Zucchini/Carrot Bread

1 1/2 cups grated zucchini or carrots
1/2 cup oil (Canola is the BEST for this. Olive changes the taste!)
1/2 cup honey (I used a lighter sweeter honey, like Gallberry)
2 eggs
1 tsp vanilla
1/2 cups raisins (opt)
1 1/2 c freshly milled flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp. nutmeg
1/2 chopped nuts (I used walnuts) (opt)

Mix oil and honey. Beat in eggs and vanilla. Stir in grated zucchini or carrots. Combine dry ingredients and add to liquid. Stir in nuts and/or raisins. Pour into 1 1/2 lb loaf pan or muffin tins. Bake at 350 for 45-50 minutes for bread or 12-15 minutes for muffins.

I loved DeEtta's combination of different Grains in her recipe, but after trying many different ones, I made adjustments to a different recipe I had and this one works for us. You can substitute any kind of different grains. This is a fave in our house:



7 Grain Bread

Grind:
1 c 7 grain
1 c soft white wheat
3 c hard red (or hard white but I like HR)

Other ingredients:
2 c hot water
1/3 c olive oil
1/3 c honey
1/4 c vital wheat gluten
1/4 c liquid soy lecithin
1 egg
1 1/2 tbsp yeast
2 tsp salt

Mix hot water, oil, honey, egg together. Add vital wheat gluten and lecithin.
Add 3 cups of flour and mix well. Add yeast. Ad 2 more cups of flour and mix
well. Add salt last. Mix for 10 minutes. Let rise for 1 hour. Take out and
split in 1/2 and into loaf pans. Let rise for 1 hour (again). Bake at 350 for
29 minutes. Makes 2 medium loaves. I preslice my bread before freezing.

**Italian** add 1/4 c of italian seasoning and 2 tsp garlic powder

Cinnamon Raisin add 1/4 cinnamon, 2 tsp sucanat (with molasses) and 1/2 cups of
raisins (I also add 1/2 c of chopped walnuts)

FIVE LOAF RECIPE

5 cups hot water
2/3 c olive oil
2/3 c honey
2 1/2 tbs yeast
12-13 c freshly milled flour
1/3 c liquid lecithin
1/2 c vital wheat gluten
5 tsp salt (add last)

Combine water, oil, honey, lecithin and gluten. Mix well, add 1/2 flour and yeast. Mix well, add more flour. Mix well and add salt. Add flour enough to pull away from sides. Mix for 5-8 minutes. Let rise until double (about an hour). Pull out and divide into 1 lb 10 oz loaves. Let rise until double (about an hour). Bake at 350 for 30 minutes.

Well, as you read on my blog, I went over to AL to talk to some of my girlfriends about baking homemade bread with fresh grains. We enjoyed it immensely, but I being a perfectionist, was disappointed in my bread. It didn't rise to normal height. It was cloudy, humid and raining. Another girlfriend, baked a loaf in her bread machine, and it was also good, but it didn't rise to what it usually does, either.

I made 8 loaves total (without the bread in the bread machine). It was still good. I mean there were four loaves of bread consumed between 4 families!!

So anyway, my girlfriend, Lady Why, asked the question, well what does your bread "normally look like". So I thought I would post the three loaves I made last night. BTW I didn't add any lecithin.

Anyway, here ya go! Have a great day!

Here is loaf one still in the pan:


Loaf one out of the pan:


Here is loaf number two:


Here is loaf number three: