Big Sur Hide Bread
adapted from 101 Cookbooks
Serves: 15
  • 4½ cups flour (I used mostly whole wheat, with some regular flour)
  • 1¾ cup seeds (a mix of sunflower seeds, hemp seeds, millet, and quinoa, if I recall correctly)
  • 2 cups oat bran
  • 1 tsp salt
  • 1 tsp baking soda
  • ⅜ cup beer (this was a wheat beer); you could add more milk if you don't have beer
  • 2½ cups milk of your choice (I used soy, which works pretty good for baking)
  1. Mix together dry ingredients in the largest mixing bowl you can find; the bowl of a stand mixer works well here. Add beer and milk and stir until a wet batter forms. Scrape batter onto a well-floured surface, and shape into one or two logs that are two inches in diameter. Slice into 15 rolls. Reshape into rounds and pat down slightly. Brush off excess flour and place on an ungreased or parchment-lined baking sheet.
  2. Bake at 375F for 45 minutes, until golden brown. Once cool, slice and toast like English muffins. I recommend slicing and freezing what you won't eat in a week.
Recipe by Foods I Like at