11 oz water
1 1/2 tsp salt
1 1/2 tbls melted butter
2 tablespoons sugar (or fructose, something that feeds the yeast for a good rise)
1 tbsp white vinegar (a must for ww breads, helps with the rise)
3 1/2 cups ww flour
1/2 cup cracked wheat (i have used wheat berries before too)
2 1/4 tsp active dry yeast
add ingrediants to bread machine mixer as listed. Select the LONGEST rising setting on your machine. (mine has a setting just for ww breads)
Rye Bread (all ingredients should be at room temp)
11 oz water
1 1/2 stp salt
1 1/2 tsp vegetable oil
2 tblsp sugar (or fructose, but doesnt rise as well)
1 tsp vinegar
3 cups ww flour
1 cup rye flour
2 tbls powdered milk
1 1/2 tblsp caraway seeds (optional, i know this is an aquired taste)
1 tbl vital wheat gluten (found in baking section of grocery)
2 tsp active dry yeast
add ingrediants to bread machine mixer as listed. Select the LONGEST rising setting on your machine. (mine has a setting just for ww breads)
!). These recipes are for large loaves (1 1/2 pounds). The book does have instructions for small loaves (1 pound). Please let me know if you need the small loaf instructions.
Rozanne
P.S.: Let me know if you try these recipes!
100% Whole Wheat Bread
2 1/4 tsp dry yeast
3 3/4 cups whole wheat flour
3 tblsp nonfat powdered milk
1 tblsp vital wheat gluten
3 tblsp grated orange zest
3/4 tsp salt
3 tblsps minced prunes (if prunes are hard, pour boiling water over them to soften, then drain well)
1 1/4 cups water
Add all ingredients in the order suggested by your bread machine manual and process on the whole wheat bread cycle.
Sourdough Rye Bread
2 1/4 teaspoons dry yeast
2 2/3 cups bread flour (I plan to use whole wheat bread flour)
3/4 cup rye flour
3 tblsp carawayseeds
1 tsp salt
1 tblsp barley malt syrup (optional -- I don't think this is SB-legal.)
1/3 cup sourdough starter
1 cup water
Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle.
To make a sourdough starter: in a large glass or plastic container, mix 1 cup of flour with 1 cup of water and a pinch of dry yeast. Stir until creamy, loosely cover, and leave at room temperature (but not above 80 degrees -- hard to do in New Orleans!) for a week. After the first week, refrigerate the starter. The solids will separate from the liquid, so stir before using and bring the starter to the right temperature for your bread machine by making the water in the recipe just warmer than body temperature and mixing the two together before using. At least once a week, use your starter or discard 1/2 cup of it and replenish with equal amounts of flour and water stirred together until they are smooth and creamy to keep your starter fresh and active. Note: You can also buy sourdough starters at some stores.
> > I make my own bread and use this recipe. Note there is some honey in > the recipe because you have to have some sweetner to get the yeast > going. First put these items in your bread maker: 1-1/4 cup water1/2 > teaspoon salt1 tablespoon butter2 tablespoons honey Then add: 3 cups > stone ground whole wheat flour3/8 cup wheat gluten (this you'll > probably have to get in a health food store) Finally, make a small > depression in the flour (not all the way down to the liquid) and add 2 > teaspoons yeast. Hit the button and wait. 2 tablespoons of honey makes > for 32 g of sugar for the loaf. How much per slice depends on how you > slice your bread.
FYI, Ogden Hall posted a SGWW bread recipe a while back that I have tried with great success in a West Bend American Favorite Breadmaker that another Sugarbuster, sorry I forgot her name, told us about. Here is Ogden's recipe and it rises to the top of the breadmaker and is very tasty. BTW the honey in it had no adverse effect on either my weight loss or blood sugar control.
Sid
These four items go in first:
1-1/4 cups water
1 tablespoon butter
2 tablespoons honey
1/2 teaspoon salt
These 2 items go in next
3 cups stone ground whole wheat flour
3/8 cup vital wheat gluten
Last, make a little depression in the flour (but not all the way down to the liquid) and add 2 teaspoons yeast. You want to keep the yeast from making contact with the liquid and salt for as long as possible.
Hit the button and 4 hours or so later you have some great bread, no preservatives, with about 1-1/2 g sugar per slice. Very easy, very tasty.
Below are recipes for hand-made bread. Most folks know how to convert them to a form usable in thier bread machine.
Cottage Herb Loaf >From The Laurel's Kitchen Bread Book
� cup minced onion
2 tablespoons oil
2 teaspoons active dry yeast
� cup warm water
1 cup cottage cheese
� cup finely chopped parsley
1 tablespoon dill weed
1 � tablespoons honey
1 egg, beaten
1 � teaspoons salt
2 � cups Stoneground whole wheat flour
Saut� onion in oil.
Dissolve yeast in water, and set it aside
Add cottage cheese, parsley, and dill weed to onions and heat gently to warm them.
Stir together cottage cheese mixture, honey and egg.
Mix salt with 2 � cups flour; add yeast and cottage cheese mixture. Turn dough onto floured surface and knead until supple.
Cover and let rise in a very warm place, about 90�F. The dough will come up very quickly - in about 45 minutes! - so don't let it get away from you. Check by poking the center with your wet finger. If the hole you make remains without filling in at all, press the dough flat, shape it into a smooth round once more, and let rise again as before. The second rise will take about 25 minutes. Apply the same test to see if it is ready to shape.
Deflate the dough and shape it once more into a smooth round. Press seam side down into a greased round casserole or pie dish, and let it rise in the same warm place until it is high and spongy feeling. The last rise will take only about 15 minutes if the dough is warm enough.
Meantime, preheat oven to 350�F. Brush top of loaf with oil, bake for 45 minutes. Cool, if you have time, then cut into wedges and serve.
ZUCCHINI BREAD - DIABETIC
Egg substitute equivalent to 3 eggs
3/4 c. vegetable oil
1/2 c. sugar
2 tsp. vanilla extract
2 c. shredded zucchini
1 (20 oz.) can unsweetened crushed pineapple
3 c. all purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/2 c. chopped walnuts (opt.)
Non calorie spray
1 tsp. flour (opt.)
In a large bowl beat egg substitute until frothy, add oil, sugar and = vanilla. Continue beating until mixture is thick and foamy. Stir in = zucchini and pineapple including the juice. In separate bowl, stir = flour, soda, salt, baking powder, cinnamon, nutmeg and walnuts until = thoroughly mixed. Stir gently into zucchini mixture until well blended. = Spray 2 (9"x5") loaf pans with non-caloric spray. Dust pans lightly = with flour. Spoon batter equally into pans. Bake at 350 degrees for 1 = hour or until bread pulls away from side of pan. Let bread cool in pans = 10 minutes, then turn out on wire rack and cool completely. Cut each = loaf into 16 slices. (One slice without walnuts is 125 calories, one = slice with walnuts is 134 calories.=20
DIABETIC BANANA NUT BREAD
2 med. ripe bananas (1 c.)
2 eggs
1/4 c. oil
1 tbsp. liquid sweetener
1 tsp. vanilla2 c. Bisquick
1/2 c. raisins
1/4 c. chopped nuts
Blend well: Add: Bake in a greased 9 x 13 inch pan at 350 degrees = for 20-25 minutes. Cut when cool and store in a tight container in the = refrigerator.
DIABETIC BANANA BREAD
1 3/4 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. soda
1/2 tsp. salt
1/4 c. shortening, melted
2 eggs well beaten
Liquid sweetener to equal 1/2 c. sugar
1 tsp. vanilla
2 med. bananas, mashed
Sift together flour, baking powder, soda and salt. Combine = shortening, eggs, sweetener and vanilla; add to flour mixture and stir = only until flour moistened. Fold into mashed bananas. Pour into a well = greased 8x4 inch loaf pan. Bake at 350 degrees for 60-70 minutes.
