Tortoise shaped wheat bread

Found a wheat bread recipe on other site that I liked, but had to make substitutions for several ingredients. Also slightly altered steps by adding some rest time in during combine phase, and to incorporate some tips found on other various sites/reviews. Came out great : -)

This is another version of my Hot Roll recipe. This time I used whole wheat flour, because I need all the fiber I can get and I like the nutty flavor. I also love oatmeal so I added that too. Nice nibbling bread.

I didn't fancy a trip to the shops but did have all the ingredients at home so I decided to make the pita bread to go along with some kofta's I was making. I found this recipe on www.thekitchn.com

I wanted to use a lot of whole wheat flour for a nutritious and fragrant bread, so I baked this.It'll remain moist, chewy, and fluffy even after 3 days. I'm proud of this recipe.The amount of time for the second rising and the baking time varies on your oven, so adjust accordingly.During baking, if the top seems like it's going to burn, gently take it out and quickly cover with aluminum foil.I like a lightly browned top, so I covered the tops with foil after 15 minutes. Recipe by MeguBroaden

I wanted to make easy and small French rolls.Prepare all the ingredients for a smooth baking process!!Score the bread in an angle rather than vertically to help the crust open up more easily.The temperature of the water needed will differ according to the room temperature (please adjust to your Home Baking machine) Recipe by Jinpiyo

This bread comes out soft and fluffy every time. Not as dense and dry as most other recipes I have tried at home

By chance I baked bread using some okara I had in the freezer. This bread had the same moist, tender and fluffy texture and lightly salty taste of bread I had in a New York Italian restaurant.On January 13th, 2009 I revised this recipe to include butter. The first time I baked this bread I used leftover okara I had in my freezer, however now I buy okara and freeze it in 50 g amounts to use for this bread. For one loaf. Recipe by MeguBroaden

A great sandwich bread with some whole grains, oats, nuts, and seeds. This recipe makes two loaves of bread. I usually freeze one after slicing to have one ready to go whenever I run out.

I decided not to use other oil in this recipe for a number of reasons: I'm on a diet, I want to make sure I eat enough fibre, and I also want to enjoy this read with olive oil. I made a normal bread dough with whole wheat flour, cut out the butter and lengthened the proving time to get a nice fluffy loaf.Make sure to prevent the bread dough from drying out at any point by spraying it with water etc. Since this recipe is oil-free, the bread tends to dry out quickly, so make sure to eat this bread as early as possible or store it somewhere where it can retain it's moisture. I use whole wheat bread (strong) flour. Recipe by Rurumiko

I used cumin in the dough.Adjust the baking time and temperature in accordance to your oven. Recipe by *sarasa*

This is a very healthy bread, with a delicious, soft, fluffy, chewy, and moist texture... My family loves this recipe, you should try it at home!(Source: Savourydays)

Because bread brought in stores usually are made with bleached, overly processed flour, and lack nutrition, i decided to start making my own. This recipe was taken from the gold medal wheat flour bag and i altered it a little

I added plenty of whole wheat flour to create a deeply flavorful bread. The more you chew, the more flavor you get. You can enjoy it as is, without butter. It's fluffy when warmed.The origin of this recipeI referred to a recipe from a collection that came with my bread maker and increased the whole wheat flour ratio to suit my taste. The flavor of the whole wheat is indescribably delicious.

I've been eating store bought honey oat and wheat bread and I thought "Hey, I can make this!" So, I scoured the internet for ideas, merged them together and added a few of my own and this is what I came up with. Hope you enjoy it :)

I had some dried cranberries and thought heart shaped bread with the cranberries mixed in would be cute.In Step 4, stretch the dough out, and if it looks like it's about to come apart, knead it some more! Recipe by miityan

Recipe taken from "Flour, Water, Salt, Yeast" by Ken Forkish. Awesome read, must have for all starting with home bread baking.This recipe ask only for few ingredients, your own hands and a time. Result: 500 g loaf.5h primary fermentation, ~1h of proofing. 45min baking.

I just fell in love with the idea of a bread with onions and goat cheese... :-P

Feel healthier with this delicious bread recipe that uses only whole wheat flour. You can make many different kinds of deli bread with this dough, so it's convenient.Course Black Pepper: if you have it, use it. When letting the bread machine knead the dough, if you add in all of the ingredients into the machine at once, the bread will tend to get stale a lot more quickly.As for the flour, I used Super Camellia brand (please adjust the amount of water added, according to the type of flour used. Domestic bread flours won't need as much water.) Recipe by DUFFYchan

My family likes soft walnut bread and I was making it for my family. The shape of the bread is the same, but I altered the recipe because I wasn't quite happy with the dough.This bread is very soft as you put yogurt and honey in the dough. If you don't have butter, use 20 g of shortening and 6 g of salt instead!! For 10 portions. Recipe by Kobayanchan

Got this off of pinterest. It was part of the recipe, but I just made the bread & not the sandwich cake. S delicious!

I wanted to eat oatmeal bread [Recipe No: 632322] with something sweet but I also want to eat a vegetable filled sandwich with whole wheat bread [Recipe No: 610503].So I combined both for a bread filled with dietary fiber.The amount of time for the second rising and the baking time will change depending on the oven so adjust accordingly.During the baking in Step 6, if it seems that the top is becoming overcooked, I recommend covering with aluminum foil.The height of the bread is a bit low. Recipe by MeguBroaden

This whole wheat bread is adapted from King Arthur's Classic 100% Whole Wheat Bread. It should be moist, not dry at all, a must try loaf recipe.

This is a whole wheat roll that can be made into sandwiches and brought along on an outing. I aimed for not too heavy bread that still had a high ratio of whole wheat flour.You can use your bread machine's dough course for the first rise. In the summer, use ice water, and in the winter, use warm water (about 30°C). It may take longer in the winter. I recommend using a finger test. Recipe by Blue poppy

Whenever my family starts mumbling "I want to have pain d'epi again!" or "Isn't it time for epi again...?" I always go for this recipe! When it's freshly baked out of the oven, it's seriously delicious. I think it's so good that it could be sold in a store and no one would be able to tell it's homemade.I think the key is to mist the dough with water... For 4 servings. Recipe by Mahorou

I have a base bread recipe that has now become the foundation of many new test recipes. This is one of the yummy ones!