Baguette F

Gluten-Free Baguette {Giveaway}

by Cassidy Stockton in Contests, Gluten Free, Recipes

I bet you’re probably beginning to think I love all cookbooks. Rest assured, that’s not the case. If I don’t think it has some merit, we’re definitely not wasting our time talking about it here. I’ve been excited about a lot of gluten free cookbooks this year because so many of them are making waves with gluten free ingredients by using techniques and ingredient combinations that are new and innovative.

GF Artisan Bread in Five

Gluten-Free Artisan Bread in Five Minutes a Day from Jeff Hertzberg and Zoë François is a game-changer for a few noteworthy reasons.

1. It is built on the principal of the famous no-knead bread recipe. It works well with gluten and it works superbly for gluten free bread. After all, gluten free bread does not really need to be kneaded at all. It really just needs to be mixed. Kneading activates gluten. When you don’t have gluten, you don’t need to knead. (Yep, ridiculously pleased with myself for that little gem.)

2. The book features two basic flour blends- all purpose and whole grain- and uses them for everything under the sun- from crusty baguettes to gooey monkey bread to ciabatta to chocolate ganache filled brioche. All that from one flour blend!

3. The trickiest ingredient is ground pysllium husk and that is becoming increasingly easy to find and it’s optional!

4. This is a mix it and leave it method. You mix up your ingredients (no kneading!), let it rise and stick it in the fridge. On baking day, you take out a chunk, form a loaf and let it rise for an hour. Then, you bake. You have to admit, it’s much faster than traditional bread baking.

On top of this, I’ve been using one of their previous books, Healthy Bread in Five Minutes a Day, for years and it works. It’s reliable and always turns out wonderful breads. As due diligence to write this review (and an excuse to enjoy fresh baked bread), I had the test kitchen bake up a loaf of the classic boule. It was the best gluten free bread I have ever tried and I’ve tried a lot of less-than-stellar gluten free bread. I don’t need to be gluten free, but I figured I should taste this bread if I was going to try to sell you on the book. The loaf was crusty, had a lovely crumb and, above all, had a wonderfully wheat-like flavor.

Our friends Jeff and Zoë, and the folks at St Martin’s Press, have generously offered a copy of this book for three lucky winners. We will pair it with the winner’s choice of the ingredients to make the all purpose flour blend or the whole grain flour blend. To enter, simply comment on this post and tell us what type of artisan bread you miss the most since going gluten free. We’ll select three winner at random from all who enter by 11:59 pm on 11/24/14. If you can’t wait or want to give this as a gift (this would be an awesome gift for a gluten free loved one) you can buy it here: Amazon, Barnes and Noble, Indiebound, iBooks and Walmart. I’d bet that your favorite local book seller will also have a copy.

Gluten Free Baguette from Gluten Free Artisan Bread in Five Minutes a Day | Bob's Red Mill

Gluten-Free Baguette

Recipe adapted from Gluten-Free Artisan Bread in Five Minutes a Day and used with permission
©2014, Jeff Hertzberg and Zoë François

Makes eight ½-pound loaves. The recipe is easily doubled or halved.

This beautiful and crispy loaf is the symbol of France. Our gluten-free version is just as gorgeous and delicious.  We brush the top of the loaf with egg white wash to create a glossy crust, but in a pinch, water will do.

