if you wish to email me it is peterjking@xtra.co.nz.
i strongly urge all bread recipe questions get flooded on this link and all users petion TM to start own separate thread.
cheers peter aka oldie

oldie - 2010-01-31 15:17:00

oops i was hoping this went under juliewn posting. she has started a great thread and a fabulous reason for its own. the potential is enormous. cheers peter

oldie - 2010-01-31 15:21:00

Hi again Peter, the only breadmaker recipe book I have is the one that came with our Panasonic breadmaker and because we find that grainy breads do not generally agree with us we mainly have white flour based breads which the following one is but I can assure you that it is a nice bread and, of course, it does have some 'hidden' extra fibre in the form of the oatbran.

OATBRAN AND SUNFLOWER SEED BREAD
3 tsp Surebake yeast
400g white flour
50g each of oat bran and sunflower seeds
2 tsp sugar
2 tbsp each of butter and milk powder
1 tsp salt
340ml water

This recipe and any others that I will post for you have the ingredients listed in the order in which they should be placed in a Panasonic breadmaker - your Sunbeam, and any other make/brand, may differ so it's best to check your breadmaker's manual for the correct order. :-))

Edited by 245sam at 4:16 pm, Sun 31 Jan

245sam - 2010-01-31 16:13:00

the following recipes are all personally untested.....

MIXED GRAIN BREAD
3 tsp Surebake yeast
300g white flour
100g wholemeal flour
50g each of oatmeal and buckwheat groats
30g cornmeal
1 tbsp each of whole linseeds, toasted sunflower seeds and
brown sugar
2 tbsp each of butter and milk powder
1 tsp salt
360ml water

KIBBLED WHEAT AND PUMPKIN KERNEL BREAD
3 tsp Surebake yeast
350g white flour
150g wholemeal flour
50g each of kibbled wheat and pumpkin seeds
2 tsp sugar
1 tsp salt
2 tbsp each of butter and milk powder
360ml water

SOY AND LINSEED BREAD
3 tsp Surebake yeast
300g white flour
100g wholemeal flour
50g each of soy flour and ground linseed
2 tsp sugar
1 tsp salt
2 tbsp each of butter and milk powder
360ml water

245sam - 2010-01-31 16:33:00

MALTED SULTANA BRAN BREAD
3 tsp Surebake yeast
350g white flour
150g wholemeal flour
100g sultana bran cereal
1 tbsp malt
2 tbsp each of butter and milk powder
1 tsp salt
380ml water

BANANA MUESLI BREAD
3 tsp Surebake yeast
350g white flour
150g wholemeal flour
100g toasted muesli
50g banana chips
1 tbsp honey
2 tbsp each of butter and milk powder
1 tsp salt
360ml water

Note: these two recipes plus those as posted at #1053 and #1054 are intended to be made and baked on the Multigrain setting of the Panasonic breadmaker. :-))

245sam - 2010-01-31 16:38:00

thanks 245.
i found the subeam to be similar in a lot of ways, and i printed off your recipes, will try the untested ones and let you know how they fare, they seem yummy.
cheers peter

oldie - 2010-02-01 08:33:00

shiyo wrote:

NO KNEAD BREAD
I use to make this recipe all the time when the kids were little and I didnt have time for much....
750gms flour , I used a mix of white and wholemeal Put in a bowl and
add 1 tbsp sugar
1 tbsp yeast
1 tbsp salt
add 600mls warm water, mix
mixture should be wet and sticky, grease 2 tins pour in and leave to rise. Cook for about 45mins at 350.

Whoo. 1tsp yeast. Leave to rise for 15 hours (approx), then bake.,

1Tbsp will make it rise too fast and you won't get the nice fluffy on the inside, crusty on the outside.

lythande1 - 2010-02-01 15:46:00

lythande1 wrote:

Whoo. 1tsp yeast. Leave to rise for 15 hours (approx), then bake.,

1Tbsp will make it rise too fast and you won't get the nice fluffy on the inside, crusty on the outside.

