Soaked (Sprouted) Gluten Free Multigrain Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
In a medium bowl, mix the oats and brown rice well. In a measuring cup mix the water and cider vinegar then mix well with the dry ingredients. Cover and leave on the counter at room temperature for 24 hours.
2
In your mixer bowl add the ground nuts, cornstarch, tapioca, ground flax, guar gum, baking powder, baking soda and salt. Mix well.
3
In a medium bowl mix the eggs, oil and honey then add to dry ingredients but don't mix yet.
4
In a measuring cup bloom your yeast with the 115 degree water and the teaspoon of sugar until it's foamy, about 10 minutes.
5
Add the soaked grains and the bloomed yeast to the mixer and mix all ingredients until incorporated, scrape down then mix on medium for 4 minutes.
6
Divide evenly and place in two greased and floured 9 by 5 inch bread pans and let rise in a warm place (I use my oven with the light on) until dough clears the top of the pans, about 45 minutes then bake in a 350 preheated degree oven for about an hour until the internal temperature is about 210.
Serving Size: Makes 2 loaves, 28 slices
Number of Servings: 28
Recipe submitted by SparkPeople user PINKPEACHESCAT.
1 2/3 cup gluten-free oats (ground) 2 cups brown rice flour 2 cups warm water (slightly) 2 tsps cider vinegar1/2 cup almond meal 1 cup cornstarch (potato or arrowroot) 1/3 cup tapioca (starch) 1/2 cup flax seed (ground) 1 tbsp guar gum 2 tsps baking powder 2 tsps baking soda 2 tsps sea salt 1 tbsp yeast1/2 cup water (115 degrees) 1 tsp sugar1/2 cup olive oil 4 tbsps honey 4 eggs (room temperature
In a medium bowl, mix the oats and brown rice well. In a measuring cup mix the water and cider vinegar then mix well with the dry ingredients. Cover and leave on the counter at room temperature for 24 hours.
2
In your mixer bowl add the ground nuts, cornstarch, tapioca, ground flax, guar gum, baking powder, baking soda and salt. Mix well.
3
In a medium bowl mix the eggs, oil and honey then add to dry ingredients but don't mix yet.
4
In a measuring cup bloom your yeast with the 115 degree water and the teaspoon of sugar until it's foamy, about 10 minutes.
5
Add the soaked grains and the bloomed yeast to the mixer and mix all ingredients until incorporated, scrape down then mix on medium for 4 minutes.
6
Divide evenly and place in two greased and floured 9 by 5 inch bread pans and let rise in a warm place (I use my oven with the light on) until dough clears the top of the pans, about 45 minutes then bake in a 350 preheated degree oven for about an hour until the internal temperature is about 210.
Serving Size: Makes 2 loaves, 28 slices
Number of Servings: 28
Recipe submitted by SparkPeople user PINKPEACHESCAT.
Nutritional Info Amount Per Serving
- Calories: 156.5
- Total Fat: 6.8 g
- Cholesterol: 26.2 mg
- Sodium: 299.6 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 2.6 g
- Protein: 3.4 g
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