Best Garden Harvest Quick Bread Recipes

MULTIGRAIN HARVEST BREAD RECIPE

Steps:

• Place the millet, flax seed, chia seeds, sunflower seeds, pumpkin seeds, and sesame seeds in a pan. Heat the seeds over medium-high heat for about 3-5 minutes or until you can hear the seeds crackling. Make sure to mix occasionally to prevent the seeds from burning on one side.
• Remove the seeds from the hot pan and place them into a small bowl. Pour 3/4 cup boiling water over the seeds or just enough to cover them. Then cover with plastic wrap and let the seeds cool.
• In a large mixing bowl, combine 2 cups warm water (110 degrees Fahrenheit) with 3 tbsp molasses.
• Then evenly sprinkle 2 tsp yeast on top of the water and molasses. Wait until the yeast becomes slightly frothy.
• Sift 2 tsp salt, 1/2 cup rye flour, 1/2 whole wheat flour, 1 cup bread flour, and 3 1/2 cups all-purpose unbleached flour into a bowl. Then stir the dry ingredients so that all the different flours are well combined.
• Add the dry ingredients to the wet and combine it with a wooden spoon until well incorporated.
• . Place the soaked seeds into the dough. If the seeds have any extra water on top, strain before you add it to the dough.
• Begin working the seeds into the dough with your hands. I found that stretching the dough helps incorporate the seeds best. Once you don't see any more patches of flour, stop kneading the dough.
• Place the dough into a large bowl (no grease necessary). Sprinkle a small amount of flour on top and cover the dough with a kitchen towel. Then let it sit at room temperature for 1 hour and 30 minutes. (Keep between 68-70 degrees Fahrenheit).
• 10. After 1 hour and 30 minutes go by, deflate the dough and shape is back into a ball with your hands. Cover with a kitchen towel again and let is sit at room temperature overnight or 8 hours.
• 11. . After 8 hours have passed, deflate the dough once more and reshape it into a ball and place it back into the bowl. Cover with a kitchen towel and let it sit in a warm place for 2 hours or until it doubles in size. To speed up this step, turn your oven onto the proof cycle and place it in your oven. If you don't have a proof setting on your oven, turn your oven on to 300 degrees Fahrenheit for 2 minutes and turn it off. This should be just enough warmth to let the dough proof.
• 12. Remove the proofed dough onto a floured surface and divide it into halves.
• 13. Shape each piece of dough into squares, then fold in each corner of the square towards the center.
• 14. Shape the dough into a smooth ball and place it into lightly floured 9-inch proofing baskets. Dust the dough with flour and cover with a kitchen towel. Let it proof in a warm place for 1 hour and 30 minutes or until it doubles in size.
• 15. Place a cast iron or Dutch oven pot (with lid) into the oven and let it heat up to 500 degrees Fahrenheit.
• 16. Once the oven reaches 500 degrees Fahrenheit remove the pot from the oven. Open the lid and dust the bottom of the pot with flour. Gently flip the proofed dough into the cast iron or Dutch oven pot.
• 17. (optional) Using a sharp blade make a few decorative slits into the top of the dough.
• 18. Using a spray bottle, lightly spray the bread dough with 3-4 sprays of warm water. Then place the hot lid on top and bake at 430 degrees Fahrenheit for 20 minutes.
• Note: Most people place an oven safe bowl filled with water in the oven to achieve that nice bread crust; I find that lightly spraying the bread with warm water is an easier way to achieve the same results.
• 19. Then remove the lid from the pot and bake for an additional 15-20 minutes at the same temperature.
• 20. The moment the bread is baked, CAREFULLY remove the bread with a spatula and place it onto the cooling rack. Be very cautious as the cast iron will be extremely hot.

HARVEST VEGETABLE BREAD

Steps:

• Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease.
• Stir together mashed potatoes, Almond Breeze, oil, and egg in a large bowl until well mixed. Stir in zucchini, sun-dried tomatoes, and green onions. Stir together remaining ingredients in a medium bowl and stir into vegetable mixture.
• Transfer to a floured board and knead several times until dough is smooth (do not add too much flour or bread will be tough). Shape into a loaf and place on prepared baking sheet.
• Bake for 55 minutes or until a toothpick inserted into the center comes out clean.

GARDEN HARVEST VEGETABLE BREAD LOAF

Steps:

• Place the zucchini in a colander and toss with 1 Tbsp of salt. Set aside for 5 to 10 minutes to let the salt draw out the moisture. Once it has sat, squeeze the zucchini to drain out as much excess liquid as possible. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, add the yeast, sugar, and warm water and let set for 10 minutes or until the yeast foamed up around all of the surface area of the water.
• Turn mixer onto medium-low and add in melted butter, zucchini, carrots, olives, bread flour, oregano, 1/2 Tbsp salt, and paprika. If the dough is too sticky to form a ball, add more flour, 1 Tbsp at a time.
• Switch to the dough attachment and knead on medium speed for 5 minutes.
• Grease a bowl with olive oil and transfer dough to the bowl. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
• Line a large baking sheet with parchment paper. Divide the dough into equal halves and shape two round loaves onto the baking sheet, making sure to leave enough room for the bread to at least double in size (you may have to use two baking sheets depending on the size of your sheets).
• Cover with a clean kitchen towel and let rise for another 30 minutes or until doubled again.
• Preheat oven to 375 degrees F and bake for 30-35 minutes or until the tops have browned, rotating the baking sheet halfway through.
• Transfer to a cooling rack and let cool.
• Slice and serve with butter or plain yogurt and olives.

HARVEST BREAD

Steps:

• Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

GARDEN VEGETABLE BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).,