Basic Whole Wheat Bread
Preheat oven to 250 degrees
4 c Whole wheat flour (for lighter bread use 3 cups WW and 1 cup unbleached white)
2 T Yeast
4 T Gluten flour
2 tsp Salt
2 T Tahini
2 T Sweetener (honey, raw sugar or molasses)
2 T Ground flax seed (opt)
Add 2 C Warm water and mix together.
Knead for about 8 minutes adding more unbleached white flour as needed to prevent stickiness.
Form into 2 loaves or rolls, etc. and place in sprayed or parchment lined pans. Place in preheated oven and TURN OFF HEAT. Allow to rise for 30 minutes or until doubled in bulk.
Turn oven to 350 degrees and bake for 30 minutes for loaves, less for rolls.
- For rye bread use 1 cup rye flour, 1 ½ cup WW, 1 ½ cup unbleached white, molasses for the - sweetener and add 2 tbsp caraway seed.
- For whole wheat you can add nuts, seeds, raisins, chopped dates, cinnamon…be creative
- For breakfast buns roll out ½ of the above dough about 1/2” thick. Spread with date butter, sprinkle with cinnamon, roll as for a jelly roll and cut into 1 ½ “buns. Spray 9" x 12" baking pan.
Cover bottom with a little diluted apple juice concentrate and place buns on top. Bake as recommended for the bread.
Swedish Tea Ring
Prepare 1 recipe of bread dough. (From above)
Prepare 3 recipes of Date Butter. (See below)
Roll out ½ dough and spread with date butter. Sprinkle with cinnamon if desired. Roll up as for a jelly roll. Curve the roll into a circle until both ends meet. Pinch ends together and partially slice through every 1 ½ “. Place in preheated 250 degree oven. TURN OFF HEAT and allow to rise until double (about 30 minutes). Turn oven to 350 degrees and bake for 20-30 minutes or until golden brown.
Can bake the other ½ of the dough as bread, rolls or make an extra tea ring and freeze for another day!!
Combine and simmer until soft:
¾-1 c Water
1 c Pitted dates
Stir to make a paste. Use on bread, rolls, breakfast buns or as sweetener in pastries or granola.
Can make in larger batches and freeze in ½ cup portions for handy use later.
Variations: Use other dried fruits in place of part of the dates.
Grape Jelly - Simple & Cheap
Soak together for 15 minutes:
3 C Grape juice
3 T Tapioca (I used tapioca flour)
Cook together over medium heat, stirring frequently, until tapioca is clear.
Stir together until smooth:
2 T Cornstarch
2 T Apple juice concentrate OR 2 T Grape juice and 2 T Raw sugar
Add cornstarch mixture to grape juice and cook until clear. Pour into serving dish and chill till thickened.