Ingredients

  • 6½ cups of Gluten-Free All-Purpose Flour (see GFBreadIn5.com/GFmix)
  • 1 tablespoon Granulated Yeast
  • 1-1½ tablespoons Kosher Salt
  • 2 tablespoons Sugar or Honey
  • 3¾ cups lukewarm Water (100°F or below)
  • Cornmeal or parchment paper, for the pizza peel
  • Egg White Wash (1 Egg White plus 1 tablespoon Water), for top of loaf
  1. Mixing and storing the dough: Whisk together the flour, yeast, salt, and sweetener in a 5- to 6-quart bowl, or a lidded (not airtight) food container.
  2. Add the water and mix with a spoon or a heavy-duty stand mixer fitted with the paddle.
  3.  Cover (not airtight), and rest at room temperature until the dough rises, about 2 hours.
  4. The dough can be used immediately after rising, though it’s easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 10 days. Or freeze for up to 4 weeks in 1-pound portions and thaw in the refrigerator overnight before use.
  5. On baking day: Dust the surface of the dough with rice flour, pull off a ½ -pound (orange-size) piece, and place it on a pizza peel prepared with cornmeal (use plenty) or parchment paper. Gently press and pat it into a log-shape with tapered ends, using wet fingers to smooth the surface. Allow to rest for about 40 minutes, loosely covered with plastic wrap or a roomy overturned bowl. During this time, the dough may not seem to rise much, which is normal.
  6. Preheat a baking stone near the middle of the oven to 450°F (20 to 30 minutes), with an empty metal broiler tray on any shelf that won’t interfere with rising bread.
  7. Brush the top with egg white wash, and then slash, about ½-inch deep, with a wet serrated bread knife.
  8. Slide the loaf onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, or until richly browned and firm.
  9. Allow to cool completely on a rack before eating.

The authors answer questions at GFBreadin5.com, where you’ll also find recipes, photos, videos and instructional material.

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Ciabatta Bread F

Baker’s Dozen: Essential Tips and Tricks for Baking Success

by Stephanie Wise in Featured Articles

In my five years of baking and blogging about bread, I’ve acquired a few bits of knowledge on the subject along the way. This doesn’t mean I don’t have oh-so-much more to learn – believe me, I do, as I am often reminded by a recipe fail – but thanks to these handy tips and tricks, I’m much better off than I used to be (sayonara, loaves of bricks!).

Because I want everyone in the whole world to know how to bake a good loaf of bread because there are few better things to bake and eat from scratch, in my opinion, I’m going to share some of those tips and tricks with you – a “baker’s dozen” of handy knowledge, if you will – along with a few delicious recipes from me and other Bob’s Red Mill bloggers that can help you get started!

  1. Know the difference between active dry and instant yeast. Instant yeast can be directly added to the dry ingredients in your recipe, while active dry yeast most often needs to be activated before it can be added to the remaining ingredients. To activate active dry yeast, dissolve the yeast in a bowl of warm water (sometimes with some sugar or honey, too) and let it sit until foamy. The amounts of these ingredients should be indicated in the recipe, for example, in this recipe for Whole Wheat Focaccia Bread with Caramelized Onions from The Roasted Root. Some people like using instant yeast because you can skip a step, but I prefer to use active dry yeast in most of my recipes so I know the yeast is fresh.
  2. Some flours cannot be substituted for another. Sometimes, yes, they can, but when you come across a situation when they can’t, you’ll know it. For instance, in my recipe for Whole Wheat Honey Oatmeal Bread, it’s best to use the ratio of all-purpose flour to whole wheat flour called for so you don’t end up with the aforementioned “brick loaf.” Whole wheat flour needs more water to absorb to yield the same result as all-purpose flour with less water, but even with some tweaking of the recipe, it doesn’t always work. That being said, I will sometimes substitute up to 75 percent of the all-purpose flour called for in a recipe with whole wheat flour, but no more. The same goes for bread vs. all-purpose flour – bread flour has a higher gluten content, so when a recipe calls for it, it’s probably because it will give the bread the extra shape and sturdiness it needs. In those cases, I often suggest just sticking with whatever the recipe calls for.

