More Bread Recipes

Here’s a few more that I’ve stumbled across lately that have worked out really well for me. Oh, and because my partner has become a bit interested in the paleo diet, there’s a couple paleo breads in here too. (Haven’t tried them, but they sound pretty good!)

 

German Pancakes
Recipe from Seitan is My Motor

  • 1 3/4 c. flour (I just used 2 c. all-purpose flour)
  • 1/4 c. chickpea flour
  • 2 tbsp sugar
  • 1 generous pinch salt
  • 2 1/2 c. soy milk
  • 1 tbsp oil
  • 1/2 tsp baking powder
  • 1/4 c. water
  • oil for frying

In a large bowl combine flours, sugar, salt, soy milk and oil. Whisk until no lumps are left and let the batter rest for 30 minutes. Add oil to a large pan and set the heat to medium. Whisk baking powder and water into the batter and use a ladle to pour into the pan. Tilt the pan so the batter spreads evenly. You want the pancake as thin as possible, but thicker than a crêpe. Fry for 1 or 2 minutes. When the edges start to brown but the centre is still a bit wet, flip pancake and bake the other side, also for 1-2 minutes.

 

Herb-Lime Bread Dumplings
Recipe also from Seitan is My Motor

(For a more traditional version substitute fresh parsley for the herbs and leave out the lime zest.)

  • 1 1/2 to 2 c. stale bread
  • 1-2 c. unsweetened soy milk
  • zest from one lime
  • 2 tbsp packed basil chiffonade
  • 2 tbsp packed lemon balm chiffonade
  • 2 tbsp fried onions
  • 1 tbsp flour
  • salt and pepper to taste

Cut the stale bread into cubes and place in a large bowl. Add the soy milk and let sit for 30-60 minutes, or until the bread is mushy. Stir from time to time to cover every piece of bread with milk. Add more milk if necessary. The dough should be like bread dough that you just started kneading: very sticky but manageable. You are going to turn it into balls later, so it should have the right consistency. (Sticky but firm. Not mushy.) Add the remaining ingredients, mix and knead the dough with your hands until all ingredients are well combined and shape into 7 round dumplings (a little bit smaller than a tennis ball). Set aside.

In a large pot, bring 8-10 cups of lightly salted water to a boil. Reduce the heat to a simmer. Add 4 dumplings and simmer for 20 minutes. Remove and drain. Repeat with the remaining dumplings.

 

Microwave Paleo Bread
From Paleo Living Magazine

  • 1/3 c. almond flour
  • 1 tbsp flax meal or coconut flour
  • 1/2 tsp baking powder
  • 1 whisked egg
  • 2 1/2 tbsp oil, ghee, or melted vegan butter
  • pinch of salt

Grease a mug. Mix together all the ingredients with a fork and pour mixture into mug. Microwave for 90 seconds on high.

 

Single Serve Paleo Bread
From Healthy Serves One

  • 1 tbsp almond meal
  • 1 tbsp seed meal or coconut flour
  • 1/4 tsp baking soda
  • splash of apple cider vinegar
  • 1 whisked egg
  • pinch of salt
  • olive oil

Mix dry ingredients in a bowl, adding cider vinegar. Let fizz for a minute, then add whisked egg. Grease a mug with the oil, add batter, and microwave for 90 seconds on high. Cut in half and serve.

Advertisements