1-1/2 cups Boiling Water
1 cup Oats, Rolled, Regular Old fashioned
3/4 cup Molasses
3 Tb Vegetable Oil
2 tsp Sea Salt
1 Tb Yeast, Active Dry
2 cups Water, lukewarm
1 cup White Bean Flour
7 cups Whole Wheat Flour

Place rolled oats in a large bowl; pour boiling water over oats and let stand 30 minutes.
Add molasses, oil and salt.
Dissolve yeast in warm water and add to oat mixture. Beat well, add bean flour.
Work in enough whole wheat flour to make a medium-soft dough.
Turn out onto a floured board and knead until smooth, about 10 minutes.
Put dough in an oiled bowl, turning to coat.
Cover and let rise in a warm place until doubled, about 1 hour.

Divide and shape into 2 loaves and place in loaf pans that have been sprayed with nonstick vegetable coating.
Cover and let rise until doubled, about 45 minutes.

Preheat oven to 400 degrees.
Place pans on middle rack of oven and bake for 10 minutes.
Reduce heat to 350 degrees and bake for 30-40 minutes, or until the loaves sound hollow when tapped.
Cool on wire racks.
Brush tops of loaves with butter for a soft crust (optional).

Yield: 2 loaves (approx. 1 lb each)

4 1/2 cups unbleached all-purpose flour
1/3 cup sugar
1 pkg. yeast
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 tsp. allspice
2 cups warm milk
1/4 cup melted butter
2 eggs
1 cup currants
1/2 cup candied peel

ICING:
1/2 cup confectioner’s sugar
2 tbs. milk

Add yeast to sweetened milk let sit 5 minutes. Mix dry ingredients, cut in butter, then eggs, then milk. Stir in currants and candied peel. Cover and let stand for 10 minutes. Spray 24 medium/large muffin cups, fill 2/3 full. Spray tops with butter spray, cover and let rise until almost double, about 20-30 minutes. Preheat oven to 375o. bake for about 20 minutes, until browned. Cool on rack until warm. Combine sugar and milk until smooth, spoon into piping bag.

Pipe Celtic crosses on top. Or cut across buns with bolline.

These cakes are traditional treats at the Vernal Equinox. The equilateral solar cross on top predates Christianity and represents the minor Sabbats; the solstices and the equinoxes

source:unknown

Whole Wheat Bread with Ground Flax

Starting the Yeast
2 tsp Honey
4 1/2 tsp Yeast (2 packets)
1 cup Warm Water (105° - 115°)

For the Dough
3 cups Warm Water (105° - 115°)
2/3 cup Honey
1 tbsp Salt
1 cup Flax Seed (measure then grind)
8 - 9 cups Fresh ground wheat flour

Prep
Grind your wheat and flax and combine them in a separate bowl.

I use a KitchenAid mixer to make my bread, so I use the mixer bowl to start my yeast.

Start
Add one cup warm water and 2 tsp honey to the bowl. Stir til dissolved. Sprinkle the yeast onto the liquid. Let sit for 10 minutes, or until you have a nice foamy cap on top of the water.

Mix
Add 3 cups warm water, 2/3 cup honey, and salt to the bowl. Use the mixing beater on low (1) to begin to mix ingredients.

Add 3 or 4 cups of your flour to the bowl. Let it mix for a minute or two until you have a nice pancake batter-like consistency.

Knead
Slowly add flour a bit at a time and the dough will start to form. After adding a few cups of flour, take out the mixing beater and replace with the dough hook.

Continue to add flour, scraping the bottom of the bowl as necessary. Add flour until the dough pulls cleanly from the sides of the bowl. Dough will be sticky, however. This isn’t white flour so don’t expect a nice pizza-dough ball you can spin around over your head.

Rise #1
Lightly spray a large mixing bowl with non-stick spray and drop the dough into the bowl. Cover with wax paper (also lightly sprayed) and a dry dish towel.

Place bowl in a nice warm spot to rise. I like to heat the oven up a little bit and then put the bowl in. Just warm it up. Don’t cook the dough. Some people use the oven light to do this.

