Ancient grains bread
This ancient grains bread features yeast, honey, vital wheat gluten, and skim milk powder. It is a great source of protein and iron. Perfect for those following a lacto-ovo vegetarian diet, excellent for brunch or breakfast.
Ingredients
instant yeast
1 pkg
whole wheat flour
2.25 cups
rye meal
1 cup
ground flaxseed
3 Tbsps
amaranth
3 Tbsps
quinoa
1 cup
soy flour
0.25 cup
vital wheat gluten
1.5 Tbsps
skim milk powder
1 cup
salt
0.5 tsps
water
1 cups
runny honey
0.25 cup
Method
- 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
Nutrition:
Carbs
53 g
Fat
2 g
Protein
12 g
Share recipe:
Acorn squash biscuits with sage & gruyere
45 min
299 Calories
14 serving
Super speedy spicy sweet and sour shrimp
45 min
555 Calories
4 serving