DIABETIC BANANA BREAD
1/4 c. shortening
Sugar substitute equivalent to 1 c. sugar
1 egg
1 1/2 c. flour
1 tsp. soda
1/2 tsp. salt
1/2 c. milk
1/2 tsp. vanilla
2 bananas, mashed
Cream shortening, sugar substitute and egg. Add flour, soda, salt, = milk and vanilla. Mix well. Add bananas. Mix well. Bake at 350 = degrees for 40 to 45 minutes in lightly sprayed or greased pans. =20
DIABETIC BANANA NUT BREAD
1 c. flour
1 tsp. soda
1 tsp. baking powder
1/4 tsp. salt
7 pkts. Sweet and Low1/4 c. butter, softened
1/2 tsp. vanilla
2 egg yolks, beaten
1/4 c. pecans
3 bananas, mashed
2 egg whites, beaten stiff
Mix together: Add: Fold in stiff egg whites last, bake in loaf pan = at 350 degrees until done. Apples, raisins or other fruit may be added.
DIABETIC DATE NUT BREAD
1/2 c. margarine
1 egg
1 tbsp. liquid artificial sweetener
1/2 tsp. cinnamon
1 1/2 c. unsweetened applesauce
1 c. chopped nuts
1 tsp. vanilla
2 c. flour
2 tsp. baking soda
1/4 tsp. cloves
1 c. chopped dates
Cream margarine; add egg, vanilla and sweetener. Sift dry = ingredients and add to creamed mixture. Stir in remaining ingredients = and beat well. Bake at 350 degrees for 1 hour in greased 9x5 inch loaf = pan. 1 loaf =3D 12 slices. 1 slice =3D 1 starch, 1 fat and 1 fruit.=20
DIABETIC CRANBERRY BREAD
2 c. whole wheat flour
1/2 c. wheat germ
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. brown sugar substitute
1 grated orange
1/2 c. orange juice
1/2 c. oil
1/4 c. warm water
2 c. cranberries, chopped
In a large bowl, mix flour, wheat germ, baking powder, baking soda, = and brown sugar substitute. Set this aside. In a separate bowl beat = orange, orange juice, oil and water. Stir in dry ingredients. Add = cranberries and mix well. Pour batter into a 9 x 5 x 3 inch loaf pan = sprayed with vegetable cooking spray.
DIABETIC BANANA BREAD
1 3/4 c. plain flour
1/2 c. sugar twin
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
1/2 c. shortening (butter or margarine)
1 c. bananas (2 large very ripe)
2 eggs, slightly beaten
1/2 c. chopped nuts
Preheat oven to 350 degrees. Grease and flour 5 x 9 inch loaf pan. =
In large bowl with a fork, mix first 5 ingredients. With pastry = blender, cut in shortening until mixture resembles coarse crumbs. With = fork stir in banana and beaten eggs until blended. Stir in nuts. Spread = batter evenly in pan. Bake in metal pan 55 minutes, when using glass = dish reduce heat to 325 degrees or until toothpick inserted in center = comes out clean.
DIABETIC PUMPKIN BREAD
1/2 c. oil
1 tbsp. liquid artificial sweetener (or 2 pkgs. sugar substitute)
2 eggs
1/4 tsp. ginger
1/2 tsp. salt
1 c. canned or cooked pumpkin
1 2/3 c. flour
1 tsp. soda
1/3 c. water
1/2 c. chopped nuts
1/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
Combine oil, sweetener, eggs, ginger, and salt. Add pumpkin, flour, = soda, water, nuts, baking powder, cinnamon, and nutmeg. Mix well. Bake = in greased loaf pan at 350 degrees for 40-50 minutes.
DIABETIC BANANA BREAD
3 bananas
1 tsp. Sweet 10 liquid
1 1/2 c. flour
1 tsp. soda
1 egg
1 1/4 c. oil
1/2 tsp. salt
Smash bananas, mix with Sweet 10, oil and eggs, then add remaining = ing redients well and put into a bread pan. Bake at 325 degrees for 1 = hour.