Could you please clarify the recipe? should it read 1 teaspoon of yeast? 1 tablespoon of salt & 1 tablespoon of sugar? Many thanks!

lindylambchops1 - 2010-02-01 21:55:00

bumping along

lizyb - 2010-02-08 23:12:00

Bump

rrrg - 2010-03-06 20:46:00

Bumping for Lythande to reply for you Lindy..

I'd think 1 tablespoon of salt would be too much for that quantity of flour.. 1 teaspoon sounds about right, as does 1 tablespoon of sugar.

I'd use 1 tablespoon of yeast - my recipe for no-knead bread - using the same recipe as is on page 1 of this thread, uses 2 tablespoons of yeast to 6 cups flour - so a ratio of 1 tab to 3 cups/750gms flour sounds right.. .

juliewn - 2010-04-06 19:35:00

bump

glenj - 2010-05-05 09:08:00

bump as it's a brilliant thread :)

unknowndisorder - 2010-05-28 11:05:00

Bumping for Standard.. hope the recipes are of help.. :-)

juliewn - 2010-06-07 00:21:00

Bumping for Emanu1 :-)

juliewn - 2010-06-17 00:48:00

bumping for me!!!!

seniorbones - 2010-06-17 12:38:00

Hi Everyone..

I've been experimenting with bread recipes lately - and have been making my bread recipe from the first page of this thread in a different way, and using a mix of grains:

Place 1 cupful of a mix of grains into a heat-proof jug that's at least 2 cups in size. - I'm using a mix of kibbled wheat, rolled rye (they look similar to rolled oats), corn grits and kibbled rye.

Pour boiling water over these, filling the jug to the two cup level.

Use a knife to stir the grains through the water, and then leave until the temperature of the mix has reached a tepid warmth, that's suitable for yeast - about 20-30 minutes. During this time, the grains will swell to absorb the liquid.

In a large bowl, place:
2 cups flour (I use high grade), 2 tsp sugar, 1 tsp salt and 2 slightly rounded tablespoons of Surebake yeast.
Stir together.
Add 2 cups tepid (hand temperature) water and whisk till smooth - it's a thickish batter.
Add the grains mix and mix well through the yeast mix.

Cover and leave in a warm place for about 20-30 minutes, until the mix is bubbling quite rapidly.. as though it has just come to a boil.

Add a cup of fine-ground cornmeal - or you could use any other type of flour - rye flour, etc.. Stir through.

Then:
1. For a no-knead style:
Add about 2 1/2 to 3 cups white flour - until you can only just mix it with a wooden spoon (which is the easiest way to mix it), and then pour the dough into a large dish (roasting size), loaf pan's, or smaller dishes, half filling the containers, as the dough will rise.

or.. 2.:
Add up to about 3 cups of flour - until you can knead the dough easily.. knead until it springs back when pushed down lightly with your finger-tip, then shape as you want it, place in tins or on trays,

For both methods - cover and rise until doubled in size and bake at 230°C till the bread sounds hollow when tapped with your finger tip or a knife.

The grains will be quite crisp on the top of the bread once cooked - and soften as it cools..

Enjoy.. :-)

juliewn - 2010-07-11 17:31:00

Bumping up for me.

winnie231 - 2010-08-01 20:05:00

sorry this may have been on here before but cant find if it has, how do i make a wholegrain or mulitgrain bread in breadmaker - where do i get the grainy bits from?? do they come in a flour or separately?
TIA
Kate

kate531 - 2010-08-01 20:18:00

Bumping.... for cinnabons post numbers 391, 392 and 393...

valentino - 2010-08-10 16:53:00

bump

buzzy110 - 2010-09-01 14:46:00

This message was deleted.

elliehen - 2010-09-01 18:58:00

This message was deleted.

elliehen - 2010-09-01 19:44:00

kate531 wrote:

sorry this may have been on here before but cant find if it has, how do i make a wholegrain or mulitgrain bread in breadmaker - where do i get the grainy bits from?? do they come in a flour or separately?
TIA
Kate

Hi Kate..