  3. Check the expiration dates. This is a big one, because I think many of our recipe failures can be attributed to it. So be sure you have the freshest ingredients on hand: Baking soda, baking powder, yeast, nuts and even whole wheat flour can all lose their oomph over time. I like to keep my flours in the fridge to extend their shelf lives, and on my jar of yeast (which I also refrigerate) I’ll write the date six months from when I’ve opened it, which is when it tends to lose its freshness.
  4. How to make your own ingredients. You’ve got the oven pre-heating. You’ve got the mixing bowls set out. And then you realize you’re missing a key ingredient. Raise your hand if you’ve been there! Yeah, me too. That’s when knowing how to make your own ingredients comes in handy. Here are a few examples:
  • Buttermilk: Combine 1 tablespoon lemon juice to a scant cup of milk for every cup of buttermilk you need for the recipe. Let it sit for five minutes.
  • Cake Flour: Remove 2 tablespoons all-purpose flour for every cup you need for the recipe and replace it with cornstarch. Sift the ingredients together about four or five times.
  • Bread Flour: Remove 1 tablespoon all-purpose flour for every cup you need for the recipe and replace it with gluten additive. Stir it in.
  • Homemade Butter: Savory Simple has a fantastic tutorial on how to make your own!
  1. How to halve ingredients in a recipe. There are times when a recipe makes a double batch, or I just don’t need all of those muffins or pancakes, so I’ll halve the recipe. That’s when this nifty guide comes in handy.
  2. Keep fruit from sinking to the bottom of baked goods. Easy-peasy: Give the berries or pieces of fruit a good toss in one or two tablespoons of the flour called for in the recipe, then add them to the batter. This isn’t necessary for yeast breads, as the dough is sturdy enough to hold up the fruit. Here’s a great recipe for Blueberry Oatmeal Bread from The Lemon Bowl to give it a try on.

  3. Less is more. If there is nothing else you take from this list, let this be the one mantra you keep with you for baking. It never fails me, especially when it comes to working with dough. The less you play with the dough after it’s fully kneaded, the better. The less flour you add to it to make it a smooth, soft, pliable, elastic, tacky (but not sticky) dough, the better. The less flour you sprinkle on a surface to knead or shape the dough, the better.
  4. Know when bread is fully kneaded. Solution: The windowpane test. Once you’ve kneaded your dough, remove a small piece of it and stretch it out between your fingers to a thin membrane. If the dough breaks, it needs a little more kneading. If it stays thin and translucent, it’s ready.
  5. Make dough rise really well. If it’s the cooler seasons (meaning, it’s sub-70 degrees in your kitchen), I’ve found this trick works well to helping dough proof better: Wrap a heating pad in a thin towel, turn it on low heat and set it on a counter. Place the dough, in a covered bowl or loaf pan, on top of the wrapped heating pad. The little bit of added heat from the pad will help the dough along. Don’t have a heating pad? Place the bowl or loaf pan in the microwave or oven, turned off.
  6. How to test when a dough is doubled. I’m a big fan of eyeballing it, but for extra accuracy, place a strip of tape on the side of the bowl to gauge when the dough is doubled, or, lightly press two fingers into the top of the risen dough. If the indentations remain, the dough has doubled.

  7. How to tell when a loaf is fully baked. Take the loaf out of the oven and give it a tap on the bottom with your fingernails. If it makes a good “thwacking” sound, like it’s almost hollow, it’s probably done. But to be extra sure, insert an instant-read thermometer in the bottom center. For regular yeast breads, 210°F to 220°F is ideal; if it’s an egg or milk-based yeast bread – like this recipe for Apple Honey Challah from The Law Student’s Wife – or has a few extra ingredients in it (like nuts or veggies), aim for 200°F to 210°F. This does not apply to quick breads.
  8. How to store yeast breads. Crusty loaves store well in a paper bag and soft, milk or egg-based enriched breads store well in an airtight container or plastic wrap. Both can be stored at room temperature for a day or two before they get stale, but I like to refrigerate my breads to extend their lives (this is a huge no-no to some because it can alter the flavor of the bread, but I’d rather keep my bread around for longer). If you want to freeze bread, wrap it tightly in plastic wrap, then foil.
  9. Have great baking resources at the ready. Bob’s Red Mill has oodles of resources, products and articles that will help you along on your baking journey!

