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Recipe Of The Week – Eden Loaf

eden loaf

The following is an excellent health bread recipe. It is both simple, and easy to master. We suggest that you first master this recipe and then try varying the flour ingredients. Once mastered, keep wheat as the main ingredient and try substituting millet, sorghum, soy, oats and/or rye in any combination for some of the wheat. Some combinations make better bread than they do toast and vice versa, so always try toasting a new bread recipe before rejecting it.

Eden Loaf Recipe

Experiment by adding raisins, peanuts, sunflower seeds, linseed, poppy seed and sesame seed etc. to taste.

(Recipe makes 6 short loaves).

21 cups of flour
3 Tbsp active dry yeast
7 cups warm water
3 Tbsp salt
3 Tbsp honey

Instead of honey, you may blend 3 cups raisins or two cups dates into 3 cups of the water ingredient. Place whole‑wheat flour in a mixing bowl. Add salt and yeast. Mix through thoroughly. Add the water (and liquidised mixture) to this and knead well (the secret is to knead well). Cover with dishcloth and let rise in warm place for about one to two hours, till bulk is doubled. Punch down. Let rise another 45‑60 minutes, till bulk is again doubled. Cut dough into six equal portions. Shape into loaves. Place dough in non‑stick loaf pans. Sprinkle with poppy seeds, if desired. Let rise in warm place for a further twenty minutes or so. Bake in pre‑heated oven @ 180C (350‑F) for 45 minutes.

The end result depends to some degree on the milled texture of your flour. A fine texture requires less water than a coarse texture. If you prefer a more moist bread, blend a 1/4 apple per loaf with some of the liquid before mixing. Different ovens always give different results, so be prepared to adjust temperatures and quantities until you get a well‑risen, light loaf. The rising helps to make the bread light.


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