I still have 1 more to type up from the Jan/Feb issue.
* Exported from MasterCook *
Flaxseed Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups whole-wheat flour
1 cup bread flour
1 cup warm water -- (100 to 110)
1 package dry yeast -- (about 2 1/4 teas.)
1/2 cup flax seeds
2 tablespoons flax seeds
3 tablespoons nonfat dry milk
2 tablespoons All-Bran® Cereal -- shreds of wheat bran cereal
3 tablespoons honey
1 tablespoon molasses
1 teaspoon salt
3 tablespoons bread flour
Cooking spray
2 teaspoons cornmeal
1 large egg white -- lightly beaten
1 teaspoon flax seeds
Lightly spoon flours into dry measuring cups, and level with a knife.
Combine the bread flour, water, and yeast in a large bowl; stir well with a
whisk. Cover and let stand at room temperature 1 hour.
Place 1/2 cup flaxseed in a spice or coffee grinder, process until finely
ground to measure 3/4 cup. Add the ground flaxseed, whole-wheat flour, 2
tablespoons whole flaxseed, and next 5 ingredients (2 tablespoons flaxseed
though salt) to the yeast mixture, and stir until a soft dough forms (dough
will feel tacky). Turn dough out onto a lightly floured surface. Knead
until smooth and elastic (about 5 minutes); add enough of remaining 3
tablespoons bread flour, 1 tablespoon at a time, to prevent the dough from
sticking to hands. Shape dough into a 5-inch round loaf; place onto a
baking sheet coated with cooking spray and sprinkled with cornmeal. Brush
loaf with egg white; sprinkle with 1 teaspoon flaxseed. Make 3 diagonal
cuts 1/4-inch-deep across top of loaf using a sharp knife. Cover and let
rise in a warm place (85F) 1 hour or until doubled in size. (Press two
fingers into dough. If the indentation remains, the dough has risen
enough).
Preheat oven to 375.
Bake at 375 for 30 minutes or until bread sounds hollow when tapped. Remove
from pan; cool on a wire rack.
Description:
"This small, dense, round loaf is made with flaxseed, a nutty-flavored
grain that is rich in heart-healthy omega-3 fats. Slice some thick
wedges of this hearty bread to go along with soup or stew."
Source:
"Cooking Light, Jan/Feb 2000"
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Per serving: 166 Calories (kcal); 3g Total Fat; (17% calories from fat); 6g
Protein; 29g Carbohydrate; trace Cholesterol; 199mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 1/2 Other Carbohydrates
NOTES : Flaxseed can be found in health-food stores and some supermarkets.
Because it's rich in fat, you'll want to store flaxseed in the refrigerator
or freezer. It will stay fresh for up to 6 months.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Fruit-And-Nut Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2/3 c hazelnuts
2 1/2 c all-purpose flour -- divided
2 c whole-wheat flour
1 1/2 c warm water -- 100 to 110 F
1 pkg dry yeast
1 c dried mixed fruit -- coarsely chopped
1/3 c packed brown sugar
2 tbsps vegetable oil
1 tsp salt
1 lg egg -- beaten
1/2 c seedless red grapes
cooking spray
2 tsps vegetable oil
1 tbsp sunflower seeds
Preheat oven to 350.
Place hazelnuts on a baking sheet. Bake nuts at 350 for 15 minutes,
stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins.
Chop nuts.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine 1 cup of all-purpose flour, warm water, and yeast in a large bowl,
and stir well with a whisk. Cover and let stand at room temperature 1 hour.
Add the hazelnuts, 1 cup all-purpose flour, whole-wheat flour, dried fruit,
sugar, 2 tbsp oil, salt, and egg to yeast mixture, and stir until a soft
dough forms (dough will feel tacky). Turn dough out onto a lightly floured
surface. Knead dough until smooth and elastic (about 5 minutes); add enough
of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough
from sticking to hands. Arrange grapes over dough, gently knead on a
lightly floured surface 4 to 5 times or just until grapes are incorporated
into dough. Place dough on a baking sheet coated with cooking spray. Shape
into an 8-inch round loaf. Brush dough with 2 tsp oil. Sprinkle surface of
dough with sunflower kernels, gently pressing kernels into dough. Cover and
let rise in a warm place (85 F), free from drafts, 45 minutes or until
doubled in size. (Press two fingers into dough. If indentation remains,
the dough has risen enough.)
Preheat oven to 375.
Uncover dough. Bake at 375 for 35 minutes or until the loaf sounds hollow
when tapped. Remove loaf from baking sheet; cool on a wire rack.
Description:
"This light-textured bread is inspired by an organic harvest bread
baked at Bio Andreas on Andreasplatz, a lovely square in Basel's
historic district."
