Spelt, Flax Seed Bread
This recipe was contributed by Cheryl from the Potatoes not Prozac Community Forum. This is so simple and yet so good. It only requires one raising, so that makes this a fast bread to make.

Ingredients:

• 1-¾ cup warm water
  
• 1 tablespoon dry yeast
  
• 2 teaspoons sea salt *** (optional)
  
• 2 teaspoons dry milk powder
  
• 2 tablespoons vegetable oil (I use canola)
  
• 3-½ cups spelt flour (can use whole wheat pastry flour)
  
• ½ cup wheat gluten (can omit and replace with spelt or pastry flour)
  
• ¼ cup whole flax seeds (can use ground or whole)

Directions:
Dissolve yeast in warm water. Add oil. Mix well. Mix together 2 cups spelt flour, milk powder and salt. Add yeast liquid to dry ingredients. Stir well. Add flax seed. Add remaining 1-½ cups spelt flour and ½ cup gluten until dough ball forms.

Knead on lightly floured surface until smooth and elastic. Shape and put in oiled loaf pan. Let rise until doubled (about an hour).

Bake at 350 degrees Fahrenheit for 45 to 50 minutes or until done.

Cool in pan on rack for 10 minutes, run knife along edges of loaf and remove from pan. Finish cooling on rack before slicing.


Whole Wheat Biscuits
I like to eat these with sausage and mustard. But they are just as good plain - especially if you make them with cheese.

Ingredients:

• 2 cups whole wheat flour (could also use whole wheat pastry or spelt flour)
  
• 1/2 teaspoon sea salt ***
  
• 4 teaspoons baking powder
  
• 1/3 cup oil or other shortening (I use butter)
  
• 3/4 cup milk

Directions:
Sift flour with salt and baking powder (I usually omit this step and just mix them). Cut in shortening with pastry blender or 2 knives until mixture resembles coarse meal.

Make a well in center and add milk. Mix with fork until dough leaves sides of the bowl.

Turn onto floured board and knead lightly for 18 counts. Pat out 1-inch thick and cut with biscuit cutter. (I usually just pat them out in my hand).

Bake at 450 degrees for 12-15 minutes.

Variations:

1. Shortcake - Add stevia to flour mixture and use only 5 tablespoons shortening.
   
2. Sour Milk Biscuits - Substitute sour milk, buttermilk, or plain yogurt for sweet milk. Add 1/2 teaspoon soda and decrease baking powder to 1 teaspoon.
   
3. Cheese Biscuits - Add 1/2 cup grated cheddar cheese with shortening.
   
4. Cinnamon Rolls - Shape mixture into rectangular sheet; flatten to about 1/3-inch; brush with butter, sprinkle with cinnamon, sprinkle with stevia, raisins and shopped nuts; roll like jelly roll and bake in greased pan as for biscuits.

This recipe is from The Joy of Eating Natural Foods by Agnes Toms, 1962.


Applesauce Muffins
I made these muffins and thought they were delicious! I used the whole wheat pastry flour and they had a very light, fluffy texture.

Ingredients:

Muffins:

• 1 large egg
  
• 2 tablespoons oil (I use Mary's oil)
  
• 1 1/2 cup unsweetened applesauce
  
• 2 cups whole wheat pastry flour or spelt flour
  
• 3/4 teaspoon baking soda
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon nutmeg
  
• 1/2 teaspoon cinnamon
  
• 3/4 cup raisins (be careful with these as they are high in sugar and could be a trigger for some people)

Topping:

• 1 8-oz. package cream cheese, softened
  
• milk

Directions:
Beat together egg, oil, and applesauce. Add flour, baking soda, baking powder, and spices; beat well. Stir in raisins.

Spoon batter into oiled and floured muffin wells. Bake at 375 degrees for 20 to 25 minutes or until firm to the touch and browned. Cool on wire racks.

To make topping, cream together cream cheese and just enough milk to make a thick, spreadable mixture. Spread over cooled muffins and serve.

Serves 12.

This recipe is from Sweet and Sugarfree : An All Natural, Fruit Sweetened Dessert Cookbook by Karen E. Barkie, 1982.


This recipe was contributed by Cheryl from the Potatoes not Prozac Community Forum. She includes her notes on how she varied the recipe.

Corn Bread
Ingredients:

• 1 cup stone-ground cornmeal
  
• 1 cup whole wheat flour (I used spelt flour)
  
• 1/2 cup nonfat dry milk
  
• 2 tsp baking powder
  
• 2 eggs, beaten
  
• 1 cup buttermilk
  
• 3 tbsp oil (I used Mary's Oil)
  
• I added 1/4 cup frozen corn,
  

  a dash of dried sweet red pepper flakes,
  

  and a dash of celery seed for flavor

Directions:
Preheat oven to 350 degrees Fahrenheit.

In a large bowl stir together cornmeal, flour, dry milk, and baking powder (I sifted through a sieve). Make a well in center of dry mixture and into this place eggs, buttermilk, and oil. (I blended all with fork in measuring cup before adding). Mix lightly, only until ingredients are moistened.

To this mixture I added 1/4 cup frozen corn, a dash of dried sweet red pepper flakes, and a dash of celery seed.

Pour batter into a well-buttered (I sprayed with Pam) 8-inch-square baking pan.

Bake for 30 minutes, or until browned and wooden pick inserted into center of bread comes out clean.

Cool slightly, then cut into 2-inch squares.

Serve warm or cold.

Makes 16 squares.

This recipe came from the Rodale's Basic Natural Foods Cookbook.


Whole Wheat Flour Tortillas or Chapathis
This recipe was contributed by Kelli from the Potatoes not Prozac Community Forum.

Ingredients:

• 2 cups whole wheat flour (could use spelt flour)
  
• 1 teaspoon sea salt ***  (or less)
  
• ¼ teaspoon baking powder
  
• ¼ to ½ cup butter (or oil, but I always use butter)
  
• 1 cup warm water

Directions:
Combine dry ingredients in a bowl, mixing well. Cut in butter, then add water to make a soft, pliable dough. Knead briefly.

Let sit for 15 minutes or so. Make the dough into golf ball sized balls, then roll out thin on a well floured board.

Bake on a pretty hot skillet until slightly browned, then flip and bake the other side.

These keep well wrapped in a tea towel and put in a plastic bag. Worth the effort!


This recipe is from Whole Foods For the Whole Family, by La Leche League international.



Sprouted Wheat Bread (unleavened)

Ingredients:

• 2 cups sprouted wheat (sprouted for 24 to 36 hours)
  
• ½ cup oil
  
• 1-¼ cups milk
  
• 2 cups whole wheat flour (could use spelt flour)
  
• 2 cups wheat germ

Directions:
Put wheat sprouts through a meat grinder, using the fine blade (I don't see why this could not be done in a food processor).

Combine all ingredients and let stand at room temperature for 20 minutes.

Preheat oven to 325 degrees Farenheit (I think this is about 163 celsius, but I could be off).

Form into two oval loaves and place on oiled baking sheet.

Bake in preheated oven for 1 hour. Cool on rack.

Yield: 2 small loaves.

This recipe is from Rodale's Naturally Great Foods Cookbook, by Nancy Albright, 1977.

*** Sea salt is readily accessible through most health-food stores, coops, and even many mainline grocery stores.  There are a wide variety and some can be quite expensive.  I love RealSalt and have found it very easy to order online through Wilderness Family Naturals.

For more bread recipes see Bread Recipes page 2