StephanieStephanie is the baker/blogger/babbler behind the blog, Girl Versus Dough, where she writes about her adventures in bread baking and other tasty, unique recipes. Her approach is friendly yet inspiring, down-to-earth yet adventurous. She lives in the Twin Cities with her husband, Elliott, her furry child-cat, Percy and a beautiful baby girl, Avery. Keep up with her on Facebook and Twitter

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Artisan Bread Flour

by Cassidy Stockton in What is it? Wednesday

What is bread flour? Our Artisan Bread Flour is milled from high-protein US-grown red wheat and mixed with just the right amount of malted barley flour, which helps breads rise. The high protein content is great for gluten development, which is especially desirable for chewy baguettes, pizza crusts, dinner rolls, sandwich loaves, pretzels, bagels and more.

How much protein does Bob’s Red Mill Artisan Bread Flour contain? Our bread flour averages 12-14% protein.

Why does protein (gluten) matter? The protein in wheat flour (aka gluten) gives baked goods structure and elasticity. For chewy breads and pizza crusts, you want to use a higher protein flour.

Gluten is sticky and stretchy (think of a balloon). When leavening reacts and produces gasses in your baked good, gluten creates pockets that expand around these gasses, causing your baked good to rise. More gluten and high-power leavening (yeast) will make beautiful artisan breads with lovely air pockets. Less gluten and tamer leavening (baking soda, baking powder), make smaller bubbles and smaller air pockets. When you’re striving to create a rustic artisan loaf of bread, you want big air pockets, making bread flour an ideal choice.

What is it? Wednesday: Artisan Bread Flour | Bob's Red Mill

How is it different from all purpose flour? Bread flour simply contains a higher amount of protein than all purpose flour. All purpose flour is designed to make fine cakes and chewy breads. Bread flour is made with bread baking specifically in mind. Using it will yield crusty loaves of bread and chewy pizza crusts.

Why would you use this instead of all purpose flour? Because you can. When you want to make the most perfect, rustic loaves of bread, the real question is why wouldn’t you want to use special ingredients? After all, fresh baked bread is just another way of saying “I love you.” In all seriousness, though, bread flour produces a chewier texture, better rise and crisper crust than all purpose flour.

Is bread flour gluten free? No. Bread flour is made from wheat and has a higher proportion of gluten than many other wheat flours, so it is definitely not suitable for a gluten free diet.

Is Bob’s Red Mill bread flour organic? No.

Is Bob’s Red Mill bread flour enriched? Yes, we enrich our bread flour to government standards. This includes adding malted barley flour (to improve the rise), niacin, iron, thiamin, riboflavin and folic acid.

Is Bob’s Red Mill bread flour whole grain? Nope. If you want a whole grain bread flour, we recommend our traditional Whole Wheat Flour or our Ivory Wheat Flour. Both are high in protein and made with 100% whole grain wheat.

Is there a substitute for bread flour? No, but you can replicate bread flour by using an all purpose flour and adding extra gluten to increase the protein content. We recommend an extra tablespoon of gluten per cup of flour.

Some of our favorite recipes using bread flour: 

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Cranberry Orange Almond Bread-F

Cranberry Orange Almond Bread

by Cassidy Stockton in Recipes

A zesty quick bread perfect for fall, this Cranberry Orange Almond Bread is made using our whole wheat pastry flour for a little extra nutrition. This loaf would be a great hostess gift for the upcoming holiday season. Simply make a few loaves, wrap securely and freeze. Then, the morning before a party, remove from the freezer and add a bow or cute label (we love these). No hostess is going to turn down a loaf of homemade quick bread. We love this bread plain or with a little bit of butter. It’s not overly sweet, so you might prefer whipped honey butter or jam if you need a treat. It makes a great bread for breakfast or snacking any time of day.

Cranberry Orange Almond Bread | Bob's Red Mill

Cranberry Orange Almond Bread

  • 2 cups Whole Wheat Pastry Flour
  • 1 cup Sugar
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tsp Salt
  • 6 Tbsp Butter, melted
  • 1 Egg
  • 2/3 cup Buttermilk
  • Zest of 1 large Orange
  • 1/3 cup fresh Orange Juice
  • 1/2 cup Almonds, chopped and toasted
  • 1 cup dried Cranberries

STEP 1 Preheat oven to 375°F. Grease a 9 x 5-inch loaf pan.

