Gerstl
150 g of rye flour (sieved)
For the main dough:
240 g wheat flour (sieved)
15 g of salt
10 g germ
120 g walnuts (halved)
250 g sourdough
Directions:
For the walnut bread, first, prepare the sourdough. Mix Gerstel with
water and cover with a damp cloth for 24 hours.
Then add rye flour and water, mix and leave covered with a damp
cloth for another 10 to 12 hours. Do not forget to take a barley (about
100g) for the next loaf.
For the main dough, dissolve Germ in water, mix with remaining
sourdough and flours. After 1 to 2 minutes, salt and walnuts at the
end of the mixing time. Knead everything until a smooth dough is
formed. Cover with a damp cloth and allow to rest for 40 to 50
minutes.
Then cut in half, shape into two loaves and place in round Simperl
(fermenting baskets). Cover with a damp cloth for another 50 to 60
minutes. Pour the bread onto a prepared baking tray, cut it once
lengthwise and push it into the oven preheated to 240 ° C. Pour a
cup of water on the bottom of the oven and bake for 40 to 45
minutes in low heat (180 ºC).
Allow the finished walnut bread to cool and enjoy.
Natural Sour (Sourdough)
Ingredients
400 g rye flour (Type R960)
400 ml of water (lukewarm, approx. 35 ° C)
Directions:
For the sour dough mix 100 g rye flour and 100 ml lukewarm water
well. Covered overnight at room temperature.
Add 100 g of flour and 100 ml of lukewarm water to this dough kit for
the next 3 days.
On the fourth day, the homemade sourdough is ready.
Rye Bread
Ingredients
400 g sourdough
1 3/4 kg of rye flour
250 g wheat flour
160 ml of water (lukewarm, approx. 40 ° C)
60 g germ
40 g of salt
40 g bread spice (cumin, fennel, anise, coriander)
Flour (for the baking sheet)
Directions:
The leaven, knead all ingredients well. Cover and let rest for 15
minutes.
Divide the dough into individual pieces of the desired bread size
(about 500-600 g). Shape to the desired shape, brush with a little
water and let it rest for about 35 minutes.
Then top the bread on a floured baking sheet and bake in a
preheated oven at about 240 ° C for 6 minutes.
Meanwhile, put a bowl of water in the oven. Then reduce the
temperature to 185 ° C and bake for about 35 minutes.
Whole Grain Brown Bread
Ingredients
1 1/2 kg of rye flour
100 g sourdough
40 g germ
2 tablespoons salt
1/2 l of water
200 g flaxseed (to taste, vorgewe in 1/2 l water overnight)
Directions:
For the whole grain brown bread yeast dissolve in water, stir into the
preheated flour and let stand overnight. Add salt and dissolved germ
and possibly flax seed to the bowl.
Add lukewarm water and knead well into a dough and let it rest for
about 40 minutes. If the volume has doubled, place the dough in
greased tin boxes or shape into a loaf and leave to stand for about 5
minutes.
Bake in a preheated tube at 180-200 ° C for 1-1 1/2 hours with
bottom heat. Meanwhile, best put a cup of water in the pipe. The
whole grain bread is ready as soon as it sounds hollow when you
knock on it.
Brot Bread
Ingredients
For the dough:
300 g of rye flour
700 g spelled flour
2 pkg. Dry germ
30 g yeast (from the Packerl)
2 teaspoons salt (heaped)
For incorporation:
3 pieces of onion (chopped)
1 tbsp olives (black, chopped)
1 tbsp rosemary (chopped)
5 tablespoons of walnut kernels (chopped)
1 handful of Uhudler grapes (gutted)
100 ml UhuRed (see tip)
Directions:
For the ingredients for the dough - except for the water - mix well
and then work the water. Let the dough rest for about 2 hours in a
warm place.
Slowly stew onions, olives, rosemary and nuts in the butter-olive oil
mixture and add uhu-red. Simmer for a few minutes and then let the
mass cool down.
Mix the dough with the onion mixture and the grapes, then salt.
Form the patties and bake the Uhudlertraubenbrot for about 80
minutes at 180 ° C (place the bowl with water in the oven).
Spicy Farmer's Bread
Ingredients
60 g sourdough
400 g of wholemeal rye flour
200 g of wholemeal rye flour
2 teaspoons sea salt (heaped)
1 tbsp caraway (whole)
1 tsp cilantro (whole)
1 tsp anise (whole)
1 tsp fennel (whole)
1/2 tsp cardamom (ground)
100 g of flour (for dusting)
Directions:
For the spicy farmer 's bread, dissolve the sourdough in half a liter of
lukewarm water and stir in the (best freshly ground) rye flour. Cover
it at about 30 ° C in the oven for at least 1 hour to ferment.
Mix remaining rye and wheat flour in a bowl with the spices. Press
into the middle of the meal a well, add Vorteig and mix everything.
Knead vigorously with the addition of lukewarm water; for at least 15
minutes, until the dough comes off the bowl.
Sprinkle with wholemeal flour and leave to stand for about 2 hours in
a warm place (oven 30 ° C).
Has the dough enlarged by about half and show small cracks on the
surface, knead well again on floured work surface.
Then form a ball and place it with the dough close down in the
baking pan.
Cut across in the middle with a small knife and cover covered with
constant heat again for about 45-60 minutes. Sprinkle with the
remaining cumin.
If the dough has increased in size and small cracks appear on the
surface again, you can bake the bread. Sprinkle the bread in the
mold with a little water first.
The baking time in the Philips Air fryer hot air fryer takes 10 minutes
at 200 ° C, then about 25 minutes at 180 ° C.
The spicy brown bread Remove and immediately sprinkle with a little
cold water. Place on a grid and allow it to cool.
Beer Bread
Ingredients
225 g wheat flour
150 ml dark beer (or malt beer)
75 g sourdough
10 g of yeast
1 tbsp salt
For the rye sourdough:
75 g of rye flour
Directions:
First, prepare the sourdough for the beer bread.
For the sourdough mix, mix rye flour and lukewarm water and leave
covered for 12 hours in a warm place.
For the dough, remove the yeast and salt in 3 tablespoons of the
dark beer until bubbles form. Mix sourdough mixed with wheat flour
and the remaining dark beer and knead for 8 minutes.
Cover the dough and leave in a warm place for 1-2 hours. Add the
dough without kneading directly into the Deep Fryer Baking Dish or
shape to a loaf and place on baking paper in the grid insert.
Bake the bread dough in the preheated, Hot Air Fryer at 200 ° C for
5 minutes. Then reduce the temperature to 180 ° C and bake for
another 25 minutes.
The beer bread spread from time to time with a little water, so that a
shiny crust can form.
Pumpkin Sage Bread
Ingredients
250 g of pumpkin (firm variety, Hokkaido or Yellow Zentner)
1 tbsp olive oil
8 leaves of sage
500 g wheat flour (plus something for the work surface)
35 g sourdough (liquid, bought or even recognized)
10 g of yeast (fresh)
10 g salt
Corn semolina (to sprinkle)
Olive oil (for greasing)
Directions:
For the pumpkin-sage-bread, core the pumpkin, peel and cut into
cubes of about 2 cm. Sauté the squash cubes in the olive oil, add
about 100 ml of water and cover the cubes over medium heat for
about 5 minutes until half cooked. Drain and allow to cool.
