In search of healthy and fun meals to feed my family, with an eye toward sustainable living.

Here you'll find recipes & ramblings about keeping my family fed with what's available in Alaska between local produce, a little bit of wild harvest, and the modern grocery store.

Monday, March 8, 2010

Health Nut Bread

My son surprised me the other day, upon leafing through The Laurel's Kitchen Bread Book (borrowed from a friend), by requesting Health Nut Bread (p.166), full of fruit, nuts and containing soybeans.
Given that I did not have all the ingredients on hand, nor am known for following recipes anyhow, here's what I tried:

I had some sprouted beans (small navy), so I ground those up with a bit of water and added them to the dough in lieu of the soy grits. The result was a moist loaf, on the dense side, but it lasted well for a week (I did refrigerate the 2nd loaf). Good toasted!

Meanwhile, I bought some soyflour, which I plan to add to my next "Health Nut" loaf.

Borealkitchen's Health Nut Bread
1 c assorted dry hard fruits (raisins, apricots, peaches, prunes, cherries, etc), soaked in warm water if very hard
2 t active yeast, dissolved in 1/2 c warm water
1/2 c yogurt
2-3 T oil or butter
pureed cooked or sprouted beans (1/2 cup)
(Note: original recipe called for 1/3 c soy grits soacked in 1/2 c hot water)
1.5 c fruit broth (from soaking fruit) or fruit juice (apple, etc), water, or combination
1-2 T ground flaxseed
optional: 1/4 c soy flour, garbanzo bean flour, or buckwheat flour
5 c+ whole wheat flour (plus 1 T Gluten flour)
1 t salt
1/2 c toasted nuts, chopped

Let rise once, then form 2 loaves, let it rise again, and bake for approx 1 hour at 350F.

Makes a good breakfast toast.

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