STEP 2 In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together butter, egg, buttermilk, orange zest and orange juice. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in almonds and cranberries.

STEP 3 Pour batter into prepared pan. Smooth top with spoon or spatula. Bake for 45–55 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Move to wire rack to cool completely.

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focaccia plated F

Rosemary and Sea Salt Gluten Free Focaccia {Giveaway}

by Cassidy Stockton in Contests, Gluten Free, Recipes

The Warm Kitchen: Gluten Free Recipes Anyone Can Make and Everyone Will Love from Amy Fothergill of The Family Chef is a wonderful resource for the gluten free cook. Full of wonderful recipes with detailed step-by-step instructions, The Warm Kitchen is perfect for a seasoned gluten free cook or a beginner. Start your day with Amy’s gorgeous cinnamon rolls, then try her Thai peanut noodle salad for lunch and enjoy her drool-worthy chicken pot pie for dinner, but don’t forget dessert- Amy’s banana cupcakes are just the ticket! Each recipe is accompanied by beautiful photos and many helpful hints and tips for recreating what you see on the page. Plus, she has substitutions for making each recipe free from dairy and eggs, as well!

Honestly, I’m incredibly intimidated by baking focaccia, but Amy’s instructions are so well done that I would feel comfortable taking on this recipe. All of her recipes are like this. Clearly written with good explanations of what to expect. Amy has a background in the culinary arts and teaches cooking classes, so she knows how to get her point across so that you can produce delicious dishes that everyone in your family will enjoy.

Amy was kind enough to provide us with a signed copy of The Warm Kitchen to giveaway. We are going to pair the book with a package of each of the flours you will need to make her flour blend- Brown Rice Flour, Sorghum Flour, Tapioca Flour, Potato Starch and Millet Flour. Follow the prompts below to enter. We’ll select a winner at random from all who enter by 11:59 pm on 8/8/14. If you just can’t wait and want to purchase the book now, Amy has generously offered us this link where you can purchase a signed copy of the book for just $25.

Gluten Free Rosemary and Sea Salt Focaccia from The Warm Kitchen | Bob's Red Mill

Rosemary and Sea Salt Gluten-Free Focaccia

by Amy Fothergill, recipe from The Warm Kitchen cookbook

This is one of my favorite recipes for a delicious focaccia that tastes like the real thing. It’s also naturally casein-free. Make sure to read through the recipe first; the method depends upon the type of yeast which is used. It’s not hard but you do have to allow time for rising.

I personally like to use my flour blend to make this recipe (see how to make the mix below). If you have a pre-made flour blend that includes xanthan gum, you might need to add between ½ – 1 teaspoon additional gum.

For more detailed information on how to make gluten-free yeast products like bread, focaccia, and pizza, take a look at The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.

Makes a 13″ × 9″ pan

Liquid Ingredients

  • 2 large Eggs, at room temperature
  • ¼ cup Olive Oil
  • ½ teaspoon Apple Cider or White Vinegar
  • 1 tablespoon Honey or Agave Nectar

Regular Yeast Ingredients

  • 3⁄4 cup warm Water, heated to 105°F-115°F
  • 2 ¼ teaspoons regular Active Dry Yeast (1 packet)
  • 1 teaspoon Sugar for proofing yeast

Quick Rising Yeast Ingredients (do not add these together)

  • 2 ¼ teaspoons Quick Rising Yeast (1 packet)
  • 3/4 cup hot Water, heated to 120°F-130°F

Dry Ingredients

  • 2 cups Amy’s Gluten-Free Flour Blend (see below)
  • ½ cup Sorghum Flour
  • 1 ½ tablespoons Sugar
  • 2 teaspoons Xanthan Gum
  • 1 ½ teaspoons Sea or Kosher Salt