Wash, dry and roughly cut the sage leaves. All ingredients except
pumpkin, sage and salt in the bowl of a food processor with dough
hooks. Gradually add 270-300 ml of warm water while kneading at
the lowest level. The dough should be moist, but once it is smooth,
detach from the edge of the bowl. Knead for 5 minutes on the lowest
level, then 3 minutes on a medium level. Add the remaining
ingredients and knead for another 2 minutes. The dough is a bit
sticky.
Put the dough in a bowl greased with olive oil and leave covered for
2 hours. After 1 hour and 1 hour, fold each dough in the bowl with a
spatula.
Preheat the oven to 250 ° C (circulating air not recommended). In
doing so, preheat a pizza stone or an inverted baking tray and an
oven-proof bowl of water. Work dough on some flour. Place with the
seam down in a floured fermentation basket or in a dish designed
with a floured kitchen towel and let it rise until the oven has heated
up.
Put the loaf of bread on a board sprinkled with cornstarch. Sprinkle
with water, sprinkle with semolina, and cut deeply crosswise.
Remove the water bowl from the oven and push the loaf onto the
pizza stone or sheet. After 15 minutes, reduce the temperature to
220 ° C and bake the bread for another 20 minutes. Make a knock
test to see if the bread has finished cooking.
The pumpkin-sage bread let cool completely on a wire rack.
Grammel Bread With Fennel
Ingredients
400 g spelled flour (D700)
12 g of salt
2 teaspoons of fennel seeds (dried)
1 Germ; 1 cube
0.5 tsp of sugar
350 ml of water (warm)
2 tbsp wheat sourdough (soft)
200 g cracklings
50 g peanuts (salted)
1 box shape (30 cm)
Directions:
First, mix the two types of flour with the salt and the fennel seeds in
a mixing bowl, press a trough in the middle, and crumble the germ
into it. Mix with the sugar, 6 tablespoons of water and some flour
from the edge to the steam and let it rest for about 15 minutes until
bubbles have formed.
Stir the steam with all the flour, then add the remaining water and
sourdough and stir with the kneading hooks of the hand mixer or
food processor for about 5 minutes until the dough is smooth.
Add the sprigs and peanuts and mix them at the low speed, then
place the dough in the greased tin box and cover with the kitchen
towel for 2 hours in a warm place.
Place a flat oven-proof container of cold water on the bottom of the
cold oven and preheat the tube to 250 ° C. Push the bread into the
hot tube, switch the tube to 200 ° C and bake the bread for 30
minutes, then at 180 ° C for another 30 minutes. Lay out of the form
on the griddle and allow to rest for 10 minutes in the oven, then
remove and let the grilled bread with fennel cool on a wire rack.
Mustard Twist
Ingredients
128 g rye flour (type 997)
320 g wheat flour (type 550)
365 g one-stage sourdough (Weinheimer sourdough)
128 g mustard (medium hot)
13 g of salt
19 g baker's yeast (fresh)
16 g curry powder
1 pinch of pepper
214 ml of water (about 30 ° C)
Flour (to work)
50 g mustard (for brushing)
150 g sesame seeds (to sprinkle)
Directions:
For the mustard twirls, first pour the rye flour with wheat flour,
sourdough, mustard, salt, yeast, curry, pepper and water into the
dough mixer, mix in a slow course for 6 minutes and knead for 4
minutes in a faster course (dough temperature 26 to 28 ° C ). Cover
with bakers' cloths and let rest at room temperature for 45 minutes.
Put the dough on the lightly floured work surface, divide it into two
portions, and work it around. Divide the dough pieces in the middle
and form a slightly conical dough strand of about 40 cm each. Twine
two strands of dough, coat the surface with mustard and roll in
sesame. Place upside down in the fermentation baskets and allow
the loaves to rest covered at room temperature for 1 hour to 1 hour
15 minutes — Preheat the oven with inserted brick (lower third) to
250 ° C top and bottom heat.
Pour the pieces of bread onto baking paper, place them on the hot
brick with the paper, steam them (alternatively, pour a cup of boiling
water on a preheated tin, and immediately close the oven door
again). After 2 minutes of baking, open the oven door a little to allow
the steam to escape (it is best to clamp a wooden spoon between
the door and the upper edge of the oven). After 5 minutes, close the
oven door again. After another 10 minutes, reduce the oven
temperature to 180 ° C and bake the loaves in 25 to 30 minutes. In
the last 10 minutes before baking the oven door open again a gap
(again with the help of a cooking spoon).
Chapter 6. Other Bread Recipes
Basic French Bread
INGREDIENTS:
6 Cups Flour, all-purpose
2 ½ Cup Water, warm
2 ¼ Tablespoons Olive oil, cold pressed, unrefined
1 ½ teaspoons Sugar, cane, white
1 tablespoon Yeast, dry, active
2 teaspoons Salt, fine, sea
EQUIPMENT:
Stand mixer fitted with the dough hook, Small mixing bowl, Baking
tray, Parchment paper, Cooling racks, Plastic wrap (optional).
DIRECTIONS:
Step 1: In a small mixing bowl add dry yeast and two tablespoons of
warm water. Set aside on a countertop for 3-5 minutes to foam.
Step 2: Transfer the yeast water into a bowl of the stand mixer. Add
salt, sugar, olive oil and half of the flour. Start mixing on medium-low
speed and slowly add the rest of the flour. If the dough is sticking to
the sides of the bowl, scrape it with a spatula. The dough will soon
start forming a sturdy but soft ball.
Step 3: Leave the dough ball in the mixer and cover with a lid. Set
aside for 10 minutes to rise. After 10 minutes beat with a dough hook
for 30-45 seconds and set aside for another 10 minutes.
Repeat four more times.
Alternatively, you can leave the dough in the bowl, cover with a
plastic wrap and set aside in a warm place for approximately one
hour. The dough should double in size.
Step 4: Transfer the dough into a lightly floured surface. Knead it
with hands for 1-2 minutes. Cut the dough in half. Shape each half
into a loaf.
Step 5: Pre-heat the oven to 375°F. Line the baking tray with
parchment paper. Place the loaves into the baking tray.
Bake at 375° for 30-35 minutes or until it becomes golden brown and
baked through.
Transfer onto the cooling racks and let it cool.
Basic French Bread will keep for one week in a fridge or up to one
month in a freezer.
Italian Bread
INGREDIENTS:
2 ¼ Cup Water, warm
1 teaspoons Sugar, cane, white
1 ¼ tablespoon Yeast, dry, active
EQUIPMENT:
tray, Kitchen knife, Parchment paper, Cooling racks, Plastic wrap
(optional).
DIRECTIONS:
salt, sugar, and half of the flour. Start mixing on medium-low speed
and slowly add the rest of the flour. If the dough is sticking to the
sides of the bowl, scrape it with a spatula. The dough will soon start
forming a sturdy but soft ball.
Step 3: Leave the dough in the bowl, cover with a plastic wrap and
set aside in a warm place for approximately one hour. The dough
should double in size.
into a loaf. Make four shallow slashes on the top of each loaf with a
kitchen knife.
Step 5: Pre-heat the oven to 375°F. Line the baking tray with
parchment paper. Place the loaves into the baking tray.
baked through.
Italian Bread will keep for one week in a fridge or up to one month in
a freezer.
Potato Bread
INGREDIENTS:
12 Oz Potato, boiled
2 ½ Cup Milk, warm
EQUIPMENT:
Stand mixer fitted with the dough hook, Small and medium mixing
bowls, Potato masher, Whisk, Plastic wrap. Two loaf baking trays,
Cooling racks.
