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:

Quickview
239k Calories
10g Protein
2g Total Fat
43g Carbs
36% Health Score
Limit These
Calories
239k
12%

Fat
2g
4%

  Saturated Fat
0.37g
2%

Carbohydrates
43g
14%

  Sugar
10g
11%

Cholesterol
1mg
1%

Sodium
136mg
6%

Alcohol
0.66g
4%

Get Enough Of These
Protein
10g
21%

Manganese
0.93mg
47%

Vitamin B1
0.38mg
25%

Selenium
17µg
25%

Phosphorus
241mg
24%

Folate
91µg
23%

Vitamin B2
0.35mg
21%

Magnesium
74mg
19%

Calcium
142mg
14%

Iron
2mg
13%

Fiber
3g
13%

Copper
0.24mg
12%

Vitamin B3
2mg
12%

Potassium
377mg
11%

Zinc
1mg
9%

Vitamin B6
0.19mg
9%

Vitamin B5
0.73mg
7%

Vitamin D
1µg
7%

Vitamin B12
0.37µg
6%

Vitamin A
204IU
4%

Vitamin E
0.45mg
3%

Vitamin K
1µg
2%

covered percent of daily need
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Cornflakes have more genes than people do.

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