Name: Ancient Grains Bread
Prep time: 25 min
Cook time: 130 min
Total time: 45 min
Yield: 14 servings
Ingredients: 1 package yeast; 2.25 cups flour; 1 cup flour; 1 cup rye flakes; 3 tablespoons ground flaxseed; 3 tablespoons amaranth grain; 1 cup quinoa; 0.25 cup soy flour; 1.5 tablespoons vital wheat gluten; 1 cup skim milk powder; 0.5 teaspoon salt; 1 cups warm water; 0.25 cup honey

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Setting the table…

Method

9 steps · 45 min

01
Combine Dry Ingredients
In a large bowl, or the bowl of your stand mixer, whisk together the 1 package yeast, 2 1/4 cups flour, 1 cup additional flour, 1 cup rye flakes, 3 tablespoons ground flaxseed, 3 tablespoons amaranth grain, 1 cup quinoa, 1/4 cup soy flour, 1 1/2 tablespoons vital wheat gluten, 1 cup skim milk powder, and 1/2 teaspoon salt.
02
Add Wet Ingredients
Pour in the 1 cup warm water and 1/4 cup honey. Mix thoroughly, either by hand or with the dough hook, until the ingredients come together into a cohesive, fairly firm dough that's still workable.
03
Knead the Dough
Turn the dough out onto a lightly floured surface, or keep it in the stand mixer with the dough hook. Knead for 12 minutes, until the dough feels very elastic and looks smooth.
04
First Rest
Transfer the kneaded dough to a clean bowl, cover it loosely with plastic wrap or a clean kitchen towel, and let it rest for 30 minutes.
05
Shape and Pan
Gently roll the rested dough into a log shape, then tuck it into a greased loaf pan. Make sure it fits snugly.
06
Second Rise
Cover the pan with a clean towel and let the dough rise in a warm spot for 50 to 60 minutes, or until it has visibly expanded and looks puffy.
07
Preheat Oven
While the dough finishes its rise, preheat your oven to 350°F.
08
Slash the Loaf
Just before baking, use a sharp knife or a baker's lame to make 2 to 3 shallow slashes across the top of the loaf. This helps the bread expand evenly in the oven.
09
Bake and Cool
Bake the bread for 40 minutes. As soon as it comes out of the oven, turn it out of the pan and let it cool completely on a wire rack before slicing. This helps prevent a gummy texture.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	285kcal	14%
Fat	3g	4%
Carbohydrate	54g	21%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Soya	Contains
Milk

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Ancient Grains Bread Recipe

About this recipe

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Method

Combine Dry Ingredients

Add Wet Ingredients

Knead the Dough

First Rest

Shape and Pan

Second Rise

Preheat Oven

Slash the Loaf

Bake and Cool

Nutrition

Allergens

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