DIRECTIONS:
warm milk. Set aside on a countertop for 3-5 minutes to foam.
Remove skin from the boiled potato. Place the skinned potato into a
medium mixing bowl and mash with a masher. Whisk in warm milk.
Add salt, yeast, olive oil, and sugar. Whisk to incorporate.
Whisk in two cups of flour.
Step 2: Transfer the mixture into the bowl of a stand mixer. Start
mixing on medium-low speed and slowly add the rest of the flour. If
the dough is sticking to the sides of the bowl, scrape it with a
spatula. The dough will soon start forming a sturdy but soft ball.
set aside in a warm place for approximately two hours. The dough
should at least double in size.
Step 4: Transfer the dough into lightly floured surface. Knead the
dough with hands for 1-2 minutes.
Cut the dough in half. Shape each half into a loaf. Place the loaves
into two greased baking trays. Push down with your fingers. Set
aside, cover with a plastic wrap and let the dough rise again.
Step 5: Pre-heat the oven to 350°F. Place the loaf trays into the
oven.
baked through.
Potato Bread will keep for one week in a fridge or up to one month in
a freezer.
Sweet Potato Bread
INGREDIENTS:
12 Oz Sweet potato, boiled
2 ½ Cup Milk, warm
1 Cup Pistachios, chopped
½ Cup Cranberries, dried
½ Cup Raisins, golden, dried
¼ teaspoon Cinnamon, powder
EQUIPMENT:
Stand mixer fitted with the dough hook, Small and medium mixing
bowls, Potato masher, Whisk, Plastic wrap, Two loaf baking trays,
Cooling racks.
DIRECTIONS:
Remove skin from the boiled sweet potatoes. Place the skinned
potatoes into a medium mixing bowl and mash with a masher. Whisk
in warm milk.
Add salt, yeast, olive oil, cinnamon, and sugar. Whisk to incorporate.
Whisk in two cups of flour, pistachios, raisins, and cranberries.
dough with hands for 1-2 minutes.
oven.
baked through.
Sweet Potato Bread will keep for one week in a fridge or up to one
month in a freeze
Basic Wheat Bread
INGREDIENTS:
3 Cups Flour, whole wheat
2 Tablespoons Butter, melted, unsalted
1 ½ Cup Molasses
EQUIPMENT:
Large and medium mixing bowls, Spatula, Two loaf baking trays,
Plastic wrap, Cooling racks.
DIRECTIONS:
Step 1: In a large bowl combine warm water, yeast and ½ of
molasses. Mix in all all-purpose flour. Set aside for 30-40 minutes or
until it becomes bubbly.
Step 2: Once the mixture becomes bubbly, add the rest of molasses,
melted butter, salt and wheat flour. Mix with hands.
Step 3: Transfer the batter onto floured surface. Knead the batter
with hands until it becomes firm but still sticky. You may need to add
more wheat flour to get to the desired consistency.
Step 4: Place into a greased bowl. Cover with a plastic wrap. Set
aside for 1-2 hours to rise.
Step 5: Preheat the oven to 355°F. Grease the loaf baking trays.
Distribute the batter between two greased trays. Bake for 25 - 30
minutes at 355°F or until the wooden tester comes out clean.
Whole Wheat Bread will keep for one week in a fridge or up to one
month in a freezer.
Whole Wheat Bread
INGREDIENTS:
6 Cups Flour, wheat
½ Cup Milk, dried, non-fat
2 Tablespoons Molasses
EQUIPMENT:
tray, Parchment paper, Cooling racks, Plastic wrap Two loaf baking
trays, Cooling racks.
DIRECTIONS:
salt, dried milk, olive oil, molasses, and half of the flour. Start mixing
on medium-low speed and slowly add the rest of the flour. If the
dough is sticking to the sides of the bowl, scrape it with a spatula.
The dough will soon start forming a sturdy but soft ball.
set aside in a warm place for approximately one to two hours,
depending on temperature in your kitchen. The dough should
increase in size.
into a loaf.
Place the loafs into the baking trays. Cover the trays with plastic
wrap and set aside to rise for one to two hours.
Step 5: Pre-heat the oven to 350°F. Place the trays into the oven.
baked through.
Whole Wheat Bread will keep for one week in a fridge or up to one
month in a freezer.
Rye Bread
INGREDIENTS:
2 Cups Rye flour
1 Cup Water, warm
½ Cup Sugar, brown
½ Cup Molasses
1 teaspoons Sugar, cane, white
1 ½ Tablespoon Yeast, dry, active
1 teaspoon Anise, seeds, dried
EQUIPMENT:
Stand mixer fitted with the dough hook, Medium and large mixing
bowls, (Pizza) Baking stone, Cooling racks, Plastic wrap (optional).
DIRECTIONS:
Step 1: In a large mixing bowl, combine flour, rye flour, sugar, brown
sugar, yeast, anise, and salt. Mix with a spatula to combine. Add
water, olive oil, molasses and mix with the spatula to incorporate.
Cover the bowl with a plastic wrap and set aside at room
temperature for 1-2 hours to rise.
Step 2: After the dough has risen, transfer it onto work surface
dusted with flour. Knead the dough for 1-2 minutes, fold the dough in
half, and then roll it into a ball.
Step 3: Generously sprinkle the bottom of a medium mixing bowl
with flour. Place the dough ball into the mixing bowl and cover it with
a plastic wrap. Set it aside for two hour to rise.
into a loaf. Cut several parallel lines on top.
Step 5: Place the baking stone into the cold oven. Pre-heat the oven
and the baking stone to 375°F. Place the loaves into the baking
stone.
baked through.
Olive Bread will keep for one week in a fridge or up to one month in
a freezer.
Basic Artisan Bread
INGREDIENTS:
1 teaspoon Rosemary, dried
1 teaspoon Sage, dried
EQUIPMENT:
bowls, Dutch oven, Heat-proof gloves, Parchment paper, Cooling
racks, Plastic wrap (optional).
DIRECTIONS:
Step 1: In a large mixing bowl, combine flour, yeast, herbs, and salt.
Mix with a spatula to combine. Add water and mix with the spatula to
incorporate. Cover the bowl with a plastic wrap and set aside at
room temperature overnight or up to 24 hours.
Step 4: Preheat the oven to 425°F. Place the Dutch oven and the
lead into the oven to preheat.
Step 5: Remove the Dutch oven from the oven, using the heat-proof
gloves. Careful, it will be very hot.
Place the dough ball in to the hot Dutch oven, cover with the lid and
place back into the oven.
Bake for 30 minutes. Remove the lid and bake for another 15
minutes until the crust will turn golden brown.
Step 6: Once ready, remove from the Dutch oven, transfer into
cooling racks and let to cool completely.
Basic Artisan Bread will keep for one week in a fridge or up to one
month in a freezer.
Zucchini Bread
INGREDIENTS:
3 Cups Zucchini, grated
2 Eggs, large
1 ½ Cup Sugar, cane, white
1 Cup Pecans, chopped
1 teaspoon Baking powder
1 teaspoon Vanilla, extract, pure
EQUIPMENT:
Large and medium mixing bowls, Grater, Whisk, Spatula, Two loaf
baking trays, Cooling racks.
DIRECTIONS:
Drain the excess water from zucchinis.
Step 2: In a medium mixing bowl combine all dry ingredients: flour,
sugar, pecans, salt, baking powder and cinnamon. Whisk together.
Step 3: In a large mixing bowl combine all wet ingredients: zucchinis,
eggs, olive oil, and vanilla. Whisk together.
