You are here

Historic Grains Bread (Bread Machine)

by Donna Washburn, PHEc and Heather Butt, PHEc

Historic Grains Bread (Bread Machine)

Makes 15 slices (1 per serving)

This loaf takes our Ancient Grains Bread (page 62) one step further, with five healthy grains represented: sorghum, amaranth, quinoa, flaxseed and millet seeds.

 

Tips

To ensure success, see page 15 for information on using your bread machine and page 18 for general tips on bread machine baking.

See the Techniques Glossary, page 238, for information on cracking flaxseed.

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

 

114 cups    sorghum flour    300 mL

1 cup    amaranth flour    250 mL

14 cup    quinoa flour    60 mL

12 cup    cracked brown flaxseed    125 mL

14    cup millet seeds    60 mL

12 cup    tapioca starch    125 mL

1 tbsp    xanthan gum    15 mL

114 tsp    bread machine or instant yeast    6 mL

114 tsp    salt    6 mL

114 cups    water    300 mL

14 cup    liquid honey    60 mL

2 tbsp    vegetable oil    30 mL

1 tsp   cider vinegar    5 mL

2    eggs, lightly beaten 

2    egg whites, lightly beaten 

1.  In a large bowl or plastic bag, combine sorghum flour, amaranth flour, quinoa flour, flaxseed, millet seeds, tapioca starch, xanthan gum, yeast and salt; mix well and set aside.

2.  Pour water, honey, oil 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.

 

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.)

Variations

Substitute golden flaxseed for the brown.

Substitute amaranth grain or whole flaxseed for the millet seeds.

 

Get more Bread Machine recipes in 125 Best Gluten-Free Bread Machine Recipes

Donna Washburn & Heather Butt

9780778802389

Hints for Successful Bread Machine Baking

Cleaning Tips for Bread Machine Users

The Artisan Bread Machine: Everything Old is New Again

Bread Machine recipe for Historic Grains Bread

Bread Machine recipe for Braided Squash Crescent

 

 

Check out our Gluten-Free website http://glutenfree.robertrose.ca/ for more GF recipes and info!

 

Additional resources