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Global Sun Oven Recipes Enjoy a few of our favorites!


Whole Wheat Bread Recipe



In a large bowl or Bosch, put the following:
9 c. whole wheat flour
2 rounded Tbsp. yeast
1/2 c. potato flakes
1/4 tsp. Vitamin C powder or crystals (optional)
2 c. buttermilk
4 c. warm water (not hot!)
Mix for 1 minute, cover and let set for 10 minutes

Then add:
1/2 c. oil 2 eggs
1/2 c. honey 1 1/2 Tbsp. salt

Stir to combine, and then add 5-6 c. whole wheat flour. Add the flour 1 cup at a time until it cleans the sides of your Bosch. Don’t add any more flour than necessary! Knead for 5 minutes. Remove from bowl and put into a greased bowl, cover with a towel, and let rise until double. Then form into 5 loaves and put in greased bread pans and let rise until double again. Bake at 375 for about 25 minutes. Butter the tops of your hot bread and enjoy! This bread is very light for being a 100% whole wheat.


Whole Wheat Bread II


Makes one loaf or 3 - 4 pints

2 tsp yeast, 1 c water, 3 c wheat flour, 1 1/2 tsp salt, 2 Tb applesauce or shortening, 1/4 c sugar or honey

Solar oven: Warm 1/4 c of the water, stir in the yeast and set aside. Mix 2 c of the flour, the melted shortening, sugar, salt and the rest of the water in a large bowl. A little at a time, add enough of the rest of the flour, kneading until smooth and elastic. Cover the bread and let it rise until doubled in size. Punch down the dough, shape it into a loaf, place into a greased pan or jars, cover and let it rise again until doubled. Bake for 45-60 minutes or until browned. For a regular oven, bake at 350 for 25-30 min.


Solar Scones

1/2 cup whole flaxseed
1 cup all-purpose flour plus more for kneading
1 cup whole-wheat flour
1 cup quick-cooking rolled oats
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 tablespoons olive oil
3 tablespoons natural applesauce
1 cup chopped walnuts
1 cup dried cranberries, blueberries, cherries or raisins
1 cup skim milk

- Grind whole flaxseed to the consistency of a meal in a food processor. In a large bowl, mix flours, oats, ground flaxseed, sugar, baking powder, baking soda and cinnamon. Add olive oil and cut it into the dry ingredients with a pastry blender. Fold in applesauce, walnuts and dried fruit. Add milk; stir just until all ingredients are mixed.

- Lightly sprinkle all-purpose flour over the mixture. Knead by hand until the ingredients hold together and the dough ball does not stick to the bowl.

- Turn out the dough onto a lightly floured surface. Press the dough into a circle approximately 10 inches in diameter. Cut the dough into eight even wedges.

- On a clear day between 10 a.m. and 3 p.m., position the solar oven in direct sunlight.

- Place four scones in an iron Dutch oven or a dark enamelware pan and cover. When the temperature on the oven thermometer reads between 240 and 280 degrees, bake four scones for 60 minutes. Repeat with the remaining four scones.

Per scone: 476 calories; 20g fat (38 percent calories from fat); 2g saturated fat; 1mg cholesterol; 10g protein; 64g carbohydrate; 26g sugar; 8g fiber; 240mg sodium; 137mg calcium; 220mg potassium.


Barbecued Chicken

1 cut-up chicken (about 3 pounds)
1/2 cup vinegar
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 tablespoon sugar
1/2 cup ketchup
1/2 teaspoon pepper
1 clove garlic, minced

Place chicken pieces in a dark pan. Combine remaining ingredients and pour over the chicken pieces. Cover and bake in solar oven for 2 to 3 hours. Makes 4 servings.


Chicken Creole

Makes 10 cups

1 1/2 c rice + 3 c water + 1/2 tsp salt (5 c cooked rice) 1 pint bottled chicken (drained) 1/4 c dried celery,
1/4 c dried carrots, 1 bay leaf, 1 c tomato powder + 2 c water, 2 Tb dried onion, 1/2 tsp sugar, 1/2 tsp seasoning salt, 1/4 tsp pepper, 4 tsp Worcestershire sauce, 3 Tb cornstarch, 1 c water, 1/4 c dried parsley optional: 1/2 c dried mushrooms

Split the 3 c water, 1/2 tsp salt and 1 1/2 c rice between 2 canning jars, cover and cook about 40 min. Hydrate vegetables. In a large covered pot, put vegetables, tomato sauce, bay leaf, sugar, salt, pepper, and Worcestershire. Cook 30 - 45 min. Put the 1 c water or broth and cornstarch in another jar and shake until smooth. Add chicken and cornstarch mixture to vegetable mixture and cook uncovered until thickened. Serve over the rice.


