6 C hot water
⅔ C honey (if you like a sweeter loaf add additional honey up to 1 cup)
⅔ C oil
3 T cinnamon
2 T salt
3 T dough enhancer
3 T vital wheat gluten
1 C dried cranberries or can use currants
1 C rehydrated apricots
2 C sunflower seeds
6 C fresh ground hard white wheat flour
Mix together until all is incorporated with bread kneader.
Then Add:
6 C more of fresh hard white wheat flour
3 T of yeast on top of flour

Begin kneading. Add additional white gluten bread flour until dough cleans side of bowl. Knead 6-8 minutes or until you can “pull a window”. Or use “Auto knead” on the Blendtec Mix-n-Blend. Remove from bowl and divide into 12 small loafs (about 12-14 oz each) or into 6 loafs (8.5 x 4.5) about 24 oz each. Let rise. Preheat oven to 400°. Place loafs in oven when they have doubled in size or stand at least 1-2 inches above bread pan. Then turn heat down to 325°. Allow to rise in a slightly warm place until doubled in size (about 30-60 minutes). After 15 minutes insert thermometer into center of bread. Bake loaves until thermometer reads 180° degrees internally (about 25-35 minutes). Enjoy! It's great toasted!

Go to Top...

½ C honey
¼ C grapeseed oil
**1 C mashed beans (any kind)
½ C warm water
1 egg
2 C fresh whole wheat flour
½ tsp cinnamon
¼ tsp nutmeg
½ tsp salt
2 tsp baking powder
1 C chopped nuts

• 1 C whole beans= 1⅛ C bean flour
• 1 C water + ½ C bean flour= 1 C instant mashed beans.
• 2 C water + ¾ C bean flour = 2 ½ C fluffy mashed beans.

Mix and add ingredients in order given,

Put in loaf pan coated with cooking spray, and bake for 45 minutes at 350°.

Go to Top...

1 C blanched whole almonds, toasted and chopped coarsely
1 tsp baking powder
Pinch salt
2 C fresh ground soft white wheat flour
¾ C granulated white sugar
3 large eggs
1 tsp pure vanilla extract
½ tsp pure almond extract

Preheat oven to 350°. Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

Reduce oven temperature to 300° and line a baking sheet with silpat or parchment paper. In a small bowl lightly beat the eggs and extracts together. Set aside.

In the bowl of Blendtec mixer with cookie paddles combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. With floured hands divide dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide. Transfer logs to the prepared baking sheet, spacing the logs about 3 inches apart, and bake for 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.

Go to Top...

½ C warm water
2 T yeast
¼ tsp sugar

½ C molasses
¼ C apple cider vinegar
4 T butter
3 T dark cocoa
1½ C high gluten flour
3 C rye flour
2 C hard white wheat flour
1 C wheat bran
2 T caraway seed
½ tsp fennel seed
1 T sea salt
1 T rehydrated shallots

¼ C yellow cornmeal
1 T high gluten flour
1tsp caraway seed

Pour warm water in small bowl, sprinkle yeast and sugar over surface and stir to dissolve. Let stand until foamy

In small bowl place molasses, vinegar, butter, cocoa powder and 2 C very hot water. Stir to dissolve.

In large bowl mix together the flours.

In the Blendtec mix 2 C of blended flours, bran, seeds, salt, and shallots. Add the yeast and the chocolate mixtures. Beat on speed 5 for 3 minutes with wire whisks. Change to dough hook and add the remaining flour ½ C at a time until fully absorbed. Once dough leaves side of bowl switch to Autoknead. Place dough in oiled bowl and let rise until double. Combine cornmeal, flour and caraway seed in small bowl.

Gently deflate dough, turn out onto clean work surface. Sprinkle silpat with cornmeal mixture. Divide dough into 2 equal portions and pull into a tight ball. Place loaves seam side down on the baking sheet. Cut X on top of each loaf. Cover loosely and let rise until puffy and almost double.

Preheat oven to 350°.

Cornstarch Glaze:
1 T cornstarch
½ C water

Place in small saucepan and bring to boiling, reduce heat and stir constantly until thick and translucent. Use immediately while hot.

Prepare the cornstarch glaze and brush loaves with glaze. Bake for 30 minutes. Re-warm the glaze and brush loaves again with glaze. Bake for additional 15 minutes. Transfer to cooling rack and wait until cool before slicing.

Go to Top...

1 C hot water
2 C buttermilk with warm water
½ C honey
4 C ground wheat
3 T vital gluten
⅓ C applesauce (or use 1/3 C grapeseed oil)
2 C rolled nine grain cereal, or 6 grain rolled or oatmeal
1 egg
2 T yeast
1 T dough enhancer

Mix thoroughly and let sit for 15 minutes until bubbly or spongy then mix down and add:

1 T salt

Enough High Gluten flour to leave sides of bowl. Press Autoknead or knead for about 5-6 minutes. Then add:

1 C slivered almonds (can use chopped nuts of any kind)
1 C dates

Divide dough into 6 equal parts. Roll into 14” strands, then make into 2 braids. Let rise until doubled. Bake at 350° F for 35-40 minutes.

Brush with warm honey and cool (can sprinkle on sliced almonds if desired)

Go to Top...

• 1½ cups yellow cornmeal
• 1½ cups all-purpose flour
• 3 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 4 tbsp sugar
• ½ cup chopped jalapeño pepper
• 1 cup canned corn kernels, drained
• 1 cup finely shredded Mexican blend or Cheddar cheese
• 1¼ cups buttermilk
• 2 large eggs
• 6 tbsp melted butter

Preheat oven to 400˚ F. Grease and flour a 9-inch baking pan. In a mixing bowl, combine cornmeal, flour, baking powder, soda, salt, and sugar. Stir in chopped peppers, corn kernels, and cheese. In another bowl, whisk buttermilk, eggs, and melted butter together. Stir into the dry ingredients until mixed well. Spread batter into prepared baking pan. Bake for 30–35 minutes, or until lightly browned and firm.

