Ancient Grains Bread
If you want to add more lacto ovo vegetarian recipes to your recipe box, Ancient Grains Bread might be a recipe you should try. This bread has 239 calories, 11g of protein, and 3g of fat per serving. This recipe serves 14 and costs 59 cents per serving. 6 people have tried and liked this recipe. A mixture of water, quinoa, amaranth grain, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 82%, this dish is great. Similar recipes include Ancient Grains Bread, Bread Baking: Ancient Grains, and Simple Tomato Salad With Fresh Bread Crumbs | Udi’s Ancient Grains.
Servings: 14
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
Equipment:
stand mixer
whisk
bowl
loaf pan
oven
knife
frying pan
Cooking instruction summary:
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
Step by step:
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
Nutrition Information:
covered percent of daily need
