I started by grinding the following grains all mixed together:
5 cups wheat
1 cup barley
1 cup rye
1/3 cup millet
1/4 cup pinto beans
1/4 cup soy beans
1/4 cup lentils
1000mg vitamin C tablet (acts a a natural dough enhancer)
(I was able to find all these grains at WinCo in the bulk section)
This is what I ended up with:
Here's the recipe:
5 cups warm water
3 Tbs. yeast
½ cup honey
1 stick of butter
2 Tbsp salt
½ the flour mixture
Mix until blended.
Add ½ cup vital wheat gluten (you can use gluten flour. . . also at WinCo) and gradually add in the rest of the flour, kneading to make a smooth dough, about 10 more minutes. Allow dough to rise ½ hour before shaping into 4 loaves. Rise a second time for ½ hour, and bake at 350 for 25-35 minutes.
Here's my mixing dough:
And here's my nice smooth dough:
The loaves before rising (my girls like to make their own loaves):
After rising:
And out of the oven:
My bread turned out just slightly denser than my wheat bread, but it stayed soft for a very long time. It makes delicious sandwiches or toast. I made grilled cheese and my kids had no idea it was any different than my normal bread, and yet they are getting so many more healthy grains in them!
If you don't have a grinder and are a neighbor or friend, I'd be happy to grind some grains up for you! Just let me know!
Did you get the wheat gluten at WinCo too?
ReplyDeleteLooks delish! I'll have to try it.
I edited the post to answer that . . . but yes, you can get gluten flour at WinCo. Not exactly the same, but close enough to do the job!
ReplyDeleteWhat type of grinder did you use to grind the dry beans? Is it your wheat grinder?
DeleteYes, I have a Nutrimill that I use to grind all of my grains and beans. Check the owner's manual to your grinder before you grind beans to make sure it can do those.
DeleteLooks good Jamie. I'll have to try it.
ReplyDeleteYes, the bread was awesome! And thanks for posting the recipe.
ReplyDeletelooks great! I want to get a grinder, what kind do you have?
ReplyDeleteLooks like a great multi-grain bread recipe, but the reason its not like the store version is because you didn't use sprouted grains. If you soak and sprout those grains before you process them you'd have a different loaf entirely.
ReplyDeleteOne thing I'd like to try soon is to sprout the grains, then dehydrate them and then grind them to make the bread. It works great with wheat and makes a delicious loaf of bread.
ReplyDeleteDO YOU SPROUT THE GRAINS? I HAVE TRYED MAKING THIS BREAD SEVERAL TIMES WITH SPROUTING THE GRAINS AND IT COMES OUT LIKE A WET GLUE
ReplyDeleteyou do know that Ezekiel Bread is sprouted right? and people who buy it are buying it because they want sprouted bread because they do not want the gluten?
ReplyDelete