Gluten Free Hearty Whole Grain Bread

Usually, I don’t buy ready-to-use bread mix, I cook everything from scratch. But, the first time for everything. I got this bread mix from Bob’s Red Mill company and actually, it is good. This bread similar to pumpernickel with nuts and seeds that add to its nutritional value. I very much enjoyed it, it toasted well. Very good with jam. Only, I wish it didn’t have caraway seeds, not a big fan.

Moist, delicious and bursting with whole grains and seeds. The flavor and texture are complex and deeply satisfying. Specially designed for those sensitive to wheat or gluten, this mix contains: whole grain buckwheat, garbanzo bean flour, potato starch, cornstarch, sunflower seeds, sesame seeds, whole grain sorghum flour, tapioca flour, evaporated cane juice, cocoa powder, fava bean flour, molasses powder (molasses, maltodextrin, silicon dioxide), xanthan gum, caraway seeds, active dry yeast, sea salt, whole grain teff, potato flour, onion powder, guar gum and soy lecithin.

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Gluten Free Hearty Whole Grain Bread

(1 votes, average: 5.00 out of 5)

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Makes 1-1/2 lb loaf.

Ingredients

• 1 pkg GF Hearty Whole Grain Bread
• 1 cup 3/4 Water
• 1/4 cup Oil
• 2 Eggs
• 1 tsp Cider Vinegar

Instructions

1

Preheat oven to 375°F. Dissolve enclosed packet of yeast in 1 3/4 cups warm (110°F) water and let stand for 5 minutes to foam. Have all ingredients at room temperature. Put dry mix in a large mixing bowl (preferably use a stand mixer). Add eggs, oil, cider vinegar, and yeast-water mixture.

2

With a mixer on low speed, blend all ingredients until smooth. Turn mixer to medium and beat 15 seconds or until mixture thickens slightly. Pour into generously greased 9 x 5-inch nonstick pan. Smooth top of dough with wet spatula. Cover pan with plastic wrap and put in warm place (75° to 80°F) to rise for about 40 to 45 minutes or until dough is level with the top of the pan.

3

Bake 60 to 65 minutes or until internal temperature of bread reaches 205°F, covering bread with foil after it starts to brown. Remove pan from oven and cool bread in pan for 5 minutes. Remove bread from pan and finish cooling on wire rack. Cool completely before slicing.