Ancient Grains Bread
By: Sarah Reid
Published: Monday, December 14, 2009 - 6:05am

Ingredients




1 package instant yeast
2 1/4 cups flour
1 cup whole wheat flour
 cup rye flakes
3 tablespoons ground flaxseed
3 tablespoons amaranth grain
 cup quinoa
1/4 cup soy flour
1 1/2 tablespoons vital wheat gluten
 cup skim milk powder
1/2 teaspoon salt
 cups warm water
1/4 cup honey

Preparation

1 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. 2 Stir in warm water and honey, mixing thoroughly to form a cohesive, fairly firm (but workable) dough. 3 Turn out onto a floured board or knead with the dough hook for 12 minutes, until very elastic and smooth. 4 Place into a bowl, cover and allow to rest 30 minutes. 5 Roll rested dough into a log shape and tuck into a greased loaf pan. 6 Cover with a clean towel and allow to rise 50-60 minutes. 7 Preheat oven to 350F. 8 Slash the top of the loaf 2-3 times with a sharp knife or lame. 9 Bake 40 minutes. Turn out of pan immediately and cool on a rack before slicing

About


One of the other great recent things I've been able to share was my love of making home made breads. It's nothing new on my blog for sure, but to most people the art of making bread at home regularly is an archaic, and sadly lost, tradition. But what better way to share the decadence of these tiny, new-yet-old grains?
http://yummysmells.blogspot.com/2009/12/ancient-grain-modern-twist.html

Comments:
Sarah Reid

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
Kay

Your bread looks delicious.  I make all my own bread and agree with you that home baking is much better for us all.  I would love to try your recipe for ancient grain bread but I am not sure how much 1 package of yeast is as I live in New Zealand and we buy action dried yeast but it comes in quite large bottles.  Could you please let me know how much yeast to use.  With thanks, K