690 east bread recipes

Hearty whole wheat rye bread for the bread machine with molasses and caraway seeds for classic deli flavor. A high-fiber loaf with the dense, slightly tangy character of traditional rye.

Hearty country whole wheat bread enriched with beer, wheat germ, honey, and molasses. Two dense, malty-sweet loaves with a tender crumb. Slice thick for sandwiches or toast with butter.

Hearty pecan whole wheat rye bread with molasses, walnut oil and a generous handful of pecans. Two loaves of high-fiber bread for sandwiches and toast.

An interesting way to make bread, and it actually makes great flavor and texture bread.

Poulsbo bread is a Pacific Northwest 7-grain bread machine loaf with whole wheat, molasses, buttermilk, and toasted sunflower seeds. A copycat of the famous Poulsbo bakery loaf from Washington's Sluys Bakery.

100% whole wheat sandwich bread sweetened with honey for tender crumb and subtle sweetness. Makes 2 tall loaves with nutty flavor and soft texture that stays fresh for days.

Soft, pillowy pita bread made entirely with whole wheat flour. Watch them puff up like magic in a hot oven for authentic pocket breads perfect for stuffing.

Homemade herbed breadsticks with basil, oregano, and garlic kneaded into a whole-wheat yeast dough, then rolled in butter and Parmesan for crisp golden edges. Perfect for dunking in marinara.

Bread machine bagels with a chewy whole wheat and bread flour blend, sweetened with honey, water-boiled and oven-baked. Make 8, 12, or 16 at a time with no special equipment.

Whole wheat yogurt bread bakes up tender and tangy in the bread machine, with sesame seeds folded right into a soft crumb that beats any all-wheat brick. Dump, press start, walk away.

Bread machine multigrain loaf with whole wheat flour, multigrain cereal, buttermilk, and molasses. Includes both 1-pound and 1½-pound sizes with machine-specific adjustments.

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

Chewy whole wheat bagels made with a bread machine in three batch sizes. Boiled for that classic crust, baked at high heat, and ready for your favorite toppings in about an hour.

Easy to scale down to make one or two loaves. Shortening can be replaced by butter. You will love the aroma during the baking, it fills up the entire house with freshly baked bread smell.

Vegan Bolivian-style huminta with quinoa, tofu, and winter squash blended into a savory baked casserole. Tahini and anise give the dish nutty depth and a faintly licorice finish.

Old-school corn rye bread with an overnight onion-steeped rye sour, chewy bread-flour body, caraway seed crust, and a glossy egg-washed finish. Classic Jewish deli style.