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BISCUITS, BREADS AND CRACKERS

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IMPORTANT NOTES:

We suggest using Celtic salt in all recipes, as it is "neutral."

Yeast is coded "P or S" - Refer to The Food Resource List for the different yeasts and what they analyzed positive for.

Remember to check the Food Resource List for ingredients in products being used, such as baking powder, dairy products etc. See The Food Substitutions List for alternatives.

Do not be afraid to use a recipe just because it may contain your food intolerance. All you need to do is to refer to The FOOD SUBSTITUTIONS LIST for alternatives.

Our goal is to help you become familiar with various ingredients so that you are able to easily adapt recipes and products to fit your needs.

Questions? Contact recipes@songofhealth.com

BISQUIT/PIZZA DOUGH/CINNAMON ROLLS
(Contributed by Windrose Naturopathic Clinic)

Pre-heat oven to 375 degrees.

FOOD CATEGORY	INGREDIENTS
G	4 cups flour
	1 tsp. salt
	1 tsp. baking soda (Western Family brand is neutral)
E or SY	1 egg or 1 Tbsp. lecithin
	1-1/3 cup water
	2/3 cup oil

Mix dry ingredients. Add remaining ingredients and mix or knead until a ball of dough can be made.
For Biscuits:
Place by spoonfuls on baking sheet.
Bake for 12 to 15 minutes, or until brown on the bottom.
For Pizza Dough:
Spread on greased cookie sheet.
Bake for 14 to 17 minutes, or until the bottom of the pizza is firm and golden.
For Cinnamon Rolls:
Roll dough out on floured board to ¼ inch thickness.
Sprinkle with sugar (S) or maple sugar, cinnamon to taste and/or nuts and/or raisins (F).
Roll up tight and cut into 1 to 1-1/2 inch rolls. Place in greased pan.
Bake for 30 to 35 minutes.

REMEMBER...The Food Category codes are for the BASIC Food Intolerance Categories.

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BRETHEREN'S CHEESE BREAD
(By Sandra Strom, CEO of Song of Health)

Preheat oven to 400 degrees.

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BREAKFAST ROLL TOPPING
(Contributed by Windrose Naturopathic Clinic)

FOOD CATEGORY	INGREDIENTS
H	¼ cup honey
G	¼ cup cornstarch
D or M or SY	¼ cup butter or lard or margarine
	1/3 cup slivered almonds

Stir honey and cornstarch together. Add butter and heat just enough to pour easily. Sprinkle the unbaked coffeecake or roll with slivered almonds after dough has raised and is ready to bake. Dribble the topping over the nuts and bake.

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.

 

CHEESE PUFFS
(By Sandra Strom, CEO Song of Health)

The original recipe comes from New Zealand, which says to “bake in hot oven!”
Pre-heat oven to 450 degrees.

FOOD CATEGORY	INGREDIENTS
G	1 cup flour
(most brands contain potato) or N	2 tsp. baking powder or 3/4 tsp. baking soda (Western Family brand is Neutral)
	¼ tsp. salt
S or H	¼ tsp. sugar or honey
D	1-1/2 cup grated cheese (cheddar, mild or Colby)
E	1 egg

Sift together dry ingredients.
Mix in sugar or honey.
Stir in cheese.
Place egg in 1 cup measuring cup and add enough water to fill cup.
Mix everything together. Spoon into buttered muffin tins.
Bake for 10 minutes.

REMEMBER...The Food Category codes are for the BASIC Food Intolerance Categories.

Preheat oven to 400 degrees.

 

FOOD CATEGORY	INGREDIENTS
G	1-1/2 cups whole wheat flour
G	½ cup coarse corn meal
	2 tsp. baking powder or substitute (see Food Substitutions List)
	½ tsp. salt
	2 Tbsp. oil
	1 tsp. maple syrup
D	2/3 cup milk

 

In a mixing bowl, place dry ingredients.  Mix well.
Quickly add oil and maple syrup.  With a fork or fingers, cut into dry ingredients.
Add milk and mix well.
Turn out on a floured board and knead slightly, until a moist ball can be formed.  More flour may need to be added.
Roll out to ¾ inch thick.
Cut out biscuits approximately 2 inches in diameter.
Place on an ungreased baking sheet.
Bake 15-20 minutes, or until brown and biscuits sound hollow when tapped.
Remove from baking sheet immediately, place in a basket or on a platter, covered with a clean cotton cloth. Serve immediately.
Yield: Approximately 8 biscuits.

