Hodgepodge o’ Flours Bread
A hearty, multi-flour bread perfect for sandwiches, with a satisfying texture and rich flavor from rye, spelt, and wheat germ.
Equipment
- Large bowl, Medium bowl, Loaf pan (8 × 4-inch), Nonstick cooking spray, Plastic wrap, Wire rack
Ingredients
- 1¼ cups 295 ml water
- 2 tablespoons 30 ml extra-virgin olive oil
- 2 tablespoons 42 g agave nectar
- 1 teaspoon pure maple extract
- 1 cup 120 g bread flour
- 1 cup 120 g white whole wheat or regular whole wheat flour
- ½ cup 60 g dark rye flour
- ½ cup 60 g light spelt flour
- 3 tablespoons 22 g wheat germ
- 1 tablespoon 9 g vital wheat gluten flour
- 2 tablespoons 23 g instant soymilk powder (optional)
- 1½ teaspoons fine sea salt
- 2 teaspoons bread machine yeast
- ½ teaspoon canola oil to coat bowl
- Nonstick cooking spray
Instructions
- In a medium-size bowl, combine the water, olive oil, agave, and maple extract.
- In a large-size bowl, combine the flours, wheat germ, wheat gluten, soymilk powder (if using), salt, and yeast.
- Stir the wet ingredients into the dry.
- Transfer to a lightly floured surface and knead for 8 to 10 minutes until smooth and pliable, adding more flour if needed.
- Shape the dough into a ball.
- Lightly coat a large bowl with canola oil.
- Turn the dough around to coat, cover, and let rise for 90 minutes until doubled in size.
- Coat an 8 × 4-inch loaf pan with nonstick spray.
- Punch down the dough and press it into the prepared pan.
- Loosely cover with plastic wrap, and let rise for another 60 minutes.
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Remove the plastic wrap and bake for 30 to 35 minutes, or until the loaf sounds hollow when tapped.
- Let cool on a wire rack.
Notes & Wine Advice
Serving Tip:
Best used for sandwiches, with a spread of butter or favorite toppings.
Wine Advice:
Pairs nicely with a light red wine such as Pinot Noir or a crisp white wine like Chardonnay.
Nutrition values
Calories: 120 kcal | koolhydraten: 22 g | Eiwitten: 4 g | Vet: 2 g | Suiker: 2 g