Step 4: Combine dry and wet ingredients in the large bowl. Fold in
with a spatula to incorporate all together.
Step 5: Distribute the batter between two greased trays. Bake for 45-
50 minutes at 355°F or until the wooden tester comes out clean.
Zucchini Bread will keep for one week in a fridge or up to one month
in a freezer.
Pumpkin Bread
INGREDIENTS:
3 Cups Pumpkin, cubed
2 Eggs, large
2 Cups Molasses
1 Cup Cranberries, dried
¼ teaspoon Nutmeg, powder
EQUIPMENT:
Medium saucepan, Masher, Large, medium, and small mixing bowls,
Grater, Whisk, Spatula, Two loaf baking trays, Cooling racks.
DIRECTIONS:
Step 1: Place pumpkin into medium saucepan and boil it until it
becomes soft. Once the pumpkin is ready, place it in a small mixing
bowl and mash it with a masher.
pistachios, cranberry, salt, baking powder, nutmeg, and cinnamon.
Whisk together.
Step 4: In a large mixing bowl combine all wet ingredients: pumpkin,
molasses, eggs, olive oil, and vanilla. Whisk together.
Pumpkin Bread will keep for one week in a fridge or up to one month
in a freezer.
Pumpkin Yeast Bread
INGREDIENTS:
2 Cups Pumpkin, pureed
2 Eggs, large
½ Cup Milk, warm
1 Cup Molasses
½ teaspoon Cinnamon, powder
EQUIPMENT:
Stand mixer fitted with the dough hook, Masher, Small mixing bowl,
Baking tray, Parchment paper, Cooling racks, Plastic wrap.
DIRECTIONS:
Step 1: In a small mixing bowl add dry yeast and warm milk. Set
aside on a countertop for 3-5 minutes to foam.
Boil and puree pumpkin with a masher.
Step 2: Transfer the yeast milk into a bowl of the stand mixer. Add
pureed pumpkin, molasses, eggs, olive oil and half of the flour. Start
set aside in a warm place for approximately one hour. The dough
should double in size.
into a loaf.
Distribute the batter between two greased trays. Bake for 40-45
minutes Transfer onto the cooling racks and let it cool.
Pumpkin Yeast Bread will keep for one week in a fridge or up to one
month in a freezer.
Wild Rice Bread
INGREDIENTS:
3 Cups Bread flour, unbleached
1 Cup Flour, whole wheat
2 Cups Rice, wild, cooked
½ Cup Sourdough starter, ripe
1 ½ teaspoons Maple syrup
EQUIPMENT:
Stand mixer fitted with the paddle attachment and dough hook,
Large mixing bowl, Plastic wrap. Two loaf baking trays, Cooling
racks.
DIRECTIONS:
Step 1: In a bowl of a stand mixer add sourdough starter, water,
yeast, maple syrup and whole wheat flour. Beat with the paddle
attachment until smooth. Cover the bowl with a plastic wrap and let it
sit for 1 – 2 hours until the dough becomes bubbly.
Step 2: Add salt and gradually beat in the bread flour. Remove the
paddle attachment and install a dough hook.
Knead for 8-10 minutes. Add rice, pistachios, and cranberries.
Knead to incorporate.
Step 3: Transfer the dough into a large bowl sprinkled with flour.
Cover with a plastic wrap and set aside to side for 1-2 hours.
Step 4: Transfer the dough into lightly floured surface. Deflate and
knead the dough with hands for 1-2 minutes.
aside, cover with a plastic wrap and let the dough rise again. This
will take approximately one hour.
oven.
baked through.
Wild Rice Bread will keep for one week in a fridge or up to one
month in a freezer.
Whole Wheat Zucchini Bread
INGREDIENTS:
1 ½ Cup Flour, all-purpose
1 ½ Cup Flour, whole wheat
3 Cups Zucchini, grated
2 Eggs, large
½ Cup Sugar, brown
½ Cup Molasses
1 Cup Raisins, golden
½ Cup Pecans, chopped
½ Cup Walnuts, chopped
½ Cup Pistachios, chopped
EQUIPMENT:
DIRECTIONS:
Drain the excess water from zucchinis.
wheat flour, sugar, pecans, walnuts, pistachios, cranberries, raisins,
salt, baking powder and cinnamon. Whisk together.
Step 3: In a large mixing bowl combine all wet ingredients: zucchinis,
Whole Wheat Zucchini Bread will keep for one week in a fridge or up
to one month in a freezer.
Dates & Nuts Bread
INGREDIENTS:
2 Cups Dates, chopped
¾ Cup Water, warm
½ Cup Cocoa, powder, unsweetened
2 Eggs, large
2 Tablespoons Olive oil, cold pressed, unrefined
2 Tablespoons Butter, softened
1 Cup Molasses
½ Cup Sugar, brown
½ Cup Macadamia nuts, chopped
½ Cup Hazelnuts, chopped
1 Tablespoon Brandy
EQUIPMENT:
Large and medium mixing bowls, Whisk, Spatula, Two loaf baking
trays, Cooling racks.
DIRECTIONS:
brown sugar, cocoa powder, dates, macadamia nuts, walnuts,
hazelnuts, salt, and baking powder. Whisk together.
Step 3: In a large mixing bowl combine all wet ingredients: water,
molasses, eggs, olive oil, and butter. Whisk together.
Step 4: Combine dry and wet ingredients in the large bowl. Add
vanilla extract and brandy. Fold in with a spatula to incorporate all
together.
Dates & Nuts Bread will keep for one week in a fridge or up to one
month in a freezer.
Mushrooms Bread
INGREDIENTS:
4 Cups Mushrooms, white, coarsely chopped
2 Cups Onions, yellow, chopped
2 Tablespoons Butter, unsalted
2 Eggs, large
½ Cup Water, warm
½ Tablespoon Sugar, brown
¼ teaspoon Black pepper, powder
EQUIPMENT:
Medium skillet, Large, medium, and small mixing bowls, Grater,
Whisk, Spatula, Two loaf baking trays, Cooling racks.
DIRECTIONS:
Step 1: Add butter into a skillet and heat it over medium heat. Place
mushrooms and onions into the skillet. Fry it on medium heat for 5-7
minutes until mushrooms become fragrant. Set aside.
sugar, salt, baking powder, nutmeg, and black pepper. Whisk
together.
mushrooms, eggs, olive oil, and vanilla. Whisk together.
with a spatula to incorporate all together. If the mixture is too dry
add a little bit more water.
Mushroom Bread will keep for one week in a fridge or up to one
month in a freezer.
Potato Mushroom Bread
INGREDIENTS:
6 Oz Potato, boiled
6 Oz Mushrooms, white chopped
2 Tablespoons Butter, unsalted
2 ½ Cup Milk, warm
EQUIPMENT:
Medium skillet, Stand mixer fitted with the dough hook, Small and
medium mixing bowls, Potato masher, Whisk, Plastic wrap. Two loaf
DIRECTIONS:
Step 1: Add butter into a skillet and heat it over medium heat. Place
mushrooms into the skillet. Fry it on medium heat for 5-7 minutes
until mushrooms become fragrant. Set aside.
Remove skin from the boiled potato. Place the skinned potato into a
medium mixing bowl and mash with a masher. Whisk in warm milk.
Add salt, yeast, olive oil, and sugar. Whisk to incorporate.
Whisk in two cups of flour.
dough with hands for 1-2 minutes. Fold in mushrooms.
oven.
baked through.