Chili

Makes 12 cups

1 pound (or 2 1/2 c) washed pinto beans, 7 c water, 1-2 tsp salt, 1/4 c dried onion, 1/2 -1 tsp garlic powder, 3-4 Tb chili powder, 3 tsp cumin, 1/4 tsp cayenne pepper, 1 Tb sugar, 1 pint ground beef, 2 c tomato powder, 5 c water

Place water in a large covered pot and heat to as close to boiling as possible. Add beans. Cover and soak beans out of the oven for 1 hour. (Use soaking water to cook beans) Cook beans in covered dish 4-5 hours. Add remaining ingredients and simmer until done.


Chili-Mac

Makes 10 cups (add more water or broth if it’s too dry)

2 c macaroni, 2 Tb dried onion, 1/4 tsp garlic powder, 2 Tb chili powder, 1 1/2 c tomato powder + 3 c water (3 c tomato sauce), 1/2 tsp salt, 1/4 tsp pepper, 1 pint bottled ground beef

Add beef broth and water to equal 3 cups of liquid. Add water and tomato powder to make tomato sauce. Add liquid, tomato sauce, macaroni, garlic, chili powder, salt, pepper and ground beef. Cook until macaroni is done.


Meatloaf

1½ pounds ground beef
1 cup tomato juice
1 egg
¼ cup chopped onion
½ teaspoon salt
¼ teaspoon pepper
¾ cup rolled oats or breadcrumbs

Preheat SUN OVEN®. Combine ingredients. Bake in loaf pan at 325º F for 1½ hours.


Pork Loin Roast

2 pound pork loin roast
Salt and pepper

Rub meat with salt and pepper. Brown on all sides in an iron pot on top of stove. Place in preheated SUN OVEN® and cook at 325-340º F until thermometer shows 170-180º F internal temperature (about 2½ hours).


Roast Chicken

Roasting chicken
Margarine
Salt and pepper

Rub chicken with margarine, salt and pepper. Cook in covered baking dish, using basting syringe to baste occasionally with pan drippings. When meat thermometer reads 180º F chicken is done (about 4 hours).


Shepherd’s Pie

Makes 12 cups

1 can corn (drained), 1 can green beans (drained), 1/2 recipe tomato soup, 2 Tb dried onion, 1 tsp salt,
1/4 tsp pepper, 1 pint bottled ground beef (drained), 3 c instant potatoes + 3 c water (4 c potatoes)

Make the tomato soup. Heat 4 c water in jars or covered pot until very hot. Mix the ground beef, corn, green beans, tomato soup, onions, salt and pepper into a covered pot. Take the water out of the oven and wrap it in a dark cloth to keep it hot. Place the meat mixture in the oven and bake 45 min. or until hot. When it’s done, mix the instant potatoes and the hot water and spread on top of the meat mixture.


Tamale Pie 

Makes 10 cups

1 pint bottled beef or ground beef (drained), 1 c tomato powder + 2 c water = 2 c tomato sauce,1/2 pound (1 1/4 c) washed pinto beans + 3 c water + 1 tsp salt (3 c cooked beans), 2 Tb dried onion, 1/2 tsp salt, 1 tsp garlic powder, 1 tsp oregano, 2 Tb chili powder, 1/4 tsp pepper
Topping: 1 2/3 c cornmeal, 1 2/3 c white flour, 2/3 c sugar, 2 eggs, 5 tsp baking powder, 1/2 c dry milk + 1 c water, 1/3 c melted shortening, 1 tsp salt

In large covered pot, heat 3 c water as close to boiling as possible. Add beans. Cover and soak out of oven 1 hour. Add 1 tsp salt to beans and cook in oven 4 -5 hours or until done. Melt the 1/3 c shortening and set aside in the sun. Put the beef, tomato sauce, cooked beans, onion, garlic, oregano and chili powder in a covered baking dish and bake 20 - 30 min. While it’s cooking, make the topping by stirring together the flour, sugar baking powder and salt. Stir in the cornmeal until well blended. Add eggs and milk and stir to a smooth batter. Fold in the melted shortening just until blended. When meat mixture is done, remove from oven, spoon topping over meat and bake again about 30 - 40 min. or until cornbread is done.