Bread Recipes

Unleavened Breadsticks

1/2 cup (1 stick) butter, melted
1/2 cup milk
2 Tbs honey
2 cups flour
1 tsp salt
1 Tbs Italian seasoning
Parmesan cheese (optional)

Combine the butter, milk, and honey. In a separate bowl, stir together the flour, salt, and Italian seasoning. Add the dry ingredients to the wet mixture; stir until the mixture forms a ball. Roll dough to 1/2″ thickness. Cut into finger-width slices. Cut slices in half (roughly 4″ long). Roll each bread stick in Parmesan cheese, lengthening the dough as you go so that the final product is approximately 6″ long and 3/4″ thick. Bake on a parchment paper lined jelly roll pan at 350 degrees for 15-20 minutes, or until golden brown. Serve warm.

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Unleavened Cornbread

1 cup cornmeal
1 cup flour
1/4 cup honey granules (or sugar)
1 tsp salt
1 egg
1 Tbs sour cream
1/4 cup butter, melted
1 cup milk

Preheat oven to 425 degrees. Line a 12 cup muffin pan with liners. Stir together the cornmeal, flour, sugar, and salt. Make a well in the center and pour in the egg, sour cream, butter, and milk. Stir until well blended. Spoon the batter into prepared muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve warm.

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Unleavened Raisin Bread

2/3 cup olive oil
2/3 cup milk
1/2 cup honey
1 egg
4 cup flour
1 tsp cinnamon
1/2 tsp salt
1 cup raisins

Beat the olive oil, milk, honey, and egg until combined.  In a separate bowl, mix the flour, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix. Add additional flour if needed until the dough forms a mass; add the raisins and mix until combined. Divide the dough in half.  Roll each piece of dough out to desired thickness (I do about 1/4″”) on a baking stone or a parchment lined jelly roll pan. Prick the dough with a fork to eliminate air bubbles. Sprinkle a mixture of 2 Tbs sucanat (or sugar) and 1/2 tsp cinnamon over the surface of the dough. Bake at 375 degrees for 15-18 minutes or until golden on the edges (over baking will cause it to be too brittle). Cut into squares; serve warm or cool on a wire rack.

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Unleavened Tortillas

  • 8 C wheat flour
  • 4 t salt
  • 1 C olive oil
  • cold water

Mix first three ingredients, then add water till desired consistency (no loose flour). Form balls. Flatten with a rolling pin (use olive oil to keep from sticking). Fry on griddle/skillet till starting to brown.

My family loves these.  (Hadara, thanks for teaching me how to make them!)

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Vegan Pumpkin Muffins

Dry Ingredients:

  • 2 cups spelt flour
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • 1/2 cup sucanat (or brown sugar)

Wet Ingredients:

  • 1 1/4 cups pumpkin puree (canned, unsweetened)
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1 Tbsp apple cider vinegar
  • 1/4 cup maple syrup
  • 1 flax egg (1 Tbs ground flax seed + 3 Tbs water)*
  • 1/3 cup applesauce
  • 3 Tbsp coconut oil, melted (optional)


Combine the dry ingredients in a large mixing bowl. Fold in the wet ingredients. Pour the batter into 12 lined muffin tins. Bake at 350 degrees for 20-25 minutes or until the outside is toasty to touch and the inside is baked through. Allow to cool. Store at room temperature for a day, or in the refrigerator for a few days.

*Here is a great tutorial on how to make a successful flax egg. Note: you can use a regular egg instead, if not vegan.


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Whole Wheat Pita Bread

  • 4 cups whole wheat flour (freshly milled)
  • 1 Tbs yeast
  • 1 1/4 cup warm water (120-130F degrees)
  • 1/2 tsp salt
  1. Sift together 2 cups of flour and the yeast.
  2. Add water and salt and mix well.
  3. Gradually add the remaining flour just until the dough begins to clean the sides of the bowl. Once this happens, stop adding flour (you might not use all the flour the recipe calls for).
  4. Knead the dough for 4 or 5 minutes, or until dough is smooth and elastic. Be careful not to over-knead the dough. (I use a Bosch mixer, so the kneading time will be longer if done by hand.)
  5. Form into 10 balls.
  6. On a floured surface, roll each ball into a 5-6″ circle, about 1/4″ thick (be sure to sprinkle a little flour on both sides to prevent sticking).
  7. Allow to rise for 25 minutes, or until slightly raised.
  8. While the pitas are rising, preheat the oven to 500 degrees.
  9. Bake on the bottom rack of the oven (the instant heat will help them puff up) for 4-5 minutes, or until puffed in the center and golden on the edges. They can be baked on a non-stick baking sheet, but I prefer to bake mine on wire racks (such as ones used for cooling) . Just before baking, be sure to flip each pita over to its other side (that is what makes them puff up).  Be careful not to puncture or pinch the pitas when lifting them.
  10. When the pitas come out of the oven they will be hard, but they will soften as they cool.
  11. Wrap them, while they are still warm, in a damp towel until cooled.
  12. Cut the pitas in half crosswise and stuff with your favorite fillings.


Make sure that the water is 120-130F degrees. I heat the water on the stove in a saucepan and check the temperature with a candy thermometer. (Make sure that you don’t let the thermometer touch the bottom of the pan, since that will cause it to miss-read the temperature.)

When working with the dough, be sure to sprinkle the work surface with flour and to grease your hands with oil.

Always flip the pitas over before baking them, and be extra cautious not to pinch or puncture them.


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Zucchini Bread

  • 2 eggs
  • 1/2 C coconut oil
  • 1/2 C applesauce
  • 3/4 cups sugar
  • 2 cups grated zucchini
  • 1 T vanilla
  • 3 cups flour
  • 1 t salt
  • 1 t baking soda
  • 1 t baking powder
  • 2 t cinnamon

Whisk the eggs and oil in a large bowl. Add sugar, zucchini, and vanilla. Stir in remaining ingredients. Pour batter into two loaf pans lined with parchment paper on bottom. Bake at 350 degrees for 50 minutes.

This is a healthy version of the recipe that was passed around the teacher’s lounge when my mother-in-law was a teacher’s aide decades ago. 🙂

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