 

FRY BREAD
(By Sandra Strom, CEO Song of Health)

Most often called NAVAJO FRY BREAD, there are several variations of ingredients, including using yeast versus baking powder. The following recipe is widely used.

It is the honorable and respectful thing to remember the story of how Fry Bread came to be a staple for the Native Americans who suffered greatly during relocation to the reservations. In the June 2010 issue of Dragonfly News) read the story of Fry Bread.

 

FOOD CATEGORY	INGREDIENTS
G	4 cups flour (Traditional calls for white. Use whole wheat white or unbleached flour.)
(most brands contain potato) or N	1 Tbsp. baking powder or 1 tsp. baking soda (Western Family brand is neutral)
D	2 Tbsp. powdered milk (optional)
	1/4 tsp. salt
N or D	1 cup lukewarm (tepid) water, to start (or part milk if not using powdered milk, optional)
	Oil for frying, approximately 2 cups for a 12" skillet

 

In a large bowl, sift together the dry ingredients.
Slowly add just enough water to be able to mix well and the dough can be formed into a ball. DO NOT KNEAD as this will cause bread to be heavy instead of light and puffy.
Sparingly oil top of dough ball in bowl, cover and let sit for at least 20 minutes, to 2 hours.
When dough is ready, pour enough oil in deep frying skillet (cast iron is best) to be about 1 inch deep. Or place oil in a deep fryer. Heat to high, about 350 degrees.
Pull off a piece of dough about 2-1/2 inches in diameter. Roll in ball, then begin stretching dough out, working from the center out, to make a very thin piece from 5-6 inches in diameter. Don't try to make it perfectly round, but do be careful not to make holes in the bread. It should be thin in the middle and about 1/4 inch thick on the edges.

Carefully place stretched dough into hot "boiling" oil.
Fry until golden brown on bottom side, about 2 minutes. Carefully turn with prongs or fork and cook other side in the same way.
Remove from oil, drain, then place on brown paper or paper towels to remove all excess oil.
NOTE: The less the dough is worked and the quicker it is fried, the lighter and fluffier the fry bread will be.
Serving suggestions: Serve hot with honey, jam or jelly, wojape (cooked sweetened chokecherry or huckleberry), or as Fry Bread Tacos (see below).
Yield: 4 servings.

VARIATION: Add 1 Tbsp. dry buttermilk powder (D) to dry ingredients.

FRY BREAD TACOS

Top fry bread with your favorite taco ingredients. For example: Seasoned meat (M), refried beans, shredded lettuce or spinach, grated cheese (D), chopped tomatoes, diced sweet or green onions, diced chili pepper, salsa, sour cream (D), etc.

Shown: Fry Bread Taco with refried beans, cheese, romaine. Spiced with chipotle chile powder and Eden Hot Sesame Oil (G).

 

GLUTEN FREE CORN BREAD
(By Sandra Strom, CEO Song of Health)

 

FOOD CATEGORY	INGREDIENTS
E	2 eggs
D or substitute	1 cup milk (or equivalent substitute)*
H or N	2Tbsp. honey and 1 Tbsp. maple syrup or maple syrup
	2 Tbsp. oil
G	1-3/4 cup finely ground corn meal
	1 tsp. baking soda
F	1 tsp. cream of tartar (optional but will help to make bread lighter)
	1/2 tsp. Celtic salt, finely ground

 

In a large mixing bowl beat egg, then beat in milk, honey or maple syrup and oil.
Add dry ingredients; mix well and evenly.
Grease a glass baking dish about 8 x 8 inches square.
Pour batter into baking dish.
Bake 20 minutes or test by poking a toothpick in center. Bread is done when toothpick comes out clean.