Potato Mushroom Bread will keep for one week in a fridge or up to
one month in a freezer.
Olive Bread
INGREDIENTS:
1 ¾ Cup Olives, black, pitted
1 ¼ Cup Water, warm
3/4 Tablespoon Yeast, dry, active
1 teaspoon Rosemary, dried
EQUIPMENT:
bowls, Two baking trays, Parchment paper, Cooling racks, Plastic
wrap (optional).
DIRECTIONS:
Step 1: In a large mixing bowl, combine flour, olives, yeast, herbs,
and salt. Mix with a spatula to combine. Add water, olive oil and mix
with the spatula to incorporate. Cover the bowl with a plastic wrap
and set aside at room temperature for 1-2 hours to rise.
into a loaf.
Step 5: Pre-heat the oven to 375°F. Line the baking trays with
parchment paper. Place the loaves into the baking trays.
baked through.
Olive Bread will keep for one week in a fridge or up to one month in
a freezer.
Strawberry Nut Bread
INGREDIENTS:
2 Cups Strawberries, chopped
¾ Cup Water, warm
2 Eggs, large
2 Tablespoons Olive oil, cold pressed, unrefined
2 Tablespoons Butter, softened
1 Cup Molasses
½ Cup Sugar, brown
½ Cup Macadamia nuts, chopped
EQUIPMENT:
DIRECTIONS:
brown sugar, macadamia nuts, walnuts, salt, and baking powder.
Whisk together.
Step 3: In a large mixing bowl combine all wet ingredients:
strawberries, water, molasses, eggs, olive oil, and butter. Whisk
together.
vanilla extract. Fold in the ingredients with a spatula to incorporate
all together.
Strawberry Nut Bread will keep for one week in a fridge or up to one
month in a freezer.
Plum Bread
INGREDIENTS:
2 Cups Plums, dried, pitted, chopped
1 Cup Raisins, brown
1 Cup Walnuts, chopped
¾ Cup Water, warm
2 Eggs, large
2 ½ Tablespoons Olive oil, cold pressed, unrefined
1 Cup Molasses
½ Cup Sugar, brown
EQUIPMENT:
DIRECTIONS:
brown sugar, plums, raisins, walnuts, salt, and baking powder. Whisk
together.
molasses, eggs, and olive oil. Whisk together.
vanilla extract. Fold in the ingredients with a spatula to incorporate
all together.
Plum Bread will keep for one week in a fridge or up to one month in
a freezer.
Banana Nut Bread
INGREDIENTS:
5 Bananas, mashed
2 Eggs, large
1 ½ Cup Sugar, brown
EQUIPMENT:
Large and medium mixing bowls, Masher, Whisk, Spatula, Two loaf
DIRECTIONS:
Mash bananas with a masher.
brown sugar, pecans, walnuts, cranberries, salt, and baking powder.
Whisk together.
Step 3: In a large mixing bowl combine all wet ingredients: bananas,
Step 5: Distribute the batter between two greased trays. Bake for 50
- 55 minutes at 355°F or until the wooden tester comes out clean.
Banana Nut Bread will keep for one week in a fridge or up to one
month in a freezer.
Banana Chocolate Chip Bread
INGREDIENTS:
5 Bananas, mashed
2 Eggs, large
1 ½ Cup Sugar, brown
1 Cup Chocolate chips, dark, mini, bakers
EQUIPMENT:
Large and medium mixing bowls, Masher, Whisk, Spatula, Two loaf
DIRECTIONS:
Mash bananas with a masher.
brown sugar, pecans, chocolate chips, salt, baking powder, and
nutmeg. Whisk together.
Step 3: In a large mixing bowl combine all wet ingredients: bananas,
Step 5: Distribute the batter between two greased trays. Bake for 50
- 55 minutes at 355°F or until the wooden tester comes out clean.
Banana Chocolate Chip Bread will keep for one week in a fridge or
up to one month in a freezer.
Blueberry Crumble Bread
INGREDIENTS:
FOR THE CRUMBLES:
1 Cup Flour, all purpose
1 Cup Sugar, granulated
3 Oz Butter, unsalted
½ teaspoon Salt, sea, fine
FOR THE BREAD:
3 Cups Blueberries, fresh
2 Eggs, large
1 Cup Milk, whole
1 ½ Cup Sugar, cane, white
EQUIPMENT:
One large and two medium mixing bowls, Whisk, Spatula, Two loaf
DIRECTIONS:
MAKE THE CRUMBLES:
In a medium bowl, combine flour, sugar and butter. Do not over mix.
The mixture will be granular.
MAKE THE BREAD BATTER:
sugar, salt, baking powder. Whisk together.
Step 3: In a large mixing bowl combine all wet ingredients: milk,
with a spatula to incorporate all together. Carefully fold in
blueberries.
Step 5: Distribute the batter between two greased trays. Spread the
crumbles on top of the bread batter.
Bake for 45-50 minutes at 355°F or until the wooden tester comes
out clean.
Blueberry Crumble Bread will keep for one week in a fridge or up to
Carrot Walnut Bread
INGREDIENTS:
3 Cups Carrots, grated
2 Eggs, large
2 Cups Molasses
¼ teaspoon Ginger, powder
EQUIPMENT:
Grater, Large, medium, and small mixing bowls, Grater, Whisk,
Spatula, Two loaf baking trays, Cooling racks.
DIRECTIONS:
Step 1: Grate carrots into a small bowl. Set aside.
walnuts, cranberry, salt, baking powder, nutmeg, and ginger. Whisk
together.
Step 4: In a large mixing bowl combine all wet ingredients: carrots,
Carrot Walnut Bread will keep for one week in a fridge or up to one
month in a freezer.
INGREDIENTS:
3 cups Almond Flour
2 Bananas, ripe, mashed
½ cup Almond Milk
¼ cup Honey, raw
¼ cup Olive Oil, virgin, first cold pressed
4 tablespoons Water, hot
2 tablespoons Flax Seeds, ground
1 teaspoon Baking Soda
¼ teaspoon Salt, fine, pink, Himalayan
Cooking Spray for greasing the baking tray
EQUIPMENT:
Rectangular bread baking tray, Stand or hand mixer fitted with
the paddle attachment, Measuring cups, Cup, Fork, Wire
cooling racks, Parchment paper (optional), Cake decorating
piping tips and bags (optional).
DIRECTIONS:
Step 1: Prepare egg replacement: add flax seeds into a cup and
cover it with hot water. Place flax seeds onto a countertop and wait
until flax seeds become gelatin-like.
Step 2: Grease the bottom and sides of the baking tray with a
cooking spray. Line the bottom of the tray with parchment paper
(optional).
Step 3: In a bowl of a stand mixer, mash bananas with a fork. Add
flax eggs, almond flour, almond milk, olive oil, honey, baking soda,
salt, and vanilla extract. Process everything on low-medium speed
until all is combined.
Step 4: Pour the batter into the baking tray. Bake for about 40
minutes or until a wooden skewer comes out clean.
Step 5: Place on a cooling rack and let it cool for an hour. Decorate
with decorating tools before serving. (Optional)
Almond Flour Banana Bread will keep for a week in a fridge or
INGREDIENTS:
3 cups Almond Flour
½ cup Almond Milk
¼ cup Honey, raw
EQUIPMENT:
Rectangular bread baking tray, Stand or hand mixer fitted with the
paddle attachment, Measuring cups, Cup, Fork, Wire cooling racks,
Parchment paper (optional), Cake decorating piping tips and bags
(optional).
