Healthy

Bread
15 Healthy and Delicious Bread Recipes

By
Eva Reinhard

Copyright © 2016. All rights reserved.





Introduction
BONUS EBOOKS
Other books of mine you might also like:
Healthier Banana Banana Bread
2. Whole Wheat Honey Bread
3. Zucchini Bread with Moroccan Spices
4. Sunflower-Wheat Loaf
5. Quinoa Bread
6. Cranberry-Sweet Potato Quick Bread
7. Classic Banana Bread
8. Fig, Date, and Walnut Quick Bread
9. Orange Bread
10. Red Lentil Bread
11. Chapati (Unleavened Bread)
12. Oniony Cornbread
13. Walnut-Oat Batter Bread
14. Focaccia-Style Flax Bread
15. Super Power Chia Bread


Introduction
Welcome and thank you for downloading my ebook!
This is a compilation of 15 Healthy and Delicious Bread Recipes.

As a bonus for downloading my book I want to give you
THREE BONUS BOOKS on the next page!

Eva Reinhard
 BONUS EBOOKS

As an appreciation for checking out my ebook I would like to give you
THREE bonus ebooks!


Glorious Gluten-Free Bread: 13 Gluten-Free Bread Recipes that You
Will Love

Slow Cooker Soup-A-Doop: 13 Delicious Slow Cooker Soup Recipes

Paleo Freezer: 11 Prepare-Ahead Paleo Freezer Meals

You can download them by going HERE.
 Other books of mine you might also like:

Buy it here Buy it here

Buy it here Buy it here

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1/8 cup nonfat plain yogurt
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Instructions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.

Combine flour, baking soda, and salt in a large bowl. Beat butter, yogurt, and brown sugar with an electric
mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.

Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding
the next. Stir in mashed bananas until well blended. Pour banana mixture to flour mixture; stir just to
moisten. Transfer batter into prepared loaf pan.

Bake in preheated oven until a toothpick inserted into center of loaf comes out clean, 60 to 65 minutes. Let
bread cool in pan for 10 minutes, then turn out onto wire rack to cool completely.
2. Whole Wheat Honey Bread
Ingredients
1 1/8 cups water
3 cups whole wheat flour
1 1/2 teaspoons salt
1/3 cup honey
1 tablespoon dry milk powder
1 1/2 tablespoons shortening
1 1/2 teaspoons active dry yeast

Instructions
Place ingredients in bread machine pan in the order suggested by the manufacturer.

Select Whole Wheat setting, and then press Start.
3. Zucchini Bread with Moroccan Spices
Ingredients
3/4 teaspoon active dry yeast
1 cup grated zucchini (about 4 oz.)
About 4 1/2 cups bread flour
1 1/2 cups whole-wheat flour
3 1/2 teaspoons salt
1/2 cup chopped parsley
1/2 cup diced red bell pepper
1/2 cup finely chopped unsalted roasted pistachios
1 tablespoon cumin seeds, toasted and coarsely ground
1 1/2 teaspoons hot chili flakes
About 1/4 cup cornmeal

Instructions
In the bowl of a standing mixer or another large bowl, sprinkle yeast over 1 cup warm (100° to 110°)
water; let stand until foamy, about 10 minutes.

Add 3/4 cup cold water, biga, zucchini, 3 cups bread flour, whole-wheat flour, and salt to yeast mixture.
Beat with paddle attachment on low speed, or stir with a heavy spoon, until well blended. Gradually beat
or stir in 1 1/2 more cups bread flour, 1/4 cup at a time, until mixture forms a soft dough.

Switch to a dough hook and beat on medium speed until dough is smooth and elastic and pulls cleanly
from sides of bowl but is still slightly sticky, 6 to 8 minutes; or scrape dough onto a lightly floured board
and knead by hand until smooth and elastic but still slightly sticky, 7 to 10 minutes.

Add parsley, bell pepper, pistachios, cumin, and chili flakes and beat in with dough hook or knead in by
hand just until incorporated (after mixing in by hand, place dough in a bowl).

Cover bowl with plastic wrap; let dough rise at room temperature until doubled, 2 to 2 1/2 hours. Punch
down with your hand to expel air.

Re-cover dough with plastic wrap and let rise again until doubled, 1 to 1 1/2 hours. Or for a slow rise,
chill at least 8 and up to 12 hours; let come to room temperature, about 3 hours.

Scrape dough onto a well-floured board and knead briefly to expel air. Divide in half. With lightly floured
hands, gather each half into a ball, then stretch and tuck edges under to shape into a smooth oval with
slightly tapered ends (about 8 in. long and 4 in. wide in the center). Place loaves on a well-floured
surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature until
they're slightly puffy and hold the imprint of a finger when lightly pressed, about 1 1/2 hours.

