Category: Home-Made Breads


Multi-Grains Breads

multigrain bread

 

* No milk, eggs, butter added for this recipe.*

Ingredients:

– Whole-Wheat flour
– Quinoa
– Millet
– Oatmeal
– Flaxseeds
– Salt
– Water

Directions:

– In a big bowl, pour flour and add water to mix with fork or hands.
– Add oatmeal, quinoa, millet, mix.
– Add salt, flaxseed, mix.
– make dough.
– if too much water was added, add more flour / if not enough water then add little to smooth the paste.
– Shape dough in ways you desire.
– In oven (I used quick oven) bake for 30 minutes at 350 degrees F.

-“Bread which is two or three days old is more healthful than new bread. Bread dried in the oven is one of the most wholesome articles of diet.—Letter 142, 1900 “

E.G.W., Counsels on Diet and Foods, 317.

 

“Grains in Bread May Be Varied : All wheat flour is not best for a continuous diet. A mixture of wheat, oatmeal, and rye would be more nutritious than the wheat with the nutrifying properties separated from it.—Letter 91, 1898” E.G.W., Counsels on Diet and Foods, 321

Flat Corn Bread

Flat Corn Bread

Ingredients:

– 5 tbsp of corn meal
– Sea Salt
– 1 Egg
– Milk

 

Directions:

-In a bowl, pour corn meal, 1 egg and a pinch of salt.
– Mix all ingredients.
– Add little milk to the mix
– Find a small bread pan to bake
– Pour all mixed ingredients in bread pan
– Heat small oven to 350 F degrees.
– Bake Corn bread up to 30 minutes
– After 30 minutes, let it cool in oven

(Storing corn bread in fridge is optional. Can leave it in the oven)