Sourdough whole wheat spelt bread

sourdough starter 1-1/4 cups
water 1/3 cup
butter 1 tablespoon
salt 1 teaspoon
bread flour 1 cup

spelt flour 1 cup

whole wheat flour 1 cup
sugar 1 tablespoon
bread machine yeast 2 teaspoons

Add ingredients in bread machine. Process on dough setting, transfer to buttered pan when cycle completes. Cover and let rest for 45 minutes. Bake in preheated 375 oven for 30-40 minutes. Cool on rack.

Whole wheat, rye, spelt and flax sourdough bread

3/4 cup + 1 tbsp. water
2 tbsp vegetable oil
1 cup sourdough starter (room temperature)
1 tsp salt
1 tbsp sugar
1 cup whole wheat flour

1 cup spelt flour

1/2 cup rye flour

2 tbsp vital wheat gluten

2 tbsp all-purpose flour

2 tbsp ground flax seed
2 1/4 tsp active dry yeast

Add ingredients in order in bread machine, program for dough. When finished, place in buttered bread loaf pan. Cover and let rise for 1 hour. Preheat oven to 375 degrees F and bake for 30-40 minutes.

Spelt and ale loaf

1 bottle dark ale or Guinness or porter2 tsp yeast
1 tbsp brown sugar
½ a 500mg vitamin C tablet, crushed to a powder
450g spelt flour (about 3.5 cups)
1 tsp fine sea salt
50g unsalted butter, melted (about 4 tbsp)

Bring 300ml dark ale or porter to the boil in a saucepan (don't let it boil over) and simmer for a minute or so to drive off the alcohol, which could slow down or even stop the yeast. Pour the ale into a jug, leave until warm, then top up to 300ml with warm water.

Scald a mixing bowl with boiling water, wipe it dry, then add the warm ale, yeast and sugar. Stir well, then add the vitamin C, flour and salt, and stir well again. Pour in the melted butter and squidge the lot together to work the fat through the dough. Cover the bowl with a cloth and leave for 10 minutes.

Give the dough three light kneads over 30 minutes, then cover and leave for 15 minutes.

Lightly flour the work surface, roll the dough into a rectangle, roll up tightly and place seam-side down in a buttered and floured 2lb loaf tin. Cover the tin with a tea towel and leave in a warm place until the dough has doubled in height (about 1-1½ hours).

Heat the oven to at least 220C/430F (200C/390F fan-assisted), though if you can get it to 240C/460F (220C/430F fan-assisted), even better.

Dust flour over the dough with a tea strainer, cut the loaf down the middle with a serrated knife, and bake for 20 minutes. Reduce the heat to 200C/390F (180C/350 fan-assisted) and bake for a further 20-25 minutes until dark golden brown, remove from the oven and tin, and cool on a wire rack.

Pumpkin cream cheese swirl bread

1/2 cup (4 ounces) cream cheese
1 tablespoon sugar
1 teaspoon vanilla extract
1 large egg white, lightly beaten
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1/2 cup sugar
1 cup canned pumpkin
1/2 cup canola oil

Preheat oven to 350°. Combine first 4 ingredients in a small bowl; beat with a mixer at medium speed until blended.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through soda) in a medium bowl, stirring with a whisk. Combine egg, egg yolk, and splenda/sugar mix in a medium bowl; stir with a whisk until well blended. Add pumpkin and oil; stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon 1/2 the batter into a 9 x 5-inch buttered loaf pan. Spoon cream cheese mixture over batter, spoon remaining batter on top; swirl batters together using the tip of a knife. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Blueberry banana bread

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup mashed ripe bananas
1/3 cup oil
1/4 cup milk
1 cup fresh or frozen blueberries

Directions:
Preheat oven to 350 degrees F. Grease 9x5-inch loaf pan. Set aside.
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
Mix eggs, bananas, oil, and milk in a large bowl until well blended. Add dry ingredients; stir until just moistened. Stir in blueberries.
Pour into greased loaf pan. Bake for 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Lemon pistachio bread

1 C. all-purpose flour
3/4 C. whole wheat flour
1/2 C. sugar
1/4 C brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 C. milk
1 beaten egg
1/4 C. cooking oil
2 tsp. finely shredded lemon peel
1 tbsp. lemon juice
1/2 chopped pistachio nuts
2 tbsp. lemon juice
1 tbsp. sugar

Preheat oven to 350 degrees. Grease an 8x4x2-inch loaf pan.
In a medium bowl stir together flour, sugar, 1/4 C. Splenda, baking powder and salt. Make a well in the center, set aside.
In another bowl mix milk, egg, oil, lemon peel and 1 tbsp. juice. Add wet mixture to flour mixture. Stir just until moistened, fold in nuts.
Transfer batter to loaf pan, bake for 50-55 minutes. Stir together 1 tbsp Splenda and 2 tbsp. juice in a small bowl. While bread is still in the pan, brush with Splenda/juice mixture. Cool 10 minutes, remove from pan and cool on wire rack.

Half whole wheat bread

1 1/2 cup whole wheat flour
1 1/2 cup unbleached flour
1/2 cup lukewarm milk
1/2 to 2/3 cup warm water, enough to make a soft, smooth dough
4 tablespoons olive oil
2 teaspoons sugar
1 teaspoon salt
1 packet active dry yeast dissolved in 1 tablespoon warm water

In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.

Transfer the though into a greased 8x4 bread pan, cover and let rise for 30 min. Preaheat oven to 350 degrees. Bake bread for 30-35 minutes.