100 % Whole Wheat Bread (bread machine)

1 egg
1 tablespoon Highwood Crossing Canola Oil
1 tablespoon lemon juice
3 cups Highwood Crossing Whole Wheat Flour
1 1/2 teaspoons Salt
2 tablespoons Sugar
2 tablespoons Fast rising yeast

Place egg, oil, and lemon juice in a 2 cup measure and add warm water up to the 1 1/2 cup mark. Add to bread machine. Add whole wheat flour, salt, sugar and yeast to liquid in bread machine and put on dough cycle. When complete, turn dough onto counter and shape into loaf. Place in greased loaf pan or shape into large round and place on cookie sheet. Slash a few knife strokes on top of round and proof dough in warm, draft-free place for about an hour or until double. Bake at 350 for 25-35 minutes or when golden and sounds hollow when tapped on the loaf bottom. Makes 1 loaf or 12 buns ( bake buns at 350 for 20 minutes).

100 % Whole Wheat Bread (by hand)

2 1/2 cups Highwood Crossing Whole Wheat Flour
1 cup Oat Flakes
1 /2 teaspoon Salt
2 tablespoons Sugar
2 tablespoons Fast Rising Yeast
1 egg
1 tablespoon Highwood Crossing Canola oil
1 tablespoon Lemon Juice

Mix whole wheat flour, oat flakes, salt, sugar and yeast in a large bowl. Place egg, oil, and lemon juice in 2 cup measure and add warm water up to the 1 1/2 cup mark. Add these liquids to above dry ingredients and incorporate.

Put the dough onto the counter and knead 8 minutes or so. You may need to add a little more flour to keep dough from sticking but kneading also helps with some of the stickiness (try flouring your hands). Let rise 1 hour under inverted bowl to keep draft-free. Deflate dough, then shape to standard loaf or peasant round. Place in greased loaf pan or on a cookie sheet. Slash a few knife strokes on top of round and proof dough in warm, draft-free place for about an hour or until double. Bake at 350 for 30-45 minutes or when golden and sounds hollow when tapped on the loaf bottom. Makes 1 loaf or 12 buns (350-20 minutes).

Russian Rye Bread (bread machine)

1 cup Water
3/4 cup Buttermilk
3 tablespoons Highwood Crossing Canola oil
1 teaspoon Salt
3 tablespoons Molasses
2 1/3 cups Highood Crossing All-purpose flour
1 1/4 cups Highwood Crossing Rye flour
3/4 cup Highwood Crossing Oat flakes
2 tablespoons Cocoa powder
1/2 teaspoon Pepper
1 1/2 teaspoons instant yeast

Put ingredients in bread machine and turn to dough or whole wheat cycle.When cycle is complete tap out dough onto lightly floured area and let rest 5-10 mins. Shape into a ball and place on parchment paper. Cover and let rise 1 hour. Dust lightly with flour, slash in an x, Bake at 400 F for 25-35 mins.

Put ingredients in bread machine and turn to dough or whole wheat cycle.When cycle is complete tap out dough onto lightly floured area and let rest 5-10 mins. Shape into a ball and place on parchment paper. Cover and let rise 1 hour. Dust lightly with flour, slash in an x, Bake at 400 F for 25-35 mins.

Prairie Flax Bread (by hand)

1 1/4 cup Water
2 tablesoons Brown sugar
2 tablesoons Highwood Crossing Canola oil
1 1/2 cups Highwood Crossing All-purpose flour
1 1/2 cups Highwood Crossing Whole-wheat flour
1 teaspoon Salt
1/3 cup Flaxseed or 2-3 Tablespoons ground flax
3 tablesoons Sesame, sunflower or poppy seeds
2 teaspoons Instant yeast

Mix ingredients well and turn out on counter to knead for 8-10 minutes. Let rise in warm place for about 1 hour. Punch dough down and shape into a round peasant loaf. Let rise for 45 minutes or so and then egg wash and sprinkle seeds on top. Slash in a few places and bake in 400 degree oven for about 20-25 minutes until bottom sounds hollow when tapped.