VARIATIONS:
* ~ Add 1 Tbsp. dry buttermilk powder (D) to dry ingredients. It makes for a tender and tasty bread.
~ Use 1 cup plain organic yogurt (D,F) with 1/4 cup water.

 

 

HERB CRACKERS
(Contributed by Lori Garringer, Subscriber at Song of Health)

This recipe calls for a dehydrator.

FOOD CATEGORY	INGREDIENTS
G	1 cup flax seeds
G	1 cup sesame seeds
G	1 cup cooked brown rice
G	1 cup cooked quinoa
	2 handfuls fresh basil
	1 tomato
F	3 Tbsp. olive oil
	2 Tbsp. fresh rosemary, thyme or herbs of choice
	2 cloves garlic
	Sea salt to taste

Barely cover the flax seeds with water and soak for several hours, until they turn into a paste.
Soak the sesame seeds for several hours, then strain the water off.
Blend all ingredients until smooth, then spread on “teflex.” Dehydrate at 105 degrees for a few hours, then turn onto mesh and continue to dehydrate for about 12 hours. The mixture should be like a sticky paste (goopy and slimy). When done, break crackers into desired size.
NOTE: Do not spread too thin or crackers will crumble.

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.

HOMEMADE TORTILLAS
(Contributed by Julie D., Subscriber – from The Forum)

FOOD CATEGORY	INGREDIENTS
G	6 cups flour (Contributor uses Bob's Red Mill whole wheat pastry)
	3/4 cup vegetable shortening
	1-1/2 tsp. salt
G	1-1/2 tsp. cornstarch
	1/4 + 1/8 tsp. baking soda
H	3/4 Tbsp. honey
	just under 1 cup of warm water

Combine all ingredients (except water) in a large mixing bowl and either use a pastry cutter or fork to mix the shortening into small pieces.
Once shortening is in pieces about the size of oatmeal flakes, slowly mix in the warm water until dough is moist without being too sticky.
Knead on a floured surface for about 5 minutes and separate into balls about 2 inches wide. Cover and let rest 20 minutes.
Pre-heat a griddle or other flat pan over medium heat.
Roll each ball into a 6 or 7 inch tortilla with a rolling pin and place on hot surface until medium golden on each side. Let cool entirely before freezing or storing.
Makes about 30 tortillas.
Extra tips from Julie:
If you let them cook a little too long they actually taste like crackers. These could easily be oven baked to make portable snacks. They also make a fun and tasty desert topped with some honey and cinnamon.

HONEY GRAHAM CRACKERS
(Contributed by Debbie Daniel, SOH Subscriber)

Pre-heat oven to 400 degrees.

FOOD CATEGORY	INGREDIENTS
G	2-½ cups whole wheat flour
H or S	2/3 cup honey or 1 cup sugar
	½ cup oil
	1 tsp salt
	½ tsp. soda
	2 or 3 Tbsp. water if needed

Mix together, then roll out on a cookie sheet or baking stone. Score with a fork.
Bake for 8-10 minutes. Cut into desired size while hot. Let cool while on sheet.

MATZOS
(By Sandra Strom, CEO of Song of Health)

Matzah is unleavened bread; the texture and thickness is that of a cracker. It is traditional for Jews to eat Matzos at Passover in place of any leavened products, in remembrance of the Israelites who were fleeing in the desert from the Egyptians who were intent on recapturing them and returning them to slavery. They had no time to allow their dough to rise, but instead were forced to mix the flour and water, bake them quickly on hot bricks, then move on to stay ahead of their captors. Religious laws require Matzah to be made in a special way using Kosher-safe utensils. In keeping with tradition, it is baked on bricks or tiles (at home the tiles are placed on the oven bottom), and no more than 18 minutes must pass from the moment the water is added to the flour to the time it is placed in the oven to bake. Any longer will allow the dough to begin fermenting, creating leavening.

A mixture of diced apples, walnuts, and grape juice or kosher wine - called "Charoses" - may be placed on the matzah and eaten. All of the foods served at the Passover "Seder" (Passover service meal) symbolize events experienced by the Israelites as slaves in Egypt and the flee for freedom.