Source:
"Cooking Light Jan/Feb 2000"
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Per serving: 3527 Calories (kcal); 112g Total Fat; (27% calories from fat);
90g Protein; 569g Carbohydrate; 187mg Cholesterol; 2270mg Sodium
Food Exchanges: 28 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 4 1/2
Fruit; 20 1/2 Fat; 5 Other Carbohydrates
NOTES : Whole red grapes are knead into the dough just before it is allowed
to rise. We've replaced the chestnuts with easier-to-find hazelnuts
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Two Seed Potato Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c whole wheat flour
1 1/2 c bread flour -- divided
2 c water
3/4 c baking potato -- peeled and diced
1 pkg dry yeast
3 tbsps honey
1 tbsp vegetable oil
1 tsp salt
cooking spray
1 lg egg white
1 tbsp pumpkin seeds, roasted -- unsalted
1 tbsp sunflower seeds
Lightly spoon flours into dry measuring cups; level with a knife. Combine
water and potato in a saucepan; bring to a boil. Cook for 15 minutes or
until tender. Place mixture into a blender; process until smooth. Reserve
1 1/2 cups potato liquid; discard the remaining potato liquid. Cool the
potato liquid to warm (100 to 110). Combine 1 cup bread flour, potato
liquid, and yeast in a large bowl. Cover and let stand at room temperature
1 hour.
Add whole-wheat flour, honey, oil and salt to yeast mixture. Turn dough out
onto a floured surface. Knead until smooth and elastic (about 5 minutes);
add enough of remaining bread flour, 1 tbsp at a time to prevent the dough
from sticking to hands (the dough will feel tacky). Place dough into a 9 x
5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or
until doubled in size. (Press two fingers into dough. If indentation
remains, the dough has risen enough.)
Preheat oven to 375 F.
Uncover dough; brush with egg white over loaf. Sprinkle dough with pumpkin
seeds and sunflower seeds. Bake at 375 F for 30 minutes or until loaf
sounds hollow when tapped. Remove from pan; cool on a wire rack.
Description:
"Although it doesn't rise as tall as traditional American sandwich
breads, this dense, flat-topped loaf is perfect for that lunchtime
favorite."
Source:
"Cooking Light Jan/Feb 2000"
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Per serving: 172 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g
Protein; 34g Carbohydrate; 0mg Cholesterol; 186mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Wheat Berry-And-Walnut Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 1/2 c whole wheat flour -- divided
1/2 c rye flour
1/4 c all-purpose flour
1 1/2 c 1% low-fat milk -- warmed (100-110 degrees)
2 tbsps all-Bran® Cereal
1 pkg dry yeast
1/2 c water
2 tbsps uncooked wheat berries
6 tbsps chopped walnuts -- divided
3 tbsps honey
1 tsp salt
cooking spray
1 tsp vegetable oil
Lightly spoon the flours into dry measuring cups; level with a knife.
Combine warm milk, 1/2 cup whole-wheat flour, cereal, and yeast in a large
bowl; stir well with a whisk. Cover and let stand at room temperature 1
hour.
Combine 1/2 cup water and wheat berries in a small microwave-safe bowl.
Microwave at HIGH 1 minute or until mixture boils. Cover and let stand 1
hour. Drain.
Add the wheat berries, 2 cups whole-wheat flour, rye flour, 1/2 cup walnuts,
honey, and salt to yeast mixture; stir until a soft dough forms (dough will
feel tacky). Turn dough out onto a lightly floured surface. Knead until
smooth and elastic (about 5 minutes); add enough of all-purpose flour, 1
tablespoon at a time, to prevent the dough from sticking to hands. Place
dough on a baking sheet coated with cooking spray. Shape into an 8 inch
round loaf. Make a 1/4-inch-deep "X" design in top of dough using a sharp
knife. Brush dough with oil, and sprinkle with 2 tablespoons walnuts.
Cover and let rise in a warm place, free from drafts, 30 minutes or until
double in size. (Press two fingers into dough. If indentation remains, the
dough has risen enough.)
Preheat oven to 375 F.
Uncover dough. Bake at 375 for 25 minutes or until loaf sounds hollow when
tapped. Remove from baking sheet; cool on a wire rack.
Source:
"Cooking Light Jan/Feb 2000"
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Per serving: 169 Calories (kcal); 4g Total Fat; (17% calories from fat); 6g
Protein; 30g Carbohydrate; 1mg Cholesterol; 197mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 1/2 Other Carbohydrates
NOTES : This dense, round loaf is great for sandwiches or as an
accompaniment to a meal, soup or stew. Wheat berries, which can be cooked
and eaten as a cereal or softened and added to baked goods, are whole,
unprocessed kernals of wheat. Look for them in health-food stores and some
supermarkets.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0