Usually to make a wholegrain or multigrain loaf, use about 1/4 to a 1/3 of wholegrain's or multigrain's to the amount of flour the flour..

Ie.. if your recipe has 4 cups flour, substitute 1 cup to just over 1 cup of wholegrain's or multigrains for the same amount of flour.

For a 6 cups of flour recipe, replace 1 & 1/2 cups to 2cups flour with whole or multi grains.

I find Bin Inn type stores are good for buying grains and different flours from - Moshims is another one.. and there are a wide range of different options there - I like to use a mix of corn grits, kibbled wheat, kibbled rye and some corn-meal - this gives a similar look to Molenberg bread..

I soak the grains first - place them in a jug or bowl and cover with boiling water, plus at least another 1/2 cup of water - more may be needed as the grains absorb the water. Proceed as usual for your recipe.. you'll need the normal amount of water from the recipe as the water with the grains will be completely absorbed by the grains.

Once you've found the mix of grains you like, you can experiment with the types available at a bulk-buy type store.. there are many flours and grains available there..

I hope this is of help.. Good luck.. :-)

juliewn - 2010-09-02 23:41:00

helen59 wrote:

Focaccia Bread Recipe 2 tsp surebake, 3c highgrade flour, 1t sugar, 1 Tab butter (I use olive oil), 1 Tab milk powder, 1 tsp salt, 300mls water.
Set the machine to dough.
When cycle is complete shape into flat loave/s (I usually do one loaf about the size of a dinner plate).
Dimple the top every 6cm by pressing your finger well into the dough. Leave to rise 30 mins. Combine 2 Tabs olive oil, 1/2 t salt and 1 t dried basil, thyme and rosemary.
Bake 200 20-25 mins.
Variations - ther have been numerous!
Rise for a bit longer for a higher loaf. Or add bacon and onion to the mixture (no salt) Add herbs to the dough. Put grated cheese on top instead of oil etc. No topping. Pesto......... The list is endless.

Helen59, I'd just like to say thankyou for the recipe. I've got a mix in the machine at the moment, which means another couple of hours before I can pig out on it again.

unknowndisorder - 2010-09-04 13:23:00

shiyo wrote:

NO KNEAD BREAD
I use to make this recipe all the time when the kids were little and I didnt have time for much....
750gms flour , I used a mix of white and wholemeal Put in a bowl and
add 1 tbsp sugar
1 tbsp yeast
1 tbsp salt
add 600mls warm water, mix
mixture should be wet and sticky, grease 2 tins pour in and leave to rise. Cook for about 45mins at 350.

See people wanted to know about the no knead bread receipe I posted ages ago. Checked my book and it does say 1 tbsp. it made a very bubbly open type bread. Havent made it for years , but will try again and see what happens I will let you all know.

Edited by shiyo at 5:03 pm, Mon 6 Sep

shiyo - 2010-09-06 17:01:00

My kids favorites:

DOUGH
500g High Gluten Wheat Flour
50g Sugar
30g Organic Apple Fibre (optional)
250ml lukewarm milk
60g Butter
2tsp Instant Dry Yeast

Almond paste filling
65g butter
150g icing sugar
150g Durum Semolina Flour
5 ground bitter almonds(or liquid flavour)
1 egg
2 tbsp milk

Prepare dough and allow to rise. For the filling melt butter in a pan put all dry ingredients in, stir, stir, stir. Add milk, turn the heat off and add the egg. Stir or knead. It should form a ball.

Roll the dough out on a floured surface on a large sqare. Spread the almond paste on, make a large roll and cut into 2cm slices. Place on a greases baking tray and bake 25mins @ 175°

YUMMY!

Btw.

