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(Some uncommon ingredients such as SAF Instant Yeast, Liquid Lecithin, Vital Wheat Gluten, & Dough Enhancer are available under our Consumables Section.)

Amazing Whole Wheat Bread

In the Bosch mixing bowl, combine hot water(approximately 110 to 120 degrees), oil , honey, and lecithin (optional). Next add 8 cups of freshly ground wheat flour. On top of the flour, add Vital wheat gluten, dough enhancer and SAF instant yeast. "Jog" off and on using the "M" side of the switch. Mix on first speed until smooth. The amount of flour you add will depend on the moisture and protein levels in your wheat. You might stop the mixer and tap the dough gently with your finger to see if it sticks. We flour our finger then tap the dough lightly, if it doesn’t stick it has enough flour. When you feel the flour to water ratio is about right turn your mixer to speed two and mix from 8-10 minutes. Once your mixer runs for several minutes and the gluten in your wheat starts to develop the dough that’s sticking to the sides and bottom of the mixing bowl will completely clean off. With shortening on your hands form dough into 5-6 loaves then place into pans. When they are fully risen you should be able to put a small dent in the side of one of the loaves with your finger and the dent will not come back out, or it will come back very slowly. Place loaves into cool oven (not preheated). Bake at 350 degrees for 35 minutes.

For those who are struggling with their whole wheat bread, we suggest you use the "sponge" method until you feel comfortable about the quality of your bread. First, add the water, then the oil, honey and lecithin. Don’t mix. Then add 8 cups of freshly milled flour. Don’t mix. On top of the flour add the dough enhancer, gluten, and yeast. At this point do not add salt (salt control yeast, with out salt the sponge will rise quicker). "Jog’ in mixture using the "M’ switch, quickly turning it off and on to the left. This will mix your ingredients so that the flour will mix with the water and nothing will whip out of the bowl. Then mix on speed one until smooth. Let stand for about 10 Minutes or until the dough has risen to the top. This is sponging. This process allows the wheat bran to absorb the moisture, thus making the dough "dryer", it also improves the texture. Sponging gives you a little advantage in terms of the flour to water ratio, because the dough is dryer you add less flour hence the bread is lighter. Next, on speed one, add the salt and the rest of the flour as described above. (If you use the Prairie Gold Hard White Spring Wheat you will add a total of 12 ½ cups of flour). Once you know how much flour you need, you may add everything at once, including all of the flour, set the timer for 10 minutes on speed two and you are finished!

Fantastic Wheat Rolls

(You can double or triple this recipe in the Universal)

In blender combine:

  • 2 Cups Hot Water
  • 1 Cup Instant Powdered Milk (dry)
  • 2 Eggs
  • 1 Large Potato Cooked or 1/4 Cup Instant Potato Flakes
  • 3 Tbsp Oil

In Mixer combine:

Pour in liquid mixture and beat well. Then mix in

Knead on speed one for 6-8 minutes to develop gluten. Shape into 24 rolls. Place on greased cookie sheet. Cover loosely with plastic wrap. Let rise till double. Bake at 400 degrees for 15-20 minutes. Yields: 24 rolls.

Whole Wheat Pizza

Preheat Old Stone Oven Pizza Stone in oven to 500 degrees. Using the "Basic Whole Wheat Bread Recipe " as the crust, we use the equivalent of one loaf. Before rolling the dough out make sure that you have ALL ingredients cut and ready to go onto the pizza I.E. pizza sauce, and mixed topping (all sliced or chopped). This is very important as the dough will begin to stick to the peel if allow to stand for extended period of time.

Spread whole wheat flour or corn mill liberally onto your Old Stone Oven pizza Peel (the wooden pizza board). Then roll loaf out into a 15" circle on the peel. Add Pizza Sauce (1Tablespoon per 8 Oz. can) onto the dough then add sliced green and red peppers, olives, mushrooms and onions. Slide pizza onto the heated Old Oven Pizza Stone and time for 7 minutes. When finished baking take it out using the peel and add cheese. Let stand about 2-5 minutes to melt or place back into the oven for 60 seconds.