Go to Top...

Hot dinner rolls make any meal a gourmet experience.

4 cups hot water
½ cup butter milk powder
½ cup sugar
3 tablespoons yeast
½ cup oil
1 tablespoon salt
1 ½ cups cooked red quinoa
6 cups fresh ground wheat
High Gluten White Flour

Place water, wheat flour, sugar, and buttermilk powder in mixing bowl. Mix well and let rise to double. Add remaining ingredients and start mixing adding just enough High Gluten White Flour to start the dough pulling away from the sides of the bowl. Mix for 6 minutes, making sure the dough stays sticky. After six minutes, coat hands with oil and remove dough from the bowl onto the counter.

Divide the dough into about golf ball size pieces then roll into balls. Place balls in a baking pan and let rise to double size. Preheat oven to 400° F. Place rolls in oven and then drop temperature to 335° F and bake for 20 to 25 minutes or until the internal temperature reaches 180° F.

Go to Top...

¾ C granulated sugar
2 eggs (can use dried eggs 2 heaping T with 6 T water)
¼ C vegetable oil
1 T orange juice
2 tsp rehydrated orange granules
1 ½ tsp vanilla extract
2 C soft white wheat flour
½ C coarsely chopped almonds
1 tsp baking powder
¼ tsp salt
1 C chopped rehydrated and dried tart cherries
1 T egg white powder with 3 T water (or use 1 real egg white with 1 tablespoon water)
Granulated sugar for shaking after baking
2-3 tablespoons additional flour

Rehydrate orange granules and mix up 1 T orange juice powder to ¼ C water to make strong. Then measure juice and orange peel, as required by recipe.

Combine ¾ cup sugar and eggs in a Blendtec bowl. Beat with cookie paddles at medium speed, 2 to 3 minutes, or until mixture is thick and pale in color.

Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed.

In a separate bowl, combine flour, chopped almonds, baking powder and salt. Gradually add the flour mixture to the egg mixture. Mix with Blendtec on cookie setting mixer on low speed 1 to 2 minutes, or until well mixed. Stir in chopped cherries on number 1 speed just until blended into mixture.

Turn dough onto lightly floured surface. (Use about 2 tablespoons flour. Dough will be soft and sticky.) Lightly sprinkle the dough with an additional 1 tablespoon of flour; knead flour into dough. With floured hands, shape dough into 2 (8x2-inch) logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly.

Combine egg white and water; brush on logs. Sprinkle with granulated sugar.

Bake in a preheated 350° oven 25 to 30 minutes, or until light brown and firm to the touch. Let cool on baking sheet 15 minutes.

Reduce oven temperature to 300°. With a serrated knife, cut logs diagonally into 1/2-inch slices. Arrange slices, cut-side down, on baking sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; let cool completely.

Go to Top...

2 C soft white wheat flour
1 C warm buttermilk (add 4 T buttermilk powder to 1 C warm water)
2 tsp. sugar
1 T yeast
2 eggs
½ C sugar
⅓ C unsweetened cocoa powder
⅓ C finely chopped almonds
2 tsp. finely shredded orange peel
¾ tsp. salt
⅓ C soft butter, cut into small pieces
2 C high gluten flour
1 egg, lightly beaten
1 T. milk

Chocolate Icing (recipe below)
Sliced Almonds (optional)

In a large mixing bowl, combine 1 cup of soft white wheat flour, 1 cup warm buttermilk, 2 teaspoons sugar and yeast. Beat with an electric mixer on medium speed 2 minutes, or until smooth. (The mixture will be thick and sticky.) Cover with plastic wrap. Let stand at room temperature 30 minutes or until bubbly. Add the 2 eggs, ½ C sugar, cocoa powder, finely chopped almonds, orange peel (if you like) and salt to yeast mixture; stir in another 1/2 cup of the flour. Beat with an electric mixer on medium speed about 2 minutes, or until smooth. Add butter, a few pieces at a time, and beat until well combined. Stir in as much of the remaining flour as needed to clean the sides of the bowl. Then press Autoknead.

Shape dough into a ball. Place dough in a lightly greased bowl, turning once to coat all surfaces. Cover; let rise in a warm place until doubled in size (about 1 hour). Punch down dough. Turn out onto lightly floured surface. Divide dough into three equal portions. Cover; let rest for 10 minutes. Roll each portion of dough into an evenly thick rope that is 20 inches long. Line up the 3 ropes, 1 inch apart, on the lightly floured surface. Starting in the middle, braid by bringing left rope underneath center rope; lay it down. Then, bring right rope under new center rope; lay it down. Repeat to end. On the other end, braid by bringing outside ropes alternately over center rope to center. (Braid the ropes loosely so the bread has room to expand.) Join ends of braid to form a wreath. Carefully transfer wreath to a greased baking sheet, placing a greased ball of foil in center to help hold shape. Cover; let the dough rise until almost doubled in size (45 to 60 minutes).

Stir together 1 egg and 1 tablespoon milk. Brush over the top of the wreath. Bake in a 375° F oven about 25 minutes, or until bread sounds hollow when lightly tapped. If necessary, cover loosely with foil the last 10 minutes to prevent overbrowning. Remove from baking sheet; cool slightly. Remove ball of foil from center.

Spread the chocolate bread with Chocolate Icing. Sprinkle with additional sliced almonds, if you like. Serve warm or cool. Makes 16 to 20 servings.

