Ingredients (use vegan versions):

• 1 1/8 cups of water
• 3 cups of whole wheat flour
• 1 1/2 tablespoon vegan sugar
• 1 tablespoon gluten (optional)
• 1 1/2 teaspoon salt
• 2 teaspoon dry yeast

Directions:

This is for 3 cups flour equivalent.

Use Whole Wheat cycle.

Serves:

Ingredients (use vegan versions):

• 3 teaspoon dried yeast
• 3 cup whole wheat flour (I usually use ‘Spring Wheat’ WW flour)
• 3 tablespoon gluten (approx - according to kind of whole wheat flour used)
• 3/4 teaspoon salt
• 1 teaspoon vegan sugar
• 1 3/4 cup water

Directions:

Developed for use with the Dak Turbo Baker V Bread Machine.

Serves:

Ingredients (use vegan versions):

• 1 1/2 teaspoon dry yeast
• 2 cups bread flour
• 1/4 cup wheat bran
• 3/4 teaspoon salt
• 2 TAB minced prunes(If prunes are hard, our boiling water over them to
• often, then drain well.)
• 3/4 cup plus 2 TAB water
• 1 TAB yellow cornmeal

Directions:

Topping:

Ingredients (use vegan versions):

• 2 medium onions
• 1 medium zucchini
• 1 large tomato
• 4 garlic cloves
• 2 teaspoon chopped fresh bazil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme leaves

Directions:

This low-fat version of classic pizza gives you lots of fiber and
vitamins on a voluptuously topped, crisp pie.
Yield: 2 (10-inch) pizzas, 8 servings

Add all ingredients for the dough except the cornmeal in order suggested
by your bread machine manual and process on the dough cycle accourding to
manufacturer’s directions.

While the dough is being processed, preheat the oven to 450 degrees.
Place the onions in their skins, the whole zucchini, the tomato, and the
garlic cloves in their skins on a nonstick baking sheet. Bake the tomato
and garlic 20 minutes, the onions and zucchini 40 minutes. Let the
vegetables cool. Peel the onions and garlic. Chop the vegetable3s coarsely.
At the end of the dough cycle, remove the dough from the machine and
divide it in half. On a floured board with a floured rolling pin, roll
each piece of dough into a 10-inch round. Sprinkle the cornmeal on 2
nonstick baking sheets or pizza pans. Place the dough on the pans, prick
all over with a fork, and bake 15 minutes. Top the pizzas with the
chopped vegetables and bake 5 minutes longer. Remove the pizzas from the
oven and sprinkle with the basil, oregano, and thyme on top. Eat hot or
at room temperature. If you want ff cheese, make sure you add it under
the vegetables so it melts and stays soft.
171 calories; 0.9 g fat; 0 mg cholesterol

Serves:

Ingredients (use vegan versions):

• 2 cups self-rising white flour
• a pinch of salt
• 1 teaspoon vegan sugar
• 3/4 cup of vegan soymilk
• 1 tblsp. non-hydrogenated vegan margarine or margarine
• optional: dried sultanas

Directions:

Preheat oven.

Sift flour
and salt into bowl. Add vegan sugar. Rub margarine in lightly. Make
a well in the centre and pour in milk. Work lightly into dough.(Adding a
few sultanas if wish.)

Knead very lightly on floured board. Roll out and cut into shapes.
Glaze tops with milk or water. Bake in hot oven 7-10 minutes.

Preparation time: five minutes

Cooking time: up to ten minutes

Source: ?mother.

Serves:

Ingredients (use vegan versions):

• 1 1/4 cups Water
• 2 cups Unbleached White Flour
• 1 1/2 cups Rye flour
• 1 tablespoon Cocoa (optional; for coloring)
• 1 1/2 tablespoon Caraway Seed (yes, table spoons)
• 1/3 cup Molasses
• 2 teaspoon Active Dry Yeast
• 1 teaspoon gluten (optional)
• 1 1/2 teaspoon salt

Directions:

Use Basic Medium mode. Timer not recommended.

Serves: