Beth’s Better Bread

Written by Cooking Naturally Editors on December 26th, 2010


I have yet to master baking bread in the oven.  BUT, I believe I have mastered it in the bread machine; it’s like a crock-pot, for bread!  I make a loaf a week… I slice the entire loaf at once and stick it all in a big ziploc baggie, with a folded paper towel sheet.  We don’t eat a ton of bread or go through it too fast, so I keep it in the fridge.  Of course, everyone’s bread machine (and oven, for that matter) is different.  This recipe works wonderfully for me, but feel free to experiment until you get results you’re happy with.  No nasty preservatives, no high-fructose corn syrup, and no hydrogenated nothing.  Just good, wholesome ingredients that result in a good smelling and good tasting loaf of happiness.


  • 1 c. white, unbleached flour
  • 1 c. whole wheat flour
  • 1 c. wheat germ
  • 2 heaping T. vital wheat gluten
  • 1 c. warm water
  • 1/8 c. rice milk
  • scant 1/3 c. agave nectar
  • 2 T. applesauce
  • 1 1/2 t. salt
  • 1 1/2 t. active dry yeast
  • handful of sunflower seeds


  1. Combine flours, wheat germ and gluten together and set aside.
  2. Combine water, milk, agave, applesauce, and salt and pour into bread pan.
  3. Add dry ingredients to bread pan.  Make sure the wet ingredients are covered.
  4. Add yeast and sunflower seeds to the top of the mixture.  Insert bread pan into bread machine.
  5. Use the following settings: basic cycle, light crust, 1.5 lb. loaf size.
  6. When your bread is finished baking, remove bread pan from machine.  Carefully dump out your loaf and allow to cool while resting on its side.

Photo Credit: Author


Recipe originally posted here at Beth’s Mess.

We’re still on the lookout for some nutritious and delicious recipes!  If you’d like your favorite healthy recipe featured, email beth {at} naturalparentsnetwork {dot} com.  Please submit a quality picture with your recipe and refer to contributor guidelines for general directions.

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