My friend Kim makes this bread from scratch every week, and I love it! Super delicious, and pretty easy to make. :) I love making bread--very therapeutic for me. I had to bake it longer than she suggested, so keep that in mind, and enjoy!
2 cups water 1 Tbsp yeast 1 Tbsp salt 2 Tbsp sugar 2 Tbsp powdered soy milk (or powdered milk) 1 Tbsp sunflower oil (any oil works) 1 Tbsp honey 2 cups wheat flour 2 cups white flour 3-4 handfuls seeds (I used flax, sunflower, and pumpkin. Cracked wheat is good too.)
Mix all ingredients together-order doesn't really matter. Knead dough for 15-20 minutes until smooth. I ended up adding quite a bit more flour during the kneading process. Put in greased bread pan and let rise in a warm place for about an hour. Bake at 350 degrees for 33 min.
This soup is delicious! It's especially yummy if you eat it in a bread bowl. :)
2 Tbsp vegetable oil 2 tsp ground cumin 2 cups unsalted peanuts 2 onions, diced 2 cloves garlic, minced 3 carrots, peeled and diced 4 ribs celery 2 tsp fresh ginger, grated 1/8 tsp pepper 1/8 tsp cayenne 1/8 tsp thyme 6 cups vegetable broth 1 large butternut squash, peeled and cut into 1-inch chunks (4-6 cups) 1/4 cup lemon juice salt and pepper to taste
Heat oil in stock pot over medium heat. When hot, add cumin and peanuts; saute until peanuts begin to brown and cumin is fragrant. Increase heat to medium-high, and add onions, garlic, carrots, celery, and seasonings. Cook until vegetables are soft.
Add broth and squash, cooking covered until squash is very soft.
Puree mixture in blender, and return to the pot. Add lemon juice and season with salt and pepper.