@ Kate. Seeds and grain admixes are available on trade me :)

elmartino - 2010-09-09 10:49:00

Thanks for adding the recipes :-)

and.. bumping for Wildflower..

juliewn - 2010-09-09 13:46:00

Bumping for handmade bread recipes.. :-)

juliewn - 2010-09-12 14:48:00

And for Littlememories.. :-)

juliewn - 2010-09-19 21:58:00

This message was deleted.

holdenfanz - 2010-09-22 21:37:00

@ holdenfanz - re food processor
depends on the dough. I killed my 'cheapy' when I tried to make a yeast dough years ago. If it is somehow kneadable use your hand. -> mix dry and wet ingredients with a spoon until combined to avoid the mess stick on your hands and knead until it feels nice and soft (my pizza dough always feels silky ..I just love it!! :)). let rise, shape, rise & bake. better than any breadmaker can do it :)

elmartino - 2010-09-23 14:46:00

Hi Holden.. you could take the breadmaker back to Kmart with it not working as its meant to..

I wouldn't use a food processor.. it needs a different motion to the kind-of cutting through that a f/p does..

Good luck with getting a better breadmaker that makes lovely bread for you.. or check my recipes on page 1 of this thread and hand-make your bread.. it's not difficult and - I think - tastes nicer than a bread machine loaf..

juliewn - 2010-09-23 22:01:00

This message was deleted.

holdenfanz - 2010-09-25 08:38:00

This message was deleted.

holdenfanz - 2010-09-25 08:41:00

Bumping once again for the poster who wants to make easy bread.

buzzy110 - 2010-09-29 18:08:00

Bumping this up.... some of these threads do get lost from time to time....

If bread is only put in that search thing then this does not come up, Why ?.... don't know.

Cheers.

valentino - 2010-11-16 16:06:00

That sounds delicious Holdenfannz :-)

Thanks Phillip :-)

juliewn - 2010-11-21 02:43:00

Bumping for Superstitious and others.. :-)

juliewn - 2010-12-13 02:13:00

Bumping for 0800xford

juliewn - 2010-12-27 01:49:00

This message was deleted.

0800xford - 2010-12-27 08:16:00

Have cut-and-pasted several recipes, hopefully I'll get to try them over the weekend. Thanks to everyone for sharing.

dcon - 2010-12-30 12:21:00

Hope you enjoyed trying some of the recipes Dcon.. :-)

juliewn - 2011-01-29 22:20:00

juliewn I hope you will forgive me. I posted your mixed grain recipe and subsequent explanatory post in Health and Beauty for a poster who had specifically asked for such a recipe, which I couldn't supply because I only do sour dough, so my recipe would be incomprehensible.

buzzy110 - 2011-01-30 12:37:00

bumping along:)

lx4000 - 2011-02-05 10:37:00

bumping for darlingmole

buzzy110 - 2011-02-06 15:17:00

This message was deleted.

elliehen - 2011-02-06 16:51:00

This message was deleted.

jc_cw - 2011-02-07 09:06:00

Pumpkin Bread with Feta

600m tepid water
30g fresh yeast or 21g dried yeast
1kg strong bread flour
200g cooked pumpkin, well drained and sieved
1 tsp sugar
1 level tablespoon fine sea salt
200 g good quliaty feta, crumbled
semolina for dusting.

Makes 2 loaves.

Mix water, yeast and sugar, leave 10 min to start working. Mix flour, salt , add liquid and pumpkin and mix to a soft dough, add more water if neccessary. Knead by hand or with a dough hook in a food mixer until very elastic - about 10 minutes.

Return to bowl, cover and leave to rise at room temperature for 3 - 4 hours or until doubled in bulk OR in the fridge overnight.

Punch down, add feta and fold several times to combine.

Cut in two and shape each into a loaf by folding edges into centre over and over until it forms a bouncy evenly shaped loaf. Dust with semolina and either place in loaf tins or on an oven tray.

Leave to rise about 45 min at room temperature, bake at 200C for about 45 minutes or until dark golden brown. Cool COMPLETELY before cutting. You can use half wholemeal flour if you like.

davidt4 - 2011-02-07 09:27:00

This message was deleted.

jc_cw - 2011-02-07 09:39:00