96493 whole wheat with honey pane integrale con miele Recipes

whole wheat flour, baking soda, salt, wheat germ (optional), olive oil or 2/3 cup canola oil, honey, eggs, mashed ripe bananas, water

whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, nutmeg, cinnamon, bananas, honey, applesauce, egg white, milk

whole wheat flour, all-purpose flour, flax seed meal, baking powder, smart balance omega plus, buttermilk, sugar-free honey

active dry yeast, warm buttermilk (110o to 115o), butter, melted, honey, king arthur premium 100% whole wheat flour, salt, baking soda, king arthur unbleached all-purpose flour, melted butter, butter, softened, honey

flour, whole wheat flour, baking soda, salt, egg, milk, canola oil, honey

water, whole wheat flour, salt, honey, dry milk powder, butter, active dry yeast

whole wheat flour, whole wheat flour, salt, ground cinnamon, baking powder, baking soda, light butter, melted, eggs (i like egglands best), honey, molasses, pure vanilla extract, milk, old fashioned oats, raisins, raw chopped nuts (optional)

whole wheat flour or 12 1/2 oz whole spelt flour, vital wheat gluten, salt, active dry yeast, honey, butter, melted and cooled, warm milk (110 degrees ), beaten egg (optional), poppy seeds (optional) or sesame seeds (optional)

active dry yeast, warm water, unbleached all-purpose flour (200 g), active dry yeast (12 g), honey (or you could go with 2 tsp), warm water, whole wheat flour (500 g), salt (8 g)

whole milk, active dry yeast (i use saf yeast), warm water, unbleached bread flour, milligram vitamin cup tablet, crushed (i use 1 tsp of dough enhancer instead), crushed ice, sea salt, honey (should be warmed a little so it is free-flowing), egg yolk, whole wheat flour (i use bronze chief, freshly milled), millet flour, oil for bowl, plus for bread pans, egg, beaten

honey (you could do half , half brown sugar if the heavy sweetness of seems like too much), butter, egg, vanilla, milk, whole wheat flour, baking soda, baking powder, kosher salt, cinnamon, ground ginger, freshly grated nutmeg (i actually don tsp measure nutmeg, just have a go at it with my microplane until i think it smells nut), oats , generous cup (thick rolled are best for chewy cookies, quick cooking leave you with wimpy cookies), orange , zest of (totally optional, but it gives the cookies a nice fragrance and flavor in addition to the chocolate) (optional), chocolate chips (i ve used dark chocolate, white chocolate, even skor bits or heath chips, all are sublime)

water, butter, honey, egg, whole wheat flour, unbleached flour, bananas, sliced, salt, yeast, vital wheat gluten

water, orange juice, honey, dry yeast, all-purpose flour, whole wheat flour, salt, egg yolks, melted butter , or pareve margarine, vegetable oil, sugar, cinnamon, apricot preserves

milk, honey, egg, beaten, butter, melted, whole wheat flour, all-purpose flour, baking powder, salt

warm water (105 - 115f), active dry yeast, light brown sugar or 1 tsp honey, extra virgin olive oil, honey, salt, fine-grind whole wheat flour , preferably stone ground, unbleached all-purpose flour, dark raisins , plumped in hot water 1 hour and drained on paper towels (10 oz), walnuts, broken or chopped (12 oz), whole wheat flour, for sprinkling, unprocessed wheat bran, for sprinkling

cracked hard wheat berries (100g), unbleached all-purpose flour (100g), active dry yeast (18 g), warm water, whole wheat flour (300 g), salt (15 g), unbleached all-purpose flour , for kneading

whole wheat flour, all-purpose flour, extra large eggs, extra-virgin olive oil, plus more for drizzling, onion, coarsely chopped, rib celery, coarsely chopped, chickpeas, rinsed and drained, salt and pepper, to taste

combine in mixer bowl, whole wheat flour, nonfat dry milk, salt, dry yeast, heat in saucepan until warm, water or potato, honey, oil, pour warm (not hot ) liquid over flour mixture, beat with an electric mixer for 3 minutes, stir in, whole wheat flour, unbleaced white flour, knead 5 minutes , using additional white flour if necessary, place in greased bowl turn over , let rise until doubled in bulk, punch down after doubled, divide dough in half, place into greased 9 x 5 bread pans, cover and let rise 40-45 minutes, bake at 375 degrees for about 40 minutes