Recipes from Vegetarian Vegan Cooking Classes

COOK together for 30 minutes:  1/3 C. Millet, 1 1/2 C. Water, 1/2 tsp. Salt IN MIXER or Bread Machine: *1/2 C. Warm Water *1 tsp. Sugar *2 tsp. granular Yeast WHEN BUBBLY, stir in: *1/4 C. Oil *1/2 tsp. Salt *1 T. Honey or Light Molasses *1/2 C. Warm Water *1/2 C. Chopped Nuts ADD cooled Millet to the Above. ADD: 4 c. whole wheat Flour MIX and KNEAD 3-4 minutes LET RISE in a greased bowl in a warm place until double in bulk. FORM into 2 loaves. LET RISE until double in bulk again and BAKE at 375F for 45 minutes. *Image from breadmakermachines.com Other bread recipes on this site: Cranberry-Orange Bread by Darlene Blaney, PhD Nutritionist Multi-Grain Sunflower Seed Mineral Bread Recipe, by Wyona Hertwig, Master Baker Grandma's Health Bread Recipe (Adventist Cooking School) Mediterranean Pocket Bread Recipe (Adventist Cooking School)

This is REAL BREAD-- has substance, flavour, texture-- when you eat it, you feel nourished! IN MIXER or Bread Maker *1 1/2 C. Warm Water *1 T. Molasses *2 tsp.granular Yeast LET STAND while mixing the following dry ingredients: *1/2 C. Raw Sunflower Seeds, ground *1/2 C. Scotch Oats *1/2 tsp. Salt *1/2 C. Rye Flour *2 1/2 C. Whole Wheat Flour *2 T. Gluten Flour *1 tsp. Kelp powder MIX dry ingredients well. ADD to wet mixture. MIXER (Dough Hook 3-5 minutes or KNEAD for 5-6 minutes) until smooth. If dough is too stiff, add 1/4 C. Water or more (Scotch Oats absorb moisture). LET RISE in warm place until double in bulk. PUNCH DOWN and LET RISE until double again. BAKE at 375F about 30-40 minutes OTHER BREAD RECIPES: Spelt and Oat Focaccia Bread (Organic Granny) Savory Plait (Braid) Bread Recipe by Wyona Hertwig, Master Baker Millet-Honey-Nut Bread Recipe by Wyona Hertwig, Master Baker Stone-Milled or Cracked Wheat Bread by Wyona Hertwig, Master Baker G...

IN MIXER or Large Bowl: *1 1/4 C. warm Rice or Soy Milk *1 T. Sugar *1 T. Oil *2 tsp. Granular Yeast. Let bubble. COMBINE in a separate bowl: *1/2 tsp. Salt *3 C. Whole Wheat unbleached Flour *1 C. Chickpea Flour ADD liquid and KNEAD dough until soft.  (See Video below about what to do next if you wish). ADD: *1 Onion, chopped *1 red Pepper, finely chopped *1 green Pepper, finely chopped *1 tsp. Chili pepper Continue by folding over and over until vegetables are mixed in. IF dough is too wet and sticky, ADD 1/2 C. Flour and KNEAD COVER and keep in warm place until double in bulk. DIVIDE dough in 2 pieces, flatten, cut in 3 strips to braid PLACE on baking sheet and let double in size again before baking at 375F approximately 40 minutes. BRUSH with seasoned oil. Above is a video showing a method of prepping the dough in a plastic bag, and how to braid it.  You can substitute Wyona's ingredients to those shown in the video.  Have fun!    ...

Here is Wyona's VEGAN recipe (i.e., no eggs, no lard). At the bottom of the page you can find the traditional beaver tail recipe on Pinterest -- yummy as well, and a remembrance I have of Newfoundland! IN LARGE BOWL or MIXER: *1 C. Warm Water *1 tsp. Brown Sugar *2 tsp. Granular Yeast *1 tsp. Vanilla *1/4 C. Oil LET STAND while mixing dry ingredients: *2 C. Flour *1/2 tsp. Turmeric Powder *1/2 tsp. Salt *1/4 C. Sugar ADD above to the wet mixture and KNEAD until dough is soft and smooth. LET RISE until double in bulk. PINCH off golf-ball size pieces and roll out into think oval shapes. PLACE on well-greased cookie sheets, prick with fork and sprinkle with Cinnamon-Sugar mixture. BAKE at 350F on middle rack until golden.

Bake up nostalgia with this old-fashioned, yeast-raised plum loaf—a soft, spiced treat filled with raisins and prunes. Perfect with tea or coffee! IN LARGE MIXING BOWL: *1 1/2 C. Boiling Water *1 C. mashed Potatoes *1 C. Brown Sugar LET COOL ADD: *1 T. granular Yeast *1/2 C. Oil or Margerine *2 C. warm Rice or Soy Milk *1 tsp. Salt MIX TOGETHER: *3 C. Flour *1/2 tsp. Nutmeg *1 tsp. Cinnamon *1 C. Raisins *1 C. Prunes, chopped ADD to Yeast mixture to make a soft dough LET RISE about 30 minutes ADD flour to knead into a silky dough FORM INTO LOAVES and put into 2 greased loaf pans LET RISE until double in size BAKE at 350F for 1 hour.

CRACKED WHEAT FLOUR: GRIND 2 cups of Wheat berries in high-speed blender IN MIXING BOWL: POUR 3 cups Boiling Water over the Cracked Wheat Flour ADD: *1/4 C. Brown Sugar *1/2 C. Oil *1 tsp. Salt WHEN LUKEWARM, ADD: *2 T. Granular Yeast dissolved in 1/2 C. Warm Water and 1 T. Sugar When bubbly, STIR IN: *5 C. All-purpose Flour, 1 cup at a time TURN OUT onto floured board and knead until smooth. LET RISE until double in bulk. PUNCH DOWN and shape into loaves. Put onto a well-greased cookie sheet or shallow pans. OIL tops. LET RISE AGAIN until approximately double in size. BAKE at 400F for about 45 minutes. A good demonstration of how to knead whole wheat bread: Other Bread Recipes: Millet-Honey-Nut Bread Recipe by Wyona Hertwig, Master Baker Multi-Grain Sunflower Seed Mineral Bread Recipe, by Wyona Hertwig, Master Baker Grandma's Health Bread Recipe (Adventist Cooking School) Mediterranean Pocket Bread Recipe (Adventist Cooking Scho...