Chocolate Icing:
Stir in 2 cup powdered sugar, ⅓ C cocoa, ⅓ C butter, ⅓ C cream cheese powder and 2-4 T milk. Add additional fluid or powdered sugar to make a spreading consistency.

Go to Top...

Cinnamon Sunflower Currant Bread

4 C hard white wheat flour

6 C hard white wheat flour
4 T yeast

Preheat oven to 400°. Combine first set of ingredients up to the high gluten flour in Blendtec with whisks. Turn on speed four and blend until all ingredients are incorporated. The switch to dough hooks and add the 4 C hard white wheat…blend until wet. Then stop the machine. Add the 6 C hard white wheat with yeast on top. Start kneading …add high gluten flour until dough pulls away from sides of bowl. Then press Autoknead. When stopped cut dough into 5 loaves for 8.5x4.5 pans or cut into 10 for the 3x5 loaf pans. Let rise until double then place in oven, drop temperature to 325°. Wait about 15 minutes then insert temperature probe into the center of one of the loafs. When the temp reaches 185° take bread out, remove from pans and cover to let cool. Great in the morning toasted! What a way to start your day!!

Go to Top...

Cracker Seed Bread

2 ½ teaspoons instant yeast
1 ¾ cups hot water
2 T dough relaxer
1 ½ cups (approx.) fresh ground wheat flour (fine grind)
2-3 C high gluten flour
1 tablespoon sugar
1 tablespoon salt
1 tablespoon olive oil
Sesame or poppy seeds and coarsely ground pepper and salt, for sprinkling

Add all ingredients except yeast and half of the flour. Stir together all the above ingredients to moisten. Then add rest of flour and yeast on top. Begin kneading until it cleans the side of the bowl then put on “Auto Knead” or increase speed on bread mixer to 2-3 until you can form a window. When finished it should form a smooth dough, and then place in a large, greased bowl, turning to coat all over with oil. Cover it and let rise for 1 hour, or until nicely puffed.

Punch dough down, shape into a ball and let rest for 10 minutes. In the meantime, lightly oil the bottom of three half-sheet pans (13 x 18-inch).*

Divide dough in thirds. Take one third, place it on the bottom of a half-sheet pan, and roll it out as thin as you can; it should be 1/16-inch thick or less. Dough should cover entire bottom of pan.

Preheat oven to 450°F. Lightly brush dough with oil, and sprinkle with sesame or poppy seeds, and coarsely ground pepper and salt, if desired. Bake for 7 to 10 minutes (this depends on your oven), or until bread is very brown. Remove it from the oven and let cool; bread will become crisp as it cools, and is actually better 24 hours after you bake it.

Cracker bread, an extra-thin focaccia-type loaf, is quick and easy to make, bakes fast, and can be broken into serving-sized pieces at the table. Eat it with a meal, spread it with dip or a soft spread, use it to scoop up caponata or another cold vegetable salad, or just munch it with a drink; this is an all-purpose bread.

*Any type of large, flat pan will work here. The point is, you want a large enough pan -- or enough smaller pans -- to be able to roll the dough very thinly. Since this bread bakes so quickly, you can do the whole thing using only one pan, if you have to; it'll simply take longer.

Go to Top...

2 eggs
¼ tsp salt
¾ cup sugar
2 tsp vanilla extract
1 tsp baking powder
¼ C grapeseed oil
½ C pistachio nuts
½ tsp almond extract
1 C dried cranberries
1 ¾ C fresh ground soft white wheat flour

Preheat the oven to 300°. In the Blendtec Mixer with cookie paddles mix together oil and sugar until well blended then add in the vanilla and almond extracts, mix well then beat in the eggs. In a separate bowl combine flour, salt, and baking powder then gradually stir into egg mixture. Mix in cranberries and nuts then divide dough in half. Form two logs 12 x 2 inches on a cookie sheet that has been lined with Silpat or parchment paper. Dough may be sticky so wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven or until logs are light brown. Remove from oven and set aside to cool for 10 minutes. Reduce oven heat to 275° degrees then cut logs on diagonal into ¾ inch thick slices. Lay on sides on Silpat on cookie sheet and bake them for approximately 10 minutes or until dry then let the Cranberry Biscotti cool.

Enjoy your freshly made Cranberry Biscotti!

Go to Top...

• 4 cups hot water, 115°
• ⅔ cup canola oil
• ½ cup honey
• 1 cup cottage cheese, warmed
• ⅓ cup buttermilk powder
• 3 tablespoons saf instant yeast
• 3 tablespoons dough enhancer
• 3 tablespoons deliciously dill seasoning
• 3 tablespoons roasted dried onion
• 5 cups fresh ground whole wheat flour
• 2 cups natural white high gluten flour
• 1 ½ tablespoons salt
• 2 eggs

In the Blendtec bowl with the dough hooks add: Hot water, canola oil, honey, cottage cheese, buttermilk powder, yeast, dough enhancer, deliciously dill seasoning, roasted dried onion, fresh ground whole wheat flour and high gluten flour.

Mix thoroughly for 2-3 minutes. Cover with bowl lid and allow to sponge in the bowl until the dough almost reaches the top of the shaft (approximately 15 – 20 minutes).

add: Salt and eggs

Mix thoroughly. Continue to add enough fresh ground whole wheat flour until the mixture shags against the side of the bowl (it should not clean the sides). Press the "Auto Knead" button, until the gluten develops. The dough should be very soft. Form into rolls, then brush with an egg wash.

Let them rise until doubled in size. They should rise enough to fill the pan to all sides. Bake at 350° for 15 to 20 minutes or until the internal temperature reads 200° with the instant read thermometer.

Go to Top...