DIRECTIONS:
(optional).
flax eggs, almond flour, almond milk, olive oil, honey, baking soda,
Almond Flour Banana Bread will keep for a week in a fridge or one
month in a freezer.
Almond Flour Coconut Bread
INGREDIENTS:
2 cups Almond Flour
1 cups Coconut Flour
1 cup Apple Puree
½ cup Almond Milk
¼ cup Honey, raw
EQUIPMENT:
(optional).
DIRECTIONS:
(optional).
Step 3: In a bowl of a stand mixer add apple puree, flax eggs,
almond flour, coconut flour, almond milk, olive oil, honey, baking
soda, salt, and vanilla extract. Process everything on low-medium
speed until all is combined.
Almond Flour Coconut Bread will keep for a week in a fridge or one
month in a freezer.
Almond Flour Pumpkin Bread
INGREDIENTS:
2 cups Almond Flour
½ cup Coconut Flour
1 cup Pumpkin, puree
½ cup Almond Milk
¼ cup Honey, raw
½ teaspoon Pumpkin Pie Spice
EQUIPMENT:
(optional).
DIRECTIONS:
Step 1: Cut the raw pumpkin, remove the seeds.
Place pumpkin pieces onto a baking tray. Bake the pumpkin for
approximately forty minutes until it is soft. Set aside to cool. Place
cooled pumpkin into the food processor. Process until smooth. Set
aside.
Alternatively, you can use 3-4 eggs.
Step 3: Preheat the oven to 355°F. Grease bottom and sides of the
baking tray with a cooking spray. Line the bottom of the tray with
parchment paper (optional).
Step 4: In a bowl add flax eggs, pumpkin puree, almond flour,
coconut flour, almond milk, honey, olive oil, baking soda, salt, and
spices. Process everything on low-medium speed until all is
combined.
Banana Flour Pumpkin Bread will keep for a week in a fridge or one
month in a freezer.
Coconut Flour Banana Bread
INGREDIENTS:
3 cups Coconut Milk
¼ cup Honey, raw
For Flaxseed Egg:
EQUIPMENT:
(optional).
DIRECTIONS:
Step 2: Preheat the oven to 355°F. With a cooking spray grease the
bottom and sides of the baking tray. Line the bottoms of the tray with
parchment paper (optional).
flax eggs, coconut flour, olive oil, coconut milk, honey, baking soda,
Coconut Flour Banana Bread will keep for a week in a fridge or one
month in a freezer.
Coconut Flour Pumpkin Bread
INGREDIENTS:
1 ¾ cups Coconut Milk
½ cup Coconut Flour
1 cup Pumpkin, puree
¼ cup Honey, raw
½ teaspoon Pumpkin Pie Spice
For Flaxseed Egg:
EQUIPMENT:
(optional).
DIRECTIONS:
Step 1: Cut pumpkin in half and remove the seeds. Cut pumpkin on
pieces. Spray the baking tray with a cooking spray. Place pumpkin
pieces onto the baking tray. Bake for approximately 40 minutes until
pumpkin becomes soft. Set aside to cool.
Step 2: Place cooled pumpkin into the food processor. Process until
smooth. Set aside.
Alternatively, you can use 3-4 eggs.
Step 4: Preheat the oven to 355°F. Grease the bottom and sides of
the baking tray with the cooking spray. Line the bottom of the tray
with parchment paper (optional).
Step 5: In a bowl of stand mixer equipped with the paddle
attachment add flax eggs, pumpkin puree, coconut flour, coconut
flour, coconut milk, honey, baking soda, salt, and spices. Process
everything on low-medium speed until all is combined.
Step 6: Pour the batter into the bread baking tray. Bake for about 40
Chapter 7. Keto Breads Recipes
Keto Breakfast Bread
Preparation time: 15 minutes
Cooking time: 40 minutes
Servings: 16 slices
Ingredients:
½ tsp. xanthan gum
½ tsp. salt
2 Tbsp. coconut oil
½ cup butter, melted
1 tsp. baking powder
2 cups of almond flour
7 eggs
Directions:
Preheat the oven to 355F.
Beat eggs in a bowl on high for 2 minutes.
Add coconut oil and butter to the eggs and continue to beat.
Line a loaf pan with baking paper and pour the beaten eggs.
Pour in the rest of the ingredients and mix until it becomes thick.
Bake until a toothpick comes out dry, about 40 to 45 minutes.
Nutrition:
Calories: 234
Fat: 23g
Carb: 1g
Protein: 7g
Chia Seed Bread
Servings: 16 slices
Ingredients
½ tsp. xanthan gum
½ cup butter
2 Tbsp. coconut oil
1 Tbsp. baking powder
3 Tbsp. sesame seeds
2 Tbsp. chia seeds
½ tsp. salt
¼ cup sunflower seeds
2 cups almond flour
7 eggs
Directions:
Beat eggs in a bowl on high for 1 to 2 minutes.
Beat in the xanthan gum and combine coconut oil and melted butter
into eggs, beating continuously.
Set aside the sesame seeds, but add the rest of the ingredients.
Line a loaf pan with baking paper and place the mixture in it. Top the
mixture with sesame seeds.
Bake in the oven until a toothpick inserted comes out clean, about 35
to 40 minutes.
Nutrition:
Calories: 405
Fat: 37g
Carb: 4g
Protein: 14g
Keto Flax Bread
Cooking time: 18 to 20 minutes
Servings: 8
Ingredients:
¾ cup of water
200 g ground flax seeds
½ cup psyllium husk powder
7 large egg whites
3 Tbsp. butter
2 tsp. salt
¼ cup granulated stevia
1 large whole egg
1 ½ cups whey protein isolate
Directions:
Combine together whey protein isolate, psyllium husk, baking
powder, sweetener, and salt.
In another bowl, mix together the water, butter, egg, and egg whites.
Slowly add psyllium husk mixture to egg mixture and mix well.
Lightly grease a bread pan with butter and pour in the batter.
Bake in the oven until the bread is set, about 18 to 20 minutes.
Nutrition:
Calories: 265.5
Fat: 15.68g
Carb: 1.88g
Protein:24.34 g
Special Keto Bread
Servings: 14
Ingredients:
½ cup water
1 Tbsp. poppy seeds
2 cups fine ground almond meal
5 large eggs
½ cup olive oil
½ tsp. fine Himalayan salt
Directions:
In a bowl, combine salt, almond meal, and baking powder.
Drip in oil while mixing, until it forms a crumbly dough.
Make a little round hole in the middle of the dough and pour eggs
into the middle of the dough.
Pour water and whisk eggs together with the mixer in the small circle
until it is frothy.
Start making larger circles to combine the almond meal mixture with
the dough until you have a smooth and thick batter.
Line your loaf pan with parchment paper.
Pour batter into the prepared loaf pan and sprinkle poppy seeds on
top.
Bake in the oven for 40 minutes in the center rack until firm and
golden brown.
Cool in the oven for 30 minutes.
Slice and serve.
Nutrition:
Calories: 227
Fat: 21g
Carb: 4g
Protein: 7g
Keto Easy Bread
Servings: 10
Ingredients:
¼ tsp. cream of tartar
1 ½ tsp. baking powder (double acting)
4 large eggs
1 ½ cups vanilla whey protein
¼ cup olive oil
¼ cup coconut milk, unsweetened
½ tsp. salt
¼ cup unsalted butter, softened
12 oz. cream cheese, softened
½ tsp. xanthan gum
½ tsp. baking soda
Directions:
Layer aluminum foil over the loaf pan and spray with olive oil.
