Breads & Baking


Vegan Banana Bread

Easy Cornbread Muffins

Quinoa Cornbread

Pumpkin-Walnut Cornbread

Whole Wheat Seeded Health Bread.

This basic recipe forms the canvas on which the rest of the health bread recipes I use are formed. This recipe is incredibly versatile, and makes a delicious, moist health bread that can be enjoyed with any kind of meal. It is also delicious served with natural fruit preserves and organic, natural nut butters. These health breads don’t require kneading, as the ingredients form more of a batter than a dough once mixed together.

Preheat the oven to 390 degrees (200 degrees Celsius gas mark 6). This recipe yields three loaves, so you will need three silicon medium-sized loaf tins – silicon so that they do not stick, being that no grease or oils are used.

Ingredients:

4 cups (1kg) organic wholewheat flour. I vary this from time to time by adding differing amounts of wholemeal ancient flours – usually rye and spelt, but also sometimes Khorasan also called kamut (adds sweetness) or einkorn.

35-75ml organic raw brown sugar (I use as little as possible and let it rise for longer).

2 tablespoons (30ml) instant dried yeast.

0.5-1.5 cups (75-200g) mixed seeds (can include pumpkin, poppy, sunflower, sesame, flax, chia).

4 cups (1 litre) lukewarm water.

Instructions:

Dissolve the sugar in the lukewarm water and sprinkle the yeast over the top. Cover tightly with cling film and a dish towel, and set aside for the yeast to activate, it will start to bubble when it has activated.

In a large mixing bowl, mix together the flour and seeds. Add the water, sugar and yeast mixture and mix very well to form a slightly runny batter. Divide the batter equally amongst the loaf tins which should be on a firm metal baking tray. Place the bread tins somewhere warm and draught-free until the batter has risen and the loaves have doubled in size. Bake for 45-50 minutes, until a dark crust has formed and the bread sounds hollow when tapped. You can also check that they are completely baked by using a skewer or knife. If there is any batter sticking to the latter, put them back in the oven for another 10 mins or so. Allow the loaves to cool in the tins for ten minutes before turning out onto a cooling rack.

Heather McDougall’s Banana Bread

Preparation Time: 10 minutes
Cooking Time: 60 minutes
Servings: 8-10

Ingredients

2 cups wholegrain flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ cup applesauce
½ cup sugar (I would use far less than this – if any at all! Try it with and without.)
2 ripe bananas, mashed
½ cup oat milk, or other non-dairy milk
1 container lemon soy yogurt
1 teaspoon vanilla
½ cup granola (optional)

Method

Preheat the oven to 350 degrees.

In a separate bowl, combine, flour, baking powder and baking soda.

In another medium bowl, stir together the applesauce and sugar, then stir in the bananas, oat milk, yogurt, and vanilla.

Add flour mixture and mix well. Stir in the granola, if using. Pour into a silicone bread pan and bake for 60 minutes.

About halfway through, “tent” the bread with parchment paper to prevent the top from browning too much.

(Because of the amount of sugar in this, eat it sparingly – perhaps on special occasions.)

Heather McDougall’s Cornbread

Preparation Time: 10 minutes
Cooking Time: 30-35 minutes
Servings: 8-10

Ingredients

2 cups cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
2 cups non-dairy milk
2 teaspoons apple cider vinegar
2 tablespoons maple syrup
½ cup applesauce
1 cup frozen corn

Method

Mix cornmeal, flour, and baking powder. Set aside.

Whisk milk, vinegar, syrup and applesauce. Stir together dry and wet ingredients. Add corn. Pour into an 8 x 8 inch silicone baking dish.

Bake at 350 degrees for 30-35 minutes.

Slice into squares and serve with Chilli.

Simonetta’s Italian Carrot Cake

Ingredients

2 chopped carrots
1 minced apple
2 tablespoons chopped hazelnuts
2 teaspoons of baking powder
2 tablespoons of flax seeds
2 cups of kamut flour
1 cup of almond flour
1 cup of soy milk
1/2 teaspoon of bicarbonate
A pinch of salt [I suggest this is not included]

The chopped hazelnuts add consistency and a delicious flavour.

Method

Simply mix all the ingredients together and bake at 180 degrees for 25 minutes.

Horst’s Spelt, Rye, Seed & Nut Bread

Ingedients:

  • 600g rye full grain flour
  • 400g spelt full grain flour
  • 100g rye raw
  • 2 packets dried yeast
  • 1 packet dried sourdough (flour and water that has been allowed to “ferment” slowly – German product here)
  • sunflower seeds, pumpkin seeds, linseed, walnuts
  • 800 ml water

Method:

  • Mix all ingredients together with water until there is a nice dough.
  • Let it rise for 20 mins, then put it into loaf tins.
  • Allow it to rise for another 25 mins.
  • Bake at 220° C for 20 mins.
  • Reduce temperature to 200° C for 40 mins.

”Horst: “My bread became delicious (even though I miss the salt a little bit), but it has the right consistency, outside crispy, inside soft, a spelt/rye bread with sunflower, pumpkin seeds and walnut.”

Yuri’s Wholesome Bread

Hard to Find Healthier Bread

 

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