For use other than eating at the "Seder" meal, egg may be added. Salt may be sprinkled over the finished matzah. It is popular to spread butter or cream cheese on it during other times of the year, as well as jam or honey.

REMEMBER...The Food Category codes are for the BASIC Food Intolerance Categories.

ORANGE RAISIN BUTTER BREAD
(By Sandra Strom, CEO of Song of Health)

The original recipe was given to me by my sister, and originates from New Zealand.

Measure 2 cups flour, sugar (if using), orange rind, mace, and salt into large mixing bowl.
Add yeast; blend.
In a saucepan, heat water, butter and honey (if using) until warm. (The butter does not need to melt.)  Add to mixture in bowl (flour, yeast, etc.) and mix well.
Add eggs and vanilla.  Beat with electric mixer at low speed until everything is moistened, then beat 3 minutes at medium speed.
Stir in raisins and nuts.
Gradually add more flour, as needed, to form a soft dough.
Turn out on floured board and knead until smooth and elastic.  (Or cheat like I do and put dough in breadmaking machine on dough cycle, and let the machine do the kneading.)
Place dough in a greased bowl, turning to grease top.  Cover and let rise in a warm place 1 to 1-1/2 hours, or until doubled in bulk.
Butter 2 loaf pans.
Punch dough down (using your fist, punch dough ball in the center).
Divide in two.  Shape loaves and place in pans.
Let rise for 20 minutes.
With a sharp knife, make a slash ½” deep lengthwise down center of loaves.
Brush 1 Tbsp. softened butter on sides of slashes.
Let rise 25-35 minutes longer, or until doubled.
Preheat oven to 375 degrees.
Bake 35-45 minutes.  Remove from pans and cool on rack.
Yield: 2 loaves.

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.

PEANUT BUTTER AND OATMEAL BREAD
(By Sandra Strom, CEO of Song of Health)

FOOD CATEGORY	INGREDIENTS
	1 cup water
D	¼ cup milk or half-and-half
G	1-1/2 cups unbleached white flour
G	1-1/2 cups whole white wheat flour
	1 tsp. ground Celtic sea salt
N or D	2 Tbsp. oil or butter
	½ cup peanut butter
	2 Tbsp. maple syrup
H	1 Tbsp. honey
G	½ cup rolled oats
P or S	3 tsp. active dry yeast

Add ingredients in bread machine pan in order.
Set machine on dough setting.
Let run through kneading and rising cycle.
Then punch down and repeat.
Flour bread board. Turn dough out. Knead air out of dough.
Shape into braided loaf or as desired.
Either place on greased baking sheet or in bread pan. Let rise, covered with a cotton or linen cloth, until doubled in size.
Pre-heat oven to 350 degrees.
Bake 25 minutes or until bottom of bread sounds “hollow.” Finished bread should have a nicely browned or golden crust.
Makes 1 large loaf.

PITA POCKET BREAD
(Contributed by Windrose Naturopathic Clinic)

Pre-heat oven to 500 degrees.

FOOD CATEGORY	INGREDIENTS
G	4-1/2 to 4-3/4 cups all purpose flour
	1-3/4 cup water
P or S	1 pkg. or 1 Tbsp. yeast
	2 Tbsp. oil
	1-1/2 tsp. salt
H	1-1/2 tsp. honey

In large mixing bowl combine 2 cups flour, yeast, honey and salt; mix well. In saucepan, heat water and oil until warm (120-130 degrees). Add to flour mixture.
Blend at low speed with mixer until moistened, then beat 3 minutes at medium speed.
Gradually stir in enough remaining flour, mixing by hand, to make a firm dough.
Turn out on floured board and knead until smooth and elastic, about 10 minutes. Cover dough with plastic wrap, then a towel. Let rest 20 minutes on board.
Punch down dough. Divide into 12 equal parts. Shape each part into a smooth ball. Place on board, allowing space between each ball. Cover; let rise 30 minutes.
Roll each ball into a 6-inch circle.
Place 3 circles at a time directly onto oven rack. Bake until puffed and top just begins to brown, about 3 minutes.
Cool on racks. Cut into halves (top to bottom) and add filling of your choice.

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.

SANDY'S FRENCH TOAST
(By Sandra Strom, CEO of Song of Health)

Per person:

*Reminder: Vanilla may evaluate positive for fruit, depending on base used. It is ok to omit from ingredients, if necessary.

In a shallow bowl, whip egg until frothy.
Whip in the half-and-half, agave syrup, vanilla, cinnamon, clove and salt.
It may be easier to pour mixture into a baking dish for soaking bread, which comes next.
Add slices of bread, one at a time, turning to coat with egg mixture.
Heat cast iron skillet on medium. Add butter or oil. If using butter, when it melts clarify by skimming fat solids from top.
When oil is heated to medium, add the soaked bread.
Cook on one side until golden brown. Turn over and repeat.
Remove immediately from skillet and serve with favorite topping.
Serving suggestions: Serve with MAPLE VANILLA PANCAKE AND WAFFLE SYRUP, organic maple syrup or fresh fruit that has been heated with a little agave syrup or honey.

SOURDOUGH STARTERS:

EASY SOURDOUGH STARTER
(By Sandra Strom, CEO of Song of Health)

FOOD CATEGORY	INGREDIENTS
	1 cup warm water
G	1 cup unbleached flour (white or red wheat)*
H or N	1/2 tsp. honey or agave syrup (Optional)

In a non-metal bowl, a wide-mouthed glass jar with a loose-fitting lid or crock pot mix the flour and water with a non-metal utensil, such as a wooden spoon. Keep in a warm place – 70 to 80 degrees is perfect, but not 100 degrees or over.
Every 24 hours feed the starter by discarding half the mixture, then add:
½ cup warm water
½ cup flour
Stir to mix well. Repeat every 24 hours, possibly for several days to a week, depending on the temperature. The starter will probably puff up, which is good.
When the starter develops a bubbly froth, it is done.
Refrigerate what is not used. Feed the starter once a week.
Note: If a fermenting, watery liquid (called “hooch”) builds up in the starter, pour off the top if the starter is already wet enough; otherwise, stir it back into the starter. It will not hurt it.
* I have found my sourdough starters work best when using whole grain flour with the germ versus the sifted flour.

SOURDOUGH STARTER
(Contributed by Windrose Naturopathic Clinic)

FOOD CATEGORY	INGREDIENTS
G	1-1/2 cups flour
P or S	1 Tbsp. yeast
	1-1/2 cups warm water
S	1 tsp. sugar

SOURDOUGH BREAD
(By Sandra Strom, CEO of SOH)

FOOD CATEGORY	INGREDIENTS
G	2 cups sourdough sponge*
G	3 cups unbleached flour (whole white, wheat, or half of each)
F or N or D	2 Tbsp. olive oil or vegetable oil or butter
H	1 Tbsp. honey or agave syrup
	1-1/2 tsp. Celtic salt

*TO MAKE THE SPONGE:
In a non-metal bowl, place

2 cups sourdough starter
1 cup warm water
1 cup flour

Stir well, then set the bowl in a warm place, covered, for anywhere from an hour or two up to 6 to 8 hours or longer, depending on climate and altitude. It is ready when the sponge is bubbly with a white froth and smells a bit sour.

To the sponge add the oil, sweetening and salt. Mix well.
Add 1 cup of the flour and mix well. Add 1 more cup of flour and repeat. Turn out on floured board. Knead, adding the remaining flour or just enough until the dough is easy to handle.
Return dough to bowl, cover and let set in a warm place until doubled in bulk.
Alternate method: Add ingredients to breadmaker pan, allow to knead and rise.
Punch dough down, knead.
Shape into desired loaves and place on greased baking sheet sprinkled with corn meal. Or place in oiled bread pan sprinkled with corn meal. Cover with light cotton or linen dish towel and let rise until doubled in bulk.
Pre-heat oven to 375 degrees.
Bake 30-45 minutes, until lightly brown on top and bread sounds hollow when lightly tapped on the bottom.
Turn out on wire rack or woven wicker platter, cover with towel and let cool.
Hint: Set sponge out to “proof” overnite and use in the morning.
Note: To continue starter for the next time: To the leftover sponge, stir in:
½ cup warm water
½ cup flour 
Place in clean container and refrigerate, following directions for starter.

HOW TO TURN ANY BREAD RECIPE
INTO A SOURDOUGH BREAD:

Begin with the sourdough sponge.
Add the ingredients for a "regular" bread recipe, omitting the yeast. You may need to adjust the amount of flour to make a dough stiff enough to knead.
Follow the remaining directions for Sourdough Bread.

PUMPERNICKEL SOURDOUGH FLAT BREAD

To sourdough sponge, add ingredients for Pumpernickel Bread.
Add enough water to make the batter the consistency of cookie dough.
Beat dough in breadmaking machine on dough cycle or in a food processor.
Let rise til double in size, then stir down.
Grease cookie sheet and sprinkle with coarse corn meal, shaking the sheet to evenly distribute the corn meal.
Create 2 loaves, spooning dough on cookie sheet. Let rise til double in bulk.
Preheat oven to 375 degrees.
Bake 25-30 minutes, or until bread is browned and sounds hollow when tapped on bottom.

REMEMBER...The Food Category codes are for the BASIC Food Intolerance Categories.

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.

TANGY ITALIAN FLAX CRACKERS
(Contributed by Lori Garringer, Subscriber at Song of Health)

This recipe calls for a dehydrator.

FOOD CATEGORY	INGREDIENTS
G	4 cups flax seeds
	1 cup sun dried tomatoes (do not rehydrate)
	2 large tomatoes
	1 medium zucchini
	1 red pepper
	½ (or 3 Tbsp.) jalapeño pepper
F	3 Tbsp. dates, mashed
	2 cloves garlic
	1 cup Italian parsley
	2 handfuls fresh basil
	1 Tbsp. fresh oregano
	1 sprig rosemary
F	4 Tbsp. olive oil
Sy	2 Tbsp. tamari soy sauce
	2 tsp. salt
	(Optional) - chopped walnuts, chopped pine nuts, 2 Tbsp. maple syrup ...whatever you think would be good!

Blend all ingredients until smooth. If the mixture gets too thick, use water to thin.
Spread mixture on “teflex.” Do not spread too thin or crackers will crumble. Dehydrate at 105 degrees for several hours, until crust has formed on one side.
Flip over onto mesh screen and dehydrate for another 12 or more hours. Break apart into desired sizes.
Note: Put them in before bed and you will wake up to them - and the yummy smell!

WALNUT ROLLS
(Contributed by Windrose Naturopathic Clinic)

FOOD CATEGORY	INGREDIENTS
P or S	2 pkg. dry active yeast
	2 cups lukewarm water
G	6 to 6-1/4 cups flour
	2 tsp. salt
	½ cup chopped walnuts or pecans
E	1 egg white (optional)

Dissolve yeast in water.
Combine 5 cups flour and salt.
Stir in yeast and water mixture.
Knead dough about 10 minutes, working in remaining flour if necessary, so that dough is soft but no longer sticky.
Sprinkle in nuts and knead into mixture. Put dough in an oiled bowl and cover. Let rise for 45 to 60 minutes. Punch down and let rise for 10 minutes. Shape into 16 ovals. Place on ungreased baking sheets, spacing about 2 inches apart. Use a sharp knife to cut 2 diagonal slashes across each roll. Cover and let rise for 30 minutes.
Heat oven to 400 degrees.
If desired, whisk egg white or lightly oil roll tops just before baking. Bake 15 minutes. If using egg or oil on top, remove and brush again. Continue to bake until golden, about another 10 to 15 minutes. Remove from baking sheets.

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.

WHOLE GRAIN BAKING POWDER BISCUITS
(By Sandra Strom, CEO of SOH)

WHOLE WHEAT CRACKERS
(Contributed by Windrose Naturopathic Clinic)

Pre-heat oven to 425 degrees.

