Multi grain bread

Angela’s “go to” multigrain bread

350 f 60 mins
makes 1 loaf


2 1/2 cups warm water
2 1/4 teaspoons active dry yeast
1 teaspoon coconut sugar
2 ½ c whole grain mixed flour
1/2 cup tapioca starch
1 1/2 teaspoons sea salt
1/3 c melted coconut oil
2 1 T coconut sugar
1/4 cup ground chia seeds
1/4 cup whole psyllium husks
1/2 cup raw sunflower seeds
½ c flaked grain (ie: rye, oat, spelt)

topping:
sprinkle with flaked grain

options:
Add ¼ c flaked sunflower & pumpkin seeds
Cinnamon raisin, ½ c raisins, cloves, cinnamon, nutmeg, allspice, chopped figs

directions:
Lightly grease 9”x5” loaf pan.  In medium bowl, whisk together the warm water, yeast and teaspoon of sugar.  Let sit for 5 minutes to proof and become foamy.
After the yeast water becomes foamy, add the ground chia, psyllium husk, melted coconut butter & coconut sugar.

Next mill your flour and mix together with all dry ingredients.

Thoroughly mix your bread batter.

Scoop bread dough into prepared loaf pan.  Smooth out the dough with a rubber spatula or wet fingers.  Cover with damp cloth and let rise for about an hour. After the dough has risen, preheat the oven to 350 degrees.  Place a water bath on the lower rack in the oven (I filled an 8×8-inch pan halfway with water).

Place in oven on middle rack and bake for 60 minutes until the crust is golden brown.

Remove bread from oven and place on cooling rack.  Let cool for 10 minutes before removing the bread from pan.  Allow bread to cool for about an hour before cutting (it will be too gummy if you cut it too soon).  Once cooled, slice and serve.  Store in paper bag.

Tips for storing in the freezer:
Once the loaf is cooled I cut the whole loaf into slices and place on cooling racks. I then stack the racks and place them to freeze in the freezer.
Once the slices are frozen, I store them in a tupperware and keep in the freezer until I use them.

Frozen slices can go directly into the toaster for a “double” toast!

 

 

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