Multigrain Bread

Multigrain Bread

Recipe by: the Nyquist family

Based off Seven Grain Bread recipe from Healthy Bread Recipes & Menu Planner

Ingredients:
1 1/2 cup warm water
2 Tbl. oil
1 Tbl. honey
1 tsp salt
3 cups gluten flour (eg wheat, barley, rye, triticale, spelt, kamut)
1 cup gluten-free flour (eg teff, rice, millet)
1/3 cup gluten
2 tsp. active dry yeast

Directions for breadmaker:
Mix wet and dry ingredients (except yeast) separately (mix the salt with the wet ingredients). Pour wet ingredients into breadmaker container; pour dry ingredients on top of wet ingredients (they will float). Make small indent in top of dry ingredients--but don't let it go deep enough to touch the wet ingredients. Put the yeast in the indent. Put it all into the breadmaker, close it up, and set it to wheat bread, 2 lb loaf, light crust. It'll cook for 2 1/2 hours. When it's finished, pull it out and enjoy! :)

Examples of flour combinations:

• 3 cups wheat, 1 cup teff
• (pictured) 2 cups wheat, 1 cup barley, 1/3 cup teff, 1/3 rice, 1/3 cup millet (and be generous with the honey)
• 1 cup wheat, 1/3 cup cornmeal, 1/4 cup wheat germ, 1/2 cup oats, 1/2 cup spelt, 1/2 cup millet
• 2 cups barley, 1 1/2 cups rice flour, 1/2 cup rice bran