• 
• 1 cup skim milk
• 2 eggs
• 1 tsp. salt
• 2 Tablespoons sugar or honey
• 2 Tablespoons canola oil
• 2 1/2 cups whole wheat flour
• 1/2 cup white flour or gluten flour (helps to make the whole wheat flour rise)
• 1 1/4 tsp. bread machine yeast
• cornmeal for topping

1. Put all ingredients except the cornmeal into the bread machine in the order given, select dough cycle (OR mix all ingredients together and knead until smooth bread dough).
2. Remove dough to a lightly floured board; cover with a large bowl and let rest for 10 to 15 minutes. Roll out dough to 1/4 inch (5 mm) thickness. Cut into 3-inch (7.5 cm) circles. Place on prepared baking sheet. Brush with water and sprinkle tops with cornmeal. Cover and allow to rise in a warm, draft-free place for 30 to 45 minutes.
3. Grill for 6 to 7 minutes on each side or until golden brown (I cook them on a pancake griddle on low heat for probably 15 minutes until they are cooked through.

This is a bit labor intensive, but they are really good and freeze well.

Posted on June 7th, 2007 by neslyn
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• 1 cup unsweetened apple juice

• 1/3 cup unsweetened applesauce
• 1 1/4 tsp salt
• 2 tbsp honey (or molasses)
• 1 tbsp canola or olive oil
• 3 cups whole wheat flour
• 1/2 cup 7 or 10 or 12 grain cereal
• 1/3 cup skim milk powder
• 1 1/2 tsp bread machine yeast

1. Put the ingredients (wet 1st) in the bread machine adding yeast last.
2. Make sure machine is set on the whole wheat cycle and later… enjoy!

I like this lazy way of making bread…however Cindy likes to take it out after the dough cycle is done, put it into a bread pan, let rise and bake at 325 degrees for about 30 min.

This bread keeps well for at least a week in the fridge, or you can freeze this bread.

I’m sure this recipe would also be great even without a bread machine…let us know if anyone tries it….

Posted on May 14th, 2007 by neslyn
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This bread is quick and easy.  You can add any flours you like, and this recipe is easy to adapt so it is gluten-free.  Just check the flours and make sure they are gluten-free.  Quinoa is getting to be a popular flour, it is high in protein and also gluten-free and it can easily be added to your other flours to make this bread.  This bread will be very dense and crumbly, but delicious toasted with a berry topping or jam.

• 3 cups flours (any combination works – I use stone ground whole wheat, soy flour, guinoa, brown rice flour, wheat germ, dry milk powder, bran and whatever I have on hand).
• 1/2 cup Splenda (or 1/2 tsp. stevia)
• 2 tsp baking powder
• 1 tsp. baking soda
• 1 tsp salt
• mix together and the add and mix quickly:
• 3/4 cup milk (you can use soy milk or water and skim milk powder)
• 1 cup buttermilk or 3/4 cup milk mixed with 1/4 cup vinegar

1. Bake in loaf pan or muffin tins at 350 degrees F for 30 minutes then at 325 degrees F for another 20 minutes until the top is brown. If you are making muffins, you can add raisins, dates, nuts, etc. Experiment until you get what you like.  You can also add spices (i.e. cinnamon) for added flavor.
2. I like to make several batches of the dry ingredients in a container and put it in the freezer, which makes it quick and easy to prepare on those busy days.  Then it only takes a few minutes to prepare, then pop in the oven and in an hour you have fresh bread.

Posted on April 30th, 2007 by neslyn
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