Bread, Buns & Crusts

{Whole-Wheat Pita Bread}

{Yeastless Whole-Wheat Focassia Bread}

{No Yeast White Pizza Crust}

b}le click me.

|recipe inspired by: Spark Recipes|

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp. salt

1/4 cup olive oil

2/3 cup water

Yields a 12x14" pizza crust.

Combine all ingredients & knead slightly. Press into a 1/4" thick, and top with desired ingredients. Bake 18-20 minutes at 450 degrees. I'm a paragraph. Click here to add your own text and

|recipe inspired by: Heavenly Homemakers|

*Yields 4 pitas/ 8 halves

1+ 1/2 cup whole-wheat flour

3/4 tsp yeast (add 1/8-1/4 cup water & 1/2 tsp sugar to the bowl with the yeast, allowing

to sit 5 minutes or until active)

1/2 tsp salt

1 Tbs honey

3/4 cup olive oil

1/2 cup water + 1 Tbs

Preheat the oven to 500 degrees.

In a small bowl, combine active yeast, honey & oil. In a large bowl, combine the flour and salt. Add the wet ingredients to dry ingredients and add 1/2 cup water + 1 Tbs, while continuing to mix the dough. Knead the dough 4-5 minutes. Roll into a ball, adding 1 Tbs to a bowl, setting the dough in the bowl. Cover the bowl with a damp towel for 1 hour, allowing to rise in a warm place. After 1 hour, knead for 30 seconds-1 minute on floured surface. Allow to rest for 10 minutes. Flatten & cut into 4 pieces. Roll each piece to a 6" diameter, approximately 1/4" thick. Place each rolled circle onto parchment paper on a baking sheet. Allow the dough to rise, setting the baking sheet on the oven for 30 minutes.

After the dough has risen, bake for 5-8 minutes. After removing the pitas from the oven, flatten them with a spatula to release the air pockets. Store in a a sealed bag in the refrigerator. Can be frozen for further storage.

{Whole-wheat Tapioca Flour Pizza Crust}

|recipe copyright of: Vegetology|

*Fits 1 standard sized lipped cookie sheet

1+ 3/4 cups Whole Wheat Flour

2 Tbs all-purpose flour (this also helps reduce the density from the whole wheat flour)

2 Tbs. Tapioca Flour/Starch

1/4 cup extra virgin olive oil

3/4 cup water

2 tsp. baking powder

1/2 tsp. garlic powder

1/2 tsp. fine grain sea salt

In a large bowl, combine whole-wheat, all-purpose & tapioca flour. Add the baking powder, salt, and garlic powder. Combine using a spatula. Add the 1/4 cup extra virgin olive oil and 3/4 cup of water. Mix all ingredients until dough begins to form. Then use hands to knead the dough into a ball, in the bowl, for about 2 minutes. Once completely compiled into a ball of dough, add 1 tsp. olive oil to the bottom of the bowl, and roll dough in it, coating all sides lightly. Cover bowl with plastic wrap and all to refrigerate until you are finished preparing the rest of the ingredients for layering your pizza! (15-20 minutes).

Preheat your oven to 400 degrees.

Lightly dust whole wheat flour onto a smooth surface or your counter-top. Coat a rolling pin with a little flour as well. Roll out your dough into a rectangular shape, until you reach the length and width of your cookie sheet, or until dough crust is about 1/4" thick. Place a sheet of parchment paper on your cookie sheet, and set rolled crust on top. Using a fork, poke crust in a few different places in order to provide ventilation while baking (if you forget to do this, do it after the FIRST removal from the oven- we will be baking this crust twice!). Bake crust for 6-9 minutes or until the crust is slightly firm and stiff, but not yet browning. Mine was perfect at 8 minutes. Remove from oven carefully.

Layer on your tomatoes as a base, and go wild from then on! Once you are satisfied with the toppings of choice, pop that baby back in the oven for an additional 8-11 minutes! (mine was perfect at 10 minutes!). Remove from oven & allow to cool for about 5 minutes.

|recipe copyright of: Vegetology|

(Yields 8 large pieces)

2 cups whole wheat flour

1 cup water

2 tsp. baking powder

1 tsp. salt

1 tsp. extra virgin olive oil

1.5 tsp. garlic powder

1.5 tsp. crushed dried basil (for the top of the loaf)

1/3 cup grated parmesan cheese (for the top of the loaf)

Preheat oven to 425.Grease 9x13" cake pan or two 9" rounds. Pour water into a medium size bowl. In a separate bowl, sift together flour, baking powder, garlic powder, and salt. Add to water. Mix until dough forms. Knead for 5-10 minutes (or use a hand-mixer to omit this step). Place dough into greased pans. Using oiled fingers, spread to 1/2" thick. Lightly rub top and sides of dough with olive oil. Season with basil and add parmesan on top. Bake for 17 minutes.

{Oatmeal Whole-Wheat Chia Sandwich Bread}

|recipe copyright of: Vegetology|

1.5 cup rolled oats
1.5 cup WWF
2.25 tsp baking powder
3/4 tsp sea salt
2.5 T honey
1.5 Tbs apple sauce
1.5 cup unsweetened almond milk
1 Tbs chia seeds on top

Preheat the oven to 350.

Combine all dry ingredients in a large bowl (excluding the chia seeds), and wet ingredients in a separate bowl. Then, fold wet into dry until well-incorporated. Pour batter into a standard sized bread pan, either greased or coated with parchment paper. Top batter with chia seeds. Bake for 25-35 minutes, or until a knife comes out clean. Cool on a rack for 1 hour.

{Homemade Whole-Wheat Tortillas}

|adapted from 100 days of real food|

*makes 6 small/medium tortillas depending on the thickness

1+1/4 cups whole-wheat flour

1/4 cup melted coconut oil

1/2 cup warm water (heat for 1 minute in the microwave)

pinch sea salt

Combine whole-wheat flour, coconut oil, and sea salt together in a Kitchenaid mixer. Use the dough hook and mix on low. Slowly add the 1/2 cup water. Scrape down the sides as necessary. After all ingredients are combined, take the dough out of the bowl and slice into 6 balls equivalent in size. Set the balls of dough on a pan and cover with plastic wrap for a minimum of 15 minutes. After, roll each ball out into a circular shape. They should be fairly thin, but not so thin that the dough rips. Heat a skillet on the stove over medium-high heat (it should be fairly hot), add 1/2 tsp coconut oil to the pan and add 1 tortilla to the pan. Wait for the tortilla to bubble slightly and lightly brown on each side (about 30-60 seconds each side). Repeat with the remaining tortillas. Serve right away or store in a sealed container or plastic bag in the refrigerator for later use. They can also be frozen.