FOOD CATEGORY	INGREDIENTS
G	1 cup fine whole wheat flour
	½ tsp. salt
	1/8 tsp. baking soda
	2 Tbsp. oil
H	2 tsp. honey
	3+ Tbsp. water (depending on flour texture)

Mix dry ingredients. Add the remainder and mix until able to turn out on floured board.
Roll flat. Transfer to cookie sheet. Poke with fork every inch or so. Cut into 1 inch squares or larger. Salt lightly if desired.
Bake for 5 to 10 minutes.

The following recipes are adapted from the book Electric Bread, a recipe book for bread machines. The recipes make one large loaf.

If baking in a bread making machine, add ingredients in order listed. Follow the directions for baking according to the machine instructions.
If baking in a conventional oven, more flour will most likely need to be added in order to make the dough stiff enough for shaping.

Mix water with yeast.
Sift together dry ingredients. Mix in remaining ingredients.
Turn out on floured bread board and knead 10 minutes or until dough ball is no longer sticky. Place in bowl and cover with towel. Set in warm, dry place and let rise until doubled in size.
Punch dough down. Knead again.
Pre-heat oven to 375 degrees. Grease a flat baking sheet.
Shape loaves in braids, ovals or long and place on baking sheet. If desired, brush beaten egg white over tops and sprinkle with poppy seeds or sesame seeds.
Bake for approximately 45 minutes, or until lightly brown on top and bread sounds hollow when bottom is tapped.
Remove immediately from baking sheet and place on cooling rack or woven basket. Cover with dry towel and let cool.
HINT: Use bread making machine to work dough and let it rise. Then turn dough out on floured board. Knead with more flour. Shape into loaves and bake in oven.
Note: Milk bakes faster than water, gives a crisper crust.

CARROT BREAD
(By Sandra Strom, CEO Song of Health)

HINT: Use leftover carrot pulp, when making carrot juice, in place of grated carrots.

FOOD CATEGORY	INGREDIENTS
D	1 cup water or part milk may be substituted, or use ¾ cup water and ¼ cup plain yogurt
G	2-1/4 cups unbleached white flour
G	1 cup whole wheat flour
	1 tsp. salt
	1 cup grated carrots
H	2 Tbsp. honey
	2 Tbsp. maple syrup
	¼ chopped walnuts
P or S	2-1/2 tsp. dry active yeast

Breadmaking Directions

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.


EASY FRENCH BREAD
(By Sandra Strom, CEO Song of Health)

FOOD CATEGORY	INGREDIENTS
	1-1/2 cups water
G	3-1/4 cups unbleached white flour
F or N	2 Tbsp. olive or vegetable oil
H	1-1/2 Tbsp. honey
P or S	3 tsp. active dry yeast

 

Breadmaking Directions

GARDEN HERB
(By Sandra Strom, CEO Song of Health)

 

FOOD CATEGORY	INGREDIENTS
N or D	1-1/4 cups water or part milk may be substituted
G	3 cups unbleached white flour
H	2 Tbsp. honey
	1 tsp. salt
D or N or F	2 Tbsp. butter or vegetable oil (olive oil is excellent)
	½ Tbsp. chives
	½ Tbsp. marjoram
	½ Tbsp. thyme
	1 tsp. basil
P or S	3 tsp. dry active yeast

Breadmaking Directions

 

REMEMBER...The Food Category codes are for the BASIC Food Intolerance Categories.

 

HONEY WHEAT BREAD
(By Sandra Strom, CEO Song of Health)

 

 

FOOD CATEGORY	INGREDIENTS
N or D	1-1/8 cups water or part milk may be substituted)
G	2 cups unbleached white flour
G	1 cups whole wheat flour
H or N	1-1/2 Tbsp. honey or maple syrup
	1 tsp. salt
D or N	2 Tbsp. butter or vegetable oil
P or S	3 tsp. active dry yeast

 

Breadmaking Directions

 

ONE HUNDRED PERCENT CRUNCH
(Adapted by Sandra Strom, CEO Song of Health)

FOOD CATEGORY	INGREDIENTS
N or D	1-1/4 cup + 1 Tbsp. water or part milk may be substituted
G	3 cups whole wheat or unbleached white flour, or combination
	1 tsp. salt
H or N	2 Tbsp. honey or maple syrup
F or N	2 Tbsp. olive oil or vegetable oil
G or N	2/3 cup seeds (sunflower or sesame or flax; or pumpkin; finely chopped nuts – your choice!)
P or S	3 tsp. dry active yeast

Breadmaking Directions

ONION BREAD
(By Sandra Strom, CEO Song of Health)

This bread is delicious and smells fabulous when it's baking!