Sprinkle a 13- by 17-inch baking sheet generously with cornmeal. Transfer loaves, one at a time, to sheet,
spacing 2 to 3 inches apart. With a sharp knife, make three diagonal slashes 1 inch deep and 1 to 2 inches
apart across loaf tops. Place sheet on rack in lower third of a 450° regular or convection oven.

Or, if using a baking stone, gently slide edge of cornmeal-covered baking sheet under one loaf and lift it
onto end of sheet. Slash as directed above, then gently slide loaf onto one side of stone in oven, leaving
room for second loaf. Repeat to slash and transfer second loaf.

Spray 3 to 4 squirts of water on floor or sides of oven, taking care not to spray near heating element or
lightbulb, then quickly close door.

Bake bread, spraying twice more at 5-minute intervals during the first 10 minutes of baking, until crust is
well browned, 35 to 45 minutes total.

Transfer loaves to a rack to cool for at least 1 hour. Store in paper bags at room temperature up to 2 days.
To recrisp the crust, place loaves directly on a rack in a 400° oven and bake for about 5 minutes.

Biga: In a bowl, sprinkle 1/4 teaspoon active dry yeast over 1/4 cup warm (100° to 110°) water. Let stand
until foamy, about 5 minutes. Add 1/2 cup cold water. With a wood spoon, stir in 1 1/2 cups bread flour
until mixture forms a soft dough. Cover with plastic wrap and chill 12 to 24 hours. Let come to room
temperature before using, about 1 hour.

Without the biga, our recipes still produce great loaves. In the basic recipe, just increase the yeast by 1
1/4 teaspoons, the bread flour by 1 1/2 cups, and the water by 3/4 cup.
4. Sunflower-Wheat Loaf
Ingredients
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
2 cups whole wheat flour
1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon dark molasses
1 teaspoon salt
1/4 cup wheat germ
2 tablespoons cornmeal
1 1/4 cups bread flour, divided
1/3 cup raw unsalted sunflower seeds
1/4 cup dried blueberries
Cooking spray

Instructions
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

Lightly spoon whole wheat flour into dry measuring cups; level with a knife. Add whole wheat flour,
honey, oil, molasses, and salt to yeast mixture, stirring well to combine. Cover and let stand at room
temperature 1 hour to create a sponge.

Add wheat germ and cornmeal to sponge. Lightly spoon bread flour into dry measuring cups; level with a
knife. Add 1 cup flour to sponge; stir until a soft dough forms. Turn dough out onto a floured surface.
Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time,
to prevent dough from sticking to hands (dough will feel tacky). Knead in sunflower seeds and
blueberries.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm
place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If
indentation remains, dough has risen enough.)

Punch dough down. Cover and let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface.
Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to
seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Coat dough with
cooking spray. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 375°.

Uncover dough; bake at 375° for 45 minutes or until loaf is browned on bottom and sounds hollow when
tapped. Remove from pan; cool on a wire rack.
5. Quinoa Bread
Ingredients
2 1/2 tsp. active dry yeast
1 1/2 cups warm water
2 Tbsp. honey
4 oz. chickpea flour
4 oz. toasted quinoa flour
3.5 oz. sorghum flour
5.5 oz. potato starch
2 tsp. xanthan gum
1 tsp. fine sea salt
3 large eggs, room temperature
3 Tbsp. almond oil (or other oil with light flavor)
2 Tbsp. raw white quinoa
2 Tbsp. raw sunflower seeds

Instructions
Add the yeast to warm water, and stir. Whisk in the honey, and let stand for 5–8 minutes.

In a bowl for a stand mixer, whisk together the chickpea flour, quinoa flour, sorghum flour, potato starch,
xanthan gum, and salt. Set aside.

In a small bowl, combine the eggs and oil. Then turn the mixer on a low speed, and mix in the yeast first,
then the beaten eggs and oil. Mix for a couple minutes, then for a minute on medium, adding the quinoa
and seeds.

Line a loaf pan with parchment paper, and transfer the dough to the pan. Leave in a warm space in your
house, and let rise for 30–45 minutes. When ready to bake, the loaf should have doubled in size.

Preheat the oven to 375°F, and ensure there’s space on the center rack. Bake the bread for 40–50 minutes
until the loaf is browned. If you tap on the side, it should sound hollow.