1 ½ C hot water
¼ C powdered milk
1 ½ C fresh ground wheat flour
1 ½ C high gluten flour
1 ½ T dough relaxer
2 T grapeseed oil
1 ½ tsp sea salt
1 tsp white sugar
2 tsp garlic powder
2 tsp oregano
2 tsp dried thyme
2 tsp dried basil
2 tsp rosemary
3 T Parmesan cheese powder
½ tsp ground black pepper
1 T instant yeast
1-2 T olive oil for top of bread
1 ½ C mozzarella cheese* (shredded) *Or use a blend of mozzarella, asiago, and parmigiano!

Sprinkle as an option with:
Coarse sea salt, Rehydrated tomato flakes, Rehydrated black olives, Rehydrated garlic

Add stir together 1½ C of the flour, hot water, oil, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper. Blend until moist. Add rest of flour with yeast on top, and start kneading. Add additional high gluten flour until the dough pulls away from the sides of the mixer bowl. (Do not add additional wheat flour!)

Set mixer on Autoknead with Blendtec or at speed 2-3 with other mixers for about 3-4 minutes, or until you can form a window with dough.

When dough has pulled together place dough in bowl, and turn to coat with oil.

Cover with damp cloth and let rise in warm place 25 minutes. Preheat oven to 425 degrees. Punch dough down, place on greased baking sheet. Pat dough into ½ -inch thick rectangle (doesn't have to be perfect). Using your knuckle, make indentations in the dough about ½ -inch apart, then prick dough with fork. Brush top with olive oil and coarse salt, bake for 7 minutes then sprinkle with mozzarella cheese (keeps it from going brown). Bake for another 7-9 minutes until golden brown.

Go to Top...

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ⅔ cup white sugar
• 1 tsp salt
• 3½ tsp baking powder
• 1 egg
• 1 cup milk
• ⅓ cup vegetable oil

Preheat oven to 400˚ F. Spray or lightly grease a 9-inch round cake pan. In a large bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil until well-combined. Pour batter into prepared pan. Bake for 20–25 minutes.

Go to Top...

Mix flours together
2 C cracked organic red wheat or 9 grain cereal mix
1 C all purpose flour
2 C stone ground red wheat flour (use Family grinder on #3)

Add:
½ C soft butter
Mix together with hands until well incorporated into the flours.

Add:
1 tsp sea salt
1 tsp baking soda
2 T heaping baking powder
⅓ C sugar
½ C wheat germ
½ C wheat bran
½ C rolled oats or rolled 9 grain mix

Work it all together until fine meal in consistency.

Add:
3 large eggs beaten (or 3 heaping T egg powder with ½ C water + 1 T)
2 C buttermilk or (use ½ C buttermilk powder with 2 C warm water)
( you can mix the egg powder and buttermilk powder together with 2 ½ C water and beat well)

Work the liquids into the meal and let sit a few minutes to absorb the grains.

Heat oven to 325. Grease 2 8x4.5 heavy pans.

Place about a cup of all purpose flour on the counter. Scoop out the wet dough mixture and roll around in flour until thick and it holds its form.

Divide into 2 and place equal amounts in each pan. Bake for about 1 hr and 15 minutes. Check with a toothpick after an hour. When clean remove from oven and turn out carefully from pans.

Go to Top...

• 6 cups hot water
• 2/3 cup grapeseed oil
• 2/3 cup honey
• 2 T. salt
• 3 T. dough enhancer
• 3 T. vital gluten
• 6 C whole wheat fresh ground flour
• 2 cups of 16 grain Mix (omit this grain mix if you want just great whole wheat bread)
• 6 more cups fresh whole-wheat flour
• 3 T SAF yeast on top of wheat.
• High gluten bread flour (as needed)

Directions 

0. In Blendtec bowl, add hot water, 2 cups of 16 grain mix, oil, honey, dough enhancer, vital gluten, salt, and 6 Cups of fresh ground flour
0. Blend until moist with French whisks.
0. Replace whisks with dough hook and kneading arm. Add 6 more cups of flour with yeast on top, place cover on bowl and start kneading.
0. Add additional high gluten bread flour until the dough pulls away from the sides of the mixer bowl. (Do not add additional wheat flour!)
0. Take cover off and set on Autoknead (with Blendtec Mix-n-Blend) or Knead with bread mixer for  6-10 minutes, or until you can form a window with dough.
0. Form the dough into 5-6 loaves.
0. Allow to rise in a slightly warm place until doubled in size (about 30 minutes).
0. Preheat oven to 425°, place loafs in oven, shut door and lower temperature to 335°. ( If you are making small loafs set  oven to 350°)
0. After 15 minutes insert thermometer probe into center of bread
0. Bake loaves until thermometer reads 185° degrees internally
0. Enjoy! It's great toasted!

Go to Top...

6 cups hot water
2/3 cup grapeseed oil
2/3 cup honey
2 T. salt
3 T. dough enhancer
3 T. vital gluten
6 C whole wheat fresh ground flour
6 more cups fresh whole-wheat flour
3 T yeast on top of wheat.
2-4 C High Gluten flour (use as filler to bind bread)

• In Blendtec bowl add hot water, oil, honey, dough enhancer, vital gluten, salt, and 6 Cups of fresh ground flour
• Blend until moist with whisk attachment.
• Add 6 more cups of flour with yeast on top, replace with kneading arm and dough hook , place cover on and start kneading.
• Add additional high gluten flour until the dough pulls away from the sides of the mixer bowl. (Do not add additional wheat flour!)
• Take off cover and set Blendtec mixer to Autoknead (will knead for about 2-3 minutes).
• Form the dough into 5-6 loaves. Or 12 small loaves
• Allow to rise in a slightly warm place until doubled in size (about 30-60 minutes).
• Preheat oven to 425°, place loafs in oven, shut door and lower temperature to 335°.
• After 15 minutes insert thermometer probe into center of bread
• Bake loaves until thermometer reads 185° degrees internally (about 25-35 minutes)
• Enjoy! Its great toasted!

