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Multigrain Bread

by Donna Washburn, PHEc and Heather Butt, PHEc

Multigrain Bread

Makes 15 slices

(1 per serving)

A celiac friend suggested this variation of our Whole-Grain Amaranth Bread (page 50).

This soft-textured, creamy, honey-colored bread is so delicious you won’t even suspect

how nutritious it is.

34 cup   amaranth flour  175 mL

34 cup  brown rice flour  175 mL

12 cup   GF oat flour  25 mL

12 cup  potato starch  125 mL

14 cup  amaranth grain  60 mL

2 tbsp  ground flaxseed  30 mL

1 tbsp  xanthan gum  5 mL

2 tsp   bread machine or instant yeast  10 mL

112 tsp  salt   7 mL

1 cup   water  250 mL

14 cup  vegetable oil  60 mL

14 cup   liquid honey  60 mL

2 tsp  cider vinegar  10 mL

2   eggs, lightly beaten     

2   egg whites, lightly beaten       

1.   In a large bowl or plastic bag, combine amaranth flour, brown rice flour, oat flour, potato starch, amaranth grain, flaxseed, xanthan gum, yeast and salt; mix well and set aside.

 2.   Pour water, oil, honey and vinegar into the bread machine baking pan. Add eggs and egg whites.

 3.   Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.

 4.   Select the Bake Cycle. Set time to 60 minutes and temperature to 350°F (180°C). Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.

 5.   Once the loaf has reached 200°F (100°C), remove it from the pan immediately and let cool completely on a rack.

 

Tips

Amaranth is high in fiber, iron and calcium and lower in sodium than most grains. Store amaranth grain in an airtight container in the refrigerator for up to 6 months.

You can use 12 cup (125 mL) liquid whole eggs and 14 cup (60 mL) liquid egg whites, if you prefer.

Variations

Substitute millet seeds or poppy seeds for the amaranth grain.

Add 23 cup (150 mL) dried cranberries and 2 tbsp (30 mL) grated orange zest with the dry ingredients.

 

Gluten-Free Cycle

If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments:

1.  Warm the water to between 110°F and 115°F (43°C and 46°C).

2.  Warm the eggs and egg whites (see the Techniques Glossary, page 238).

3.  Follow the recipe instructions, but select the GlutenFree Cycle rather than the Dough Cycle and Bake Cycle.

4.  At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)

 

125 Best Gluten-Free Bread Machine Recipes

Donna Washburn and Heather Butt