Agave Whole Wheat And Pine Nut Bread Recipes

AGAVE WHOLE WHEAT AND PINE NUT BREAD

Steps:

• In large bowl, combine 1 1/2 cups all-purpose flour, whole wheat flour, undissolved yeast, salt and ground ginger. Heat buttermilk, agave, water and butter until very warm (120° to 130°F) stir into dry ingredients. Stir in enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover let rest 10 minutes. Knead in pine nuts.Shape dough into 5-inch round loaf. Place on large greased baking sheet. Cover let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes. With sharp knife, make 4 slashes (1/2-inch deep) in crisscross fashion across top of loaf. Bake at 350°F for 35 to 40 minutes or until done. Remove from oven brush top of loaf with agave. Remove from sheet cool on wire rack. BREAD MACHINE VARIATION: Measure 2 cups all-purpose flour, 1 cup whole wheat flour and other ingredients into bread machine pan as suggested by manufacturer. Process on dough/manual cycle. When complete, remove dough to floured surface knead in additional flour if necessary to make dough easy to handle. Shape dough and process as directed.

AGAVE WHOLE WHEAT BREAD

Steps:

• Dissolve yeast in 1/2 cup warm water. Stir in whole wheat flour, 1 3/4 cups warm water, carrots, bananas, butter, agave, salt and cinnamon beat until smooth using an electric mixer. Mix in enough flour to make a soft dough. Knead about 10 minutes, or until smooth and elastic, on a lightly floured board. Place in a large greased bowl and turn to grease all sides. Cover bowl and set in warm place to rise about 1 hour or until doubled in size. Punch down dough, divide in half, flatten each half with a rolling pin, or your hand, to 18 x 9-inches overlap the two sides and fold into thirds. Roll each half up tightly and place in two greased 9 x 5 x 3-inch pans. Brush tops with melted butter. Let rise about one hour or until doubled in size. Bake at 375°F for 40 to 45 minutes or until crust is brown. Remove from pans and cool on wire racks.

AGAVE WHOLE WHEAT BREAD

Steps:

• Dissolve yeast in 1/2 cup warm water. Stir in whole wheat flour, 1 3/4 cups warm water, carrots, bananas, butter, agave, salt and cinnamon beat until smooth using an electric mixer. Mix in enough flour to make a soft dough. Knead about 10 minutes, or until smooth and elastic, on a lightly floured board. Place in a large greased bowl and turn to grease all sides. Cover bowl and set in warm place to rise about 1 hour or until doubled in size. Punch down dough, divide in half, flatten each half with a rolling pin, or your hand, to 18 x 9-inches overlap the two sides and fold into thirds. Roll each half up tightly and place in two greased 9 x 5 x 3-inch pans. Brush tops with melted butter. Let rise about one hour or until doubled in size. Bake at 375°F for 40 to 45 minutes or until crust is brown. Remove from pans and cool on wire racks.