Wheat Belly Bread Recipes

WHEAT BELLY SANDWICH BREAD

Steps:

• Preheat oven to 350 degrees. Grease an 8 1/2" X 4 1/2 " loaf pan. In a food processor, combine the baking mix, baking powder and salt. Pulse until well blended. Add the egg yolks, butter or coconut oil, and buttermilk or coconut milk and pulse until well blended. In a large bowl, with an electric mixer on high speed, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until wooden pick comes out clean.

WHEAT BELLY BANANA BREAD RECIPE - (4.7/5)

Steps:

• Preheat oven to 350° F. Grease bread pan. In large bowl, combine almond meal, flaxseed, coconut flour, cinnamon, nutmeg, baking soda, guar gum, sweetener, chocolate chips and/or walnuts and mix together. In medium mixing bowl, whip egg whites with cream of tartar until stiff. Blend in egg yolks, coconut milk, vanilla, and banana. Alternatively, combine coconut milk, vanilla, and banana in food processor or food chopper and pulse until blended and smooth, then add to egg white and egg yolks and whip until blended. Squeeze the juice of half a lemon into the egg mixture and blend together. Pour the egg mixture into the almond meal mixture and mix together thoroughly. Pour dough into bread pan and bake for 45 minutes or until toothpick withdraws dry.

RUSTIC WHOLE WHEAT BREAD

Steps:

• Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water and oil together in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
• Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
• Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from oven to cool completely on a wire rack.

SIMPLE WHOLE WHEAT BREAD

Steps:

• In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
• Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
• Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

WHEAT BELLY DATE NUT QUICK BREAD RECIPE - (4.8/5)

Steps:

• Preheat oven to 350 F. Grease an 8 1/2" X 4 1/2 " loaf pan. In a large bowl, sift together the almond meal/flour, flaxseeds, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Add the dates and pecans and stir to combine. In a small bowl, combine the eggs, egg white, butter or oil, and buttermilk and beat lightly to break up the yolks. Pour the egg mixture into the flour mixture and mix thoroughly with a wooden spoon, just until moistened. Spoon the batter into the loaf pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean and the bread is firm yet springy to the touch.

WHEAT BELLY BREAD(WHEAT FREE, GLUTEN FREE)

Steps:

• Preheat oven to 350F. Grease 8.5" x 4.5" loaf pan with either coconut oil or butter.
• In a food processor, combine the almond flour, garbanzo bean flour, flaxseed, baking soda, cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk and Stevia and pulse until just blended.
• In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, remove and cool completely on a rack.

WHEAT BELLY BREAD

Steps:

• Preheat oven to 350°F. Grease 8.5" x 4.5"loaf pan.In a food processor, combine the almond flour, garbanzo bean flour, flaxseed, baking soda, cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk and Stevia and pulse until just blended.In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.Cool in the pan for 10 minutes, remove and cool completely on a rack.

BASIC BREAD (WHEAT FREE)

Steps:

• Preheat oven to 350°F.
• Prepare 8 ½ x 4 ½ inch loaf pan by greasing.
• Using a food processor, combine the almond flour, garbanzo bean flour, flaxseeds, baking soda, the optional cinnamon, and salt. Pulse until well blended. Add the egg yolks, butter, buttermilk, and xylitol or stevia and pulse just until blended.
• Add the egg whites to a large mixing bowl and beat on high with an electric mixer until soft peaks form. Pour into the flour mixture and pulse until the egg whites are evenly distributed, avoiding running the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.
• Cool in the pan for 10 minutes. Transfer to rack and cool completely.