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Whole Wheat Honey Bread
| ¼ cup |
warm water |
60 ml |
| 1 tsp. |
honey |
5 ml |
| 1 tbsp. |
active dry yeast (1 package) |
15 ml |
| 1 tsp. |
salt |
5 ml |
| 1 cup |
Olympic Natural Yogurt |
250 ml |
| 2 tbsp. |
oil |
30 ml |
| 3 tbsp. |
honey |
45 ml |
| 1 cup |
whole wheat flour |
250 ml |
| 1 cup |
all purpose flour |
250 ml |
Mix 1 tsp. (5 ml) honey with warm water and sprinkle yeast on top.
Allow to dissolve for 10 minutes. Add salt, yogurt, oil and 3 tbsp.
(45 ml) honey and mix well, gradually adding flours alternately
to form a soft dough. If required, add extra white flour. Knead
well, cover and let rise for 1 hour or until doubled in size. Knead
dough again and shape into a loaf. Place in pan, cover and let rise
until doubled in volume. Bake at 375 F (190 C) for 45 to 50 minutes
or until loaf sounds hollow when tapped. Makes one large loaf.
Mock Sourdough Bread
| 2 cups |
Olympic Natural Yogurt |
500 ml |
| 1 tbsp. |
active dry yeast (1 package) |
15 ml |
| ¼ cup |
warm water |
60 ml |
| 1 tbsp. |
sugar |
15 ml |
| 2 tsp. |
salt |
10 ml |
| 1 tbsp. |
oil |
15 ml |
| 4 cups |
all purpose flour |
1 L |
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cold water |
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Heat yogurt to lukewarm. Dissolve yeast in warm water and stir
in yogurt, sugar, salt, oil and 2 cups (500 ml) of the flour. Beat
until smooth. Stir in enough remaining flour to make dough easy
to handle. Turn dough onto lightly floured surface, knead until
smooth and elastic, about 5 minutes. Place in greased bowl, turn
greased side up , cover and let rise in warm place until double
in size, about 1 hour. (Dough is ready if an indentation remains
when touched). Punch dough down and divide into 8 equal parts. Shape
into loaves and place on greased baking sheet. Brush tops lightly
with cold water. With a sharp knife, cut 3 diagonal slashes across
the top of each loaf. Let rise until doubled, about 25 minutes.
Heat oven to 375 F. (190 C). Brush loaves with cold water. Bake
until they sound hollow when tapped, 30 to 35 minutes, brushing
with water twice during baking time. Cool on wire rack. Makes 8
individual loaves.
Whole Wheat Zucchini Bread
| 1-½ cups |
all-purpose flour |
375 ml |
| 1-½ cups |
whole-wheat flour |
375 ml |
| 1 tbsp. |
cinnamon |
15 ml |
| 1 tsp. |
nutmeg |
5 ml |
| 1 tsp. |
pumpkin pie spice |
5 ml |
| 1 tsp. |
baking soda |
5 ml |
| 1 tsp. |
baking powder |
5 ml |
| ½ tsp. |
salt |
2 ml |
| ¾ cup |
raisins |
185 ml |
| 1 cup |
walnuts, chopped |
250 ml |
| 2 |
eggs, beaten |
2 |
| 1/3 cup |
vegetable oil |
75 ml |
| ¾ cup |
Olympic Natural Yogurt |
185 ml |
| ¼ cup |
skim milk |
60 ml |
| 1 cup |
brown sugar, packed |
250 ml |
| 2 tsp. |
vanilla |
10 ml |
| 2 cups |
zucchini, unpeeled, shredded |
500 ml |
Combine dry ingredients. To beaten eggs add oil, yogurt, milk,
sugar and vanilla. Stir in zucchini. Add flour mixture and stir
until combined. Pour batter into two well-greased loaf pans and
bake at 350 F. (180 C) for one hour or until toothpick comes out
clean. Remove from pan and let cool thoroughly before slicing. Makes
two loaves.
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