Cornmeal honey bread

1 1/8 cups warm water
3 tablespoons unsalted butter, or margarine
4 tablespoons honey

2 2/3 cups bread flour
1/3 cup cornmeal
1/3 cup dry buttermilk powder
1 heaping tablespoon gluten
1 teaspoon salt

1 3/ teaspoons SAF yeast, or 2 1/4 teaspoons breadmachine yeast

Basic cycle, medium crust, 1 1/2 pound loaf

Semolina Country Bread

1 1/3 cups warm water
3 tablespoons olive oil
1 3/4 cups bread flour
1 1/4 cups semolina flour
1/4 cup wheat germ
1/4 cup 9-grain cereal (or Ezekiel 4:9 cereal, if you prefer a coarser grain)
3 tablespoons flax seed
1 tablespoon gluten
1 1/2 teaspoons salt
2 teaspoons SAF yeast, or 2 1/2 teaspoons bread machine yeast


1 1/2 pound loaf; French bread cycle; medium crust

This one is good slathered with a garlic butter or dipped in a garlicked olive oil. It would probably be really good as a French toast.

Bohemian Black

Here is one of our favorites - Bohemian Black Bread:

1 1/8 cups water
4 tablespoons butter/margarine, melted
3 tablespoons molasses
1 3/4 cups bread flour
1 cup rye flour, the darker the better
1/4 cup wheat germ
2 tablespoons unsweetened cocoa
1 tablespoon gluten
1 1/2 teaspoons espresso powder (for this loaf, we're using a nice, dark-roasted Guatamalan, ground to powder)
1 tablespoon caraway seeds
1 tablespoon fennel seeds
1 tablespoon anise seeds
1 1/2 teaspoon salt (if you use salted butter, reduce this to 1 teaspoon)
2 teaspoons SAF yeast from your local snob bakery goods supplier, or 2 1/2 teaspoons bread machine yeast from America's Favorite Place to shop (just make sure it isn't Chinese).

And last, but certainly not least, a half cup of 9-grain cereal. This will, of course, cause an adjustment to be required for the water; as always, add a tablespoon at a time till the doughball is 'correct.'

Whole wheat cycle, medium crust.

"The Loaf of the Happy Proctologist"

or ... "Many Grains Bread."

1 1/8 cups milk
2 tablespoons sunflower oil, or a nice light olive oil
3 tablespoons of either honey or molasses
1 3/4 cups bread flour
1 cup whole wheat flour
1/4 cup rye flour (dark is best but any rye will do)
2 heaper tablespoons polenta or yellow cornmeal
1 heaper tablespoon gluten
1 teaspoon salt
2 teaspoons SAF yeast, or 2 1/2 teaspoons bread machine yeast

Now ... here's what makes the Procto so Happy:

Add 1/3 cup 9-grain cereal (from Natural Grocers over in Pebbler); add a couple of heaper tablespoons of flax seed and the same of sunflower seeds (just the kernels, mind you, and they can be roasted or raw); add a couple of heapers of wheat germ.

Because of the extra dry ingredients you will almost certainly have to add more milk during the kneading. Do so a tablespoon at a time till the doughball is ... well ... you know ... right. A clue here is the sound of the bread machine. If it's laboring and thrashing like the Titanic on its final plunge, you should start adding a bit of milk.

The final rise, just before the bake cycle

The finished loaf

A nice even crust, not too deep, and a moist crumb