DIABETIC BANANA BREAD
1 c. white sugar twin
1/2 c. margarine
2 eggs
1 tsp. soda in 1 tbsp. sour milk
3 very ripe bananas, mashed
1/2 c. chopped pecans
1 1/4 c. flour, sifted with 1 tsp.
baking powder
Mix in order given. Bake at 325 degrees for 35-40 minutes. DIABETIC BANANA BREAD
DIABETIC BANANA BREAD
1 3/4 c. cake flour, sifted
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 c. melted shortening
2 eggs, well beaten
4 tsp. liquid sweetner
1 tsp. vanilla
2 med. bananas, mashed
Sift dry ingredients. Combine shortening, eggs, sweetner and = vanilla. Add to flour mixture and stir only until flour is moistened. = Fold in mashed bananas. Place in a greased 8 x 4 x 3 inch loaf pan; = bake at 350 degrees for 60-70 minutes. Makes 15 slices; each slice = equals 98 calories and is equal to 1 bread and 1 fat exchange.
1 3/4 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 c. melted margarine
2 eggs, beaten
1 tsp. vanilla
2 bananas, mashed
Liquid sweetener to equal 1/2 c. sugar
Sift together flour, baking powder, baking soda and salt. Add = remaining ingredients except bananas. Stir only until flour mixture is = moistened. Fold in mashed bananas. Pour into greased 8 x 4 inch loaf = pan and bake at 350 degrees for about 1 hour or until top springs back. =
DIABETIC BANANA BREAD
1/2 c. frozen apple juice concentrate, thawed but undiluted
1/2 c. cooking oil
2 eggs
2 c. flour
1 tsp. soda v1 tsp. baking powder
3 ripe bananas, mashed
1/2 tsp. cinnamon
Combine ingredients in order given. Bake in loaf pan sprayed with non = stick cooking spray about 1 hour at 350 degrees. =20
3 1/4 c. flour
4 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 c. diet margarine
1 c. eggs (4 med.), beaten
2 tsp. vanilla
4 bananas, mashed
Preheat oven to 350 degrees. Sift flour, baking powder, salt and = baking soda. Mix margarine, eggs and non-nutritive sweetner (equivalent = to 4 cups sugar) and vanilla. Add to flour mixture and stir until flour = is moistened. Fold in mashed bananas. Place in 3 x 4 x 8 inch loaf pan = which has been well greased. Bake 1 hour and 10 minutes. Exchanges - 1 = slice bread, 1 fat, 1/4 fruit. Palmdale Village Rt. 6 Box 31 San = Benito, TX 78586=20
1/2 c. margarine
1 tbsp. plus 1 1/2 tsp. sugar substitute
2 eggs
1 3/4 c. flour
2 1/2 tsp. baking powder
3 med. bananas, chopped
1 c. apples, peeled, chopped
Vegetable cooking spray
Cream margarine in large bowl; gradually add sugar substitute, beating = at medium speed until light and fluffy. Add eggs, beat until thick and = lemon colored. Add flour and baking powder and mix well. Fold in = banana and apple. Spoon batter into 8 1/2 x 4 1/2 x 3 inch loaf pan = coated with cooking spray. Bake at 350 degrees for 1 hour and 5 minutes = to 1 hour and 10 minutes or until wooden pick comes out clean. Cool in = pan 10 minutes. Remove from pan and cool on wire rack. Wheaton=20
CORN BREAD - DIABETIC
1/2 c. yellow corn meal
1 tbsp. sugar
2 tsp. baking powder
Egg substitute to equal 1 egg
1/4 tsp. salt
2 tbsp. polyunsaturated margarine
1/2 c. skim milk or buttermilk
Heat oven to 400 degrees. Combine corn meal, flour, sugar, baking = powder, and salt. Cut in margarine. Blend together milk and egg = substitute. Stir into corn meal. Beat 1 minute. Pour into muffin = tins. Bake 20 to 25 minutes.
