Wholemeal Bread

If you have a bread machine there is no excuse to not make your own homemade bread. It’s easy, and if you follow this recipe, you’ll end up with a beautiful light-textured wholemeal loaf that’s also a great source of fiber.

You may have to slice it yourself, but you can’t find anything in the stores like this. It’s great for sandwiches or toasted.

It keeps well too, even without the preservatives that most store-bought bread has. I’ve left mine out for 3 days, and it’s still moist and delicious.

Ingredients:
3 teas dry active yeast
1-1/2 cup warm water
2 teas brown, raw or rapadura sugar
1 teas salt
1 T oil
2 T gluten flour
3 cups wholemeal flour
1/4 cup oat bran (if you don’t have oat bran use wholemeal flour instead)

Instructions:
Measure all the ingredients into the bread maker, in the order listed or according to your bread maker’s instructions.

Set the bread maker to the whole wheat cycle, with a medium crust and press start. Note the time in the display window and just make sure you are there to take the bread out when it’s finished.

Baker’s Notes:
My favorite way to eat this is toasted, with butter and honey, or homemade plum jam with apple and cinnamon. As an accompaniment to soups it’s beautiful just toasted with butter or avocado.

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Ingredients:
2 tsp active dried yeast
1 cup warm water + 2 T warm water
2 tsp sugar
2 T olive oil
3 cups wholewheat flour

Instructions – bread machine:
Measure all ingredients into the mixing tin. Set the machine to dough cycle (also known as the ‘pizza’ cycle on some machines) and press START.

Instructions – hand kneading:
Add all ingredients except the flour into a large mixing bowl. Add 1 cup of the wholewheat flour and mix thoroughly with a spoon or whisk. Cover and leave for 15 minutes in a warm place to activate the yeast. Stir in the rest of the flour. Tip dough out onto a lightly floured board and knead for 10 minutes, adding more flour if necessary to remove stickiness. Rub 2-3 teaspoons of oil onto dough, put back into mixing bowl and cover with plastic film. Leave to set for 30 minutes before taking dough out and kneading lightly.

Related products you might be interested in:

• Pizza Peels

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Ingredients:
2 tsp active dried yeast
1 cup warm water
2 tsp sugar
2 T olive oil
3 cups wholewheat flour

Instructions – bread machine:
Measure all ingredients into the mixing tin. Set the machine to dough cycle (also known as the ‘pizza’ cycle on some machines) and press START. Then follow baking instructions below.

Instructions – hand kneading:
Add all ingredients except the flour into a large mixing bowl. Add 1 cup of the wholewheat flour and mix thoroughly with a spoon or whisk. Cover and leave for 15 minutes in a warm place to activate the yeast. Stir in the rest of the flour. Tip dough out onto a lightly floured board and knead for 10 minutes, adding more flour if necessary to remove stickiness. Rub 2-3 teaspoons of oil onto dough, put back into mixing bowl and cover with plastic film. Leave to set for 30 minutes before taking dough out and kneading lightly. Then follow baking instructions below.

Instructions – baking:
Turn oven on high. Place an oven tray on the rack in the middle of the oven.

Tip the dough out onto a lightly floured board and cut into 8 equal pieces. Roll each piece out into a 15-18 cm circle. Leave to rise for 10 at least minutes.

Using a ‘pizza peel’, or makeshift peel from a floured piece of cardboard, place one circle at a time onto the floured peel. Open the oven, position the peel over the oven tray and shake the peel, slowly drawing it back toward you as the circle begins to move off the peel onto the oven tray. Try to do this as quickly as possible to prevent too much heat from escaping.

Bake for 2-3 minutes, the bread should puff up and then collapse slightly. Use tongs to lift out the cooked pita and insert the next one.

Related products you might be interested in:

• Pizza Peels
• French Rolling Pin

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Homemade Bagel

True bagels are boiled, that’s what gives them their chewy texture. Try this recipe, there’s nothing like a fresh bagel still warm from the oven!

Ingredients:

5 cups of wholemeal flour
4 T sugar
2 tsp salt
3 tsp active dry yeast
4 tsp butter or margarine
2 cups warm water

Instructions:

Dissolve yeast in 1/4 cup of water until foamy.

Combine flour, sugar, salt, yeast and water and mix until soft dough forms. Cover in oil and let rise until doubled in bulk. Punch down and knead again.

Roll the dough out and cut into appropriate size rounds and let rise again until doubled. Drop dough into boiling water and cook for 3 minutes. Turn over and boil for 3 more minutes. Take out of water and drain until dried. Brush the bagels with egg wash and bake in a 450-degree oven for 12-15 minutes until golden brown.

Bagels are best eaten fresh, but if your bagels are a day or two old they will still be delicious toasted. Bagels also freeze well, but like most bread they are best toasted if they’ve been frozen.

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2. Wholewheat Pita Bread This is a wholewheat version of the versatile pita bread,...
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Ingredients:

1-1/2 cups self-raising wholemeal flour
1-1/2 cups grated cheese
1 tsp salt
1 egg
1 cup milk (approx)
1 cup finely chopped asparagus

Instructions:

Cook the asparagus in 1/2 cup water. You can either cook on the stove top or in the microwave on high for 3-4 minutes. Cool quickly to avoid over-cooking. Save the cooking liquid to add extra flavor to the muffins. Combine enough milk with the liquid saved from the asparagus to make 1 cup.

Mix flour, cheese and salt. In a separate bowl beat egg and combine with milk/cooking liquid.

Combine dry and wet ingredients mixing just enough to dampen the flour. Don’t over mix.

Spoon mixture out into sprayed non-stick muffin tins.

Bake at 210C for 10-14 minutes. Leave to cool for a few minutes before turning out.

Serve warm with butter.

Variations:

• Sprinkle with grated cheese or parmesan on top before baking
• Sprinkle pumpkin seeds on top before baking

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