8 Grain Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 136.7
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 292.2 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 5.0 g
- Protein: 5.0 g
View full nutritional breakdown of 8 Grain Bread calories by ingredient
Introduction
A little touch of sourdough and a handful of dried cranberries add a tang to the nutty mixture of grains in this loaf. I added a touch of sweetness with almond-flavoured stevia and maple sugar, as well as a darker colour with cocoa too. Mom LOVES it! Adapted from Secrets of a Jewish Baker A little touch of sourdough and a handful of dried cranberries add a tang to the nutty mixture of grains in this loaf. I added a touch of sweetness with almond-flavoured stevia and maple sugar, as well as a darker colour with cocoa too. Mom LOVES it! Adapted from Secrets of a Jewish BakerNumber of Servings: 16
Ingredients
-
1 cup 8 grain hot cereal
¼ cup dried cranberries
hot water, to cover
3 cups whole wheat bread flour
2 tbsp cocoa powder
1 tbsp maple sugar
3 packets Krisda almond flavoured stevia (or plain stevia with a dash of almond extract)
2 tsp salt
½ tbsp instant yeast
1 cup recently fed sourdough (100% hydration)
1 - 1 1/4 cups warm water
Directions
Place the cereal and cranberries in a bowl and cover with hot water. Cover with plastic wrap and let stand at room temperature for 12-24 hours.
In the bowl of a stand mixer fitted with the dough hook, combine flour, cocoa, sugar, stevia, salt and yeast.
Add the starter, 1 cup of the water and soaked cereal-cranberry mixture and mix on low speed for 12 minutes. Add water as necessary, the dough should be soft but not overly sticky.
Place in an oiled bowl, cover and let rise 1 hour.
Punch down and place in a greased 9x5" loaf pan.
Cover and let rise until dough rises just above the rim of the pan.
Heat the oven to 380F. Slash the top of the loaf with a sharp knife and place in the oven.
Bake 40 minutes, until the loaf sounds hollow when tapped on the bottom.
Serving Size: Makes one loaf, 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In the bowl of a stand mixer fitted with the dough hook, combine flour, cocoa, sugar, stevia, salt and yeast.
Add the starter, 1 cup of the water and soaked cereal-cranberry mixture and mix on low speed for 12 minutes. Add water as necessary, the dough should be soft but not overly sticky.
Place in an oiled bowl, cover and let rise 1 hour.
Punch down and place in a greased 9x5" loaf pan.
Cover and let rise until dough rises just above the rim of the pan.
Heat the oven to 380F. Slash the top of the loaf with a sharp knife and place in the oven.
Bake 40 minutes, until the loaf sounds hollow when tapped on the bottom.
Serving Size: Makes one loaf, 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.