Ancient Grains Bread
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 190.3
- Total Fat: 1.4 g
- Cholesterol: 0.5 mg
- Sodium: 15.3 mg
- Total Carbs: 36.8 g
- Dietary Fiber: 3.6 g
- Protein: 8.3 g
View full nutritional breakdown of Ancient Grains Bread calories by ingredient
Introduction
This loaf soars above the pan, and is filled with almost every grain imaginable: red and white quinoa, amaranth, flax, rye and (of course!) wheat. The crust is toothsome while the inside stays nice and tender, and the whole thing is awesome for toast! This loaf soars above the pan, and is filled with almost every grain imaginable: red and white quinoa, amaranth, flax, rye and (of course!) wheat. The crust is toothsome while the inside stays nice and tender, and the whole thing is awesome for toast!Number of Servings: 14
Ingredients
-
1 pkg instant yeast
2 1/4 cups flour
1 cup whole wheat flour
1/3 cup rye flakes
3 tbsp ground flaxseed
3 tbsp amaranth grain
1/3 cup quinoa
1/4 cup soy flour
1 1/2 tbsp vital wheat gluten
1/3 cup skim milk powder
1/2 teaspoon salt
1 1/3 cups warm water
1/4 cup honey
Directions
In a large bowl or stand mixer, whisk together yeast, flours, rye flakes, flaxseed, amaranth, quinoa, soy flour, wheat gluten, skim milk powder and salt.
Stir in warm water and honey, mixing thoroughly to form a cohesive, fairly firm (but workable) dough.
Turn out onto a floured board or knead with the dough hook for 12 minutes, until very elastic and smooth.
Place into a bowl, cover and allow to rest 30 minutes.
Roll rested dough into a log shape and tuck into a greased loaf pan.
Cover with a clean towel and allow to rise 50-60 minutes.
Preheat oven to 350F.
Slash the top of the loaf 2-3 times with a sharp knife or lame.
Bake 40 minutes. Turn out of pan immediately and cool on a rack before slicing.
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Stir in warm water and honey, mixing thoroughly to form a cohesive, fairly firm (but workable) dough.
Turn out onto a floured board or knead with the dough hook for 12 minutes, until very elastic and smooth.
Place into a bowl, cover and allow to rest 30 minutes.
Roll rested dough into a log shape and tuck into a greased loaf pan.
Cover with a clean towel and allow to rise 50-60 minutes.
Preheat oven to 350F.
Slash the top of the loaf 2-3 times with a sharp knife or lame.
Bake 40 minutes. Turn out of pan immediately and cool on a rack before slicing.
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.