Tuesday has become my bread baking day. Today I made two loaves that I’ll slice up and store in the freezer. Hopefully it will be enough for the week. This is basically a white bread enriched with a little whole wheat flour.

Solar Farmhouse Bread


2 cups water

5 1/4 cups unbleached white bread flour

3/4 cup whole wheat bread flour

2 tablespoons nonfat dry milk

2 teaspoons salt

2 teaspoons granulated sugar

2 tablespoons butter

1 1/2 teaspoons rapid-rise (instant) active dry yeast

Preparation (using a bread machine for the dough)

Pour the water into the bread machine pan. Sprinkle both flours over the water, covering it completely. Add the milk. Add the salt, sugar, and butter in separate corners of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set the machine to the dough setting. Check the dough after a few minutes, add a little more water if needed.

When the dough cycle has finished turn the dough out onto a lightly floured surface. Cut the dough in half and form two loaves. Put the loaves in two lightly oiled loaf pans, dust each loaf with a little white bread flour and slash the top with a sharp knife, cover with oiled plastic wrap and let rise 30 to 45 minutes. Set Global Sun Oven out to preheat while the dough rises. Bake the bread in the Sun Oven until it’s golden brown and sounds hollow when tapped, 1 to 1 1/2 hours.

Makes 2 loaves.

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