Wheat free buckwheat & millet bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
*Millet flour, 2.5 cup *buckwheat flour, 2.5 cup *Flour - Vital Wheat Gluten, .5 cup *Active Dry Yeast, 2 tsp *Honey - Sue Bee Clover Honey, 3 tbsp Water, tap, 1.333 cup (8 fl oz) *Kosher Salt, 1.5 tspSoybean Oil, 2 tbsp
Temperatures are in Farenheight:
Add yeast and honey to 105-115 degree water and allow to foam.
Add flours and salt to kitchenaid mixer bowl add water mixture. mix, then kneed for 8 mins. Form Ball and put back in bowl after oiling the bowl. Caover with damp cloth loosely. Allow to rise to double size (warm moist location is best (proof the dough). Punch down- form loaf (use flour as needed to form). Put in oiled loaf pans cover with a damp cloth and allow to rise for 1 hr. (again a warm moinst location is best) Put in 425 degree oven for 10 minutes then lower to 325 continue for 15 additional minute for a total of 25 minutes. Internal temp should be 170-180 degrees. remove from pans to cooling rack.
Serving Size: Makes 1 11X5 loaf
Number of Servings: 22
Recipe submitted by SparkPeople user LOGANPA.
Add yeast and honey to 105-115 degree water and allow to foam.
Add flours and salt to kitchenaid mixer bowl add water mixture. mix, then kneed for 8 mins. Form Ball and put back in bowl after oiling the bowl. Caover with damp cloth loosely. Allow to rise to double size (warm moist location is best (proof the dough). Punch down- form loaf (use flour as needed to form). Put in oiled loaf pans cover with a damp cloth and allow to rise for 1 hr. (again a warm moinst location is best) Put in 425 degree oven for 10 minutes then lower to 325 continue for 15 additional minute for a total of 25 minutes. Internal temp should be 170-180 degrees. remove from pans to cooling rack.
Serving Size: Makes 1 11X5 loaf
Number of Servings: 22
Recipe submitted by SparkPeople user LOGANPA.
Nutritional Info Amount Per Serving
- Calories: 125.4
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 161.2 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 3.6 g
- Protein: 5.5 g
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