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    You are in: Home / Cookbooks / breads and crackers
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    135 recipes in

    breads and crackers

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    This is a recipe for the yeast starter affectionately called "Herman." It's kept in your fridge and fed every five days. I'll be entering more recipes for Herman as time permits, so come back and search every once in a while!

    Recipe #420209

    This is the 100 percent whole wheat bread from the cookbook "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. It makes enough for four 1-pound loaves. If you are familiar with the book, you know that the principle is to make a big batch of dough, then grab off pieces each day (or so) to bake hot and fresh. They also say whole grain spelt can be substituted. In addition, they offer more recipes, photos, videos, etc. at I would just like to mention that the cookbook is great for the wealth of background information and a huge variety of recipes. It's great to read, so even if you find the recipes you like online, if you have even a little interest in bread making, you will enjoy the book immensely!

    Recipe #418387

    1 Reviews |  By M3 Guy

    I am a homebrewer and brew all grain beer. As a byproduct of mashing 10+ lbs. of grain to make wort for beer, you have 10+ lbs. of grain to use. I hate to dispose of anything, especially food, I wanted to find a good way to use this leftover grain. I use some of the grain for this bread recipe and put the rest into compost for my outdoor plants. Really there is no true combination of grain, I just use whatever I used to brew beer with. It all gets mixed together during the mash so it is never the same blend, but that keeps it interesting!

    Recipe #417899

    6 Reviews |  By katew

    Great for the lunch box.

    Recipe #397569

    Huitlacoche [wee-tlah-KOH-cheh] AKA Mexican Corn Truffle is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy. Courtesy of a couple of associates of Rick Bayless. Cooking time is approximate.

    Recipe #356949

    In my relentless pursuit of recipes that use okara (since getting a soymilk maker about 2 years ago I seem to always have tons of the stuff around!), I found this delicious bread recipe on and adapted it just a bit. Hearty, healthy, and chock-full of protein, this is a great bread for anyone looking to include more soy in their diet---and to get rid of some of that okara that's lying around! Oh, and did I mention that it's also vegan ; ) !

    Recipe #351354

    1 Reviews |  By Sealy

    Amanda makes this amazing vegan flatbread that is ready in minutes! It really needs to be soy milk - regular milk won't do.

    Recipe #346705

    From Mark Bittman of the New York Times. You can use 100 per cent whole grains, you can vary their percentages all you want (though all-rye bread doesn't rise much at all) and you can add nongrain flours, sweeteners or dairy. If the proportions of liquid, solid and yeast stay the same, the timing and results will be consistent. Cooking time doesn't include resting time.

    Recipe #332655

    This moist and tender 100% whole wheat bread features the nutty taste of both the wheat itself and walnuts. It's great for sandwiches, or try it toasted and spread with jam or apple butter at breakfast. YUM!

    Recipe #331528

    Adapted from Fieryfoods, these tortillas are spicy and hot! Use less chile or use milder chiles for less heat. You can have fun with these and add different spices and herbs of your choice. Here are a few interesting facts about tortillas: Tortillas are second only to fresh breads in U.S. sales and outsell bagels two to one. 55 percent of all flour tortillas are sold to restaurants versus 32 percent of corn tortillas. Americans eat 7 billion pounds of tortillas a year, the equivalent of one tortilla per person per day. 55 percent of all flour tortillas are sold in the west, and 54 percent of all corn tortillas. There are about 300 U.S. tortilla manufacturing companies. Tortillas are booming in Europe, too: A Mexican operates a successful tortilla company in Germany, capable of cranking out up to 2 tons of tortillas per day (Mexican and TexMex restaurants and food are becoming increasingly popular abroad.)

    Recipe #229179

    1 Reviews |  By Ms May

    Very simple, TASTY recipe for Beer Bread - with no animal products in it! The flavor of the bread depends on the type of beer you use, so use the good stuff!

    Recipe #327861

    Injera is usually a product of teff grain. It is also prepared mixing with other grains such as barley, wheat, sorghum and rice.

    Recipe #324696

    I got this recipe from a Martha Stewart magazine. It is so delicious, great for sandwiches and toast. I have even made whole grain french toast with this and it's awesome.

    Recipe #324811

    This is easy and delicious. Perfect with a cup of coffee for an afternoon pick-me-up. You can make it fat-free by substituting an additional 1/4 cup of applesauce for the oil, or use regular eggs instead of the egg-replacer if you don't need the recipe to be vegan. I got this recipe from Fatfree Vegan Kitchen.

    Recipe #323351

    A light tea bread.

    Recipe #313158

    I suck at baking. We needed a quick bread to go with pea soup as its mysteriously cold lately. We dumped approximate ingredients in a bowl, mixed them with a bottle of beer and it ended up quite delicious. We sprinkled it with sesame seeds but I guess poppy seed would be better. You judge who is right.

    Recipe #304575

    1 Reviews |  By Molly53

    A recipe from Bob's Red Mill as contributed by Marjorie Hunt Jones, R.N. and posted in response to a recipe request. Cooking time approximate.

    Recipe #301202

    There is a simple recipe that is suitable for gluten intolerant people, vegetarians and vegans. They can be used as a substitute wrapper for burritos or fajitas. Posted from an online source in response to a recipe request.

    Recipe #300347

    Have fun with this, it's so much easier than cooking flatbread on a rock! This is good grilled too. I haven't tried this yet. A little history: One of the things that is absolutely compelling about flatbreads is that they are old, really old. Many of the flatbreads eaten today have changed little over the last several thousand years. Flatbreads, such as sanguake in Iran, lavash in Armenia, and fetir made by the Bedouin in Israel, are all of ancient origin. When people first began cultivating grain, flatbreads were an obvious solution to the problem of how to turn hard grain into edible food; the grain could be pounded into flour, mixed with water, and cooked on a hot stone. The earliest method of cooking flatbreads probably involved spreading a dough or a batter over a very hot rock, then peeling the bread off from the rock when it had finished cooking, a method still used by the Hopi in making their remarkable blue corn piki bread. Adapted from the California Almond Board.

    Recipe #298829

    In Germany this bread would be called black bread (schwartzbrot). The recipe comes from KLM Airlines. I clipped it out of the paper many years ago. It's really easy to make and very healthy.

    Recipe #218952

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