Cinnamon Pull Apart’s

Pinch dough off into walnut size balls. Dip in melt butter and then roll in cinnamon sugar mixture (1 Tbsp. Cinnamon to ½ cups sugar). Place balls in layers (at least two layers) in regular loaf pan or bundt pan. Let rise until doubled in bulk. Bake at 350 degrees for 20-30 minutes.

Carmel Nut Pull Apart’s

Pinch off dough into walnut sized balls. Dip in melted butter and then dip in caramel mixture. For caramel mixture combine ½ pkg. (4 serving size) butterscotch pudding, 3/4 cup brown sugar, and ½ cup chopped nuts (almonds, walnuts, or pecans are great). Place balls in layers in a regular loaf pan or bundt pan. Let rise until doubled in bulk. Bake at 350 degrees for 20-30 minutes.

Mock Rye Bread

For each loaf of bread cut in 1 Tbsp. Caraway seed and 1 tsp anise seed

Bread Sticks

Roll dough into finger-thin ropes and cut to desired length. Brush with melted butter. Sprinkle with desired topping. (We recommend any of these or a combination of several: Parmesan cheese, garlic salt or powder, salad seasoning, Italian seasoning, sesame seeds). Place on lightly greased baking sheet. Let rise 10-15 minutes. Bake at 375 degrees for 15-18 minutes.

Onion Cheese Bread

For each loaf knead in 1/4 cup chopped onion and ½ cup grated, sharp , cheddar cheese. Proceed with regular rising and baking.

Low-Fat Cinnamon Rolls

Roll basic dough into rectangle. Brush with water, fruit juice, or water from raisins(*See hint). You will probably only use about 2 Tbsp. Sprinkle with brown sugar, cinnamon, raisins an/or nuts. Roll up tightly. Cut roll into slices using heavy twine, dental floss or nylon fishing line. Place on a bun pan (use a parchment liner for easy up!). Flatten tops slightly and let rise until doubled. Bake at 350 degrees for 15-20 minutes or until golden brown.

*When using raisins for cinnamon rolls soften them by just covering them with hot tap water and allowing them to soak for 10-15 minutes.

Apple filling: 2 Cups finely chopped or grated apple, ½ Cup raisins or dates, 2 tbsp honey or brown sugar, 1-2 tsp cinnamon or apple pie spice, dash of salt. Combine all ingredients in bowl and use immediately. You can make this filling ahead of time, just cook for a minutes to prevent apples from browning and refrigerate.

Yummy Orange Rolls

Orange Mixture

  • 1 Cup Sugar
  • 6 Tbsp. Butter (not Melted)
  • Grated rind of one orange mix together

Put in Bosch mixer and mix 5-7 minutes. Roll out on counter as with cinnamon rolls. Spread evenly with orange mixture. Roll up evenly and slice with thread 1" thick and place in buttered muffin tins. Let rise double. Bake at 350 degrees for 15 minutes.

White Bread

  • 1 Cup Water
  • 4 Tbsp. SAF Instant Yeast
  • 1 Cup Sugar
  • Add Water, yeast, and sugar in Bosch mixing bowl.
  • 1 Stick Melted Butter
  • 2 Tbsp. Real Salt
  • 4 ½ Cups Water
  • 5 Cups Flour

Add the butter, salt, water, and flour, and mix while slowly adding 6 to 7 cups more flour. Mix on a low speed for 10 minutes. Let rise in mixing bowl with the lids removed, so as not to brake the locks then form into 5 even loaves. Bake in a 350 degree oven for 35 minutes.

*This recipe is excellent for French Bread as well.

Small Batch, Whole Wheat Bread


Pour all ingredients into Bosch Compact mixing bowl. Turn mixer to speed 2 and allow to knead for 8-10 minutes, adding additional flour or water if needed. (The Compact Bosch makes better bread if all ingredients are add at the first) Shape into 2-3 loaves and let rise until doubled. Bake at 350 degrees for 30-35 minutes.

