Multi-Grain Bread (Gluten-Free Recipe)

• 2 1/4 cups Multi-Grain Gluten Free Flour Blend (see below)
• 1/4 cup amaranth flour
• 1/4 cup teff flour
• 1 (1/4-ounce) package active dry yeast
• 1 tablespoon xanthan gum
• 1 teaspoon salt
• 1 1/4 cups milk, warmed
• 1/4 cup Land O Lakes Butter, melted
• 2 Land O Lakes Eggs
• 2 tablespoons honey
• 1 teaspoon cider vinegar
• 2 tablespoons millet
• 2 tablespoons pumpkin seeds, toasted
• 2 tablespoons sunflower seeds
• 2 tablespoons ground flax

1. Grease 8x4-inch loaf pan.
2. Line pan with parchment paper across bottom and extending up over long sides of pan; set aside.
3. Combine flour blend, amaranth flour, teff flour, yeast, xanthan gum and salt in bowl; mix well.
4. Combine warmed milk, melted butter, eggs, honey and vinegar with whisk in another bowl; mix well.
5. Add flour mixture gradually to milk mixture, beating well after each addition.
6. Add millet, pumpkin seeds, sunflower seeds and flax; mix well.
7. Spoon bread dough into prepared pan.
8. Smooth top of dough with greased fingers.
9. Cover with lightly greased plastic food wrap.
10. Let rise in warm place 30-45 minutes or until bread reaches top of pan.
11. Heat oven to 375F.
12. Uncover bread; bake 35-40 minutes or until bread is brown and sounds hollow when tapped.
13. Remove bread from pan, keeping parchment paper on bottom of bread.
14. Place bread with parchment paper directly onto oven rack; bake 5 minutes.
15. Remove from oven; cool on cooling rack.
16. Remove parchment paper.

multigrain, amaranth flour, flour, active dry yeast, xanthan gum, salt, milk, butter, eggs, honey, cider vinegar, millet, pumpkin seeds, sunflower seeds, ground flax

Taken from www.landolakes.com/recipe/1622/multi-grain-bread-gluten-free-recipe (may not work)