Let dough double in size, about 50 - 60 minutes.

Lift & Separate
Punch down the dough with your clean fist and place the dough onto a cutting board.

Cut the dough into 4 equal sections. I use a culinary scale to weigh them. Each hunk should weigh between 1 lb. 4 oz - 1 lb. 8 oz.

Rise #2
Shape each hunk into something round, cover with a cloth, and let rise again for about 10 minutes.

While the dough is rising, get out 4 medium bread pans (I like Pyrex pans myself) and spray with non-stick spray.

Shape
Flatten each dough ball and form a rough rectangle. Roll the dough up like a jelly or cinammon roll, trying to avoid air pockets as you roll.

After rolling it up, pinch the ends and seam closed and drop the loaf seam-side down into your pans.

Rise #3
Place the pans in a warm spot with a towel covering them for about 50 minutes. The dough should rise almost to the same height the baked bread will be - 1 1/2 inches above the top of the pan.

Bake
Pre-heat over to 400°. Place pans in oven and bake for 10 minutes. Reduce heat to 350° and bake for another 20 minutes.

Bread is done when it’s nice and brown on top and makes a hollow sound when you tap on it with your finger.

Cool
Remove from the pans immediately and place bread on a wire rack. Do not bag the bread until it has cooled completely (it’ll sweat, otherwise).

Eat the bread within 2 - 3 days. After that, the bread will start to have a poor taste and texture. The bread will freeze and defrost perfectly when placed in freezer-proof ziploc bags. Just remove from freezer and let it defrost on the counter.

http://www.spiffyman.com/recipes-wheat-bread-flax.html

For the buns
450g strong white flour
1/2 teaspoon salt
75g cold butter, cubed
1 (7g) packet fast-rising active dry yeast
30g caster sugar
1 egg, lightly beaten
225ml room-temperature milk

For the filling
250g dried apricots
6 green cardamom pods
4 tablespoons apricot jam

For the topping
1 tablespoon brown sugar
3 tablespoons apricot jam

Sift the flour and salt into a large bowl.
Rub the butter into the flour until it resembles fine crumbs.
Stir in the yeast and sugar, then combine the egg and milk and pour the mixture into the flour.
Mix the dough together, pulling it into a ball.
Knead for 3-4 minutes on a lightly floured surface.
Put the dough back in the mixing bowl, cover and leave in a warm place to rise for about an hour, until the dough has doubled.
Meanwhile, put the apricots in a small pan, cover with water, bring to a boil and then turn the heat down and simmer for 20 minutes.
Drain and chop the apricots into small pieces.
Crack open the cardamom pods and grind the seeds into a powder.
Stir that into the apricots with the jam.
When the dough has risen, pre-heat the oven to 220 C.
Punch the dough down, then roll into a rectangle about 40cm x 25cm.
Spread over the apricot mixture, spreading it as far out as and onto the edges.
Wet the top, long edge with water, then roll the dough from bottom to top into a long roll.
Press the wet edge to seal.
Cut into rolls, then place on a non-stick baking pan and leave in a warm place for 20-30 minutes.
Scatter the brown sugar over and bake for 12-15 minutes until risen and golden.
Melt the apricot jam in a small pan with 1-2 tbsp water.
When it is bubbling brush it over the top of the buns.
Cool slightly and serve.
12 buns

Norwegian “School Bread” has a lovely bright yellow centre reminiscent of the Sun, I like to make this at Yuletide, Oimelc or Spring Equinox

Skolebrød

1 (.25 ounce) package active dry yeast
1 1/2 cups warm milk
1/3 cup butter, melted
4 cups whole wheat flour
1/2 cup sugar
2 teaspoons ground cardamom
1 egg, beaten

Powder Sugar Glaze

1 cup sifted powdered sugar
2 tablespoons milk or water
1/2 teaspoon vanilla
coconut

Pastry Cream

3 egg yolks
1/4 cup sugar
2 1/2 tablespoons cornstarch
1 cup milk
1 drop vanilla extract
3 tablespoons unsalted butter

In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twenty four equal pieces and form into rounds.
Place the rounds on to lightly greased baking sheets.
Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes.
Meanwhile, preheat oven to 475 degrees F (245 degrees C).
Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides.
Cool completely on wire racks. Spread glaze across top and then dip in coconut.