Go to Top...

Rolls:
2 T Yeast
3 C very warm water
½ C powdered buttermilk
½ C potato flakes or can use potato flour
¾ C granulated sugar
½ C or 1 cube of butter melted
1 T salt
3 eggs
3 C hard white wheat fresh ground flour
2 C high gluten flour

Filling:
1 C packed brown sugar or more to your taste
2½ T cinnamon
½-1 C finely chopped pecans or other nuts of your choice
⅓ C butter softened

Icing:
3 T butter, softened
1½ C confectioners sugar
½ C powdered cream cheese
½ tsp real vanilla extract or use almond extract
⅛ tsp salt
3-5 T milk or to consistency for spreading

Rolls:
Pre-heat oven to 400°.
In the Blendtec bowl, mix water, powdered milk, sugar, butter, eggs, potato flakes and 3 C of hard white wheat flour mix then add yeast. Mix well. Then add additional
2 C high gluten flour and salt. Let rest for 20 minutes. Start kneading adding additional high gluten flour (about another cup to 2 cups) until the dough leaves the side of the bowl, then push the "Auto Knead" button. When the cycle completes this should produce a smooth and elastic dough. Cover; let rise until double. Punch down and divide into 2 equal portions.

Roll into ¼ inch thick rectangle. With the butter softened, spread it generously over the dough. Load it up with the filling.

Roll from long-side to short-side. Pinch the ends.
Using piece of dental floss or thin string wrap and cut dough into 1 inch wide rolls or use a sharp knife, making twelve. If want fewer, bigger rolls, cut them wider.

Use a cookie sheet with a Silpat insert on a 11"x 15" cookie sheet. Let the rolls rise for 30 minutes.

Bake at 400° for about 5 minutes then reduce temperature to 325° and bake for about 15 to 20 minutes or until the rolls are slightly browned and not doughy. This will vary according to your oven. Just don't overbake.

When done, take them out, let cool slightly and cover them with the delicious icing.

Go to Top...

In Bosch with dough hook:
7 C warm (115°) water
2 ½ C seed mix * (see below)
⅔ C canola oil
⅔ C honey
2 T Vanilla
2 T Sea salt
3 T Dough enhancer
4 C high-gluten flour

Mix all together and let sit for 10 minutes.

4 C fresh ground whole wheat flour (mix 4 C hard white and 2C spelt)
3 T Saf instant yeast (put yeast on top of flour then continue mixing and adding flour)
2 C dried cranberries (add at end of mixing when dough is almost ready to put in pans)

Add ingredients in order listed. Mix thoroughly; continue to add fresh ground whole wheat flour until the dough cleans the sides of the bowl. (may take 6 to 8 cups more whole wheat flour) knead on speed one for 8 minutes or until the gluten is developed. Form in to 6 loaves.

Place in 6 bread pans (8.5 x 4.5)…should weigh out to almost 2 lbs. each. Let rise until double.

Preheat oven to 400°. Place loaf pans in oven and turn down to 325°. After about 15-20 minutes place internal thermometer into bread and cook until temperature registers. 185°.

Empty on cooling racks and ENJOY!!!! Great breakfast bread toasted with butter.

Seed mixture(store in freezer):
2 cups pumpkin seeds
2 cups sunflower seeds
2 cups sesame seeds
2 cups sliced almonds
1 cup teff
1 cup flax seeds

Go to Top...

In your mill grind:
6 C (rounded) Kristi's Ezekiel Bread Mix 

Add following ingredients into Blendtec bowl and mix until wet with whisk attachment:
5 c hot water
1 cup honey
3 T. vital gluten
3 T. dough enhancer
2/3 c grapeseed oil
½ cup powdered milk

4 eggs (powdered eggs use 4 heaping T +3/4  C water)
1 ½ T fennel (fresh ground in coffee grinder)
1 ½ T anise (fresh ground in coffee grinder) *can do the seeds together
4 T Yeast
6 rounded C of Ezekiel Mix ground flour

Mix well and let stand in Blendtec for about 20-30 minutes until bubbly.

Stir down with whisks then put on the kneading arm and  add:
2 T sea salt
6 C (rounded) Fresh ground hard white wheat flour

Start kneading when all is absorbed then add High Gluten flour until dough pulls away from sides of bowl (around 1-4 cups*)

Press AutoKnead until unit stops or until you can pull a window in the dough.

Place in 6 bread pans (8.5 x 4.5)…should weigh out to about 1 lb 12 oz. each. Let rise until double.

Preheat oven to 400°. Place loaf pans in oven and turn down to 325°. After about 15-20 minutes place internal thermometer into bread and cook until temperature registers. 185°.

Empty on cooling racks and ENJOY!!!! This bread will provide you with a complete protein.

Ezekiel 4:9
“Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself.”

Go to Top...

Mill 10 cups of wheat, spelt, kamut or triticale.

In bread mixer bowl mix:
4 C warm water
1 C oil
½ C honey
3 Tbsp dough enhancer
3 T vital wheat gluten
3 Tbsp yeast
6 C fresh ground flour

Cover and let rest 10-15 min.

Then add to mixer bowl:
3 eggs can use dehydrated
Beat in eggs well then add:
6 C fresh ground flour
1 T sea salt put on top of flour
High gluten flour as needed

Knead just until dough starts to stick together. DO NOT ADD TOO MUCH!!

Continue kneading at speed 1 for 5 minutes, adding more flour if needed but sparingly.

Roll out to ½ desired thickness onto an oiled surface. Cut into rounds, place on greased cookie sheet and let rise 10-15 min.

Bake 375°F for 15-25 minutes or until brown on top, cool and slice.