Flip the bread out of the pan onto a clean, flat surface, and let sit on a wire rack. Once cooled completely,
slice and serve. Store extra slices wrapped in foil and in a zippered plastic bag.
6. Cranberry-Sweet Potato Quick Bread
Ingredients
2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup no-sugar-added canned mashed sweet potato
3/4 cup egg substitute
1/3 cup orange juice
1/4 cup margarine, melted
1 cup chopped cranberries
Cooking spray
2 tablespoons sliced almonds

Instructions
Preheat oven to 350°.

Combine first 7 ingredients in a large bowl; make a well in center of mixture.

Combine sweet potato, egg substitute, orange juice, and margarine in a bowl; add to dry ingredients. Stir
just until moist. Fold in cranberries.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle almonds over batter. Bake at
350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.
7. Classic Banana Bread
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Instructions
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt,
stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1
minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat
until blended.

Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan
coated with cooking spray.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan
on a wire rack; remove from pan. Cool completely on wire rack.
8. Fig, Date, and Walnut Quick Bread
Ingredients
3/4 cup low-fat buttermilk
1/2 teaspoon finely grated lemon rind
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2/3 cup chopped dried figs
1/3 cup chopped pitted dates
1/2 cup packed brown sugar
2 tablespoons canola oil
2 large eggs
3/4 cup whole wheat flour (about 3 1/2 ounces)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 1/2 teaspoons baking soda
1/8 teaspoon salt
Cooking spray
1/3 cup chopped walnuts

Instructions
Preheat oven to 350°.

Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form
around edge (do not boil).

Remove from heat; stir in figs and dates. Let stand 20 minutes or until fruit softens.

Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended. Stir in cooled milk
mixture.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt in
a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist.

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Sprinkle walnuts evenly over batter.
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in
pan on a wire rack; remove from pan.

Cool completely on a wire rack.
9. Orange Bread
Ingredients
1 C. sugar
3 Tbs. oil
1 egg
1 C. sour milk
1 C. orange, peeled and blended
3 C. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

Instructions
Mix together: sugar, oil, the egg, sour milk and orange in a bowl.

Next, add the flour, salt, baking soda and baking powder. Mix well.

Pour into a greased loaf pan and bake for 1 hour at 350 degrees.
10. Red Lentil Bread
Ingredients
3 cups bread flour
3/4 tsp salt
1/2 cup bread flour for kneading
and to coat bread pan

Cook: (10 min.)
1 1/3 cups boiling water
2/3 cup red lentils, rinsed

Proof: (15 min.)
1/2 cup warm water
2 1/2 tsp active dry yeast
3 tbsp honey
1/4 cup bread flour
2 tbsp extra virgin olive oil

Soak: (5 min.)
3/4 cup very warm water
3/4 cup oat bran

Instructions
Bring 1 1/3 cups of water to soft boil and add rinsed red lentils (stir quickly in rinse water to keep lentils
from sticking to each other). Reduce heat, cover pan and simmer 10-12 min. or until water is absorbed.
Set aside to use after oat bran is soaked.

In a medium bowl, create a Proof by combining warm water, yeast, honey, and 1/4 cup flour. Stir well,
cover and allow to set 15 min. in a warm place.

Combine 3 cups bread flour and salt in a large bowl. Mix well and set aside.

When Proof has set 15 min., combine oat bran and very warm water in a small bowl. Stir briefly, then
cover and allow to moisten 5 min.

Add olive oil to Proof, stir to combine, then pour into flour mixture. Mix thoroughly (mixture will be
crumbly like biscuit dough). When oat bran is ready, add oat bran and red lentils to flour mixture. Knead
the moist dough with a large wooden spoon for 5 min., then cover and allow to rise 35 min.

Lightly oil a large bread pan, then sprinkle it with flour for use during the final rise. Tap pan to remove
excess flour, then set pan aside for use during the final rise.

After the first rise, sprinkle flour onto a flat surface, remove dough from bowl and knead gently 5-10 min.,
adding sprinkles of flour to keep dough from sticking to hands and surface. Form dough into a flat roll
with more height than width and place in bread pan. Cover with plastic wrap or a damp cloth and allow
to rise 45 min. in a warm place.

15 min. before baking, turn on oven to 350 degrees. Remove cover from dough and bake 45-50 min. Serve
while warm, then slice and refrigerate any remaining bread in a plastic storage bag or container.
11. Chapati (Unleavened Bread)
Ingredients
1 cup whole wheat flour
1 tsp. salt
Water

Instructions

Sift the flour and salt together into a large bowl, and gradually add water. Mix in a little at a time until the
dough becomes hard. On a flat surface, knead the dough for 5 minutes, until it becomes elastic. Return the
ball of dough to the bowl, cover, and place in the fridge to chill for at least 2 hours.

To cook, break off a lump of dough, and form it into a ball about 2” in diameter. On a floured board, roll
each ball flat to make a disc that’s 6–9 inches in diameter, about 1/8” thick.