French Bread

Place all ingredients in Bosch bowl. Knead thoroughly, about 8-10 minutes. Let rise in the bowl about 10 minutes and then punch down. (Turning on the Bosch Mixer with the Dough Hook on will punch the dough down) Repeat 4 or 5 times. Divide into 3-4 regular loaf pans or shape into two rounds. Slash tops with sharp knife and brush with an egg wash. Let raise until doubled in size. Bake 30 minutes at 400 degrees.

**If you would like to bake these loaves directly on your pizza stone follow these instructions. Before preheating the stone sprinkle with cornmeal or semolina flour, shape loaves and place directly on cool baking stone. Slash and brush with egg wash. Turn oven on warm (150 degrees or less) let bread rise on the stone until nearly doubled. Turn oven up to 400 degrees and bake for 30-35 minutes.

Cookie Notes

Your Bosch mixer will mix cookie dough very quickly and effortlessly. The secret is to use the cookie paddles. They fit onto the gear drive. They have a limited life time guarantee. Use the "M" side of the switch 6 or 7 times and fold the flour, chocolate chips etc. through. Another suggestion is to check your ingredients such as brown sugar and butter and be sure there are not hard or frozen (butter is normally too hard right out of the fridge). Also we have found that it works much better if you add the salt, baking powder or baking soda with the "wet ingredients". If these suggestions are followed you should never have to replace your wire whips.

*You must try mashing potatoes with your Bosch whips. First drain your cooked potatoes then poor the hot potatoes into the mixing bowl. Add milk and little butter, or a lot, mix on speed two for just a few seconds. You won’t believe how wonderful they can taste.

$250 Chocolate Chip Cookies

  • 2 Cup Butter
  • 4 Cups Premium Pastry Flour
  • 2 Cups Sugar
  • 5 Cups Blended Oatmeal
  • 2 Cup Brown Sugar
  • 8 Oz. Of Grated Chocolate
  • 1 tsp. Real Salt
  • 4 Oz Chocolate Chips
  • 2 tsp. Baking Soda
  • 3 Cups Chopped Nuts (Optional)
  • 2 tsp. Baking Powder
  • 2 tsp. Mexican Vanilla
  • 4 Eggs

Blended oatmeal (measure and blended in blender to a fine powder). Using the cookie paddles, cream together vanilla, butter, both sugars, salt, soda, baking powder and eggs. Then add blended oatmeal, pastry flour, chocolate chips, grated chocolate and nuts. Mix till smooth. Roll into balls and place two (2) inches apart on a cookie sheet with pan liner.

Bake 6 minutes at 375 degrees Makes approximately 112 cookies.

Super Soft Sugar Cookies

  • 1-1/2 Cups Sugar
  • 1tsp Mexican Vanilla
  • ½ Cup Light Corn Syrup (Karo)
  • 1 Cup Milk
  • 1 Cup Shortening
  • 1 tsp Real Salt
  • ½ Cup Margarine
  • 1 Tbsp. Baking Powder
  • 2 Eggs
  • 1 tsp. Baking soda
  • 6-1/2 Cup All-Purpose Flour

In Bosch mixing bowl using wire whips, cream sugar, syrup, butter, shortening, eggs, and vanilla. Add milk and mix slowly. Add dry ingredients. (With the Bosch you don’t have to sift!) Dough will be a little sticky. Refrigerate covered for 1 hour. Roll out on floured surface 1/8 to 1/4 inch thick. Cut out with cookie cutter. Place on ungreased cookie sheet. Bake 10-12 minutes at 375 degrees.

Optional Raisin Filling

2 cups raisins cooked in 3 cups water. Add 3/4 cup sugar, ½ tsp Vanilla, and thicken with cornstarch (about 3 Tbsp). Put one big Tbsp filling between 2 dough circles. Press edges well. Bake as directed above. (Note: it is best to use a parchment lined baking sheet for filled cookies so the cookies don’t stick. It’s also easier to clean.)

