List of Ingredients
Wheat
Rye
Triticale
Oats
Corn
Barley
Soy bean
Brown Rice
Millet
Flax Seed
Allergen note:
Contains: Wheat
| This
a multi-grain flour that is best used to add to each recipe in order to
increase the fiber and the protein levels above that of refined flours.
Traditional recipes for muffins, breads
and even pies and cakes can be made more healthful by substituting some
whole grain flour for traditional all-purpose white flour.
The trick to tasty baked goods is to not
replace all the white flour.
Whole grain flours like this ten grain
flour contain a higher level of protein than refined flours and can make
muffins and cookies tough.
You may also need to supplement the recipe
with more liquid as the higher fiber content may thicken batters and dry
out dough.
Recipe:
Multigrain Harvest Loaf
1 cup Unbleached
White bread flour
1+1/3 (+1/3 maybe) cups 10 grain flour
1/3 cup Rye flour
1 teaspoon Sea Salt
1 Tbsp Butter, diced
1 Tbsp Instant Saf-yeast
1/4 cup Regular Rolled oats
4 tsp Poppy seeds
4 tsp Sesame seeds
1 Tbsp Barley Malt powder
2 tsp Brown sugar
1/2 tsp Molasses
1/3 cup warm Half and Half cream
3/4 cup Warm Water
Combine water, cream, sugar, malt and molasses in a bowl. Let stand for 5
minutes.
Slowly add flours, seeds, oats and mix a soft dough.
Add the salt and butter, mix. If the dough is too sticky, add extra 1/3
cup of ten grain flour.
Kneed the dough for 15 minutes, put it into an oiled bowl, cover and let
rise for about 1.5 hours until doubled in size.
Shape the dough into a loaf, cover and let stand for another 30-40 minutes
until doubled in size.
Bake the loaf for 15 minutes at 425F, then reduce the oven temperature to
375F and bake for another 15-20 minutes. | Nutrition
Facts
1/4 cup | | Amount per serving | | | | % Daily Value * | | | | | | | | | Percent values are based on a 2,000 calorie per day diet. Your daily values may differ. | Additional Information
10.8% of calories from Fat
74.8% from Carbohydrates
14.4% from Protein |
|