To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan.
Bring the milk to a boil and whisk it into the yolk mixture.
Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly.
Remove from the heat and whisk in the butter.
Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible.
Cover with plastic wrap and refrigerate it until cold.
Place the cooled pastry cream into a pastry bag and fill the buns with cream.

Makes 24 servings

optional fillings, vanilla pudding, french pastry cream

(Cardamom Coffee Cake)

2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3/4 cup sugar
2 tsp cardamom seeds
3/4 cup milk, heated to lukewarm
1 cup butter or margarine, melted
1 egg

Topping:
1 teaspoon cinnamon
1 Tablespoon sugar
1 Tablespoon chopped or thinly sliced almonds

Preheat oven to 350°F.

Grease and lightly flour a 9x9 square cake pan. Shake out any excess flour.

Sift together the flour, salt and baking powder; set aside. Crush cardamom seeds (use a mortar and pestle or a rolling pin). If using pods, remove the white hull pieces.

Beat egg until fluffy. Blend in sugar and cardamom. Alternate adding lukewarm milk and the flour mixture, blending well. Add melted butter or margarine and beat batter until well blended. Pour batter into 9x9 cake pan.

Mix together the cinnamon and sugar. Sprinkle evenly on top of the cake in the pan. Sprinkle chopped or sliced almonds on top, pressing them into the batter very lightly.

Bake at 350°F for 35-45 minutes, until a toothpick inserted near the center comes out clean.

Cool slightly before cutting.

Tip: this recipe doubles well, making 2 9x9 cakes. Freeze one, then warm it up for later use.

Makes 1 9x9 coffee cake.

1 (.25 ounce) package active dry yeast
1 1/2 cups warm milk
1/3 cup butter, melted
4 cups whole wheat flour
1/2 cup sugar
2 teaspoons ground cardamom
1 egg, beaten

3 egg yolks
1/4 cup sugar
2 1/2 tablespoons cornstarch
1 cup milk
1 drop vanilla extract
3 tablespoons unsalted butter

In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twenty four equal pieces and form into rounds. Place the rounds on to lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. Cool completely on wire racks.
To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan. Bring the milk to a boil and whisk it into the yolk mixture.
Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly. Remove from the heat and whisk in the butter. Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold. Place the cooled pastry cream into a pastry bag and fill the buns with cream.

Makes 24 servings

optional fillings, vanilla pudding, french pastry cream

2 packages active dry yeast
1 C warm water, 105 degrees F to 115 degrees F
1/2 C melted butter
1/2 C sugar
3 slightly beaten eggs
1 tsp salt
1 tsp ground cardamom
4 to 4 1/2 C all-purpose flour
1/2 C softened butter
1/2 C sugar
1 T ground cinnamon
1 C blanched almonds, finely chopped (optional)

Glaze:
1 C powdered sugar
2 T hot coffee or milk
1/2 tsp almond extract

In a large bowl, dissolve the yeast in the warm water and let stand 5 minutes. Stir in the 1/2 cup melted butter, 1/2 cup sugar, the eggs, salt, cardamom, and 4 cups flour until dough is smooth. Cover and refrigerate 2 to 24 hours.

Turn dough onto a floured board and roll out to make a 20 - 24 inch square. Spread with a thin layer of softened butter right to the edge. Mix 1/2 cup sugar and the cinnamon and sprinkle over the butter. Sprinkle the almonds over the cinnamon sugar. Roll up as for a jelly roll.

Grease a baking sheet and place the roll on the sheet, shaping it into a ring. Pinch ends together to close the circle. With scissors, cut almost through the ring at 1/2 inch intervals. Turn each piece so that the cut side is exposed. Let rise until almost doubled

SOURCE: The Great Scandinavian Baking Book

Bairín Breac or Barm Brack is served in Ireland on Oíche Shamhna or Hallowe’en which is celebrated the eve of the Celtic New Year holiday Samhain. It is custom to bake this fruitcake with a Ring-marriage or continued romance in your marriage, a Coin-a prosperous year, a Piece of Wood-travel, a bit of Cloth-poverty (all are wrapped separately in a bit of parchment paper and added before baking). Some include a thimble (spinsterhood) and a button (bachelorhood) as well.