Blender Drink Suggestions

Fruit drinks are easy, fast and nutritious. We use ice as a base. Always put the ice cubes or frozen fruit in first and at whatever level desired. Add any liquid (skim, 1%, 2% or whole milk, whipped cream, fruit juices, water, powdered milk etc.) to about ½ inch below the ice cube/frozen fruit level. Using the "M" or jogging side of the switch (left) turn your Bosch mixer on for about 1 second and then off for about 1 second. Repeat this until the liquid and ice look smooth. At this point you can add just about anything you like. We use fresh fruits whenever available i.e. orange, (peel off) strawberry, blueberry, banana, pineapple, yogurt etc. We also add honey or sugar to taste. Then just repeat the jogging off and on method explained earlier.

Citrus Refresher

  • 1 orange, juiced (in citrus juice attachment)
  • 1 lemon, juiced (in citrus juicer attachment)
  • ½ Cup Sugar
  • Ice and water

Place ice in Bosch blender filling to the 4 cups measuring line. Add water to cover ice. Add citrus juices and sugar. Cover with lid and funnel. Turn to "M" (spring loaded switch) for 1 second off. Repeat 4-6 times. Serve immediately.

Raspberry Banana Smoothie

  • 2 Cups Milk
  • 1 Carton Raspberry yogurt
  • 3 Tbsp. Sugar
  • 1 tsp. Mexican Vanilla
  • 1 tsp. Lemon juice
  • 4 Bananas
  • 1 Tray of ice (Or until desired consistency)

Break bananas into pieces. Put ingredients in blender. Pulse, then blend on high speed until thick and smooth. Note: Make sure the blender blades are very tight when doing ice, ice cubes can loosen them.

Strawberry Peach Bananza

  • 10 Ice Cubes
  • 10 Frozen Strawberries
  • Milk
  • 1/4 Cup Sugar
  • ½ Banana
  • 1.8 Oz. Peach Yogurt

Note: Make sure the blade assembly is tightened into the blender jar securely when doing ice or frozen fruit. On your new Bosch Universal, the blender lid inverted, is a wrench for the blade assembly.

Place the Ice and Strawberries in blender. Pour Milk ½ inch below the top of ice. Add sugar, banana, and yogurt. Pulse quickly 10 times, then blend on high speed until smooth. Note: Make sure the blade assembly is tightened into the blender jar securely when doing ice, ice cubes can loosen them. Pour immediately and enjoy.

Bread Conditioners

Vital Wheat Gluten:

Properties: Elastic, stretchy substance that is most abundant in wheat (most grains have gluten except corn and rice.) Vital Wheat Gluten is made by milling wheat flour, adding water, and mixing in until the gluten is developed. It is then rinsed of its bran, dried, and milled. This pure gluten contains approximately 90% protein.

Function: Carbon Dioxide given off by fermenting yeast collects in gluten strands, creating thousands of bubbles, that ultimately makes bread rise. Without a sufficient amount of gluten, the bread will not rise well, or will fall after rising.

Shelf Life: Well over 10 years. No Refrigeration Necessary.

Dough Enhancer:

 Properties: Consists of Ascorbic Acid (Vitamin C), Whey, lecithin, tofu, etc.

Function: The Ascorbic Acid causes the amino acids in the gluten to link together, making the bread less likely to crumble. Each additional ingredient scientifically causes the bread to be softer, lighter, and produce more consistent bubbles.

Shelf Life: Unopened, 10 years. Opened, 12-16 months. Must be refrigerated.

SAF Instant Yeast:

Function: This yeast is instant, so that proofing, or a double rising, is not needed. We guarantee that this yeast will out perform other yeast.

Shelf Life: Unopened, 20-25 years. Opened, 12-16 months refrigerate.

Real Salt:

Properties: Real salt is not bleached, kiln dried, heated, or altered with chemicals or pollutants. When compared to standard table salt, Real Salt is sweet, and other salts are bitter. Real Salt is heart friendly. It contains trace minerals that are beneficial for the heart, or course when eaten in moderation.


Properties: Contains mainly Omega 3 Fatty Acids. Beneficial for function of: brain, heart, and digestive tract. Enables the utilization of fat-soluble vitamins: A, D, E, and K. Improves muscle tone in active individuals.

Function: Softens Bread!!!

Shelf Life: Well over 10 years.

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