Nutty Seed Bread (bread machine)

1 1/4 cups Water
3 tablespoons Highwood Crossing Canola oil
3/4 teaspoon Salt
3 tablespoons Honey
1 1/2 cups Highwood Crossing All-purpose flour
1 cup Highwood Crossing Whole wheat flour
3/4 cup Highwood Crossing Oat flakes
1/4 cup Pecans, chopped
2 tablespoon each: Millet, sunflower, sesame, poppy,flax seeds
1 1/4 teaspoon Instant yeast

Put ingredients in bread machine and turn to dough or whole wheat cycle.When cycle is complete tap out dough onto lightly floured area and let rest 5-10 mins. Shape into a ball and place on parchment paper. Cover and let rise 1 hour. Dust lightly with flour, slash in an x, Bake at 400 F for 25-35 mins.

“Power Grain” Bread (bread machine)

1 1⁄4 cup Water
3 tablespoon Highwood Crossing Canola oil
1 teaspoon Salt
1⁄4 cup Brown sugar, packed
1 cup Highwood Crossing All-Purpose unbleached flour
2 cups Highwood Crossing Whole Wheat flour
3⁄4 cup Highwood Crossing Oat-flakes
1 cup Cooked Highwood Crossing Power Grain Cereal
1 1⁄2 teaspoon Yeast

Add ingredients to machine. Select whole wheat cycle. Or select dough cycle and shape loaf, let rise 45 minutes and bake in a 400 degree oven for about 30 minutes.

Cinnamon Buns

For the Dough
3/4 cup Warm water
1/4 cup Orange juice
5 tablespoons Honey, divided
2 tablespoons Active Dry Yeast
1/4 cup Butter, softened
1 cup Whole wheat flour
2 1/2 cups All purpose Flour, divided
1/2 cup Quick cooking rolled oats
1/4 cup Nonfat dry milk powder
1 teaspoon Salt
2 Eggs
1/4 cup Melted butter for pan

For the Filling
1 cup Brown sugar
1 1/2 tablespoon Ground cinnamon
1/4 cup Butter for filling, melted

Combine water, orange juice and 1 tablespoon of honey in a small bowl or measuring cup. Sprinkle the yeast on the top, stir, and let stand until frothy - approximately 10 minutes.

Place the proofed yeast mixture along with the remaining 4 tablespoons of honey, butter, whole wheat flour, 1 1/2 cups of all purpose flour, rolled oats, milk powder and salt into a large bowl or bowl of an electric mixer. If using an electric mixer, mix with the paddle attachment on medium speed until well blended. If not, mixing with elbow grease and a wooden spoon works best. One at a time, add the eggs to the mixture and stir until dough is smooth. Work in the remaining 1 cup of All Purpose flour slowly, as you may need more or less of the flour depending on humidity, heat etc. of your kitchen.

Turn the dough onto a lightly floured board and knead for 8-10 minutes, flouring the dough if it becomes sticky. Place the kneaded dough into a lightly oiled bowl or large Tupperware container with a lid. Ensure that the dough is oiled on all areas and push down into the corners of the bowl or container. Place the lid on the Tupperware or place plastic wrap over the bowl, and let it rise in a warm place until it doubles in sice – approximately 2 hours.

Take the risen dough and punch down into the bowl or container, letting it rest for 5 minutes. Pour the 1/4 cup of melted butter into a 9X13 inch baking pan and spread it evenly over the bottom and sides of the pan.Mix the brown sugar with the cinnamon in a small bowl and set aside.

Turn the dough onto a lightly floured surface. Using a rolling pin, roll the dough into a 12x16 inch rectangle. Brush the dough with the melted butter. Sprinkle the brown sugar mixture over the dough, leaving a 1 inch margin along one side edge.

Roll the dough from one long edge to another (jelly roll fashion) starting with the filling covered edge, rolling and pinching it closed. Using a serated knife, cut the log into 12 pieces.

Place the 12 pieces into the prepared pan and let them rise for 1 – 1 1/2 hours, lightly covered with plastic wrap, until they puff up and their sides are touching. Preheat the oven to 350°F. Bake for 25-30 minutes or until golden brown. Invert the buns onto a rack and let cool.