FOOD CATEGORY	INGREDIENTS
N or D	1-1/4 cups water or part milk may be substituted
G	3-1/4 cups unbleached white flour
N or H	2 Tbsp. maple syrup or honey
	1 tsp. salt
D or F or N	2 Tbsp. butter or olive oil or vegetable oil
	½ cup finely diced dried onion or fresh leek or green onion
	1 tsp. poppy seeds
P or S	3 tsp. dry active yeast

Breadmaking Directions

 

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.

 

Pictured: Outrageously Oatmeal and Almond	OUTRAGEOUSLY OATMEAL BREAD (By Sandra Strom, CEO Song of Health)

 

 

FOOD CATEGORY	INGREDIENTS
N or D	1-1/4 cups water or part milk may be substituted
G	3 cups unbleached white flour (or substitute 1 cup with whole wheat flour)
	1 tsp. salt
D or N	2 Tbsp. butter or vegetable oil
H or N	2 Tbsp. honey or maple syrup
G	½ cup rolled oats
	1/3 cup walnuts or almonds (optional)
P or S	3 tsp. dry active yeast

Breadmaking Directions

VARIATION: ANADAMA BREAD – Substitute fine corn meal for the oats.

PEANUT BUTTER BREAD
(By Sandra Strom, CEO Song of Health)

FOOD CATEGORY	INGREDIENTS
N or D	1-1/4 cups water or part milk may be substituted
G	3 cups unbleached white flour
H or N	¼ cup honey or maple sugar or maple syrup
	1 tsp. Celtic salt, ground
	½ cup peanut butter, unsalted
P or S	3 tsp. active dry yeast

Breadmaking Directions

PUMPERNICKEL BREAD
(By Sandra Strom, CEO Song of Health)

FOOD CATEGORY	INGREDIENTS
N or D	1-1/4 cups water or part milk may be substituted
G	1 cup unbleached white flour
G	1 cup whole wheat flour
G	1 cup rye flour
H	2 Tbsp. honey
	1 tsp. salt
D or N	2 Tbsp. butter or vegetable oil
G	¼ cup cornmeal
N or (varies, often F)	2-1/2 Tbsp. organic unsweetened cocoa or carob powder
	3-1/2 Tbsp. maple syrup
	2 tsp. caraway seeds
P or S	3-1/4 tsp. dry active yeast

 

Breadmaking Directions

 

RYE BREAD
(By Sandra Strom, CEO Song of Health)

FOOD CATEGORY	INGREDIENTS
N or D	1 cup + 2 Tbsp. water or part milk may be substituted
G	2 cups unbleached white flour
G	1 cup rye flour
H or N	2-1/2 Tbsp. honey or maple syrup
	1 tsp. salt
D or N	1-1/4 Tbsp. butter or vegetable oil
G	1 Tbsp. cornmeal
	½ Tbsp. caraway seeds (optional)
P or S	3 tsp. dry active yeast

Breadmaking Directions

 

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.


WHOLE WHEAT BREAD
(By Sandra Strom, CEO Song of Health)

 

FOOD CATEGORY	INGREDIENTS
N or D	1-1/2 cups room-temperature water or part milk may be substituted
G	3-3/4 cups whole wheat flour
	1 tsp. salt
D or N	2 Tbsp. butter or vegetable oil
H	2 Tbsp. honey
	1 Tbsp. maple syrup or maple sugar
P or S	3 tsp. active dry yeast

Breadmaking Directions

 

TOGETHER WE ACHIEVE…
 GREAT HEALTH – GREAT LIFE!

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