Topping

  • 1 tablespoon of Olive Oil
  • 2 tablespoons chopped, fresh Rosemary or 1 tablespoon dried
  • 1 teaspoon Coarse Sea Salt
  • Optional:  thinly sliced Red Onion (about ¼ of a medium onion)
  1. Heat the oven to 200°F to get the oven warm. Turn the oven off after 5 minutes.
  2. Mix the liquid ingredients in a small bowl. Set aside.
  3. Regular Yeast: To proof the yeast, place the warm water in a glass measuring cup. Add yeast and sugar; stir. Let it sit for 5 minutes until it’s foamy and fragrant. While the yeast proofs, add the dry ingredients to a bowl of a stand mixer fitted with the paddle (not the dough hook). Using a whisk, mix the dry ingredients in the bowl or mix with the paddle. Turn the stand mixer on and add the liquid ingredients to the dry ingredients and give it a few twirls. Add the yeast and water mixture. Proceed to step 4.
    Quick Rising Yeast: Add the dry ingredients, including the quick rising yeast, to a bowl of a stand mixer fitted with the paddle (not the dough hook). Using a whisk, mix the dry ingredients in the bowl. Turn the stand mixer on and add the liquid ingredients to the dry ingredients and give it a few twirls. Add the hot water. Proceed to step 4.
  4. Raise speed to medium and mix for 2-3 minutes. You want the dough to look like stiff cake batter. It should spread to the sides of the bowl of the mixer and will be very sticky.
  5. Grease a 13″ × 9″ pan with olive oil.
  6. With a greased scoop or spatula, place dough into the pan. With either oiled hands or a spatula, spread the dough so it’s even. With your fingertips, make indentations over the dough.
  7. Place in the warm oven for 60 minutes for regular yeast or 20 minutes for quick rising yeast then remove. Preheat the oven to 425°F.
  8. After the focaccia has risen, brush the top with olive oil. Top with fresh or dried rosemary and sprinkle with salt. Optionally add red onion.
  9. Place the focaccia in the oven and bake for about 18-22 minutes or until top begins to brown.
  10. Cut into pieces and enjoy.

Amy’s Gluten-Free Flour Blend

This is the flour blend that will hopefully change your life. It’s easy to mix, versatile, and can be a substitute for flour in almost any recipe. For baking, I do suggest you use a gum such as xanthan or guar. These can be found in most health or natural food stores.

Mix together and keep in an air-tight container:

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Almond Meal Bread | Bob's Red Mill

Almond Meal Bread

by Cassidy Stockton in Featured Articles, Recipes

How does one enjoy bread while on a low carb diet? That’s a question we have been striving to answer. Our solution? This lovely Almond Meal Bread. It may look like a loaf of banana bread, but I assure you it’s definitely not banana bread. It has a lovely whole grain texture and savory flavor, despite being made from almond and coconut flour, perfect for sandwiches, toast or straight-up snacking. Yes, it uses a lot of eggs. That’s one of the trade-offs for leaving out the gluten and the starch in this recipe. It’s a great recipe for those looking to reduce their carb intake or are following the paleo diet… or just have a bag of almond meal lying around needing to be put to good use. Enjoy!

Almond Meal Bread | Bob's Red Mill

Almond Meal Bread

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 15 minutes | Cook Time:  35 – 45 minutes | Yield: 12 servings | Total Carbs per serving: 8g, Net Carbs: 4g

Step 1

Preheat oven to 400°F.  Line an 8×4- or 9×5-inch loaf pan with parchment paper and spray lightly with pan spray.

Step 2

Whip eggs until light and fluffy, about 5 minutes.  Meanwhile, sift together Bob’s Red Mill Natural Almond Meal, Coconut Flour, baking powder and salt.

Step 3

While the eggs are still whipping, slowly stream in the melted and cooled coconut oil.  Fold in the dry ingredients.

Step 4

Scoop batter into the prepared pan and smooth top.