BANANA BREAD - DIABETIC
2 1/2 c. unsifted all purpose flour
1 c. sugar
4 tsp. baking powder
1 tsp. salt
1/3 c. polyunsaturated margarine
1 c. mashed ripe bananas
1/2 c. skim milk
2 egg whites (stiffly beaten)
Measure flour, sugar, baking powder and salt into bowl mixing well. = Add margarine, bananas, and milk. Mix at low speed of electric mixer = for 1 minute. Pour into a 9 x 5 x 3 inch loaf pan and bake at 350 = degrees for 55 to 60 minutes.
DIABETIC BREAD PUDDING
1 slice white bread, cut in cubes
2 or 3 tbsp. raisins
1 c. skim milk
1 egg, well beaten
2 pkgs. artificial sweetener
1 tsp. vanilla
v
Beat egg, milk, vanilla and sweetener together. Spray two (2) cup = microwave dish with non-sticking vegetable spray. Arrange bread cubes = and raisins in dish. Pour milk mixture over bread to moisten each cube. = Sprinkle dash of nutmeg over top and microwave on high for five (5) = minutes or until knife inserted in center comes out clean. Be careful = not to overbake.=20
1 c. Wesson oil
1/2 c. sugar
12 pkg. Sweet 'N Low
4 eggs
3 c. self rising flour
1 c. chopped nuts
2 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. soda =20
LEE HAUPT'S (DIABETIC) DATE NUT BREAD
1 tsp. soda
1 c. dates, cut
3/4 c. pecans, chopped (optional)
1 c. boiling water
3/4 c. raisins
Pour boiling water over and set aside. Cream 2 tablespoons butter, 1 = cup Sugar Twin (I use 3 packages Sweet 'N' Low). Add 1 teaspoon vanilla = and 1 egg. Beat well. Add 1 1/3 cup flour; add fruit mixture. Bake in = buttered 9 x 5 inch loaf pan for 45-55 minutes at 350 degrees. Doesn't = raise alot.=20
v
1 3/4 c. cake flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. vanilla
1/4 c. melted shortening
3 eggs, well beaten
Liquid sweetener to equal 1/2 cup sugar
2 med. bananas
1/2 tsp. salt
Sift together flour, baking powder, baking soda and salt. Combine = shortening, eggs, sweetener and vanilla. Add to flour mixture and stir = only until flour is moistened. Fold in mashed bananas. Place in well = greased loaf pan and bake at 350 degrees for about 60 to 70 minutes.
PUMPKIN BREAD (Diabetic)
2 eggs, well beaten
8 oz. pumpkin
Artificial sweetner to equal
1/2 c. sugar
1 tsp. pumpkin pie spice
6 tbsp. quick grits
2/3 c. dry milk powder
1/2 tsp. baking soda
1/4 tsp. butter flavored salt
Blend all ingredients and pour into loaf pan. Bake at 350 degrees = for 40 minutes.
PUMPKIN BREAD (Diabetic)
2 eggs, well beaten
8 oz. pumpkin
Artificial sweetner to equal
1/2 c. sugar
1 tsp. pumpkin pie spice
6 tbsp. quick grits
2/3 c. dry milk powder
1/2 tsp. baking soda
1/4 tsp. butter flavored salt
Blend all ingredients and pour into loaf pan. Bake at 350 degrees = for 40 minutes.
2 c. flour
1 tsp. soda
1 tsp. baking powder
2 tsp. pumpkin pie spice
2 ripe bananas
1 (6 oz.) can frozen orange juice concentrate
2 eggs
1 tsp. vanilla
1 c. raisins
1 c. pecans
Sift dry ingredients, set aside. Blend orange juice, bananas and = eggs. Stir into flour mixture. Add raisins and pecans. Mix until = blended. Bake in 9 x 4 inch pan at 350 degrees until done. This recipe = contains no sugar, salt or shortening. This is very tasty and unique.