Go to Top...

6 cups warm water
⅔ cup canola oil or 8 T soft butter
⅔ cup honey
2 T salt
2 T fresh ground lemon rind
Juice of 2 lemons
1 ½ T lightly ground fennel seed
3 T dough enhancer
3 T vital gluten
6 cups high gluten bread flour (or just use more whole wheat)
3 T SAF yeast
6 cups fresh ground hard wheat

0. Combine the first 11 ingredients. Blend on speed 1 until moist.
0. Add 2 cups fresh ground flour with yeast on top.
0. Add additional flour until the dough pulls away from the sides of the mixer bowl.
0. Set mixer at speed 1 for 8 minutes.
0. Form the dough into 5-6 loaves.
0. Allow to rise in a slightly warm place until doubled in size (about 30-60 minutes).
0. Preheat oven to 400°
0. Put loafs in and turn oven down to 325°
0. Bake until internal temperature is 185° (about 30 minutes)

Go to Top...

2 T apple cider vinegar
5 C hot milk (110°)
1 T real salt
2/3 C honey
2/3 C oil
3 T SAF or other instant yeast
2 C potato flour
1 C ground millet
8-12 C ground spelt flour

Preheat oven to 400°. Combine ingredients in Bosch bowl with dough hook, using only half of the flour, placing flour in last with yeast on top. Begin mixing; adding enough remaining flour until dough cleans sides of bowl (it may not require all of the flour). Knead 6 minutes or until gluten has developed (check for dough window).

Remove from bowl and divide into loaves.

Form loaves for pans or free-standing loaves. Let rise to double. Bake in preheated oven, dropping temperature to 325°.

Bake 20-25 minutes or until internal bread temperature reaches 180°.

Let cool on racks.

Yield: 4 loafs (8.5x4.5 size)

Go to Top...

Lion House Dinner Rolls

2 C warm water (110° to 115°)
⅔ C nonfat dry milk (instant or non-instant)
2 T dry yeast
¼ C sugar
2 tsp salt
⅓ C butter, shortening, or margarine
1 egg
5 to 5 ½ C all-purpose flour, or bread flour

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.

Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.

Brush top of rolls with butter when first taken from oven.

Go to Top...

Molasses Honey Wild Rice Bread

1 ¼ C warm water
1 C rehydrated milk with 1 T sweet cream powder
¼ C walnut oil
¼ C grapeseed oil
¼ C molasses
¼ C honey
1 ½ C cooked wild rice
2 ½ tsp sea salt
½ tsp brown sugar
4 C fresh ground wheat flour
3 C High gluten bread flour
1 T Vital Gluten
1 T dough enhancer
2 T yeast

Preheat oven to 400°. Combine ingredients, except for yeast, in bowl with bread hook, use only half of flour. Mix until wet. Then add the rest of the flour with yeast on top. Begin kneading until dough pulls away from side of bowl, use additional high gluten flour to incorporate if needed. Knead for about 6 to 7 minutes until you can “form a window”. Remove from bowl and form into 4 (2 lb) loaf or into 6 (12 oz) small loafs, or you can free form 2 to 4 round loafs. Let rise to double. Place in oven and lower temp to 325°. Bake until internal temperature is 180°. This truly a whole grain bread that is great with a Sunday meal, or with salad or with stew. Enjoy!

Go to Top...

Potato & Green Onion Sourdough Bread

Green Onion Mix:
3 T butter
2 C sliced green onions
3 tsp garlic, minced (rehydrate crushed garlic pieces)
2 tsp dried basil
2 tsp dried thyme
1 tsp rosemary
2 T Italian seasoning

Preheat oven to 425°: Sauté in skillet: Butter, green onions, garlic, dried basil, thyme, rosemary and Italian seasoning. Sauté until the onions are tender, stirring occasionally. Set aside to cool slightly.

In Blendtec with whisk attachment add first 7 ingredients, blend until moist. While beaters are still moving add in the potato flour. When all is blended, swap out the whisks with the dough hook and kneader arm, add the 4 C hard white wheat flour and the green onion mix, blend well.

Stop the machine add the additional 5 C of high gluten flour with the 4 T of yeast on top. Place cover on top and start kneading, add additional high gluten to get dough to pull from sides of bowl (make sure it pulls away completely…may take a 3-4 minutes to blend all the dough. It will look like it is pulling away then it will get sticky again as the flour absorbs the water from the potato flour…will start to look like mashed potatoes. Add more flour then to get it to pull away from bowl.)

Then press Autoknead. Spray your pans with Vegelene allow to rise until dough is a good 2 inches above the rim of the pan. Dust with flour or melted butter & roasted garlic sea salt. Place in preheated oven and lower temperature to 335° degrees for 25-35 minutes, or until the internal temperature is 185° degrees.

Go to Top...

Rosemary Breadsticks

In Blendtec bowl, combine milk, chives, baking powder, rosemary, salt and pepper in large bowl, mix well. Stir in flours, ½ C at a time until blended. When it pulls from side of bowl press Autoknead.

Let stand for 30 minutes at room temperature. Preheat oven to 375°. Use baking sheet with silpat or spray with non stick cooking spray. Divide dough into 15-18 pieces. Roll each piece into a long rope and place on baking sheet. Lightly spray breadsticks with cooking spray. Bake about 12 minutes or until bottoms are golden brown, Turn over and bake another 10 minutes.

Go to Top...

6 C spelt flour (or use kamut, hard white, soft white, hard red)
½ C sugar
1 ½ T salt
4 T baking powder (aluminum free)
½ lb butter, cold and cubed
3 eggs, or use 3 heaping T egg powder, with 9 T water
1 ½ C rehydrated skim milk with 4 T cream powder added

Mix all dry ingredients together in Blendtec bowl. Attach the whisks and cut in the butter, only takes a few seconds. Mix all liquids together, and combine with the dry ingredients. Mix just enough to form a soft dough. DO NOT OVERMIX.

