Roti Bread (bread spoon)

Ingredients 1 cup king arthur whole wheat flour 1/2 cup lukewarm water 1/4 tsp kosher salt	Preparation 1. mix ingredients, knead dough 15 mins 2. use flour sparingly, you need the moisture 3. cover with damp cloth and let sit for 30 mins 4. preheat cast iron skillet to griddle hot 5. separate dough into 8 balls, 6. drop a ball into flour for a quick dusting 7. flatted ball with hand and stretch out, 8. dough should be roughly 1/4 inch thick when you drop in pan 9. brown on each side

There are those who will make this MUCH more expertly than I. Mine didn't puff up, but they were delicious with hummus. The kids called them bread spoons.

Modified Swope

Made my Swope yesterday. Separated into two batches, mixed 1/2 cup flax seeds and 1/2 cup raisins into one batch and baked into mini muffins. Did the other batch as a loaf.

As suspected, baking at 350 is preferable to 450.

Muffins are good, but awfully chewy, I baked them for 30 mins which might have been a bit much.

Both the bread and the muffins are making me sick today, but I just can't trust anything as I was sick on waking up with an empty stomach. I think today is not a day for testing anything.

Swope Bread

Ingredients
* 2 cups all purpose King Arthur flour
* 4 cups whole wheat King Arthur flour
* 1 cup sugar in the raw
* 2 tsp kosher salt
* 1 tsp baking soda
* 6 tsp apple cider vinegar
* 4 cups Horizon Whole milk

Preparation
1. preheat to 350
2. grease 2 loaf pans
3. mix
4. bake 60 minutes

feedback fresh from the oven. okay, it would likely be best if you bake it at 350 instead of 450 ... that being said, for a bread that was 100 degrees hotter than it should have been for the full 60 minutes, it is wonderful. Both of the girls love it. Sweet but not overly so, rose about 2 inches which surprised me. This is a loaf that I could toast, make sandwiches with ... *sigh* I could run away with this bread. squee!

Get Things Moving Loaf

Ingredients:
* 2 cups whole wheat flour
* 1/2 cup sunflower seeds
* 1/2 cup flax seeds
* 2 cups oats
* ½ tsp baking soda
* 3 tsp apple cider vinegar
* 1 teaspoon salt
* 1/2 cup sugar in the raw
* 2 cups chopped prunes
* 2 cups milk
* 1 cup sour cream
* 2 tablespoons safflower oil

Preparation:
1. Preheat to 350
2. Grease pans with butter.
3. Mix all ingredients in large bowl.
4. Cover bowl with towel and let stand in warm place for 20 minutes
5. Separate in half and form into 2 balls. Place balls on buttered pans.
6. Bake 50 - 60 minutes or until knife inserted in center comes out clean.

feedback fresh from oven - delightful, even the oldest liked it. Seeds are wonderful and prune/sugar didn't come out as sweet as I thought (which is good). Insides seemed a little doughy still at slicing, but I think that might clear up after sitting overnight. Crust was crispy and a little crumbly.

potential allergic reaction noticed after third serving ... buying seeds/prunes in bulk may have been a bad idea, but I'm poopin like a champ. abandoning this as potentially NOT cornless.... but man it should be.

Basic Wheat QuickBread

Ingredients:
1 cup oats
1 cup King Arthur wheat flour
½ tsp salt
1 cup milk
1 tbsp olive oil
½ tsp baking soda
3 tsp apple cider vinegar

Preparation:
1. Preheat to 450.
2. Stir ingredients together and form into ball.
3. Place on greased pan
4. Bake for 20 minutes with pan of water under it
5. Eat fresh from the oven and slather with butter until it runs down your arm.

feedback fresh from oven: crust was very crunchy and yummy, insides moist and soft, flavor was VERY grainy - could use some sweet to cut the grain flavor, texture was perfect. Youngest loved it, oldest did NOT. I think it's an excellent first try.
next day: oh my, still good. I bagged it a bit too early and there was a bit of condensation in the bag, but the bread will be gone before it's an issue. I won't be able to tell you how the bread keeps for the long haul.
overall: good standard recipe. I think this is a base that needs added to. It's a bit too grainy for my tastes, could use more salt and sweet.