Yes, “EAT MORE WHOLE GRAINS” cookbook includes many different healthy recipes using grains and seeds.
Health needs of people I know often prompt me to create a new recipe & it is added to this cookbook when I update.

Today my thoughts were on the health of our family as well as the health of a friend who just had a heart attack.
This recipe has no sugar and uses a bit of Himalayan salt; just enough to help the yeast to rise.  Spelt flour is an ancient grain so it is an easy to digest grain and by adding fermented kefir to the dough, one is making the bread even better on our digestive system.
The added crushed flax adds nutrition and also allow one to use less fat in the recipe. Enjoy!

1 1/2 cups of warm water
1 cup of kefir (or plain yogurt)
1/8 cup cooking oil (today I used avocado oil)
1/2 cup flax (measure and then crush)
1 tablespoon black strap molasses
1 egg
1 teaspoon Himalayan salt
1 tablespoon vinegar
6 cups spelt flour
3 tablespoons instant yeast
1 rounded tablespoon dough enhancer
2 1/2 more cups spelt flour
Put the water, kefir, oil, flax, molasses, egg, salt and 6 cup spelt flour into the Bosch or your mixing bowl. Mix with a dough hook. Then as it continues to knead on low, sprinkle over the yeast and dough enhancer. Mix in the remaining spelt flour. Allow it to knead for 9 minutes. The gluten will now be developed and it will hold together tightly.

Dump the dough on to an oiled board or counter. Divide into 4 even pieces. I weigh them and they are a bit over 1 pound in each ball. Shape each one into a smooth oval, cut into three even strips with the top joined. Braid, join the bottom and set into a bread pan. Do the same with the other 3.

Cover with a towel or set the loaves into the oven to rise. I usually put the oven on for 4 minutes, then shut it off so there is just a bit of warmth to help it rise. I set the timer for 30 minutes to check it, then for maybe another 30 minutes. When the loaves have risen well, I bake them at 350 ‘ F for 15 minutes, turn the loaves from front to back so they will bake even and then set the timer for another 7 minutes or so. I like the loaves to be on a medium darker side so they stay nice and high and do not fall.

Remove from pans 10 minutes after baking. Allow to cool before putting into plastic bags.

I love to create new recipes, so there are times when what I try does not turn out too well. I am using nutritious ingredients in these recipes so there is no waste. I cut up into chunks any baked loaves that didn’t rise well, dry them in the oven and once they are nice and crisp, I blend them until they are fine. Wonderful healthy bread crumbs!
Mix 1/2 cup bread crumbs with 1 1/2 cups lean ground beef and 3 eggs. Shape into any size meatballs or patties. Bake in oven until done.

I store the bread crumbs in the freezer and use 1/2 cup mixed with 1 1/2 pounds lean burger and 3 eggs for meatballs. (plus onion, minced garlic and parsley)

For many more whole grain & seed recipes go to and check out “EAT MORE WHOLE GRAINS” This cookbook was expanded to include instructions when using a Bosch or other Dough Mixing machine besides the instruction for mixing by hand.

Time to put my feet up and enjoy a buttered slice of bread that is cooling on the counter!

Back cover of “EAT MORE WHOLE GRAINS” cookbooks says:

Whole Seeds for Whole Nutrition

Seeds are designed to give LIFE.

Freshly milled WHOLE SEEDS retain the greatest amount of nature’s goodness.

Foods made from freshly milled seeds offer our bodies LIFE by making all the powerful nutrients found in the seed available to us.

*The BRAN for dietary fibre
*The GERM for essential vitamins and minerals
*The Endosperm for added protein

EAT MORE WHOLE GRAINS cookbook contains over 200 recipes:

That use whole grains.

That replace grains with other seeds where allergies are a concern.

That combine grains and pulses for a complete protein.

That turn out Perfect Yeast Baking by hand mixing instructions for those who wants the old fashioned kneading experience.

That Include fast machine mixing instructions for busy folk or those who find kneading dough painful.

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