Following is the list of the recipes I have so far in the “homemade breads” category:
- Cranberry white chocolate chip bread from Liz
- Organic Homemade breadsticks
- Easy Homemade bread/buns/cinnamon rolls
- Homemade biscuits made with sprouted wheat flour
- Homemade “soaked” bread in my BOSCH - makes 6 loaves at once, and they’re so SOFT!
- Variations to the Bosch homemade bread recipe to make hot dog/hamburger buns, cinnamon rolls, etc.
- Homemade tortillas
- Jeanne’s Crescent Dinner Rolls - and you can make these Pinwheel Crescents with that recipe, too.
- Cheesy Sourdough Bread Rolls
Also, here is the Bread Machine
UPDATE:
I love my new BOSCH much more than the above breadmaker! It can make 6 loaves at once, and they’re so soft!
{ 7 comments… read them below or add one }
Kelly – I’d be glad to share my bread recipe, but it’s not “NT style”, meaning I don’t ferment it. I have a Nutrimill, and a Bosch mixer, and I grind my Prarie Gold wheat and make bread in the Bosch. It’ mixes and kneads it, then I shape it into loaves and bake it. It’s a single rise. It makes an extremely soft bread – the softness of “store bought bread” with all the goodness of homeade whole wheat bread. My recipe will do 6 loaves at a time, so I make it in big batches and freeze it. I also have variations for rolls, cinnamon rolls, italian herb bread, fruit danish/braids, etc. I make my own herb pizza crust in my Bosch, and I also make hamburger buns (but – shhhhhhhh I use unbleached white flour! I can’t stand a heavy hamburger bun, and atleast there’s no yucky ingredients!).
We don’t eat tons of bread, but what we do eat, is all homemade, and very good. None of us have any wheat issues, or gluten issues, so I don’t stress over the fermentation. We also eat no processed foods – so we are not getting the onslaught of refined flours that are present in all store-bought stuff. I really think that is what has caused all the problems, not so much the using fresh milled flours in home baked bakery goods. I have also read that the actual phytate breakdown is somewhat overstated. BUT – that’s my own little opinion. My bread making is not NT by the book, but it’s all with fresh milled flours, so if you’re interested, I’d be glad to share…. if it doesn’t fit the criteria, that’s fine too.
Shauna
Shauna,
Bring it on! I'd love a good recipe for making multiple loaves.
(Hey, I'll post your recipe when I post your guest interview, or we could link to it if you already have it posted on your site…)
I'm so glad to hear I'm not the only one that doesn't soak/ferment as much as I thought I "should". If we had issues with digestion in our family, I'd probably be more inclined to play with recipes to get them just right, but we don't. Of course, I do wonder about what we can't see…
I'm at least thankful that I've got it "down" for my pancakes/waffles recipe and for my oatmeal and granola bars. Slowly I'll probably add more to that list as I have time to play with recipes. When I did that some, I didn't have great luck with homemade bread keeping well, or with muffins, etc., rising well. If anyone has had a different experience, I'd love to hear about it!
I also use the organic unbleached white flour sometimes, but usually I'll use part whole wheat, kamut, or spelt that I ground fresh into flour, along with some white, and that gives a lighter taste to my breads and rolls so the kids all love it.
I do feel good about the fact that we're not getting all the nasty ingredients and it's WAY better than some of the store-bought stuff.
Also, for our "everyday" bread, we've been buying an organic fermented whole wheat loaf from a local bakery, "Little Rooster" – I think I posted about this somewhere else, too, but it's $3/loaf at Grist Mill, compared to $3.69 at D&W or the Farm Market.
I'm excited about trying your recipe, though – this would save money buying our everyday bread, and also I want to use less whole wheat and use more spelt in our breads, so I'll play with that some, too.
Thanks!
Kelly
I need advise about spouting grains and then using to make bread,.if you sprout grain it’s wet,so how do you grind it into flour ? maybe dry it first ?
Hi Jodell,
At this post on sprouting grains (http://kellythekitchenkop.com/2008/11/sprouted-grains-part-2-how-to-sprout.html), just under the close-up shot of the grains, you’ll see the step about drying them.
Kelly
I want to use the boach recipie for bread and ham buns etc. but I do not have a bread machine like the one you have. how do I make it in the bread machine of mine, I cant afford the bread machine you have right now. I just need to know how the mixer would work in my machine? thanks
Hi Shelley,
Pop over to the comments at this post and I’ll answer you there:
http://www.kellythekitchenkop.com/2008/10/some-background-on-making-homemade.html
Kelly
Ooops, not that one, go to the comments at this one:
http://www.kellythekitchenkop.com/2008/10/organic-soaked-homemade-bread-recipe-in.html