Monday Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 156.7
- Total Fat: 1.2 g
- Cholesterol: 0.3 mg
- Sodium: 32.5 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 2.9 g
- Protein: 5.5 g
View full nutritional breakdown of Monday Bread calories by ingredient
Introduction
A "clean out the pantry" type of bread, with a bunch of grains, banana and honey. It's not perfect, or pretty, but it's sumptuous, it's satisfying and it's a sweet way to begin your week. A "clean out the pantry" type of bread, with a bunch of grains, banana and honey. It's not perfect, or pretty, but it's sumptuous, it's satisfying and it's a sweet way to begin your week.Number of Servings: 16
Ingredients
-
1/2 cup whole wheat starter (fed or unfed)
2 tbsp buckwheat flour
1 tbsp warm water
1/4 tsp dry active yeast
1 tbsp honey
2 1/2 cups flour
1 cup whole wheat flour
1/2 cup large flake oats
2 tbsp ground flaxseed meal
3 tbsp skim milk powder
1/2 tsp salt
1 tsp cinnamon
1/4 cup toasted buckwheat kernels (kasha)
2 medium overripe bananas, mashed
Directions
Combine the starter, buckwheat flour, water, yeast and honey in a large mixing bowl or stand mixer, stirring well to make smooth. Set aside for 1 hour.
In a bowl, combine flours, oats, flaxseed meal, skim milk powder, salt, cinnamon and buckwheat kernels, whisking well.
Gradually stir 1/2 the flour mixture into the yeast / starter blend, then add the mashed bananas, beating in well.
Beat in the last of the dry ingredients to form a sticky but complete dough. You probably won't be able to knead it, but mix it vigorously (a stand mixer with a dough hook DEFINITELY helps!) for 6-8 minutes.
Place into a greased bowl, lightly oil the top and cover. Let rise 1 1/2 hours, until doubled.
Punch down and shape into a log. Place into a greased loaf pan and cover lightly, let rise another 30 minutes - 1 hour, until almost doubled.
Preheat oven to 350F.
Bake loaf for 30 - 35 minutes or until golden brown and hollow-sounding when tapped.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, combine flours, oats, flaxseed meal, skim milk powder, salt, cinnamon and buckwheat kernels, whisking well.
Gradually stir 1/2 the flour mixture into the yeast / starter blend, then add the mashed bananas, beating in well.
Beat in the last of the dry ingredients to form a sticky but complete dough. You probably won't be able to knead it, but mix it vigorously (a stand mixer with a dough hook DEFINITELY helps!) for 6-8 minutes.
Place into a greased bowl, lightly oil the top and cover. Let rise 1 1/2 hours, until doubled.
Punch down and shape into a log. Place into a greased loaf pan and cover lightly, let rise another 30 minutes - 1 hour, until almost doubled.
Preheat oven to 350F.
Bake loaf for 30 - 35 minutes or until golden brown and hollow-sounding when tapped.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.