Agave Whole Wheat And Pine Nut Bread Recipes

100% WHOLE WHEAT BREAD WITH NUTS AND SEEDS

Steps:

• In a medium bowl combine all ingredients. Mix until you have a fairly shaggy dough. Let it rest for 20 minutes, covered. Then, knead the dough until it is fairly smooth. Allow the dough to rise, covered, for two hours, until it is nearly doubled in bulk.
• Gently deflate the dough (I just pressed down on it with my fingertips about ten times). Shape it into a log and place it into a lightly greased 8 1/2" x 4 1/2" bread pan. Cover the pan with a clear shower cap (or lightly greased plastic wrap) and let it rise for another 2 hours, until the dough has crowned 1" to 2" over the rim of the bread pan.
• Bake the bread in a preheated 350 degree oven for 40 minutes. (Mine was done at about 35 minutes, so make sure not to over bake). Place a piece of aluminum foil over the top of the pan for the final 20 minutes of baking to make sure the top crust doesn't burn.

WHOLE WHEAT AGAVE BREAD

Steps:

• 1. I use a bread machine to mix the ingredients. Warm the water, agave nectar or honey, salt and oil. Pour in pan from machine and add flours. Push button for dough. If dough is too wet add a little more flour and if too dry add a little more warm water.
• 2. When dough is ready to take out of machine, shape into bread loaf and place in a greased bread pan. Bake at 350 degrees for about 25 minutes or until bread sounds hollow when thumped.

AGAVE WHOLE WHEAT BREAD

Steps:

• Dissolve yeast in 1/2 cup warm water. Stir in whole wheat flour, 1 3/4 cups warm water, carrots, bananas, butter, agave, salt and cinnamon beat until smooth using an electric mixer. Mix in enough flour to make a soft dough. Knead about 10 minutes, or until smooth and elastic, on a lightly floured board. Place in a large greased bowl and turn to grease all sides. Cover bowl and set in warm place to rise about 1 hour or until doubled in size. Punch down dough, divide in half, flatten each half with a rolling pin, or your hand, to 18 x 9-inches overlap the two sides and fold into thirds. Roll each half up tightly and place in two greased 9 x 5 x 3-inch pans. Brush tops with melted butter. Let rise about one hour or until doubled in size. Bake at 375°F for 40 to 45 minutes or until crust is brown. Remove from pans and cool on wire racks.

AGAVE WHOLE WHEAT AND PINE NUT BREAD

Steps:

• In large bowl, combine 1 1/2 cups all-purpose flour, whole wheat flour, undissolved yeast, salt and ground ginger. Heat buttermilk, agave, water and butter until very warm (120° to 130°F) stir into dry ingredients. Stir in enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover let rest 10 minutes. Knead in pine nuts.Shape dough into 5-inch round loaf. Place on large greased baking sheet. Cover let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes. With sharp knife, make 4 slashes (1/2-inch deep) in crisscross fashion across top of loaf. Bake at 350°F for 35 to 40 minutes or until done. Remove from oven brush top of loaf with agave. Remove from sheet cool on wire rack. BREAD MACHINE VARIATION: Measure 2 cups all-purpose flour, 1 cup whole wheat flour and other ingredients into bread machine pan as suggested by manufacturer. Process on dough/manual cycle. When complete, remove dough to floured surface knead in additional flour if necessary to make dough easy to handle. Shape dough and process as directed.