Step 5

Bake until a tester inserted in the center comes out clean, about 35 – 45 minutes.

Step 6

Let cool completely before removing from the baking pan.

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Whole Wheat Flax Beer Bread from Fitzala | Bob's Red Mill

Whole Wheat Beer Bread with Flax {Guest Post}

by Guest in Featured Articles, Recipes

Hello Bob’s Red Mill blog readers! I’m Jenni, the personal trainer behind Fitzala. Today I’ll be sharing a great recipe for a hearty snack. Beer bread doesn’t rank high on most people’s list for healthy snacks, but this one is delicious and good for you.

Most beer bread recipes are high in sugar and fat, which isn’t the best for your health. This recipe uses flaxseed meal to keep the bread moist and replace the not so healthy fats. Flaxseed is high in fiber and omega-3 fatty acids. Another great aspect of healthy fats is that they provide a high level of satiety, making you feel more satisfied after eating.

Normal whole wheat flour can give baked goods a grainy, dense or overwhelming “wheaty” taste. You can fix this and still get the whole grain nutrients by substituting whole wheat pastry flour. It lends the lighter texture that most white flour baked goods have without sacrificing the fiber, vitamins and minerals that whole wheat flour lends.

With these two power ingredients, this bread is nutritious, satiating and sticks with you while you go about your busy day. The hoppy beer taste is just a bonus!

If you’re wary about using beer, take comfort in knowing that 75% of the alcohol bakes out. There’s not enough left in it to give you buzz of any kind, though I wouldn’t recommend using it if you are allergic to alcohol. You can substitute soda or seltzer water for beer, but I can’t guarantee the results and the taste will definitely differ.

Whole Wheat Flax Beer Bread from Fitzala | Bob's Red Mill

Whole Wheat Beer Bread with Flax

Yield: 15 slices

Ingredients:

  • 2 ¼ cups Whole Wheat Pastry Flour
  • ½ cup Flaxseed Meal
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¾ teaspoon Salt
  • 1 Egg
  • 1 tablespoon Maple Syrup (sugar-free is fine too)
  • 1- 12 oz bottle/can of Beer

Instructions:

Preheat your oven to 350°F and prepare a bread pan with grease or parchment.

Place the flour, flax, baking powder, baking soda, and salt in one bowl and whisk to combine.

Beat together the egg and maple syrup in another bowl then mix in the beer.

Pour the wet ingredients in to the dry and mix until just combined.

Place the bread mixture in your greased pan and bake for 40 minutes or until done.

Jenni Kenyon from FitzalaJenni is an NASM certified personal trainer and loves helping women find balance in health and exercise. She and her husband live in Central Washington and spend as much time as possible outdoors. Find her on her blog, Facebook, Instagram, Twitter, or G+.

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Birdspotter Recipe of the Week | Bob's Red Mill

Bird Seed Bread

by Cassidy Stockton in Featured Articles

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

This is an easy way to enjoy freshly baked whole grain bread. I’m a novice bread baker and I’ve made this recipe successfully time and again. If you really want a 100% whole grain bread, I recommend this one. As it is, this recipe bakes up beautifully full of seedy goodness, sure to make your feathered friends envious. Serve this with a hot bowl of soup or slice for sandwiches, either way, you are sure to enjoy it.

Birdseed Bread | Bob's Red Mill

Birdseed Bread

Directions

Bread Machine:

Add ingredients to bread machine in the order recommended by the bread machine manufacturer and select basic bread cycle. Let cool completely on a wire rack before slicing.

Makes 1 loaf.

By Hand:

Add honey, yeast and warm water to a bowl and let stand 5 minutes. In a separate bowl, combine flours, salt and seeds. Once yeast mixture has proofed, add oil to liquid, then flour mixture. Mix well and turn out onto flat surface and start kneading, adding flour as needed. Knead for about 5-8 minutes. Place dough in oiled bowl and cover. Allow to rise for 45 minutes, or until double. Punch down loaf and form dough into loaf. Place in an oiled loaf pan. Allow to rise for 30 minutes, or until double. Bake at 375°F for 40-45 minutes.

