It's even easier than it sounds - a slice of grainy, homemade (or at least minimally processed) bread will keep you fuller and your gut happier than the same amount of
This month's #BreadBakers' theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here's what our creative bakers came up with!
- Ancient 4 Grain Breakfast Bread from Cindy's Recipes and Writings
- Ancient Grain Carrot Bread from The Schizo Chef
- Barley Flour Donut Muffins from I Camp in my Kitchen
- Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
- Buckwheat Savoury Pancakes from Mayuri's Jikoni
- Dimbleby's Breastfeeding Bread from Food Lust People Love
- Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G'Gina's Kitchenette
- Foxtail Millet Bagels from Cooking Club
- Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
- Injera Bread from Spiceroots
- Little Millet Banana Bread from Sara's Tasty Buds
- Millet Idli from Gayathri's Cook Spot
- Quinoa Banana Bread from Wholistic Woman
- Seeded Spelt Boules from Culinary Adventures with Camilla
- Spelt and Buckwheat Soda Bread from A Shaggy Dough Story
- Spelt and Einkorn Sourdough with Caramelized Onions from Karen's Kitchen Stories
- Spelt Bread from Hostess at Heart
- Spelt Sweet Potato Paratha from Cook's Hideout
- Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm
- Yeasted Jowar Naan from Sneha's Recipe
- Multigrain Seeded Loaf from What Smells So Good?
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to email@example.com.
Multigrain Seeded Loaf
Adapted from Cook Smart For A Healthy Heart, Reader's Digest Canada
Makes 1 boule, 18 slices
3 ½ cups whole-wheat bread flour (I used Red Fife heritage wheat flour)¾ cup buckwheat flour
½ cup polenta (coarse cornmeal)
¼ cup amaranth
¼ cup millet
¼ cup teff
2 tsp instant yeast
1 tbsp honey
2 cups warm water
2 tbsp canola oil
2 tsp salt
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp flaxseeds
- Combine the flours, polenta, amaranth, millet, teff and yeast in a large bowl.
- Mix the honey and water and add to the flour mixture, stirring to form a shaggy dough. Cover and let autolyze 15 minutes.
- Add the oil and salt and knead 8-10 minutes, until gluten begins to develop, adding water if necessary to form a soft but not overly sticky dough.
- Add the seeds and knead 5 minutes longer.
- Place in a greased bowl, cover and let rise 1 - 1 ½ hours, until doubled.
- Punch down and shape into a boule. Place, seam side up, in a proofing basket or large bowl.
- Cover and let rise 30 -40 minutes, until well risen.
- Preheat the oven to 450ºF (with a baking stone if you have one). Turn the dough out onto a parchment-lined, unrimmed baking sheet and slash with a sharp knife.
- Transfer the loaf with the parchment to the stone or place the sheet pan in the oven.
- Bake for 15 minutes, then reduce the oven temperature to 400ºF and bake for a further 15–20 minutes, until the loaf is golden-brown and sounds hollow when removed from the sheet and tapped on the base.
- Cool on a wire rack.
Total Fat: 3.7 g
Cholesterol: 0.0 mg
Sodium: 264.5 mg
Total Carbs: 28.5 g
Dietary Fiber: 4.1 g
Protein: 5.5 g