CREAM CHEESE AND ALMOND WHEAT BREAD
Great variation of wheat bread.
Provided by neonate6211
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h45m
Yield 10
Number Of Ingredients 11
Steps:
- Mix warm water, brown sugar, and yeast in a large mixing bowl; stir well. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Grease a separate large bowl and set aside.
- Stir whipped cream cheese, almonds, milk, vegetable oil, honey, and salt into the yeast mixture. Transfer to a blender; blend until creamy and smooth.
- Slowly stir all-purpose flour and cream cheese mixture together in a large bowl; add whole-wheat flour. Stir to make a smooth dough.
- Turn dough onto a floured surface; knead until smooth and springy, about 8 minutes. Place dough in the greased bowl, turning once to grease the top of the dough. Cover bowl with a towel and let sit until double in size, about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch bread pan.
- Punch dough down and knead again on a floured surface; form into a loaf. Place dough in the greased bread pan. Let rise in a warm place until double in size, 45 minutes.
- Bake in the preheated oven until bread is done in the middle and top is browned, 50 to 60 minutes. Cover bread with aluminum foil if it gets too dark during the cooking process.
Nutrition Facts : Calories 272 calories, Carbohydrate 36.2 g, Cholesterol 17.1 mg, Fat 12 g, Fiber 3.7 g, Protein 7.2 g, SaturatedFat 3.8 g, Sodium 778.1 mg, Sugar 7.6 g
BASIC BREAD (WHEAT FREE)
From William Davis, MD's book, Wheat Belly Cookbook. He says, "This Basic Bread recipe is our starting place for many variations. As is, this bread can be toasted, can accompany dinner, or can be eaten simply spread with cream cheese, almond or peanut butter, or butter. If used for sandwiches, it may not hold up well with ingredients containing lots of moisture, so add ingredients like tomatoes just before consuming. Easy variations include adding more cinnamon, another 3 tablespoons xylitol, and ½ to ¾ cup raisins for cinnamon raisin bread; adding garlic powder to the flour and grated Parmesan or Romano cheese sprinkled on top for a garlic bread; or adding orange peel, additional cinnamon, ground nutmeg, and cloves for a spicy orange bread. A sweetener like xylitol is optional, though the xylitol does add a nice browning effect to the surface." Per slice: 158 calories, 7 g protein, 7 g carbohydrates, 12 g total fat, 2 g saturated fat, 3 g fiber, 299 mg sodium.
Provided by mersaydees
Categories Breads
Time 55m
Yield 10 slices
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Prepare 8 ½ x 4 ½ inch loaf pan by greasing.
- Using a food processor, combine the almond flour, garbanzo bean flour, flaxseeds, baking soda, the optional cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk, and xylitol or stevia and pulse just until blended.
- Add the egg whites to a large mixing bowl and beat on high with an electric mixer until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, avoiding running the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool in the pan for 10 minutes. Transfer to rack and cool completely.
Nutrition Facts : Calories 99.5, Fat 8.8, SaturatedFat 3.9, Cholesterol 105.3, Sodium 325.8, Carbohydrate 1.5, Fiber 1.1, Sugar 0.2, Protein 4
HEALTHY CINNAMON CREAM CHEESE SWIRL BREAD (WHOLE WHEAT)
Make and share this Healthy Cinnamon Cream Cheese Swirl Bread (Whole Wheat) recipe from Food.com.
Provided by I Cant Believe Its
Categories Quick Breads
Time 55m
Yield 1 Loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- In a large mixing bowl, beat together margarine, sugar, and egg. Add skim milk and mix.
- Combine the flours, baking powder, baking soda, cinnamon, and salt.
- Add the flour mixture to the egg mixture, and fold in optional raisins or sultanas.
- Pour a half of the batter into a greased loaf pan.
- Sprinkle additional cinnamon and additional sugar and then dot cream cheese on top of batter. Cover with rest of batter.
- Bake for 30-45 minutes, until a toothpick inserted near the center comes out clean and the top is browned.
- SUGGESTION: would taste delish with cream cheese icing on top =).
