Ingredients:
- 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
Ingredients:
2 yellow squash
2 zucchini
1 eggplant
1 tomato
1 red onion
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
1 pound cremini mushrooms
Marinade:
3/4 cup balsamic vinegar
3/4 cup vegetable oil
3/4 cup honey
1 tablespoon salt
2 teaspoons freshly ground black pepper
How to do it:
1. Quarter the squash, zucchini and eggplant lengthwise then cut in half. Slice the tomato and onions into thick slices. Quarter the bell peppers and add the mushrooms whole.
2. Combine the ingredients for the marinade. Pour over the vegetables and refrigerate for 2.5 hours.
3. Arrange the vegetables on a broiler pan and bake at 350 degrees for 20 minutes.
Ingredients:
2 cups all-purpose or bread flour
1/2 cup whole wheat flour
1/2 cup Quaker Oats
1/4 cup shelled sunflower seeds
1 teaspoon salt
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup milk
1/3 cup water
3 tablespoons honey
2 tablespoons butter or margarine
How to do it:
1. In a large bowl, mix 1 cup flour, whole wheat flour, oats, sunflower seeds, salt, and yeast; set aside.
2. In a saucepan over low heat, heat milk, water, 2 tablespoons honey, and butter until hot to the touch, about 125°F. Stir into the dry mixture adding 1 cup additional flour to make a stiff batter. The batter will be very stiff and sticky. Cover and let rest for 10 minutes.
3. Stir vigorously about 1 minute; then turn into a greased 9 x 5 x 3-inch loaf pan.
4. Cover and let rise for 30 minutes.
5. Preheat oven to 375°F.
6. Bake for 35 to 40 minutes.
7. Remove from pan and brush with remaining 1 tablespoon honey. Allow to cool before slicing.
Yield: 1 loaf.