Five Grain Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1 1/4 cup warm Water*4 Tablespoons Gluten3 Tablespoons Honey1/3 cup Quinoa, ground*1/3 cup ground Flax seed1/3 cup Oat Bran1 cup Rolled Oats†1/2 cup whole grain Spelt flour1/2 whole grain Kamut flour1 teaspoon Sea Salt2 teaspoons Yeast2 Tablespoons Tea Seed oil====* I buy whole quinoa and grind it as I need it using a Braun electric coffee bean grinder.† There is major difference between instant oat meal and rolled oats. Instant oatmeal only needs hot water stirred in and quite often has "hidden calories"--sugar, salt, and other things--plus it's more refined, thus not as healthy. Rolled Oats need to be boiled for between 1 and 5 minutes and are just oats rolled flat. If you have experience making bread, you can also use left-over oatmeal made from pin-head oats, which are the least refined and better for you. This will, of course, change the nutrition facts depending upon how you make oatmeal with pinhead oats.
If you use a bread machine, like I do, add the ingredients in the order listed, making sure you put the yeast in a little well in the center of the dry ingredients, and add the salt and oil around the edges. Use the dough setting to mix.
If during the mixing process the dough looks too dry, add up to a 1/4 cup warm water.
You should be able to touch the dough without a great bob sticking to your finger.
If the dough is too sticky, add up to two tablespoons kamut OR spelt flour.
After the dough has risen the first time, punch it down and let it rest while you spray a loaf pan (5 X 3 X 2 in) with PAM or grease it with your favorite non-hydrogenated spread. Shape dough into a loaf , put it in the prepared pan and let rise until double OR the dough is standing at least an inch above the top of the pan.
Heat oven to 400° When then oven reaches this temp, put your risen bread in the oven and then turn the temp DOWN to 350°.
Be sure to turn the oven down to 350° (I didn't once and wound up with a loaf-shaped charcoal briquette).
Bake for 30 minutes or until loaf sounds hollow when you tap on the crust. Remove from pan and let cool on a wire rack for at least 10 minutes before cutting into it.
The loaf will weigh about 775 grams, and I can get thirty 25 gram slices out of one loaf, with a bit left over for bread crumbs.
Number of Servings: 30
Recipe submitted by SparkPeople user LISAPEPPAN.
If during the mixing process the dough looks too dry, add up to a 1/4 cup warm water.
You should be able to touch the dough without a great bob sticking to your finger.
If the dough is too sticky, add up to two tablespoons kamut OR spelt flour.
After the dough has risen the first time, punch it down and let it rest while you spray a loaf pan (5 X 3 X 2 in) with PAM or grease it with your favorite non-hydrogenated spread. Shape dough into a loaf , put it in the prepared pan and let rise until double OR the dough is standing at least an inch above the top of the pan.
Heat oven to 400° When then oven reaches this temp, put your risen bread in the oven and then turn the temp DOWN to 350°.
Be sure to turn the oven down to 350° (I didn't once and wound up with a loaf-shaped charcoal briquette).
Bake for 30 minutes or until loaf sounds hollow when you tap on the crust. Remove from pan and let cool on a wire rack for at least 10 minutes before cutting into it.
The loaf will weigh about 775 grams, and I can get thirty 25 gram slices out of one loaf, with a bit left over for bread crumbs.
Number of Servings: 30
Recipe submitted by SparkPeople user LISAPEPPAN.
Nutritional Info Amount Per Serving
- Calories: 64.6
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 78.9 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 1.5 g
- Protein: 2.6 g