Nutrition Facts : Calories 188, Fat 2.8, SaturatedFat 0.6, Cholesterol 0.8, Sodium 234.6, Carbohydrate 36.8, Fiber 2, Sugar 16.3, Protein 5.1
EASY SOURDOUGH BREAD (WHOLE WHEAT-ISH)
Special equipment: Straight-sided vessel for the bulk fermentation, Dutch oven, flour-sack towel Here's my list of essentials for sourdough bread baking. Digital Scale: Do not attempt this recipe without a scale. This one costs $9. Troubleshooting what goes wrong with sourdough bread is impossible if you've measured with cups. They're simply not accurate. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Flour: I prefer making this bread with 350g bread flour and 50g of freshly milled, stone-milled flour, which provides both flavor and color. (Read the post above for more details and why I suggest stone-milled flour as opposed to commercial whole wheat flour.) I've been using a mix of Anson Mills graham flour and rye flour, but there are many great stone-milled flours out there, and you may have a local source, which is even better. 50g may seem like a tiny amount of stone-milled flour for this recipe, but I am constantly amazed by how much flavor this small amount of freshly milled flour adds. If you are new to sourdough baking, I recommend starting with 100% bread flour (King Arthur Flour is my preference) because it's so forgiving and easy to work with. Once you get the hang of it, start incorporating stone-milled flour a little bit at a time. I don't like using more than 100g (25%) of stone-milled flour in this recipe. If you cannot find bread flour - I know supplies are limited at the moment - you can use all-purpose flour. If you live in a humid climate, consider reducing the water by 20 g. You can add the 20 g of water in slowly while you mix until the dough resembles that in the video/photos. Salt: I like breads to be a little bit saltier than standard. If you are sensitive to salt, start with 8g. Next time, adjust salt as you wish.
Provided by Alexandra Stafford
Categories Bread
Time P2DT45m
Number Of Ingredients 5
Steps:
- In a large bowl, combine the water, starter, and salt. Stir with a rubber spatula to loosely combine. Add the flour, and stir with a spatula to combine - it will be a wet, sticky dough ball. Transfer to a straight-sided vessel and cover with a tea towel or bowl cover for 30 minutes.
- . After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you've performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours. [Video guidance here.] Note: Even if you can only perform one series of stretches and folds, your dough will benefit. So don't worry if you have to run off shortly after you mix the dough.
- Cover the vessel with a tea towel or bowl cover and let rise at room temperature (70ºF/21ºC) for 4 to 18 hours (times will vary based on the time of year, the humidity, and the temperature of your kitchen). The bulk fermentation will end when the dough has nearly doubled in volume and you can see bubbles throughout the dough and on the surface. (Note: Do not use your oven with the light on for the bulk fermentation - it is too warm for the dough. To determine when the bulk fermentation is done, it is best to rely on visual cues (doubling in volume) as opposed to time. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.)
- Gently transfer the dough to clean work surface. I prefer to use no flour and a bench scraper at this step, but if you find an un-floured work surface to be difficult, feel free to lightly flour it. [Video guidance is especially helpful for this step.] Fold the dough, envelope style: top third over to the center; bottom third up and over to the center. Then repeat from right to left. Turn the dough over and use your bench scraper to push the dough up, then back towards you to create a tight ball. Repeat this pushing and pulling till you feel you have some tension in your ball. Place the dough ball top side down and let rest 30 to 40 minutes. (FYI: This is called the bench rest.)
- Line a shallow 2-qt bowl (or something similar) with a tea towel or flour sack towel. Flour sack towels are amazing because the dough doesn't stick to them, and therefore you need very little rice flour, but if you only have a tea towel, you will be fine. If you are using a tea towel, sprinkle it generously with rice flour. If you are using a flour sack towel, you can use a lighter hand with the rice flour. After the 30-to 40-minute bench rest, repeat the envelope-style folding and the bench scraper pushing and pulling till you have a tight ball. [Video guidance here.] Place the ball top side down in your prepared towel-lined bowl. Cover bowl with overhanging towel. Transfer bowl to the fridge for 12 to 24 hours. (Note: When you remove your dough from the fridge, visually it will likely look unchanged. This is OK. You do not need to let it then proof at room temperature before baking.)
- Heat oven to 500ºF. Remove your sourdough from the fridge. Open the towel. Place a sheet of parchment over the bowl. Place a plate over the parchment. With a hand firmly on the plate and one on the bowl, turn the dough out onto the parchment-paper lined plate. [Video guidance here.] Carefully remove the bowl and towel. Carefully remove the plate. Brush off any excess rice flour. Use a razor blade to score the dough as you wish. I always do a simple X. Grab the ends of the parchment paper and transfer to the Dutch oven. [Video guidance here.] Cover it. Lower oven temperature to 450ºF, bake covered for 30 minutes. Uncover. Lower temperature to 400ºF. Bake for 10 minutes more or until the loaf has darkened to your liking. Transfer loaf to a cooling rack.
- Let loaf cool for at least 30 minutes before cutting.
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