1/2c. lukewarm milk
1 tsp sugar
1 tsp fresh yeast
2c. flour
1 tsp. mixed spice
pinch salt
1 egg
3 TB butter
2c. mixed fruits (currants, raisins, sultanas, candied peel)
2TB superfine sugar

In a small bowl, add sugar and yeast to milk and let sit 5 mins. or foamy. In a large bowl, sift in flour, superfine sugar and spice and rub in butter until crumbly and coarse. Make a well in the flour mixture and add the yeast mixture and the egg into the centre. Beat with a spoon for about 10 min until a good dough forms. Work the fruits and salt in by hand and kneaded well. Put into a warm, greased bowl covered well and allow to rise in a warm place for about an hour or until doubled in bulk.
Knead lightly and place into a lightly greased cake tin, cover lightly and allow a second rise of 30 minutes. Bake near the top of a 400* oven for 45 minutes. When done a glaze can be made from 2tsp of sugar dissolved into 3TB of boiling water which is then drizzled over the brack.

Bread of the Dead

1/4 cup milk
1/4 cup (half a stick) margarine or butter, cut into 8
pieces
1/4 cup sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup very warm water
2 eggs
3 cups all-purpose flour, unsifted
1/2 teaspoon anise seed
1/4 teaspoon ground cinnamon
2 teaspoons sugar

Bring milk to boil and remove from heat. Stir in margarine or butter,
1/4 cup sugar and salt.

In large bowl, mix yeast with warm water until dissolved and let stand 5
minutes. Add the milk mixture.

Separate the yolk and white of one egg. Add the yolk to the yeast
mixture, but save the white for later. Now add flour to the yeast and
egg. Blend well until
dough ball is formed.

Flour a pastry board or work surface very well and place the dough in
center. Knead until smooth. Return to large bowl and cover with dish
towel. Let rise in
warm place for 90 minutes. Meanwhile, grease a baking sheet and preheat
the oven to 350 degrees.

Knead dough again on floured surface. Now divide the dough into fourths
and set one fourth aside. Roll the remaining 3 pieces into “ropes.” On
greased baking
sheet, pinch 3 rope ends together and braid. Finish by pinching ends
together on opposite side. Divide the remaining dough in half and form 2
“bones.” Cross and
lay them atop braided loaf.

[ed.–Or just make regular loaves, preferably round, and cut a
pentagram, yin/yang or solar cross in the top of each.]

Cover bread with dish towel and let rise for 30 minutes. Meanwhile, in a
bowl, mix anise seed, cinnamon and 2 teaspoons sugar together. In another
bowl, beat egg white lightly.

When 30 minutes are up, brush top of bread with egg white and sprinkle
with sugar mixture, except on cross bones. Bake at 350 degrees for 35
minutes.

Feeds 8 to 10 souls.

1/3 C. diced carrots, cooked and pureed
1/3 C. canned pumpkin or diced banana squash, cooked and pureed
1/3 C. unsweetened applesauce
1 T. honey
1 T. butter or margarine
1 C. bread flour
1 C. whole-wheat flour
1 t. salt
1/4 t. ground allspice
2 t. active dry yeast

Place all ingredients in bread pan, select light crust setting and press start.
After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing.

SOURCE: http://www.thatsmyhome.com/bakery/bmsweetrolls/autumn.htm

This is the French version of the Italian focaccia bread, it is topped with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk),
or the slits can be cut to form a lattice, making the bread easy to pull apart.

Fougasse

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
4 cups all-purpose flour
1/2 tablespoon dried basil
1/2 tablespoon ground savory
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
2 tablespoons sea salt
4 tablespoons olive oil
2 tablespoons cornmeal

Pour water into a large bowl. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.
Punch dough down, and divide in half. Shape into an irregular ovals, about 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again, about 20 minutes.
Place baking sheets into a preheated 450 degree F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake until golden, about 20 minutes. Makes 2 flat loaves.

