Heritage Red Fife Bread using Bread Machine

2 tbsp oil
1 ½ cups water
3 tbsp Kefir, Whey or Yogurt (mix w/water)
1 tbsp Maple Syrup or Honey
5½ cups Gorniza Flour mill Red Fife Whole Wheat Flour
½ cup Raisins
1/2 cup Sunflower Seeds
2 tsp Yeast
2 tsp Salt

Add ingredients in order presented. This wheat does not require as much yeast as normal wheat. The normal amount of yeast will cause it to rise too much and then fall. Bake on Whole Grain setting.

Whole Wheat Bread or Rolls

Makes three loaves of bread or 24 large rolls.

Place in Bowl

1 tbl baking yeast
3 cups warm water
¼ cup honey

Add

3 ½ to 4 cups of Gorniza Flour mill stone ground whole wheat flour

Stir the sponge from the outside in, folding in air. Cover with a damp cloth and set in a warm place for about one hour.

Fold In

2 tsp salt
¼ cup oil
3-4 cups Gorniza Flour mill flour

Knead for 10 minutes, using 1-2 cups of flour, until the dough is smooth & elastic.

Place the dough in a large oiled bowl, cover with a damp cloth, and set in a warm place for about one hour or until doubled in size.

Punch down with your fist until air is worked out of the dough.

Cut into loaves or rolls and let sit for 5 minutes. Shape and place in baking dishes. Cover and let rise for 15 minutes.

Bake bread at 350 degrees for 50 minutes

Bake rolls at 375 degrees for 25 minutes

Cornbread

Makes 1 loaf, 12 muffins or one 8” x 8” square

Dry Mix

1 ⅔ cups Gorniza Flour mill organic corn flour
⅓ cups sorghum flour
⅓ cups Gorniza Flour mill organic brown rice flour
1½ t Gorniza Flour mill aluminum-free GMO-free baking powder
2 ⅛ t xanthan gum
½ t sea salt

Sift together dry mix in large bowl

Wet Mix

2 eggs, slightly beaten (free-range organic)
3 t organic safflower oil
3 t liquid honey
1 t unsulphured molasses
1 ⅓ cup Enriched Original “Rice Dream” ( add more if you need a softer consistency)

Whisk well after each ingredient addition.

Add wet mix to dry mix, stir until smooth.

Pour into a greased 8”x 8” glass pan, medium or large greased loaf pan or muffin tin (greased or lined with paper muffin cups).

Bake in an oven preheated at 365° to 375°.  Bake 20-30 minutes in a 8” x 8” pan, 40-45 minutes in a loaf pan or 20 minutes in a muffin tin.

Test with a wire cake tester in the centre of loaf. If the wire comes away clean, the loaf is done.

Cool out of pan on a rack.

Whole Spelt Bread

4 cups Organic Stone Ground Spelt Flour
2 t Fine Grey Sea Salt
1 ⅓ cup warm water
2 t yeast
1 egg – beaten
2 t sunflower oil

Combine flour and sea salt in a large bowl. Then, dissolve yeast in the cup of warm water and add to flour and sea salt mixture. Mix and turn out on floured board.

Knead for approximately 10 minutes or until smooth and elastic. Place dough in greased bowl and let rise in warm place until doubled.

Place in an oven preheated at 350º for approximately 35-40 minutes or until brown. The loaf should make a hollow sound when tapped.

Let cool on wire tack.