Name: Hodgepodge o’ Flours Bread
Prep time: 15 min
Cook time: 35 min
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

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.

Hodgepodge o’ Flours Bread

Equipment

Ingrediënten

Instructies

Notes / Tips / Wine Advice:

Nutritional Information

————————————————————————————————–

Vind ik leuk:

Gerelateerd