SOURCE: unknown

(all added notes are from Lisa, I used all butter instead of shortening and a pinch of cardamom. I cooked the 12 min and they still had a raw dough taste so I added on another 7 minutes. I think in my case they did not rise enough. Still very tasty)

From Steph: I had another go at the recipe yesterday, tinkered a bit. A fabulous addition is speculaas kruiden to this instead of cinnamon…oh my!! I topped with a cream cheesey icing.

Cinnamon Rolls

4 1/2 - 5 C (unbleached/organic, if doable) flour
4 t active dry yeast (2 packages)
3/4 C milk
1/2 C water
1/2 C vegetable shortening (part butter — also, I use Spectrum’s non-hydrogenated shortening — it works very well)
1/2 C sugar (or rapadura, or ecocrystals, or turbinado)
1 t salt
2 eggs, room temperature

Measure 1 3/4 C flour into yr large mixer bowl. Add yeast and blend. Measure milk, water, shortening, sugar, and salt into saucepan. Blend. Heat until warm (about 120-130 degrees F).

Pour into flour/yeast mixture. Add eggs. Beat 30 seconds with electric mixer at low speed, scraping bowl constantly. Beat 3 more minutes at high speed, scraping bowl occasionally. Stop mixer.

Gradually stir in more flour (by hand) to make a soft dough. It will be rather sticky. Knead on lightly floured board or counter until nice an’ smooth, about 5-10 minutes (it’s good exercise!!). Cover with bowl or pan and let rest for 20 minutes.

Shape as desired. Here’s what I do: I cut the hunk of dough in half, roll out one of the halves until it’s flat and rectangular and large, brush it with butter, sprinkle it with a cinnamon/sugar mixture, add raisins (sometimes), and roll it up. Then I cut off the ends and cut the rest into 1″ wide slices. They usually fit nicely into 2 9″ greased cake pans. Then I put them in a warm oven (I usually warm it to 200 degrees for a few minutes, then turn it off) with a pan of hot water under them and a foil tent over them and let them rise for 40 minutes, or until doubled.

Bake at 350 for 10-12 20-25 minutes. You can ice these with powdered sugar icing (I usually do) after they’ve cooled off, but believe me when I tell you that they’re wonderful just plain and warm outta the oven. Cool them on a rack. When they’re cool, you can wrap them in foil, and freeze. Just warm them in a 250 oven for about 45 minutes and oooh boy, it’s like you just made ‘em.

Homemade Bread, published by the Farm Journal people in 1969.

from Lisa http://www.mizuntitled.com

This is a favorite creation of mine for Midsummer.

Mama Moon’s Spiraled Herb Bread

1 1/2 tsp yeast
1 tsp honey
1 tsp salt
1/3 cup warm water

2 1/2 cups white flour
1 1/2 cups whole wheat flour
1 1/2 cups water
1 tbs olive oil

1/4 cup chopped fresh parsley
1 Tb each of assorted herbs (try a combo of 3 or 4 of the following: thyme, basil, oregano, rosemary, chives, chervil, savory, etc)
1/2 tsp ground black pepper
3/4 tsp kosher salt

2 tsp milk

preheat oven to 425*F

Combine first 4 ingredients and let stand 10 mins.
Sift flours into a large bowl.
Make a well in center of flour and add the yeast mixture, water and oil.
Stir with a fork until crumbly but moist.
Knead on a lightly floured surface for 10 minutes.
Add extra 1/4 cup of flour if mixture is sticking to the surface.

Shape into a ball and place in a lightly oiled bowl.
Cover and let rise 1 1/2 hours.

Turn dough onto a lightly floured surface and knead a few minutes.
Flatten dough to 8 in square. Sprinkle surface with salt, pepper and herbs evenly.

Roll up like a swiss roll and put into a greased 1.5qt loaf pan.
Cover and allow to rise 30 minutes. Brush top with milk, sprinkle with salt.
Bake in center of a very hot oven 25-30 mins or until well risen, brown and crusty on top.
It should sound hollow when tapped.