Tag Archives: bread machine

Doug’s Bread (for machine)

Doug's Bread, shaped by hand

  • 1 ½ cups less 1 Tbsp of warm water
  • 2 Tbsp milk powder
  • 2 Tbsp butter
  • 2 Tbsp molasses
  • 1 Tbsp honey
  • 1 ½ tsp salt
  • 1 cup whole wheat flour
  • 2 cups white flour
  • ¾ cup quick oats
  • 2 Tbsp poppy seeds
  • 2 Tbsp flax seeds (we like milled)
  • 2 Tbsp 12 Grain Cereal
  • 1 ½ tsp bread machine yeast

Add ingredients to the machine in order listed.  Use 1 ½ lb whole wheat setting if using machine for entire process.  Select “Dough” to shape it by hand and bake it in your oven.

This recipe is good as a freeform loaf or buns, or makes one large bread-pan loaf.  Here’s how:

For the dough cycle (my preferred method):

  1. When dough is finished, remove it from the pan onto a floured surface (about 1 to 2 Tbsp of flour).
  2. For freeform loaves, shape the dough into a smooth ball by pulling it down the sides and pinching underneath.  Let it relax for a couple of minutes, then shape it into 1 or 2 rounds or 1 or 2 oblongs, and place on a lightly greased or parchment-lined baking sheet.
  3. Cover with a damp tea towel, and let rise in a warm, draft-free place until almost doubled in bulk.
  4. Bake at 400F for about 30 minutes, until it sounds hollow when you tap on the bottom.

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Rustic Grains Bread (for bread machine)

  • 1 ½ cups water
  • 3 Tbsp vegetable oil, or butter
  • 1 tsp salt
  • 3 Tbsp liquid honey (or molasses)
  • 3 cups white flour (or use combination of whole wheat and white)
  • ¾ cup “toasted grain mix” (see below*)
  • 1/3 cup cracked wheat/bulgur
  • 1      ½ tsp bread machine yeast
  1. Add ingredients to bread machine according to the manufacturer’s directions.
  2. Select the whole wheat cycle, or the dough cycle.

For the dough cycle (my preferred method):

  1. When dough is finished, remove it from the pan onto a floured surface (about 1 to 2 Tbsp of flour).
  2. For freeform loaves, shape the dough into a smooth ball by pulling it down the sides and pinching underneath.  Let it relax for a couple of minutes, then shape it into 1 or 2 rounds or 1 or 2 oblongs, and place on a lightly greased or parchment-lined baking sheet.
  3. Cover with a damp tea towel, and let rise in a warm, draft-free place until almost doubled in bulk.
  4. Bake at 400F for about 30 minutes.

*Toasted Grain Mix

  • 1 cup barley flakes
  • 1 cup rye flakes
  • 1 cup rolled oats (not instant)

Combine the flakes, and spread out in a shallow pan.

Toast in a 350F oven for 30 minutes, stirring once or twice.

Keep sealed in a container, or freeze until needed.

I double or triple the recipe so I have lots on hand.

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Completely Plain, but Delicious Croutons

For salad, especially Caesar, these are amazingly good, when made with good bread!

  • Day old crusty bread (good bread, NOT from-a-plastic-bag-bread!)
  • olive oil
  • salt and freshly ground black pepper*

Cut the loaf into small cubes; about 1.5cm is a good size.  Place into a large bowl, drizzle lightly with olive oil, sprinkle on some salt and pepper, tossing to coat. Spread onto a cookie sheet.  Place into a pre-heated 300F oven for 30 minutes.  Allow to cool.

*No need for seasoning  if you have a flavourful dressing like Caesar.

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Rustic Grain Bread

  • 1 ½ cups water
  • 3 Tablespoons butter
  • 1 teaspoon salt
  • 3 Tablespoons honey or molasses
  • 1 cup whole wheat flour
  • 2 cups unbleached white flour
  • ¾ cups Toasted Grain Mix*
  • 1/3 cup cracked wheat
  • 1 ½ teaspoons bread-machine yeast

Add to bread machine in order recommended by manufacturer. Use whole-wheat setting, with extra rise time. This makes an “extra large” loaf in the machine. I like to make free form loaves with this recipe; shape them, let them rise until doubled in bulk, then bake for about 30 minutes in a 400F oven until they sound hollow when tapped on the bottom. If you’re not sure how to do this, a basic book such as “The Joy of Cooking” is a great reference.

*Toasted Grain Mix: Combine 1 cup each of barley flakes, rye flakes and rolled oats on a shallow baking sheet. Toast in a 350F oven for 30 minutes, stirring once. Set aside to cool. Keeps well in a sealed plastic container or bag in fridge or freezer. Doubles well.

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Honey-Molasses Bread (for bread machine)

  • 1 ½ cups less 1Tablespoon of warm water
  • 2 Tablespoons milk powder
  • 2 Tablespoons butter
  • 2 Tablespoons molasses
  • 1 Tablespoon honey
  • 1 ½ teaspoon salt
  • 1 cup whole wheat flour + 2 cups unbleached white flour (or 2 cups whole wheat and 1 cup white)
  • ¾ cup quick-cooking rolled oats
  • 2 Tablespoons poppy seeds
  • 2 Tablespoons ground flax seeds
  • 2 Tablespoons 12-grain cereal (such as Red River Cereal)
  • 1 ¾ teaspoons yeast (bread machine yeast is best)
Add to bread machine in order recommended by machine manufacturer. Use large, wholegrain loaf setting and extra rising time on machine.

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