Guest guest Posted March 16, 2006 Report Share Posted March 16, 2006 Hi, I just want to add, I've eaten some of Karen's delicious bread myself, and it is worth making. It is quite different then the store bought rice breads, and wonderful because it is not full of starches but actually quite nutritious and satisfying. Thank you for sharing, Karen. Barbara On Mar 15, 2006, at 10:42 PM, tekkens wrote: > Hello everyone, > > My name is Karen and I've been listening in to the discussion on this > site for the past few months. I so much appreciate you all. Just > knowing that others are on this dietary journey too is very > encouraging. I have adapted a bread recipe that my family likes quite > well. It is a whole-grain bread, heavy enough that some have said it > could be used as a weapon, but quite tasty and nutritious. It's > really good sliced thinly and toasted. > > Karen's whole-grain yeast bread > yield: 2 large loaves > > Sift together: > 2 cups garbanzo fava bean flour or garbanzo flour > 2 cups sorghum flour > 2 cups brown rice flour > 2 cups millet flour > 2 cups teff flour (or 1 cup teff and add 1 cup Bob's Red Mill Mighty > Tasty cereal unsifted) > > In large mixing bowl, combine: > 2 cups warm water > 2 Tbsp. Honey > 3 Tbsp. yeast > Let rest until foamy. > > In blender, combine: > 2 cups warm water > 1/4 cup golden flax seeds > 6 Tbsp. hulled raw sunflower seeds > Blend until thick and foamy. > > Add to yeast mixture: > Blender ingredients > 2 Tbsp. Xanthan gum > 1 Tbsp. Salt > 1/4 cup olive oil > > Beat mixture on low until ingredients are well mixed, then beat on > medium speed for 5 minutes or more, until mixture is thick and forms > webby strands behind the beaters. > > Switch to kneading hooks. Add flour mix and knead well. Remove from > bowl and knead a little on counter if necessary to get all the flour > well combined. May need to shake a little millet flour on the counter > to prevent sticking. Separate into two equal portions. Shape portions > into loaves and place into oiled 9 " X 5 " loaf pans. Allow to rise for > 20-30 minutes. Place loaves in cold oven set for 350 F and bake for 45 > minutes or until loaf sounds hollow when tapped. Remove from pans and > allow to cool. Store in refrigerator. > > Variation: Add raisins and walnuts to the dough as you shape the > loaves. > > Karen > Our vegan and gluten free recipes are available in the archives > for this group or at the following URL (***Recipes Posted to VGF***): > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 Thank you Karen I will try the recipe! I appreciate you sending it in. Eva Mail Use Photomail to share photos without annoying attachments. Quote Link to comment Share on other sites More sharing options...
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