Beat the butter with cream cheese in a bowl until mixed well.
Add oil and coconut milk and blend until mixed. Add eggs, one by
one until fully mixed. Set aside.
In a bowl, whisk whey protein, ½ tsp. xanthan gum, baking soda,
cream of tartar, salt, and baking powder.
Add mixture to egg/cheese mixture and slowly mix until fully
combined. Don’t over blend.
Place in the oven and bake for 40 to 45 minutes, or until golden
brown.
Cool, slice, and serve.
Nutrition:
Calories: 294.2
Fat: 24g
Carb: 1.8g
Protein: 17g
Low Carb Bread
Servings: 12
Ingredients:
2 cups mozzarella cheese, grated
8 oz. cream cheese
herbs and spices to taste
1 cup crushed pork rinds
¼ cup parmesan cheese, grated
3 large eggs
Directions:
Line parchment paper over the baking pan.
In a bowl, place cream cheese and mozzarella and microwave for 1
minute on high power. Stir and microwave for 1 minute more. Then
stir again.
Stir in egg, parmesan, pork rinds, herbs, spices and baking powder
until mixed.
Spread mixture on the baking pan and bake until top is lightly brown,
about 15 to 20 minutes.
Nutrition:
Calories: 166
Fat: 13g
Carb: 1g
Protein: 9g
Splendid Low-Carb Bread
Servings: 12
Ingredients:
½ tsp. herbs, such as basil, rosemary, or oregano
½ tsp. garlic or onion powder
5 Tbsp. psyllium husk powder
½ cup almond flour
½ cup coconut flour
¼ tsp. salt
1 ½ cup egg whites
3 Tbsp. oil or melted butter
2 Tbsp. apple cider vinegar
1/3 to ¾ cup hot water
Directions:
Grease a loaf pan and preheat the oven to 350F.
In a bowl, whisk the salt, psyllium husk powder, onion or garlic
powder, coconut flour, almond flour, and baking powder.
Stir in egg whites, oil, and apple cider vinegar. Bit by bit add the hot
water, stirring until dough increase in size. Do not add too much
water.
Mold the dough into a rectangle and transfer to grease loaf pan.
Bake in the oven for 60 to 70 minutes, or until crust feels firm and
brown on top.
Cool and serve.
Nutrition:
Calories: 97
Fat: 5.7g
Carb: 7.5g
Protein: 4.1g
Bread De Soul
Servings: 16
Ingredients:
¼ tsp. cream of tartar
2 ½ tsp. baking powder
1 tsp. xanthan gum
1/3 tsp. baking soda
½ tsp. salt
1 2/3 cup unflavored whey protein
¼ cup olive oil
¼ cup heavy whipping cream or half and half
2 drops of sweet leaf stevia
4 eggs
¼ cup butter
12 oz. softened cream cheese
Directions:
In a bowl, microwave cream cheese and butter for 1 minute.
Remove and blend well with a hand mixer.
Add olive oil, eggs, heavy cream, and few drops of sweetener and
blend well.
Blend together the dry ingredients in a separate bowl.
Combine the dry ingredients with the wet ingredients and mix with a
spoon. Don’t use a hand blender to avoid whipping it too much.
Grease a bread pan and pour the mixture into the pan.
Bake in the oven until golden brown, about 45 minutes.
Cool and serve.
Nutrition:
Calories: 200
Fat: 15.2g
Carb: 1.8g
Protein: 10g
Sandwich Flatbread
Servings: 10
Ingredients:
¼ cup water
¼ cup oil
4 eggs
½ tsp. salt
1/3 cup unflavored whey protein powder
½ tsp. garlic powder
6 Tbsp. coconut flour
3 ¼ cups almond flour
Directions:
Combine the dry ingredients in a large bowl and mix with a hand
whisk.
Whisk in eggs, oil, and water until combined well.
Place on a piece of large parchment paper and flatten into a rough
rectangle. Place another parchment paper on top.
Roll into a large ½ inch to ¾ inch thick rough rectangle. Transfer to
the baking sheet and discard the parchment paper on top.
Bake until it is firm to the touch, about 20 minutes.
Cool and cut into 10 portions.
Carefully cut each part into two halves through the bready center.
Stuff with your sandwich fillings.
Serve.
Nutrition:
Calories: 316
Fat: 6.8g
Carb: 11g
Protein: 25.9g
Keto Sandwich Bread
Cooking time: 1 hour
Servings: 12
Ingredients:
1 tsp. apple cider vinegar
¾ cup water
¼ cup avocado oil
5 eggs
½ tsp. salt
1 tsp. baking soda
½ cup coconut flour
2 cups plus 2 Tbsp. almond flour
Directions:
Preheat the oven to 350F and grease a loaf pan.
In a bowl, whisk almond flour, coconut flour, and salt.
In another bowl, separate the egg whites from egg yolks. Set egg
whites aside.
In a blender, blend the oil, egg yolks, water, vinegar, and baking
soda for 5 minutes on medium speed until combined.
Let the mixture sit for 1 minute then add in the reserved egg whites
and mix until frothy, about 10 to 15 seconds.
Add the dry ingredients and process on high for 5 to 10 seconds
before batter becomes too thick for the blender. Blend until the batter
is smooth.
Transfer batter into the greased loaf pan and smoothen the top.
Bake in the oven until a skewer inserted comes out clean, about 50
to 70 minutes.
Nutrition:
Calories: 200g
Fat: 7g
Carb: 7g
Protein: 16g
Easy Bake Keto Bread
Servings: 16
Ingredients:
7 whole eggs
4.5 oz. melted butter
2 Tbsp. warm water
2 tsp dry yeast
1 tsp. inulin
1 pinch of salt
1 tsp. xanthan gum
1 Tbsp. psyllium husk powder
2 cups almond flour
Directions:
In a bowl, mix almond flour, salt, psyllium, baking powder, and
xanthan gum.
Make a well in the center of the mixture.
Add the yeast and inulin into the center with the warm water.
Stir the inulin and yeast with the warm water in the center and let the
yeast activate, about 10 minutes.
Add in the eggs and melted butter and stir well.
Pour the mixture into a loaf pan lined with parchment paper.
Allow batter to proof in a warm spot covered for 20 minutes with a
tea towel.
Place in the oven and bake until golden brown, about 30 to 40
minutes.
Nutrition:
Calories: 140
Fat: 13g
Carb: 3g
Protein: 3g
Keto Bakers Bread
Servings: 12
Ingredients:
Pinch of salt
4 Tbsp. light cream cheese, softened
½ tsp. cream of tartar
4 eggs, yolks, and whites separated
Directions:
Heat 2 racks in the middle of the oven at 350F.
Line 2 baking pan with parchment paper, then grease with cooking
spray.
Separate egg yolks from the whites and place in separate mixing
bowls.
Beat the egg whites and cream of tartar with a hand mixer until stiff,
about 3 to 5 minutes. Do not over-beat.
Whisk the cream cheese, salt, and egg yolks until smooth.
Slowly fold the cheese mix into the whites until fluffy.
Spoon ¼ cup measure of the batter onto the baking sheets, 6
mounds on each sheet.
Bake in the oven for 20 to 22 minutes, alternating racks halfway
through.
Cool and serve.
