Breads

As far back as 1000 BCE in Egypt, strains of grain were being developed to make a white bread that had a refined, soft texture. The Egyptians,had over thirty varieties of bread, both flat and leavened. The wheat grain used by Egyptians for leavened bread was and is Kamut.The Greeks learned the art of bread making from the Egyptians. From there it spread throughout Europe.

 

Quick Breads are leavened with baking soda and/or baking powder instead of yeast. Yeast breads are what we recognize as "bread" and use it for toast, sandwiches, and such.

Apple Quick Bread

12 servings | 1 loaf

 

Ingredients

1 ½ cups Whole Wheat or kamut flour

3 teaspoons Baking powder

1 teaspoon Salt

1 1/2 teaspoon pumpkin pie spice

1 cup Old fashioned rolled oats

1 tablespoon Barley malt syrup or molasses

½ cup Splenda or sugar

2 Eggs , lightly beaten

⅓ cup Canola oil

1 cup Applesauce

½ cup Dried apples, chopped

½ cup Pecans

Method

Preheat oven to 350 degrees F

Mix together flour, baking powder, salt, and pumpkin pie spice

Stir in oats and sweetener.

Beat eggs.

Blend eggs, oil and applesauce together.

Stir in dry ingredients, dried apples and nuts.

Pour into greased 9 x 5 x 3 inch loaf pan.

Bake for 1 hour.

Let sit in pan for about 10 minutes before turning out onto a rack to cool.

 

Mom's Swedish Rye Bread

From Dr Jean Holmes

 

Ingredients

2 cups milk

2 cups water

1/2 cup  butter

2 1/2 teaspoons Active Dry yeast

2 teaspoons sugar

3 1/2 cups rye flour

1/2 cup dark molasses or barley malt syrup

3/4 cup dark Karo syrup or dark Agave nectar

5 heaping tablespoons brown sugar

4 cups all purpose flour

2 cups all purpose flour

1 tablespoon dark Karo syrup or dark Agave nectar

1/2 cup warm water

 

Method

Place first four ingredients in a sauce pan and heat until butter melts.

Cool to luke warm

Mix yeast with 1/2 ci[ of luke warm milk mixture and sugar. Let sit for 10 minutes.

Combine both mixtures with first amount of rye flour and mix.

Add second amount of flour, cover with a moist towel and let rise for 15 minutes.

Mix molasses or barley malt syrup, Karo or Agave, and brown sugar, then add to dough.

Add  the 4 cups flour and mix

Add additional flour until dough pulls away from bowl.

Cut into 4 pieces and form into loaves.

Cover with moist towel and let rise until doubled.

Preheat oven to 325 degrees F.

Bake for 1 hour.

Mix Karo or dark Agave and warm water and brush loaves.