Sun Oven Sandwich Rolls

These soft whole-wheat rolls are good for sandwiches or with jam and butter. Hot out of the Sun Oven they make a great afternoon snack.

If you don’t have the dehydrating racks or some other way to fit all the rolls in the cooking chamber in one go, they can be baked in batches. Keep the excess rolls in the refrigerator while the first batch rises. Take them out to let rise while the first batch bakes. As usual, I use a bread machine to mix the dough. You can use a stand mixer or your hands if you prefer.

Sun Oven Whole-Wheat Rolls

Ingredients

2/3 cup milk

2/3 cup water

2 cups whole-wheat bread flour

2 cups white bread flour

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Double Sun Bread

This tasty bread is just of one the ways I use the sun-dried tomatoes from my Sun Oven. Purchased sun-dried tomatoes also work if you didn’t get a chance to dehydrate your own last summer.

Sun Oven Bread with Sun-Dried Tomatoes

3/4 cup sun-dried tomatoes

1 1/4 cups water

2/3 cups milk

3 tablespoons olive oil

5 cups white bread flour

1 cup whole-wheat bread flour

1 cup freshly grated Parmesan cheese

2 teaspoons salt

2 teaspoons granulated sugar

1 1/2 teaspoons rapid-rise active dry yeast

Preparation

Put the sun-dried tomatoes in small bowl with enough water to just cover them. Let soak 15 minutes. Drain over a measuring cup to reserve the water. Finely chop the tomatoes. Set aside.

If needed, add water to the measuring cup to reach the 1 1/4 cups called for. Pour the water, milk, and oil into the bread machine pan. Cover the liquid with the flours. Sprinkle the cheese over the flour. Add the sugar and salt in separate corners of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting. Press start. Add the sun-dried tomatoes at the beep or during the last minutes of kneading.

At the end of the cycle turn the dough out onto a lightly floured surface and gently punch down. Cut the dough in half and shape it into two loaves. Put the dough in two lightly oiled bread pans. Cover the pans with oiled plastic wrap. Let the loaves rise in a warm spot 30 to 45 minutes. Set the Sun Oven out to preheat while the loaves are rising. Bake in the Sun Oven until the bread is lightly browned and sounds hollow when tapped, 45 minutes to 1 hour.

Solar Baked Multi-Grain Bread

Multi-grain bread fresh out of the Sun Oven is always a hit. Results will vary depending on the brand of flour; I use King Arthur. You could even experiment with your own mixture if you’re a braver baker than I.

Sun Oven Multi-Grain Bread

Ingredients

1 2/3 cups water

6 cups multi-grain bread flour

2 teaspoons salt

1 tablespoon sugar

2 tablespoons butter

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Simple Sun Oven Bread

Tuesday, weather permitting, is my bread baking day. Today I was caught a bit off guard when the thick morning fog gave way to a beautiful sunny day. With only one type of flour on hand a simple white bread was my only option. This recipe is about as simple as they get.

Ingredients

2 cups water

6 cups white bread flour

2 teaspoons salt

1 1/2 tablespoons sugar

3 tablespoons butter

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Solar Bread with Wild Rice

Polenta, oats, and nutty-tasting wild rice come together perfectly in this scrumptious, nourishing bread. It calls for a slightly larger than standard bread pan, 9 x 5-inch. If you don’t have one try shaping the dough in the shape of rolls and bake them in a round cake pan.

Sun Oven Wild Rice Bread

Ingredients

1/4 cup wild rice, cooked according to package instructions

1 1/4 cup water

2 tablespoons vegetables oil

scant 3 cups white bread flour

1/2 cup whole wheat bread flour

1/2 cup polenta

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Solar Baked Bran Bread

 

Another good toasting bread that’s high in fiber and flavor. Once it’s completely cool I slice it up and freeze it. If you don’t like, or don’t have molasses, you can use corn syrup instead.

Sun Oven Bran and Yogurt Bread

Ingredients

1 1/3 cups water

scant 1 cup strained, plain yogurt

2 tablespoons vegetable oil

2 tablespoons molasses

3 1/4 cups unbleached white bread flour

2 1/4 cups whole-wheat bread flour

2/3 cup wheat bran

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Sun Oven Breakfast Bread

Milk gives this bread a soft, velvety texture that is ideal for toast with butter and jam.

Pane al Latte (Milk Bread)

Ingredients

1 1/4 cups milk

3/4 cup water

6 cups unbleached white bread flour

2 teaspoons salt

1 tablespoon granulated sugar

2 tablespoons butter

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Sun Oven Whole-Wheat Bread

100% whole-wheat bread can be tricky but with a mixture of whole-wheat and white bread flour I consistently get a perfect loaf.

Light Sun Oven Whole-Wheat Bread

Ingredients

1 7/8 cups water

2 tablespoons olive oil

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Sun Oven Saffron Potato Bread

Adding potato to bread produces a moist, springy loaf. The saffron adds an aromatic flavor and rich hue to this bread. It goes well with cheese and roast vegetables.

Ingredients

1 large potato, about 8 ounces, peeled

1 teaspoon saffron threads

1 egg

4 cups unbleached white bread flour

2 tablespoons nonfat dry milk

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Solar Bread with Rice

Whenever I make plain rice it’s always hard to figure out how much to make. Too little and we’re still hungry, too much and it goes to waste. I hate it when I’m still hungry after dinner so I opt for too much, and make a loaf of rice bread if any is left over. Rice may seem like an odd ingredient for bread, but it comes out moist and flavorful with an interesting texture.

Ingredients

1 cup water

1 egg

3 cups unbleached white bread flour

1 cup cooked long-grain rice, well drained and completely cooled

1 tablespoon nonfat dry milk

1 teaspoon salt

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corin