Nutrition:
Calories: 41
Fat: 3.2g
Carb: 1g
Protein: 2.4g
Keto Cloud Bread Cheese
Servings: 12
Ingredients for cream cheese filling:
1 egg yolk
½ tsp. vanilla stevia drops for filling
Base egg dough:
½ tsp. cream of tartar
1 Tbsp. coconut flour
¼ cup unflavored whey protein
¼ tsp. vanilla stevia drops for dough
4 eggs, separated
Directions:
Line two baking sheets with parchment paper.
In a bowl, stir the 8 ounces cream cheese, stevia, and egg yolk.
Transfer to the pastry bag.
In another bowl, separate egg yolks from whites.
Add 3 oz. cream cheese, yolks, stevia, whey protein, and coconut
flour. Mix until smooth.
Whip cream of tartar with the egg whites until stiff peaks form.
Fold in the yolk/cream cheese mixture into the beaten whites.
Spoon batter onto each baking sheet, 6 mounds on each. Press
each mound to flatten a bit.
Add cream cheese filling in the middle of each batter.
Bake for 30 minutes at 325F.
Nutrition:
Calories: 120
Fat: 10.7g
Carb: 1.1g
Protein: 5.4g
My Keto Bread
Servings: 6
Ingredients:
3 egg whites
1 cup of boiling water
2 Tbsp. sesame seeds
2 tsp. cider vinegar
1 tsp. sea salt
5 Tbsp. ground psyllium husk powder
1 ¼ cups almond flour
Directions:
Mix the dry ingredients in a bowl.
In another bowl, add the boiling water, vinegar, and egg whites. Beat
for 30 seconds with a hand mixer. Don’t over mix.
Grease hands with oil to make 6 pieces then arrange on a greased
baking sheet.
Bake 50 to 60 minutes in the lower rack of the oven. Cooking time
depends on the size of the bread. The bread is ready when it makes
a hollow sound when tapped.
Nutrition:
Calories: 170
Fat: 13g
Carb: 2g
Protein: 7g
Keto Oat Cornbread
Servings: 8
Ingredients:
¼ tsp. corn extract
4 eggs
¼ cup water
1/3 cup melted bacon fat or coconut oil
4 oz. melted butter
¼ tsp. salt
1 ½ tsp. baking powder
1/3 cup whey protein isolate, unflavored
½ cup oat fiber
¼ cup coconut flour
Directions:
Grease a 10-inch cast iron skillet and place in the oven to warm up.
Combine all the dry ingredients in a bowl. Add the eggs, water,
melted butter, and bacon fat. Beat with a hand mixer, then mix in
corn extract.
Transfer mixture into the heated skillet.
Bake at 350F for 18 to 20 minutes or until firm and top is lightly
browned.
Nutrition:
Calories: 240
Fat: 23g
Carb: 1g
Protein: 7g
Almond Flour Lemon Bread
Servings: 16
Ingredients:
1 tsp. French herbs
1 tsp. lemon juice
1 tsp. salt
1 tsp. cream of tartar
¼ cup melted butter
5 large eggs, divided
¼ cup coconut flour
1 ½ cup almond flour
Directions:
Whip the whites and cream of tartar until soft peaks form.
In a bowl, combine salt, egg yolks, melted butter, and lemon juice.
Mix well.
Add coconut flour, almond flour, herbs, and baking powder. Mix well.
To the dough, add 1/3 the egg whites and mix until well-combined.
Add the remaining egg whites mixture and slowly mix to incorporate
everything. Do not over mix.
Grease a loaf pan with butter or coconut oil.
Pour mixture into the loaf pan and bake for 30 minutes.
Nutrition:
Calories: 115
Fat: 9.9g
Carb: 3.3g
Protein: 5.2g
Conclusion
Finally, let’s look at this…
Tips for Baking Bread
1. What kinds of grains for bread
Whether you use wheat, spelled, rye, emmer, einkorn, barley, corn,
millet or rice for bread baking - botanically seen, these are seeds
from the plant family of grasses. Pseudocereals (e.g. amaranth,
buckwheat or quinoa) are grains which can also be used to prepare
bread but are of a different kind.
2. Smooth & handy: the flour
No bread without live flour. Only untreated flour without additives can
do what the baker wants him to do: namely, go through a natural
fermentation process and "work". The flour typing is on the extraction
rate and the mineral content (shell portion) information. The higher
the value, the darker the flour. Wholegrain flours are not typed
because they contain the entire shell content. In Austria, the terms
smooth (very fine), grippy (slightly coarser), universal (mixed from
both 1: 1) or double handle (a little coarser) usual. They essentially
denote the grain size.
3. What is suitable as a bread spice?
Caraway, fennel, anise and coriander are considered the classic
bread spices. The essential oils contained in them originally had the
task to make pastries wholesome; the taste was secondary. Bread
and spices are historically closely connected. So-called "stomach
bread" were once baked by religious sisters according to traditional
recipes and administered as medicine.
4. Mix and knead: first slowly, then quickly
Two processing steps are important for the development of the bread
dough: when mixing slowly, the ingredients first mix and swell. The
faster kneading - bakers place the machines at the next higher level
- and then work and put tension into the dough. Both can be done
either by hand or by means of powerful kitchen machines.
5. Mix the toasted bread for the taste
What tastes best on bread? The crispy bark! To have this taste in the
crumb, you can mix the dough with toasted bread. This is a
traditional bakery methods. For this, stale pieces of bread are
roasted in the oven, mixed with water, mixed and added to the
dough. At the same time, this is a great way to utilize leftover bread.
6. Bake in the oven - bake at a falling temperature
Traditionally, bread was baked in masonry and directly fired wood
stoves. That meant: wipe the oven clean and heat it up hours before.
Finally, the bread was "shot" and baked with the heat stored in the
stones. This produced an optimal baking atmosphere, which can be
mimicked with the household ovens of today's kitchens. Baking
bread therefore always put on the already hot baking sheet - even
better is a heated brick. Baking is then at falling temperature as in
the woodstove, which is cooler with time.
7. Knock and measure: When is the bread ready?
When is bread ready baked? If you want to know it very well, a core
temperature measurement is recommended as with Sunday roast: If
the thermometer reaches 95 to 97 ° C, you can take the bread out of
the oven. But even the traditional Directions: of "knocking" works:
take the bread out of the oven, turn it over and tap it with your
knuckle. If the bread sounds hollow, it's done.
8. Crunchy & juicy: the crust and the crumb
The crust is the crispy outer shell of a pastry. The crumb (or pout) is
the juicy, soft and depending on the dough guide coarse or fine-
pored inner life. The formation of the crust also depends on the type
of baking: So-called "free-pushed" loaves of bread, which do not
touch each other in the oven, form a crust all around. On the other
hand, "sandwiches" are juxtaposed and form a crust only on the
surface - similar to box bread baked in bakeware. The steam
chamber bread is baked in special baking chambers under pressure
for a very long time. They do not develop any crust - such as
pumpernickel.
9. Gluten: the glue that not all like
The term gluten stands for a mixture of proteins and is included in all
varieties of wheat and to a lesser extent in rye or oats. When
combined with water, gluten forms sticky white, which ensures that
the bread can rise. About 0.5 per cent of the population suffers from
celiac disease, the real gluten intolerance. You must not take gluten.
In addition, more and more people are critical of gluten, even if they
could easily eat it. That's why gluten-free foods have become
fashionable.

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Bread Baking for Beginners:

The Easy & Best Ways to Make Fresh

Directions: of Yeast Bread

Cooking Time: 1 hr.

Cooking Time: 50 mins

Cooking Time: 10 mins

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