whole grain yeast bread

[Guest guest]

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