This is a bread machine recipe developed by my very talented mother, who grew up in Oregon, the Filbert (or Hazelnut) capital of the world! This bread has won raves from those who don't even like whole...
It will take several days for the wheat berries to sprout before you can use them in this recipe. The reward for your patience is a hearty loaf packed with protein. Special care needs to be taken with...
Make something extra special to share with a friend! This delicious starter is healthier than the original version and can be used to make a variety of healthful breads. (Do not use metal containers or...
I decided to give the old no-knead ciabatta a higher-fiber makeover. Since I don't have much whole wheat baking experience, I did what any good chef would do: I didn't do any research and just tried to...
If you like the flavor of oats, you will enjoy this. Oat flour is just oatmeal ground into flour. As a result the bread can be a little more chewy than others. You can't use a lot of oat flour in a bread...
This recipe is my favorite for a good healthy bread. Especially because it is so quick and there is no need to let it rise. I love to make it for breakfast or brunch or as a present. It takes 10 minutes...
This semi-dark bread is delicious any time of year, but it's perfect for autumn and Thanksgiving. While sturdy enough for sandwiches, it is wonderfully soft and moist for a dinner bread. Nobody will ever...
When I think of Gramma's kitchen, this bread comes to mind. It smells wonderful and is heavenly as toast, especially with homemade applesauce spread on top! Pungent fennel seeds and plump sweet raisins...
This is a recipe I formulated for my dear son while he was fighting cancer. He had his stomach removed but can still eat this bread. He remains healthy to this day, four years later!
I wanted a 100% whole wheat bread that tasted good with peanut butter and jelly sandwiches and that has a decent rise. This one not only tastes good, it rises more than than white-bread-flour recipe I...
I developed this recipe over the years when I was trying to provide good nutrition for my children. Now my husband and I eat half a loaf the minute it comes out of the oven! We haven't bought bread at...
This is the only loaf bread we eat at home. It won a grand-prize ribbon at the county fair! We grow and grind our own white wheat, so I have the luxury of using fresh flour.
My mother is always on the lookout for a good sour rye loaf. She said this was pretty close to her ideal. High praise, since I doubt she'll ever really be satisfied!
This whole wheat bread has a really good taste depending on your flour. I think King Arthur® is the best! This bread has cocoa and coffee in it. It can be made by hand, or use your bread machine's dough...
This bread is an excellent way to use some of the grain that is left over when brewing beer. Just make sure that you aren't using spent grain that has hops mixed in with it!
This is the recipe that my husband's grandmother made for her family, my mother-in-law made for hers, and I have inherited the fun of making this bread for mine. We particularly like this fresh out of...
I found this in an inherited recipe box dated 1936. It originally called for 2 tablespoons fat, but I have substituted margarine or shortening with good results. I do not recommended making this recipe...
Don't be scared! This bakes up to a flavorful bread that will make a great ham sandwich, croque monsieur, or Monte Cristo. It is also good buttered to accompany soup.