General cooking tips

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

Kitchen safety

Keep the oven, hob and grill clean. A build-up of fat and bits of food can start a fire.
Don't let yourself be distracted while cooking.

Honey Almond Whole Wheat Bread Recipe

	Category	Egg Recipes
	Views	135
	Ratings	0

Ingredients And Procedures

1 c Whole blanched almonds

2 Cakes or packets (6 0z ea)

Active yeast 1 c Warm water (80-85 degrees)

1/4 c Packed brown sugar

1/3 c Honey

2 Eggs, beaten

1 t Salt

1/2 c Butter, melted

2 t Grated orange rind

1/2 c Buttermilk or sour milk

2 c Whole wheat flour, unsifted

2 1/2 c White flour, unsifted

Brown sugar filling Chop almonds. Note, that other nuts can be substituted. Crumble yeast if in cake form) or packets and add into warm water and stir until dissolved. Stir in brown sugar and honey. Stir in eggs, salt, melted butter, orange rind and buttermilk (or sour milk). Mix all flours with all but 2 tablespoons of nuts; stir into liquid mixture. Let this very soft dough rest for 10 minutes. Scrape dough onto board or pastry cloth dusted with about 1/2 cup of additional all-purpose flour. Knead for about 5 minutes, working in flour on the board, until dough is elastic but still soft and tender. Place dough in greased bowl. Cover with plastic wrap and let rise in a warm place about 2 1/2 hours, or until doubled in bulk. (A turned off oven with the light on is a good place.) Turn dough onto floured board again; gently pat into a 12x10 inch rectangle. Sprinkle Brown sugar filling over dough and roll up from the 10 inch side. Fold two ends under to make a ball-shaped loaf and place on a greased baking sheet. Brush with melted butter. Fold a 36 inch piece of foil to make a 2 inch wide strip 36 inches long. Fasten with paper clips into a ring and set ring around the dough. Cover loosely with plastic wrap and let rise in a warm oven until doubled in bulk, about 1 hour. Sprinkle loaf with remaining chopped nuts, (and some butter and brown sugar if you like) and bake at 350F for 1 hour or until golden brown. Makes one 3 3/4 pound loaf. Cut into halves or quarters and freeze separately, if you like. BROWN SUGAR FILLING: Mix 1/2 cup brown sugar, packed, with 1 Tablespoon cinnamon and 2 Tablespoons wheat germ. I also add some finely chopped nuts.

Rate this recipe!

Post this recipe to your site

<h1>Honey Almond Whole Wheat Bread</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Whole blanched almonds <P>2 Cakes or packets (6 0z ea) <P>Active yeast 1 c Warm water (80-85 degrees) <P>1/4 c Packed brown sugar <P>1/3 c Honey <P>2 Eggs, beaten <P>1 t Salt <P>1/2 c Butter, melted <P>2 t Grated orange rind <P>1/2 c Buttermilk or sour milk <P>2 c Whole wheat flour, unsifted <P>2 1/2 c White flour, unsifted <P>Brown sugar filling Chop almonds. Note, that other nuts can be substituted. Crumble yeast if in cake form) or packets and add into warm water and stir until dissolved. Stir in brown sugar and honey. Stir in eggs, salt, melted butter, orange rind and buttermilk (or sour milk). Mix all flours with all but 2 tablespoons of nuts; stir into liquid mixture. Let this very soft dough rest for 10 minutes. Scrape dough onto board or pastry cloth dusted with about 1/2 cup of additional all-purpose flour. Knead for about 5 minutes, working in flour on the board, until dough is elastic but still soft and tender. Place dough in greased bowl. Cover with plastic wrap and let rise in a warm place about 2 1/2 hours, or until doubled in bulk. (A turned off oven with the light on is a good place.) Turn dough onto floured board again; gently pat into a 12x10 inch rectangle. Sprinkle Brown sugar filling over dough and roll up from the 10 inch side. Fold two ends under to make a ball-shaped loaf and place on a greased baking sheet. Brush with melted butter. Fold a 36 inch piece of foil to make a 2 inch wide strip 36 inches long. Fasten with paper clips into a ring and set ring around the dough. Cover loosely with plastic wrap and let rise in a warm oven until doubled in bulk, about 1 hour. Sprinkle loaf with remaining chopped nuts, (and some butter and brown sugar if you like) and bake at 350F for 1 hour or until golden brown. Makes one 3 3/4 pound loaf. Cut into halves or quarters and freeze separately, if you like. BROWN SUGAR FILLING: Mix 1/2 cup brown sugar, packed, with 1 Tablespoon cinnamon and 2 Tablespoons wheat germ. I also add some finely chopped nuts. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>