As the price of flour rises, resulting in higher costs for store-bought bread, some consumers might opt to bake their own.
Here are two recipes for really healthy breads, which if purchased from a bakery would be at premium prices. Making them at home will result in significant savings.
These recipes are from "The Healing Foods Cookbook" by the editors of Rodale Publishing.
Whole Grain and Seed Bread
625 ml (2 1/2 cups) water
125 ml ( 1/2 cup) bulgur
15 ml (1 tbsp) active dry yeast
50 ml ( 1/4 cup) honey
50 ml ( 1/4 cup) olive oil
875 ml (3 1/2 cups) whole-wheat flour
250 ml (1 cup) bran
250 ml (1 cup) oat bran
50 ml ( 1/4 cup) sesame seeds
50 ml ( 1/4 cup) sunflower seeds
In a 1 l (4-cup) saucepan, bring 250 ml (1 cup) of the water to a boil. Add bulgur. Cover and set aside for 15 minutes.
Heat remaining 375 ml (1 1/2 cups) of water to lukewarm (about 43 C/110 F). Transfer to a large bowl. Stir in yeast, honey and oil. Set aside for about 5 minutes to proof (the yeast will become foamy).
Stir in flour, bran, oat bran, sesame seeds, sunflower seeds and bulgur. Mix well by hand or in a food processor (process until dough forms a ball; work in batches, if necessary).
Place in a lightly oiled bowl, turning to coat dough on all sides. Cover and set in a warm, draft-free place until doubled in bulk, about 1 hour.
Punch down dough and knead on a lightly floured surface for a few minutes. Divide in half and shape each piece into a loaf.
Coat two 23-by 13-cm (9-by 5-inch) loaf pans with non-stick spray. Place dough in pans. Allow to rise in a warm place until doubled in bulk, about 1 hour.
Bake in a 180 C (350 F) for 45 to 50 minutes or until the loaves sound hollow when tapped on the bottom. Let cool before slicing.
Makes 2 loaves.
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Dilled Carrot Bread
50 ml ( 1/4 cup) lukewarm water
10 ml (2 tsp) honey
15 ml (1 tbsp) active dry yeast
300 ml (1 1/4 cups) shredded carrots
175 ml (3/4 cup) dry-curd cottage cheese
50 ml ( 1/4 cup) egg substitute
50 ml ( 1/4 cup) grated Parmesan cheese
15 ml (1 tbsp) olive oil
5 ml (1 tsp) dill seeds
2 ml ( 1/2 tsp) caraway seeds
2 ml ( 1/2 tsp) salt (optional)
425 ml (1 3/4 cups) whole-wheat flour
300 ml (1 1/4 cups) unbleached flour
In a large bowl, combine water and honey. Sprinkle on yeast and stir to combine. Set aside for 10 minutes to proof (the yeast will become foamy).
Add carrots, cottage cheese, egg substitute, Parmesan, oil, dill, caraway and salt, if using.
Stir in whole-wheat flour using a wooden spoon. Add enough of the unbleached flour to form a sticky dough that comes away from the sides of the bowl.
Coat a large bowl with non-stick spray. Add dough and turn to coat all sides. Cover with plastic wrap and towels. Place in a warm, draft-free spot and let rise until doubled in bulk, about 1 hour.
Stir down dough with an oiled spoon.
Coat a 23-by 13-cm (9-by 5-inch) loaf pan or 1 1/2-l (6-cup) casserole dish with non-stick spray. Flour your hands lightly, transfer dough to pan and pat it in evenly. Cover with a towel. Let rise in a warm place until doubled in bulk, about 45 minutes.
Bake in a 190 C (375 F) oven for 40 to 45 minutes or until the bread sounds hollow when tapped on the bottom.
Let cool in pan for 10 minutes. Turn out onto a wire rack. Let cool completely before slicing.
Makes 1 loaf.
