Tuesday, October 30, 2012

Ancient Grains Bread

I've updated this recipe once again and since I had two requests for it just this morning, thought I'd repost it, for anyone who is interested.

Ancient Grains Bread

2 C. warm water
1/2 C. warm milk
1 T. yeast
1/2 C. honey
1/4 C. molasses
3 T. butter, melted
1 tsp. salt
1/4 C. orange juice (or, any other 100% juice)
3 T. gluten flour
3 T. ground flax (your body can't digest flax in it's unground state)
5-6 C. whole wheat flour
1/3 C. sunflower seeds
3 T. sesame seeds
3 T. millet
3 T. quinoa
3 T. amaranth
1-2 T. chia seeds

Sprinkle yeast over warm water and milk in large mixing bowl.  Pour in honey and molasses.  Let it sit for 5 minutes.  Add butter, salt, and orange juice.  Stir to combine.  Add gluten flour, ground flax, and 2 C. wheat flour.  Stir until well combined.  Add all of the seeds.  Stir to combine.  Stir in as much flour as you can.  Then knead in more until it's nice and firm.  I've found that I use significantly more flour when I make this with my Bosch mixer, versus by hand.

 First, let it rise in a lightly greased bowl (after turning dough to get it lightly greased on all sides), covered for a good long while.  I usually give it anywhere from an hour to an hour and a half.  Then, punch it down and divide it in thirds.  Shape each half into a loaf and place in greased loaf pans.  Glass is better than metal--trust me!  Let it rise there for 45 to 60 minutes.  Or more, if you have a tendency to forget your bread, as I do.

Grease loaf pans and preheat oven to 350.  Bake for 30-45 minutes, if needed cover loosely with foil to keep it from over-browning (a.k.a. burning) and bake longer if needed.  My oven bakes hot, so I cook this on the lower end of the time frame.

This recipe calls for a lot of different seeds.  Feel free to substitute, or omit as you want.  I'm currently trying caraway on one loaf upstairs.  I also want to try pepitos and walnuts.  I'll get back to you.  Oh, and you can use all honey and no molasses, if you wish.

*The caraway tasted fine, but without it this bread is a little on the sweet side and I prefer it to stay that way.

1 comment:

  1. Just made this with Cheryl - change the flour quantity to 6-7 c. YUMMILICIOUS!