Category Archives: Bread

Healthy Southern Corn Bread

1 cup fresh ground whole wheat flour
1 cup fresh ground organic popcorn
2 tsp baking powder
3/4 tsp salt
1/3 to 1/2 cup honey
1 1/4 cups skim milk
1/4 cup olive oil
1 egg

Combine all dry ingredients and mix. Add honey, milk, oil, and egg and mix until all ingredients are well combined. Grease muffin tins. Fill 2/3 full. Bake at 375 degrees for 18 to 20 minutes. Makes 8 to 10 muffins or you can cook in a cast-iron pan for pan cornbread.

Whole Wheat Bread

6 cups fresh ground whole wheat flour
grind 4 cups whole wheat berries for 6 cups flour
1 heaping tbsp yeast
3 tsp salt
1 egg
1/6 cup olive oil
1/3 cup honey
1 1/2 cups water heated to 125F

To mix with Bosch
1. In small bow, combine 2 cups ground wheat with yeast and salt. Measure oil and honey in same measuring cup, (honey will slide out more easily) and put in Bosch bowl. Add egg and heated water, then the mixture of flour, yeast and salt.

2. Turn on Bosch to low speed and add 3 1/2 cups of flour.; Mix until incorporated. Slowly add remaining 1/2 cup until mixture forms a softball and pulls away from sides of bowl. Mix on medium speed for 8 minutes.

3. Set Bosch bowl with dough still inside on top of stove under light. Allow to rise until it touches lid of mixer, about an hour to an hour and a half.

4. Take out dough, oil hands and counter (or cutting board) and a bread knife, then cut dough in half. Shape each piece into a loaf of bread. Oil two 8×4 bread pans and place loaves inside. Make two diagonal cuts on top of loaves, one near each end.

5. Set pans on toop of stove under stove light and cover with piece of wax paper. After loaves have risen to about half an inch to one inch above pan, place in cold oven with oven light on. Bake at 350F for 20 minutes.

6. Remove pans from oven, and lay pans on sides until loaves cool a little and slide out easily. When cool, put in bread bags.

To mix by hand:

1. In large bowl, combine 3 cups of whole wheat flour, yeast, and salt. Measure oil and honey in the same measuring cup ( honey will slide out more easily), and add to flour. Beat egg lightly in measuring cup and add to flour mixture. Add heated water.

2. Mix ingredients with wooden spoon until a soft dough forms. Add 1 1/2 cups flour, 1/2 cup at a time, until dough is ready to turn out onto counter. Sprinkle counter with some of remaining 1 1/2 cups flour, turn out dough, and knead for 8-10 minutes, adding the rest of the flour as needed, until dough is smooth and elastic and springs back when touched. (Try not to add any more flour than the recipe calls for, even if it seems a little sticky. It may toughen the bread).

3. Place dough in oiled bowl, cover, and let rise in a warm place until doubled in bulk, about an hour to an hour and a half. Continue with step 4 in recipe above.