Since we’ve been talking about all of the healthy, but delicious ways to incorporate bread into our diets it just made sense that today’s Tasty Tuesday post would include a homemade bread recipe. Making bread is not an easy task. If you have a bread maker it’s a little less fuss, but not all of us have that option. I know I don’t have one. So today’s recipes are completely from scratch, but I will tell you they are totally worth it. A good friend of mine brought homemade bread and homemade chicken salad to a picnic on Sunday and it looked and smelled delicious! (My stomach is growling just thinking about it.) Those thick, fresh slices of homemade bread have been on my mind ever since and were the inspiration for the post on bread and these recipes. So without further delay…here they are:
1 tablespoon honey (you can also try pure maple syrup or agave)
1 package active dry yeast (2 1/4 teaspoons)
1 1/4 cups unbleached all-purpose flour, divided
1/2 cup dark rye flour
1 1/2 teaspoons salt
2 cups whole-wheat flour
3-4 tablespoons coconut oil
1 large egg, lightly beaten with 1 tablespoon water for glaze
Directions: Grind flax seeds into a coarse meal in a spice mill (you can use a coffee grinder or a blender). Set aside 2 teaspoons for topping. Stir lukewarm water and hone in a large bowl until the honey is dissolved. Sprinkle in yeast and let stand until it bubbles, 5 minutes or so. Add 1 cup of the unbleached all-purpose flour and all of the dark rye flour, the salt and the remaining flax seed. Stir vigorously with a wooden spoon until the batter is smooth. Slowly stir in whole-wheat flour until it is difficult to stir. (You can also mix your dough in a stand up mixer with the paddle attachment…that’s what I do.) Turn the dough out onto a lightly floured surface and knead, adding only enough of the remaining unbleached all-purpose flour to keep it from sticking…keep at it until it’s smooth and elastic. It should take about 10 minutes. (It’s a good workout!) Place the dough in a large oiled bowl (I use a little melted coconut oil). Turn to coat and cover with plastic wrap. Let rise until doubled in size (about 1 1/2 hours). Finally, coat a 9 x 5 inch loaf pan with a little melted coconut oil. Punch the dough down, flatten into a disk and tightly roll into a log. Place seam-side down in the pan. Cover with plastic wrap that has been coated with a little coconut oil; let rise until the dough domes over the top of the pan. (about 45 minutes) Preheat oven to 400. Lightly brush the loaf with the egg mixture and sprinkle with the reserved 2 teaspoons of ground flax seed. Bake the bread for 15 minutes. Reduce oven temp. to 350 and bake until the bread pulls away from sides of the pan. (about 20-25 minutes) Turn out onto wire rack and cool before slicing.
This is delicious with chicken salad. I also use it to make sunbutter and strawberry jam sandwiches or sunbutter and banana sandwiches. Yum!
The next recipe is more of a treat than a bread, but it’s soooo good. It comes from Dr. Jana Joshu’s cookbook. I made these when I had family in town this summer and everyone loved them! They’re pretty easy and very yummy and they use coconut flour for an interesting and healthy twist.
Directions: Preheat oven to 350. Mix coconut flour and baking powder in their own bowl. In a separate mixing bowl, beat eggs gradually. Next, add the coconut flour with baking powder and mashed bananas. Blend well. Grease 12 muffin cups with coconut oil. Fill greased muffin cups with the batter. Bake 20 minutes. Makes 12 muffins. See, easy and delicious!
Have you made homemade bread? What’s your favorite recipe or bread making tip?