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MULTI-GRAIN BREAD




Source of Recipe


Marilyn (sahmomof8@)


Recipe Introduction


From landolakes.com


List of Ingredients




2 1/4 cups Multi-Grain GF Flour Blend (filed under flour mixes)
1/4 cup amaranth flour
1/4 cup teff flour
1 (2 1/4-ounce) package active dry yeast
1 tablespoon xanthan gum
1 teaspoon salt
1 1/4 cups cf milk sub, warmed
1/4 cup LAND O LAKES Butter, melted (sub with ghee or other suitable sub)
2 eggs
2 tablespoons honey
1 teaspoon cider vinegar
2 tablespoons millet
2 tablespoons pumpkin seeds, toasted
2 tablespoons sunflower seeds
2 tablespoons ground flax

Recipe



Grease 8x4-inch loaf pan. Line pan with parchment paper across bottom and extending up over long sides of pan; set aside.

Combine flour blend, amaranth flour, teff flour, yeast, xanthan gum and salt in large bowl; mix well.

Combine warmed milk, melted butter, eggs, honey and vinegar with wire whisk in another large bowl; mix well. Add flour mixture gradually to milk mixture, beating well after each addition. Add millet, pumpkin seeds, sunflower seeds and flax; mix well.

Spoon bread dough into prepared pan. Smooth top of dough with greased fingers. Cover with lightly greased plastic food wrap. Let rise in warm place until bread reaches top of pan (30 to 45 minutes).

Heat oven to 375F. Uncover bread; bake for 35 to 40 minutes or until bread is brown and sounds hollow when tapped. Remove bread from pan, keeping parchment paper on bottom of bread. Place bread with parchment paper directly onto oven rack; bake for 5 minutes. Remove from oven; cool on wire rack. Remove parchment paper.