Category: Bread

2 loaves (40 slices)
1 tablespoon active dry yeast
1 cup warm water
1/4 cup molasses
1 teaspoon salt
2 tablespoons canola oil
3/4 cup milk
2 1/2 cups all-purpose flour
2 1/ 2 cups whole wheat flour
1/3 cup flaxseed
1 egg yolk
one tablespoon milk
1 tablespoon flaxseed

1. In a large bowl combine yeast and warm water, stirring gently until dissolved.
2. Add molasses, salt, oil and milk; sir to blend.
3. In a separate bowl, mix the flours and flaxseed.
4. Add flour mixture gradually to the liquid ingredients and stir until blended.
5. Knead the dough 8 to 10 minutes on a lightly floured surface until elastic.
6. Place dough in an oiled bowl, cover and let rise for 1 1/4 hours, or until doubled.
7. Punch down the dough and divide into two portions. Shape each portion into a smooth ball. Cover and let rest 10 minutes.
8. Place each portion, shaped into a loaf, into an oiled 8 1/2 X 4 1/2 loaf pan and let rise for about 1 hour or until doubled in bulk.
9. In a small bowl, beat the egg yolk with 1 tablespoon milk. Gently brush the mixture on the tops of the loaves. Sprinkle each loaf with 1/2 tablespoon of flaxseed.
   Bake in a preheated 350 degree oven for 40 to 45 minutes. Turn the loaves onto a rack and cool for 1 hour.

Per slice: Cal. 76; Protein 2.5; Fat 6.4 grams; fiber 1.5 grams; sodium 62 mg.

Makes 1 loaf (20 slices)

1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup milled flaxseed
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
2 eggs
1/3 cup canola oil
1 cup mashed bananas (2 or 3 ripe)

1. Mix ingredients flour through salt in a bowl.
2. In a separate large boil beat together eggs and oil.
3. Add dry ingredients and mashed banana alternately to the egg and oil mixture, stirring just until dry ingredients are moistened.
4. Pour into a greased 9 inch by 5 inch loaf pan.
5. Bake at 350 degrees for 55-60 minutes.

1 slice: Cal. 145; Protein 3 grams; Fat 8 grams; Fiber 2 grams; Sodium 94 mg.

Roasted garlic studs this wholesome whole wheat bread for a savory loaf to accompany cheeses and meats. It is excellent toasted served as an ippetizer spread with a soft cheese and topped with sun-dried tomatoes.

2 packages active dry yeast
2 1/2 cups lukewarm water
2 cups stone-ground whole wheat flour
about 3 cups unbleached all-purpose flour
2 1/2 teaspoons salt
3 tablespoons honey
3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
8 cloves garlic, unpeeled
1 1/2 teaspoons olive oil

In a small bowl, sprinkle yeast into 1/2 cup of the water and let stand until dissolved and puff, about 10 minutes. In a bowl, place whole wheat flour, 1/2 cup of the all-purpose flour and salt. Add remaining water, honey and 3 tabelspoons olive oil and mix with a heavy duty mixer untill well mixed. Mix in proofed yeast and 1 tablespoon Herb of the year 2000 of the rosemary. Gradually stir in enough of the remaining flour to make a soft dough; you may not need to use all the flour. Knead with mixer’s dough hook or transfer to a lightly floured board and knead by hand for 10 minutes. Place dough in a lightly oiled bowl, with plastic wrap and let rise until doubled – about 1 1 /2 hours.

Heat oven to 325 degrees. Place garlic in a small baking dish, rub with 1/2 teaspoon oil and bake 30 minutes until soft; peel and cut cooled garlic into pieces. Add and mix remaining rosemary and 1 teaspoon olive oil. Punch down dough and transfer to a lightly floured board. Divide and shape into 2 oval loaves. Place loaves on a lightly oiled baking sheet. With a finger poke 8 holes in the top of each loaf and fill with garlic and herb mixture. Cover and let rise until doubled, 45-50 minutes. Brush with oil and bake at 375 degrees for 35 minutes until browned. Should sound hollow when thumped. Cool on a rack.

From Cooking with Fresh Herbs by Lous Seibery Pappas