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Cheddar Apple Bread | Bob's Red Mill

Cheddar Apple Bread

by Cassidy Stockton in Featured Articles, Recipes

Apples and sharp cheddar cheese are a delightful pairing in this easy quick bread. If you don’t have our apple pieces on hand, most other dried apples will do- just skip the soaking step. Definitely still include the milk, but you won’t need to rehdryate them. Our apple pieces are crisp and delightful right out of the bag, but need a little softening for baked goods.

True to its name, this quick bread would be wonderful served as part of your Thanksgiving spread or sliced for a mid-morning snack. This recipe claims to make 12 servings, but don’t count on that, we learned at the mill that those “12” servings will go fast. I like the idea of playing around with the cheese, too, maybe make a loaf with sharp cheddar and another with a tangy blue cheese. Yum!

Cheddar Apple Bread | Bob's Red Mill

Cheddar Apple Bread

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 15 minutes
Cook Time:  40 minutes
Yield: 12 servings

Step 1

Combine apple pieces and warm milk and let soak until soft, about 10 minutes.

Step 2

Meanwhile, preheat the oven to 400°F and oil an 8 x 4-inch loaf pan.

Step 3

Combine the dry ingredients in a bowl and set aside. Whisk together apples, milk and eggs.  Fold in dry ingredients along with 1 cup (88g) of cheddar cheese.

Step 4

Pour batter into the prepared pan and top with remaining ¼ cup (22g) cheese.

Step 5

Bake until a tester inserted in the center comes out clean, about 40 minutes.

Step 6

Let cool 30 minutes before serving.

 

Makes 12 servings.

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Cassidy Stockton Google: Cassidy Stockton
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Spiced Carrot Amaranth Bread

Meatless Mondays: Spiced Carrot Amaranth Bread

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes, Whole Grains 101

Quick breads are so simple and so comforting. This recipe blends warm spices like cinnamon and cloves with carrots, pecans and amaranth for an unusual, yet familiar feeling treat. Serve this bread warm from the oven with a cup of tea and some honey butter, or freeze a loaf for a ready-to-go housewarming or hostess gift. However you opt to enjoy it, this bread is a true delight.

Spiced Carrot Amaranth Bread

Spiced Carrot Amaranth Bread

Recipe by Michelle Abendschan of Je Mange la Ville

Makes 10-12 servings

  • Non-stick Cooking Spray
  • ¾ cup packed Brown Sugar
  • ¼ cup Molasses
  • ¼ cup low fat Buttermilk
  • 2 tsp Vanilla Extract
  • 2 large Eggs
  • 1 cup All Purpose Flour
  • ½ cup Whole Wheat Pastry Flour
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • 1 tsp ground Cinnamon
  • ½ tsp ground Nutmeg
  • ¼ tsp powdered Ginger
  • 1/8 tsp ground Cloves
  • 1/4 cup Amaranth
  • ½ tsp Kosher Salt
  • ½ cup melted Coconut Oil
  • 1-3/4 cup grated Carrot
  • 1/2 cup chopped Pecans

Preheat oven to 350 degrees F. Lightly spray a 9X5-inch loaf pan with non-stick spray and set aside. In a stand mixer, mix the sugar, molasses, buttermilk, vanilla and eggs.

Sift together the flours, baking soda, baking powder, cinnamon, nutmeg, ginger and cloves. Stir in the amaranth and salt. Add the flour-amaranth and melted coconut oil. Add a rubber spatula to scrape down the sides, if needed. Mix until just combined. Stir in carrot and pecans.

Pour the batter into the prepared loaf pan and spread the top out evenly. Bake in the preheated oven for 45-50 minutes, until a toothpick inserted in the center comes out clean. Cool in pan about 15 minutes, then cool completely on a wire rack before slicing.

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Cassidy Stockton Google: Cassidy Stockton
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