Bread recipes to save...

Swedish Rye bread from the Vegetarian Epicure cook book

2 b. dry yeast disolved in
1 cup warm water

In a large bowl melt 2 Tbsp. butter in 2/3 cup hot water
and add:
1/3 cup molasses unsulphured
1 1/2 Tbs. sea salt
1 Tbsp. caraway seeds
1 Tbsp. anise seeds
2 to 3  Tbsp. grated orange rind
yellow corn meal

Sift together 
2 1/2 rye flour
2 cups pastry whole wheat flour
1 1/2 cups gluten flour 

add most of the flour to the liquid, stirring it well to make a stiff dough.  Put out some of the flour on a large board, and turn the dough out to knead.  When you have kneaded it until it is smooth and elastic, pace it in a greased bowl, voer with a towle and let ris in a warm place until double in size.  1 1/2 to 2 hours.

Punch down, form into nice loaves, place on a baking sheet which you have greased and dusted with corn meal and covering again, let them rise until almost double.  Then bake in a preheated oven of 350 degrees for about 45 to 50 minutes.  This makes 2 loaves.

Outback Steakhouse black bread

1 pk. Yeast
1/2 cup warm water
1 Tb. sugar
1 cup warm water

1/2 cup dark molasses
1tsp. salt
2 Tb. oil
2 cup rye flour
2 1/2 cups all purpose flour

dusted-with-cornmeal loaf pans

This bread freezes beautifully



This is the dough I make for the streusel kuchen base
3/4 cup water
2 tsp. yeast
2 Tb. sugar

2 Tb. oil
2 cups flour


1/2 tsp. salt


English Muffin bread


Thanksgiving harvest Bread from Family Fun magazine.  The author writes it is worth the effort.  It is the most popular food on the table.  It makes the house smell wonderful and kids get a satisfied feeling out of mixing and kneading the bread.

2 Tb. yeast
1 1/4 warm water
1 tsp. sugar

Mix together in a measuring glass and let sit for 15 minutes until bubbles.

Stir together in a large bowl:
1 cup milk
1 tsp. salt
4 Tb. light molasses
6 Tb. unsalted butter

Slowly add:
3 cups whole wheat flour
3 3/4 cups all flour

remove the dough from the bowl and knead it on a floured surface, adding more white flour as necessary to keep the dough from getting too sticky.  Knead in the nuts and fruit.  When the dough feels smooth, form into a bowl and cover with a towel or plastic wrap and let stand until double in bulk.  This takes about and 1 1/2 hours.   Punch the dough down and divide it into two loaves, and place in buttered loaf pans.  Let rise again for about 45 minute.  Beat together the egg, water and slat for the egg wash , if desired.  Brush to loaves with the glaze, then bake at 400 degrees for 45 minutes.


1/4 cup chopped walnuts
1/4 cup pecans
1/4 sunflower seeds
1/4 cup chopped aprictos
1/4 cup chopped raisins
1/4 cup grated carrot

egg wash
1 egg
2 tsp. water
dash of salt

A church friend named Julie gave me this recipe.  I think she even baked it for communion.  I was sad when she and her family moved away.   She said it came from a book called A Taste of Oregon

3 1/2 to 4 cups flour, divided
2 pkg. yeast
1 Tbsp. salt
1/3 cup honey
3 Tbsp salt
1/3 cup honey
3 Tbsp. butter
2 1/2 cups hot water
2 1/2 cups whole wheat flour
1 tsp. oil to brush loaces
 milk or butter (optional)

These directions below seem a little strange and passive sounding, and sort of similar to no-knead bread recipes.  I remember making this bread and really liking it and thinking it was worth doing again and again.

Mix 2 1/2 cups white flour, yeast, salt, honey, and butter in a large bowl.  Pour in the hot water.  Add 1 cup whole wheat flour and beat again.  Add 1 cup white flour and remaining whole wheat flour as needed.

Cover dough with a towel and let it rest for 20 minutes.
Punch down and knead for 30 seconds.

Divide into 2 sections and shape into round loaves.  Flatten slightly.  Plae in 2 greased 9 inch round cake pans and brush with oil.  Cover with plastic and put in fridge  for 2 to 24 hours.  it is best if in fridge for at least 6 hours.

Remove from fridge 10 minutes before placing in oven.  Bake at 400 degrees F for 30 to 40 minutes.  Brush with milk or butter for a soft crust.


Pannetone---Italian Christmas bread   Usually I buy this at Christmas time but I would like to try making it one day.

Spoonbread:  a corn meal souffle to serve for breakfast with cream cheese and preserves, or for dinner with great baked beans..