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