If you do not have a tawa, the traditional way to cook chapatis, simply use a dry frying pan. Sprinkle it
with flour, heat gently, and place the dough discs in it. Cook until it is dry on one side, turn it over, and
cook on the other side. This should take about a minute.

Use tongs to transfer the chapatis from the pan to a low heat source, such as a gas or electric stove, to
cook for just a few seconds. You will see brown spots form on the outside, and the chapati will puff up.
Place them in a tea towel, and keep in an oven to keep warm before serving.
12. Oniony Cornbread
Ingredients
1 1/4 cups flour
3/4 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/3 cups buttermilk
2 tablespoons extra-light vegetable oil, such as olive or canola oil
1 large egg
1 large onion, grated

Instructions
Preheat the oven to 400°F. Spray an 8-inch square baking pan with nonstick cooking spray.

In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, salt and cayenne.

In a separate bowl, whisk together the buttermilk, oil and egg. Make a well in the center of the flour
mixture and pour in the buttermilk mixture. Add the grated onion and stir until combined.

Spoon the batter into the baking pan. Bake for 20 minutes, or until a toothpick inserted in the center comes
out clean.
13. Walnut-Oat Batter Bread
Ingredients
4 cups old-fashioned rolled oats
1 package (1/4 ounce) active dry yeast
2 1/4 cups lukewarm water (105° to 115°F)
1 tablespoon brown sugar
1 3/4 cups all-purpose flour
3/4 cup whole-wheat flour
1/4 cup nonfat dry milk powder
1/3 cup molasses
1 tablespoon olive or walnut oil
2 teaspoons salt
1/2 cup walnuts, coarsely chopped

Instructions
Preheat the oven to 350°F. Place the oats on a baking sheet, and bake, stirring once or twice, for 7
minutes, or until lightly browned and fragrant. (Turn the oven off.) Transfer 2 cups of the oats to a food
processor and pulse on and off until they have the consistency of flour.

In a large bowl, combine the yeast, 1/4 cup of the lukewarm water, and the brown sugar. Let stand until
foamy, about 5 minutes.

Add the remaining 2 cups lukewarm water, the ground oats, whole oats, all-purpose flour, whole-wheat
flour, milk powder, molasses, oil, and salt to the yeast mixture and stir to combine.

Stir in the walnuts. With a wooden spoon, stir until well combined. Cover with a dampened towel and let
stand in a warm draftfree spot until doubled in bulk, about 1 hour.

Spray two 8 1/2 x 4 1/2-inch loaf pans with nonstick cooking spray. Punch the dough down, divide in half,
and transfer to the loaf pans. Cover with a dampened towel and let stand in a warm draftfree spot until
doubled in bulk, about 30 minutes.

Preheat the oven to 350°F. Bake the bread for 45 minutes, or until the top is richly browned and the
bottom sounds hollow when tapped. Turn the loaves out of the pans onto a wire rack to cool completely.
14. Focaccia-Style Flax Bread
Ingredients
2 cups flax seed meal
1 Tablespoon baking powder
1 teaspoon salt
1-2 Tablespoons sugar equivalent from artificial sweetener
5 beaten eggs
1/2 cup water
1/3 cup oil

Instructions
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a
silicone mat.

Mix dry ingredients well -- a whisk works well.

Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the
batter.

Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's
easy to spread.)

Pour batter onto pan.

Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away
from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all
the way to the edge, but it will be thinner).

Bake for about 24-28 minutes, until it springs back when you touch the top and/or is visibly browning
even more than flax already is.

Cool and cut into whatever size slices you want.
15. Super Power Chia Bread
Ingredients
1/2 cup chia seeds
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup gluten-free rolled oats, ground into a flour
1/4 cup raw buckwheat groats, ground into a flour (or more oat flour)
1 tsp dried oregano
1 tsp sugar
1/2 tsp dried thyme
1/2 tsp fine grain sea salt
1/4 tsp garlic powder
1/4 tsp onion powder
1 cup water

Instructions
Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each
way.

Add rolled oats and buckwheat into a high-speed blender. Blend on highest speed until a fine flour forms.

Add all dry ingredients into a large bowl and stir well until combined. Stir in the water until combined.
The mixture will be very watery and runny at first, but it will thicken up fairly quick. Scoop it into the
pan and spread it out with a spatula as evenly as possible.

You can use lightly wet hands to smooth it down if necessary. Sprinkle the bread with Herbamare or fine
grain sea salt before going into the oven.

Bake at 325F for about 25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift
it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy!

This bread keeps for 2-3 days max – any longer and it gets gummy in texture.