3 Redeemer Wheat Bread Recipes


  1. Pam’s No Knead Multi-Grain Bread
    4 cups LoonSong Redeemer wheat flour Liquid:
    2 cups unbleached white flour 1 cup hot boiled water
    2 tbsp bread machine yeast 2 cups room temperature water
    1.5 tbsp salt When the 2 waters are combined, the temperature should be no more than 100 degrees F.
    2 tsp sugar into dry ingredients, or honey into liquids

    Mix the liquids into the dry ingredients in a large bowl.

    Stir until moistened, and then stir another 40 times. Use a danish dough wisk or a wooden spoon.

    Cover the bowl and let rise for 30 min to 1 hour or until doubled in size.

    At this point you can continue with the dough, or refrigerate for up to 10 days.

    To continue, divide the dough into 2 parts, and shape into 2 loaves into greased bread pans, or into 3 loaves on greased cookie sheets. Let rise approx. 30 min. During this 30 minute rising, preheat oven to 475 degrees F.

    Can also use to make bagels, pretzels, or dinner rolls: for these 3 items, make the shapes and then let rest 15 minutes before baking. Can make 3 pizza crusts, which require no rising time, just roll and stretch crusts, and then place toppings.

    Once you place dough into the oven, lower temperature to 450.

    For bread or pizza, bake 35 min.

    For pretzels, buns, or bagels, bake about 15 min.

    You can mix and match many types of flours to make 6 cups. For example, 2 cups unbleached, 2 cups wheat, 2 cups spelt, etc.

    Recipe adapted from “200 Fast and Easy Artisan Breads” by Judith Fertig.

    2. Honey Wheat Zucchini Quick Bread

    1 1/2 cups Redeemer Wheat flour 2/3 cups buttermilk or yogurt
    3/4 cup all-purpose flour 1/2 cup  butter, melted
    1 cup chopped walnuts 1/2 cup liquid honey, ideally flavorful such as buckwheat
    1 teaspoon baking powder 1/4 cup granulated sugar (optional)
    1/2 teaspoon baking soda eggs 
    1/2 teaspoon salt 1 cup grated zucchini

    Preheat oven to 375 degrees.

     Combine wet ingredients (right hand column, other than zucchini) in large bowl, and mix well until creamy. Add dry ingredients to the wet ingredients, and stir.  Then add zucchini.

    Place batter in 2 greased loaf pans, or in 1 greased 9×9″ baking pan. Bake at 375 degrees for approximately 45 min, or until toothpick or knife placed in centre comes out clean. (2 Loaf pans may take less baking time than 1 9×9 pan.)  You can also substitute grated carrot, for the grated zucchini.  

    3. Whole Wheat Bread- Bread machine recipe

    2 pound loaf 1.5 pound loaf
    1 ¼ cups water 1 cup water
    2 tbsp oil 2 tbsp oil
    1 tsp salt 1 tsp salt
    2.5 cups LoonSong wheat flour 2 cups LoonSong wheat flour
    1.5 cups unbleached white flour 1 cup unbleached white flour
    1 tsp sugar or honey 1 tsp sugar or honey
    2 tsp quick rise yeast 1 ½ tsp quick rise yeast

    Measure and add liquid ingredients to bread pan. Measure and add dry ingredients (except yeast) to bread pan. Use your finger to form a well in the flour where you will pour the yeast. Yeast must never come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.

    Snap the baking pan into the bread-maker and close the lid. Press SELECT button to choose the whole wheat setting.

    Press the crust color button to choose light medium or dark crust. Press the start button.

    Note: For flours, you can transition to more LoonSong flour and less white flour. Flavors will deepen and texture will be richer, but bread may not rise as high.