Place on counter and knead lightly for about 30 seconds, just until it pulls together. DO NOT OVERKNEAD it will toughen the scones.

Roll out and cut with 2 inch biscuit cutter. Place on silpat on cookie sheet. Brush an egg white glaze on each scone and sprinkle with sugar.

You can also add about 1 C currants and bypass the Cream Cheese Spread and serve with butter! Bake in preheated oven at 335° for 10-12 minutes.

Blueberry Cream Cheese Spread

¾ C cream cheese powder
1 C powdered sugar
½ C butter
½ tsp vanilla
¼ C milk
Rehydrate ¾ C blueberries with minimal water

Start Blending …add additional water until it reaches a thick spreading consistency. Then add in the rehydrated blueberries. If the mixture becomes too thin…add additional cream cheese powder to reach consistency you want. Also can adjust the amount of powdered sugar to taste. You can use any fruit you want for this one.

Makes about a cup of spread.

Go to Top...

Heat oven to 375°

1 ½ cup fresh ground popping corn
2 cup fresh ground hard white wheat flour
2 T. baking powder
1 tsp. sea salt
1 cup rehydrated corn
¼ cup oil
3 eggs (can use dried eggs reconstituted)
1 small can jalapenos chopped up
⅓ cup honey
1 ½ c buttermilk (can use dried buttermilk reconstituted)
1 cup shredded cheese (can use dried cheese reconstituted)
½ cup crisp bacon (can use bacon TVP)

Sift dry ingredients together in a bowl. Stir in oil, corn, peppers, eggs, honey, buttermilk, bacon and ¾ cup of cheese. Pour into greased (2 T bacon grease) hot 10 inch skillet. Sprinkle top with remaining cheese. Bake at 375° for 45 minutes.

Cool and enjoy.

Go to Top...

Crisp and light, with a crackly brown crust, these baguettes earn their name from whatever you sprinkle them with prior to baking (see below).

3 C Hot water
5 to 6 C Fresh Ground Hard White Wheat Flour
4 T Sourdough Enhancer
2 teaspoons salt
1 T sugar
4 tsp instant yeast
4 tsp vital wheat gluten
1 egg yolk lightly beaten with 1 tablespoon water, for glaze
Italian seasoning
Sesame seeds
Artisan bread topping
Anything else you think might be good

In the Blendtec mixer, combine the water, enhancer, and 3 cups of the flour, mixing till smooth. Mix in the salt, sugar, and gluten, an additional 2 cups of flour then place yeast on top. Mix till the dough pulls away from the sides of the bowl, adding only enough additional flour as necessary; a slack (sticky) dough makes a light loaf.

Press “Auto Knead” with Blendtec let rest 5 minutes then press “Auto Knead” again. If using another mixer knead the dough for 5 minutes. Let it rest for several minutes, and then knead for an additional 5 minutes. Turn the dough into an oiled bowl, cover the bowl, and let the dough rise until doubled in bulk, 1 to 1 1/2 hours.

Gently deflate the dough, and divide it into four pieces at about 1 lb each. Shape each piece into an 18-inch long loaf, and place the loaves, at least 4 inches apart, on Silpat lined baking sheets. Cover the loaves with linen cloth, and let them rise for 1 hour, or until they're nice and puffy.

Preheat your oven to 450°F. Gently brush the loaves with the egg yolk glaze, and sprinkle them generously with Italian seasoning, or pizza seasoning, or Zatar or/and sesame seeds, or Parmesan cheese, garlic slices, or anything else you think would turn a baguette into an Ultimate Baguette. Spray the loaves with olive oil spray, or use garlic Vegelene spray and bake them for about 20 minutes, or until they're a light golden brown. Remove the loaves from the oven, and turn your oven to "broil." Return the loaves to the top rack of the oven and CAREFULLY broil them till they're a deep golden brown. Remove the loaves from the oven, and cool them on a wire rack.

Go to Top...

4 C hot water
½ C grape seed oil
½ C honey
4 tsp T salt
1T lemon juice (heaping)
10 C fresh ground flour (use spelt, kamut or hard wheat)
2 T yeast (heaping)
High gluten flour to bind

Add first 5 ingredients to Blendtec bowl and then 5 C of the flour, knead until all ingredients are moist. Then add the additional 5 C flour with yeast on top. Start kneading; add additional high gluten flour to get dough to pull from sides of bowl. Press “Autoknead”. After it stops add:

1 ½ C feta cheese (can use any flavor you like)

2 C spinach freeze dried (measure dry then place on paper towel and spritz with water to moisten) use another paper towel to dry it off.

Then press knead to incorporate these last ingredients. You can then place in 4loaf pans or make 4 rounds…put 2 on a cookie sheet or 2 on pizza paddle with cornmeal so you can slide them off.

Preheat oven to 425°….if making round loafs put in a cast iron pan in bottom of oven or a ceramic. Also place oven pizza stone with cornmeal in oven. Let it come to full heat.

Let rise until at least double. Put bread in oven, place 1 C boiling water in cast iron pan. Close door turn heat down to 350° and bake until internal temp is 185°

Go to Top...

5 C Hot Water
1 C powdered buttermilk
4 Eggs (4 T powdered eggs)
12 Tbsp rehydrated tomato flakes (3/4 C)
½ C Honey (use raw if you have it)
½ C Parmesan cheese powder (or real cheese is fine)
½ C olive oil or grapeseed oil
4 T Dry Basil
2 T sea Salt
1 tsp Baking Soda
3 T dough enhancer
3 T vital wheat gluten
5 C fresh ground flour
Mix until wet

Add 5 more cups of fresh ground flour
3 T Yeast
1 C pine nuts (optional)

Place water, buttermilk powder, egg powder, sun dried tomatoes, honey, olive oil, basil, salt and baking soda in large bowl. Mix on low for about 30 seconds, then increase speed to med/high for 1 minute.

