I do not take any credit for this very yummy bread. My sister has major issues with sugar and corn products, and my mom was at a loss of how to feed her. She worked very hard and we all suffered her taste tests. This is the final result and well worth the other!
Prepare:
5 Cups Water (microwave for 3 1/2 minutes)
Mix together and set aside:
1/2 Cup from water
3 Tbs yeast
1 Tbs powdered barley malt or another sweetener of your choice
While water is in microwave start this next section, pausing to mix the above.
Put in mixing bowl:
4 Cups Wheat Flour
1 Cup Barley Flour
2 Cups Oatmeal Flour
1/2 Cup quinoa flour
Note: Flours may be interchanged with other flours according to desire. When adding other flours, add only a little at a time to see how it reacts with the other flours. Do not put in extra barley flour though.
3 Tbs Flax Seed
3 Tbs Sunflower seeds (raw-not salted)
2 Tbs Poppyseed
2 Tbs Sesame Seed
2 Tbs Millet
5 Tbs Wheat Gluten (this holds the bread together)
2 Tbs Salt
1/2 Cup Powered Barley Malt or whatever sweetener you desire.
After mixing above, add the following:
The rest of the 5 cups of Water
2/3 Cup oil
Mix again.
Add another Cup of Wheat Flour and mix again.
If the batter is not too hot, add yeast mixture and mix in.
Let sit for about 20-30 min.
Add 5 more Cups of Wheat Flour until mixture is a good consistency for bread.
Note: may need more or less. If the dough is too stiff, drizzle a little warm water and beat in. If the dough is too soft, add more wheat flour.
Beat for 10 minutes.
Divide into greased loaf pans (Mom uses 5-8.5 x 4.5 x 2.5 Pyrex Loaf Pans) May season loaves as desired (she uses a brush and with melted butter, butters the top)
Heat oven to 400 degrees while loaves are rising to double in size. (should be to top of pan)
Bake 10 minutes.
Reduce oven heat to 350 degrees and bake for approximately 15 minutes.
Pull out of oven, turn out of loaf pan onto rack or cloth to cool. Cover with cloth, and devour!
Print Recipe Here
