Breads, Chips, and Crackers
Artisan Bread
6 1/2 cups lukewarm water                    1 Tbsp yeast
7 cups whole wheat flour                     3 Tbsp salt
6 cups unbleached flour                            ¼ cup olive oil 

Mix flours together in a separate bowl. Combine remaining ingredients in a bowl. Let rise at least 2 hours or refrigerate overnight. Preheat oven to 475ºF. Preheat 3 deep iron skillets with lids (like a Dutch oven) for 45 minutes. Oil 3 bowls and cut the dough into 3 sections placing one in each bowl. 
At the end of preheating the pans, gently drop each section into a pan. Replace lid and place in oven. Bake at 475 ºF for 30 minutes. Remove lids and bake for 10-15 minutes more. Makes 3 round loaves. This makes a very unique bread.
 Great for garlic bread.

Not a Ritz Cracker

2 cups flour, spelt OR ww and unbleached

½ tsp salt 

¼ tsp lecithin

1/3 cup olive oil

 ½ cup rich soy or nutmilk

1 pkg. yeast

Dissolve yeast in milk. Mix all ingredients together. Roll 1/8inch thick on back of greased cookie sheet. Prick and mark in squares. Sprinkle with salt. Bake at 250ºF for 1 hour or until hardened.

Cornmeal Gems

1 cup cornmeal 

½ cup quick oats

½ cup spelt  or (ww) flour 

¼ cup honey

1 tsp salt

 ¼ cup olive oil

1 cup soy or nutmilk

Spoon into oiled muffin tins. Bake at 350°F for about 20-25 minutes. Makes about 18 muffin tops or mini muffin gems

Raisin Bread Muffins
½ c dates, blended with some of water 
1 c. warm water 
2 cups spelt or whole wheat flour combo 
1 ¼ cup raisins 
2 Tbsp lemon juice 
¼ tsp salt 
1 Tbsp yeast 
1 Tbsp oil
Mix all ingredients well and put in oiled muffin pans. Let rise 30 minutes. Bake at 350 ºF for 20-30 minutes. Yields 12 muffins. These are best rewarmed for breakfast and served with vegan butter.
Sesame Crackers
¼ cup sucanat   
1/3 cup olive oil
2 cups quick oats 
2/3 cup water
½ cup sesame seeds 
2 tsp salt
1 cup cashews, ground OR ½ c almond meal & ½ c walnut meal
¾ to 1 cup whole wheat flour
Mix all ingredients thoroughly to make a stiff dough. Knead into a smooth ball. Roll out ¼ inch thick onto a large cookie sheet. Cut into fairly large cracker sized portions. Bake 20-25 minutes at 350◦F until golden brown. If browning too fast, lower the temperature and increase the time. Should be crisp like crackers. Makes a little more than four dozen 1”x3”sticks.
Cheese Crackers
1 cup sesame cheese 
½ Tbsp yeast
1 ½ cups of flour, mixture of oat, millet and unbleached
DO NOT USE WHOLE WHEAT FLOUR AS THIS WILL MASK THE FLAVOR
For using yeast, warm cheese. Mix ingredients. Add more flour if necessary to be able to knead dough. Roll out onto 1 cookie sheet. Score into crackers. Poke a hole in the centers. Sprinkle with salt. Bake 8-10 minutes until light brown at 325◦F. You may have to remove some of the crackers from the pan before others to avoid burning. I make “goldfish” for the kids from this recipe.
All recipes and pictures © Bible Picture Pathways (Parent organization of Swift Runner Ministries)--Not to be used for commercial gain