Add first 5 C flour. Mix until wet.

Add additional flour with yeast on top. Start kneading to incorporate flour. Add additional high gluten bread flour until dough pulls from side of bowl. Then set to Autoknead with Blendtec or speed 2 or 3 with other mixers until you can pull a window in the dough…about 5 minutes.

Lightly spray 4 loaf pans with cooking spray. Transfer dough to pans, Cover pans with kitchen cloth and let dough rise until to the top of pans. Preheat oven to 425° so it's hot when dough has risen.

Remove cloth and place in oven, and lower temperature to 325° if using 8x4 pans and 350° if using small pans. Wait 15 minutes and insert temperature probe into the center of one of the loaves. Set temperature to 180°. If you don’t have a temperature probe, bake for 30-35 minutes in larger pans and about 20-25 in small pans. Cool for about 15-20 minutes in pans, and then transfer to wire rack. Makes 4 loaves (8.5 x 4.5) or 8 small (3 x 5)

Go to Top...

½ C sourdough enhancer
2 C sweet potato puree
6 C hot water
1 T salt
⅔ C oil
⅔ C honey
2 T dough enhancer
2 T vital wheat gluten
2 tsp cloves, ground
1 T ginger, ground
2 T cinnamon
2 C dried cranberries
1 ½ C pumpkin seeds
12 C hard white wheat flour (about 7-8 C of grain to grind)
4 T instant yeast
2-4 C high gluten bread flour

Preheat oven to 400°. Combine ingredients in bread mixer bowl with dough hook, use only half of flour. Mix to wet ingredients. Add remaining 6 C flour with yeast on top. Begin kneading add additional high gluten flour until pulls away from bowl. Knead about 6-8 minutes until you can pull a window. Remove and place into 5-6 loafs (8.5x4.5). Let rise until double. Place in oven drop temperature to 325°. Wait 15 minutes and insert temperature probe into center of one of the loafs. Set temperature to 180°. When bread reaches internal temperature of 180° then remove and cool on racks.

Makes great breakfast toast!

Go to Top...

3 C hot water
½ C honey
¼ C potato flour
2 tsp salt
2 T dough enhancer
3 C fresh ground whole wheat flour
3 C high gluten bread flour
2 T yeast

Mix first 6 ingredients thoroughly in Blendtec bowl. When completely mixed add in the 3 C high gluten flour with yeast on top, start kneading. Then continue to add high gluten flour until dough cleans sides of the bowl. Press Autoknead, keep the dough soft, not as stiff as bread dough. Add more water if necessary to keep bread dough soft.

Weigh out 6 oz. Pieces for large bagels. Shape each piece into a smooth ball. Poke a hole into center of each ball, stretch and smooth out to make a doughnut shape. Place on a silpat on cookie sheet and let rest about 10 to 15 minutes. While dough rises, bring 3 quarts of water plus 2 tablespoons honey to a boil. Lower bagels into water and boil 30 to 45 seconds on each side. Drain. Brush with beaten egg wash, sprinkle with poppy seeds, sesame seeds, etc. Bake at 350° for 25 to 30 minutes or until golden.

Variations:

• Multi-grain: add 1½ cup 14 grain mix to dough (before adding more flour). Brush with egg wash and bake according to directions.
• Apple cinnamon: add 1 cup chopped apple and 1 tablespoon cinnamon. Brush with egg wash and bake according to directions.
• Onion garlic: sauté ⅓ cup dry onion in 1 tablespoon butter. Add with water to bagel dough. Brush with egg wash and sprinkle with 1 ½ teaspoon garlic bread seasoning. Bake according to directions.
• Italian-onion-garlic: add 2 tablespoons Italian seasoning, 1 tablespoon onion flakes, and 1 tablespoons roasted garlic flakes. Brush with egg wash and sprinkle with onion, garlic, and sesame seeds. Bake according to directions.
• Cranberry-walnut: add 1 cup chopped walnuts and 2 cups dried cranberries. Brush with egg wash and bake according to directions.

Go to Top...

3 C of water, warm
1 T sugar
2 tsp salt
¼ C of grape seed oil
4 C of whole wheat flour (can use soft white, red, spelt, kamut, etc)
3 C of high gluten flour
2 T yeast
¼ C of sesame seeds
2 tsp of ground pepper (or to taste)
1 egg

Put water, oil, salt, sugar, and wheat flour into Blendtec bowl. Mix until wet. Add 1 C of the high gluten flour with yeast on top. Slowly add more white flour until the pretzel dough is smooth and sticky. Can add 2 T of sesame seeds and pepper at this point if desired.

Start the Autoknead. Dough should be smooth and elastic when finished

Divide the dough into 10 equal pieces. Roll each piece until you have a long rope shape that is about eight inches in length. Bend each rope into a shape like a horseshoe (a U shape). Twist the ends of each rope together. Place the twisted end on the loop of the dough. Pinch the pretzel together to seal.

Use a silpat or grease a baking sheet and place the 10 pretzels on this sheet. Beat the egg and then brush over the pretzels. Sprinkle the pastries with coarse salt or sesame seeds.

Heat the oven to 400°. Place baking sheet in oven and cook until the pretzels are done. This takes about 25-30 minutes or perhaps longer. The whole wheat pretzels will be puffy and gold in color when done.

Mustard Sauce:
Mix equal parts of Dijon mustard and mayonnaise. You can add seasoning to this mixture if desired.

Go to Top...