Breads, Chips, and Crackers
Tips for bread making-  Make sure the water is warm, but not hot.    Don't forget too knead it well.  It should all stick together, but not to your hands when ready.(The artisan bread is different.  It is still sticky. )  Make sure the oven is preheated, and let your bread rise in a warm, but not too hot place until about double. 

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.

 Honey Wheat Bread

1 Tbsp honey 
1 Tbsp active dry yeast (1pkg.) 
1 2/3 cups warm water 110-115◦F 
(Warm to touch, not hot enough to burn or it will kill the yeast)

Let this sit for about 5 minutes until you can see the yeast “growing”. Then add: 
 1 Tbsp oil 
1 tsp salt
1 ½ cup whole wheat flour 
½ cup rolled oats 
1 ½ cup unbleached or bread flour  

Stir this until it is too stiff to stir.  Add ½ cup whole wheat flour over dough and begin to knead.  
You may do this either in an oversized bowl or 
on the countertop coated with flour.  
Knead for approximately 5 minutes or until dough is firm, but not sticky adding more flour if necessary.  
Let rest 20 minutes. Punch down and form into loaves.  To form loaves flatten dough into a circle, fold dough into a long triangle.  Begin at small point and roll up.  Place in an oiled pan.  Let it rise until double. Bake at 350◦F for 35-40 minutes.  
Makes 2 loaves- 1 lb. each.
Easy Flaxseed Bread

2 Tbsp active dry yeast 
1 cup gluten flour
1 Tbsp sweetener (honey, agave, molasses) 
½ tsp salt
3 ½ cups warm water 110-115◦F 
1 cup flaxseed, ground
 1/3 cup sucanat (sugarcanenatural) 
6 cups whole wheat flour
¼ cup olive oil  or 2 Tbsp lecithin granules

Soften yeast and honey in warm water.  
Grind flaxseeds in a coffee grinder or blender.  Combine whole wheat flour, gluten flour, quick oats, sucanat, and salt in a large bowl.  
When yeast mixture rises add oil.  
Stir in dry mixture.
Knead until smooth about 10 minutes 
adding flour if needed.  
Divide  and shape  into loaves.  Place in oiled loaf pans.  Let rise until double.  
Bake at 350◦F  for  approximately 35 minutes.  
Makes 3-4 loaves.   
This makes a wonderful bread for 
homemade French toast. 

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
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