How to do it:
Melt the butter over medium heat and add the flour. Cook for 6-7 minutes stirring constantly until the roux is a blond color.

Heat the milk in a separate pan until it’s nearly boiling. Add the hot milk one cup at a time to the roux, whisking constantly. Bring to a boil. Cook for 10 minutes whisking constantly. Remove from heat and set aside until ready for use.

• 3 cups warm water (110 degrees)
• 2 1/4 teaspoons dry yeast
• 1/3 cup honey
• 5 cups bread flour
• 5 tablespoons melted butter, in all
• 1/3 cup sugar
• 1 tablespoon salt
• 3 1/2 cups whole wheat flour
• 3 tablespoons flax seed (see note)
• 3 tablespoons raw sunflower seeds

How To Do It:

1. Proof the yeast, by mixing the warm water, sugar and yeast.

2. In a large bowl, combine the yeast mixture with the bread flour. Let set for 30 minutes until it has begun to rise.

3. Mix in 3 tablespoons melted butter, 1/3 cup honey and the salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until the dough is beginning to pull away from the counter, but still sticky. You may need to add an additional 2 to 4 cups of whole what flour.

4. Place in a greased bowl, turning once to coat the entire surface of the dough with grease. Cover with a towel and allow to rise in a warm place until doubled in size.

5. Punch down the dough and divide into 2 loaves. Place in greased 9×4 inch loaf pans and allow to rise until dough has topped the pans by one inch.

6. Bake at 350 degrees for 25-30 minutes. Lightly brush the tops of the loaves with 2 tablespoons melted butter when done to keep the crust from getting hard. Remove from the loaf pans and allow to cool completely.

Note: If desired, crush the flax seeds in a coffee grinder or mortar and pestle to allow your body to digest the seeds.

Yield: 2 loaves of bread

• 3 Eggs
• 1/2 Cup Vegetable Oil
• 1/2 Cup Applesauce
• 2 Cups White Sugar
• 2 1/2 Cups Grated Zucchini
• 2 Teaspoons Vanilla Extract
• 3 Cups All-purpose Flour
• 3 Teaspoons Ground Cinnamon
• 1 Teaspoon Baking Soda
• 1/4 Teaspoons Baking Powder
• 1 Teaspoon Salt

How To Do It:
1. Preheat the oven to 325 degrees. Grease and flour two loaf pans.
2. After the zucchini has been grated, squeeze out the excess liquid.
3. Beat eggs until light and frothy in a large bowl. Add the oil, white sugar and applesauce. Stir in the zucchini and vanilla.
4. Combine the flour, cinnamon, baking powder, baking soda and salt. Stir into the egg mixture. Divide the batter between the prepared loaf pans.
5. Bake for 60 to 70 minutes or until done.

Optional:
Before baking, you can add a strudel-like topping if you wish.
Ingredients:

• 3/4 Cup Brown Sugar
• 1/2 Cup All-purpose Flour
• 3 Tablespoons Unsalted Butter (room temperature)
• 2 Teaspoons Cinnamon
• 1/2 Teaspoon Nutmeg

How To Do It:
Combine the ingredients in a bowl and mix together with a fork. When crumbly in texture, sprinkle the mixture over the tops of the loaves. Bake as normal.

How to do it:
1. Preheat over to 350 degrees
2. Cream sugar and shortening and add beaten eggs and vanilla extract
3. Sift dry ingredients and blend with creamed mixture.
4. Fold in chopped figs and walnuts.
5. Drop tablespoons of batter on greased cookie sheet.
6. Bake for 15-20 minutes.

Note: The dough will appear quite dry and crumbly until you add the figs. This is normal.

Keep at room temperature for 24 to 48 hours. The mixture will bubble up and should be stirred down and then placed in the refrigerator. Stir daily with a wooden or plastic spoon. On the fifth day, you will need to feed the sourdough starter. Add 1 cup flour, 1 cup of milk and 1/2 cup of sugar and stir well. On the tenth day, take out 2 cups of the starter for baking , then feed same ingredients as on the fifth day to keep starter going.

The sourdough starter can be used to make bread, pancakes, etc.