John Myers
Tasty Grain Bread
The perfect tasty grain bread recipe with a picture and simple step-by-step instructions.
- 50 ml Neutral oil
- 450 ml Lukewarm water
- 2 tsp Sugar
- 1 Sachets Dry yeast
- 4 -6 tbsp Kernels (flax seeds, pumpkin seeds, sunflower seeds …)
- 50 g Flaxseed finely ground
- 100 g Teff flour
- 350 g Gluten-Free flour mix universal
- 1 tsp Salt
- 1 tsp Coconut oil
- Measure the oil and water and pour into a mixing bowl. Add sugar and yeast and stir. All the cores come in directly. Now put the bowl aside and prepare the remaining ingredients.
- Since I have a small electric coffee grinder, I grind the flaxseed fresh. Of course, this also works in the mixer. But if you want, you can also buy it ground.
- I also grind the teff flour briefly, because it often still contains tiny grains of dwarf millet.
- Mix the flax flour, teff flour, gluten-free flour mixture and salt and add to the yeast solution.
- Using the dough hook (s), stir the dough briefly at a slow speed until it is roughly mixed. Then stir on a higher level for about 4 minutes. In the end, the batter has a consistency like waffle batter, I would say.
- Brush a loaf pan with the coconut oil
- The dough is now filled into the loaf pan with a spatula and smoothed out with a spoon.
- Slide a wire rack into the second rail from the bottom of the oven, place the loaf pan on it and let the bread dough rise for about 30-40 minutes with the oven closed until the volume has increased significantly. But don’t wait too long, otherwise the dough will run over the edge. (Already happened to me, unfortunately.
- When the dough is ready, take the loaf pan out of the oven and set it aside. Fill an ovenproof dish with water and place it on the bottom of the oven.
- Preheat oven: top / bottom heat 200 °
- Bake the bread at this temperature for about 55-60 minutes, remove it and carefully turn it out onto a wire rack. Cover with a kitchen towel and let cool down.
- Now just enjoy!
- The dough is made in no time and since no conventional flour is used here, the dough does not have to rise long, but is still digestible.
- My husband thinks the bread is delicious and didn’t even notice that it was gluten-free.
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