Category: bread

sundried tomato, basil & ricotta grilled sourdough protein pizza

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a disk of dough right

on the grate of a hot grill

no greasing needed

12 servings, 228 calories, 23.1 g protein, 3.5 g fiber

1 c whole wheat chef, 1 c white whole wheat flour, pinch sea salt, splash vanilla, 1 t sugar, 2 1/4 c vital wheat gluten, 2 c unsweetened soy milk; toppings: 3 oz sundried tomatoes, basil, 8 oz kite hill almond milk ricotta

knead to form ball, rest 5 hours; form disk, grill on both sides; turn off heat, add toppings, melt with grill closed; serve with balsamic glaze+chipotle tabasco

no knead protein bread

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pumpkin vines growing

on the patio with big

round orange pumpkins

16 servings, 147 calories, 14.8 g protein, 2.1 g fiber

2 c whole wheat chef, 1 c white whole wheat flour, 2 c vital wheat gluten, pinch sea salt, 1 T vanilla, 1 T sugar, 1 c unsweetened soy milk, 1 c warm water

stir in silpat, rest 4 hours lid closed, fold 8x, rest 4 hours lid closed; place in cold oven set to 450 F, lid closed 30 minutes, lid open 10 minutes; 350 F, on oven rack 30 minutes

flaky yogurt oven flatbreads

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stand the dough snails up

& then flatten them to form

the flaky layers

20 servings, 115 calories

1 c wheat chef, 2 c pureed cooked black eyed peas, 1 c ground flax+chia, 8 oz kite hill vanilla unsweetened greek almond yogurt, pinch sea salt, splash vanilla, 1 c white whole wheat flour

knead 1 minute, rest covered room temperature 8 hours; make snails on silpat-lined stones, rest 10 minutes; stand & flatten; rest 30 minutes; 425 F, 25 minutes

round brown bread

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beans in bread dough make

for easy kneading & a

classic crackling crust

10 servings, 190 calories

1 c wheat chef, 2 c pureed cooked black beans, pinch sea salt, 2 c white whole wheat flour

knead 2 minutes in silpat; rest room temperature lid closed 7 hours; slash top; place in cold oven set to 450 F; 45 minutes lid closed, 10 minutes lid open, 10 minutes on oven rack; 10 minutes oven off

next day whole wheat sourdough

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even in a warm

kitchen it can sit out &

ferment for a day

source, 12 servings, 170 calories

1 c wheat chef, 3.5 c white whole wheat flour, 2 pinches sea salt, 1.5 c water

stir in silpat, lid closed & loosely covered room temperature 24 hours; fold into loaf with generously floured hands, lid closed room temperature 2 hours; place in cold oven set to 450 F; 30 minutes lid closed, 30 minutes lid open

sundried tomato, basil & parm soft pretzels

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3 additions of

flour eliminates the

need to mix in yeast

12 servings, 240 calories

1 c wheat chef, 4 c white whole wheat flour, 2 c water, 3 oz dried tomatoes, 2 T basil, 4 oz shredded vegan parm

stir chef+1 c flour+1 c water, rest covered room temperature 12 hours; add 1 c flour+1 c water, rest covered room temperature 12 hours; knead in rest, form pretzels on oiled silpat-covered stone; rest uncovered room temperature 5 hours; place in cold oven set to 450 F, 30 minutes

meyer lemon & rosemary bread

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somewhere between a

loaf cake & a bread no jam

or butter needed

8 servings, 230 calories

3 sliced meyer lemons+8 packets stevia+pinch sea salt+1 inch rosemary; 1 c wheat chef, 5 eggs, 2 c white whole wheat flour; toppings: 2 sliced meyer lemons, 4 packets stevia, 1 inch rosemary, sea salt

make lemon mixture in silpat, chill lid closed 12 hours; add rest, rest lid closed room temperature 10 hours; add toppings, place in cold oven set to 425 F; 30 minutes lid closed; 20 minutes lid open