I love bread and anything to do with starch-carbs. This recipe doesn’t exclude Celiac-disease tummies out there because there is still hope if you can get your hands on stone-ground wheat flour and mix bread recipes with other gluten-free grains. I’v experimented with gluten-free grains for awhile but, for me, nothing compares to just whole grain wheat bread. This recipe contains a mix of grain goodness baked into a loaf of crusty outside and a soft spongey bed on the inside.
400 ml stone-ground wheat flour
300 ml digestive bran
100 ml quinoa flour
200 ml kasha (buckwheat groats) flour
10g/1 sachet of instant yeast
1 TB ml sugar
1 TB ml salt
luke warm water (300ml)
Mix the instant yeast and sugar with 100 ml of lukewarm water. Mix them and watch it froth up. Mix all the dry ingredients together in a bowl and make a well in the middle. Pour the sugar, water, yeast mix in the well and start merging the dry ingredients into the well of wet ingredients. Gradually add more lukewarm water and mix. Mix in the water and gradually mix the ingredients together until you have an elastic dough. Knead for 5 minutes. Allow to rise in a warm draft-free place covering the bowl with a towel or dish cloth. Whole-wheat or mixed flour breads take longer to rise so be patient. Once the dough has doubled in size, knead it again briefly. Sprinkle the pan with oats or poppy seeds and a light coat of oil and put the dough in medium sized bread pan.
Bake at 200 C for 15 minutes and then 180 for 45 minutes.
Tip 1: Use a coffee grinder to make grain flours. I rarely use my coffee grinder for coffee beans but if you do then it may be worth getting a second-hand grinder for cooking/baking purposes so your ingredients don’t take on the flavor of cafe. The grinder makes a fine flour to anything and motivates creativity when experimenting with ingredients!