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Multi-Grain Bread

The texture, when fresh, is very much like regular wheat bread and the flavour is similar to a wheat egg bread.  It does tend to take on a pound cake like texture after a couple days, so it’s best to slice the cooled loaf immediately and keep it in the freezer, taking out slices as needed.  They thaw very quickly.  Like most gluten free breads, it doesn’t toast well, but it makes an awesome grilled sandwich.

MultigrainBread1

Multi-Grain Bread
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Serves: 16
A dairy free bread that is full of taste and texture.
Ingredients
  • 1½ cups hot water
  • ¼ cup coconut oil, melted
  • ¼ cup honey or agave
  • 3 eggs, lightly beaten
  • 1 tsp salt
  • ½ cup sorghum flour
  • ½ cup brown rice flour
  • ½ cup quinoa flour
  • ½ cup GF oat flour
  • ¼ cup coconut flour
  • ¾ cup potato starch
  • 1 slightly heaping Tbsp xanthan gum
  • 1 Tbsp instant/quick-rise yeast
  • 2 Tbsp ground flax seeds
  • 2 Tbsp sesame seeds
Instructions
  1. Combine sorghum flour, brown rice flour, quinoa flour, oat flour, coconut flour, potato starch, xanthan gum and yeast. Mix well to blend
  2. Preheat oven to 150°F then turn it off and turn on the oven light (this makes a warm spot to allow dough to rise).
  3. In a large bowl, combine water, coconut oil, honey and salt. Beating on low speed for a few seconds. Add eggs and mix on low speed about a minute, until well blended.
  4. Add in flour mixture, mixing at low speed until incorporated, then at medium speed for 2 minutes.
  5. Pour dough into greased bread pan and smooth top, leaving center slightly higher than the sides and ends (use a wetted spatula to shape). Place in prepared oven to rise until just above the sides of the pan, about 45 – 50 minutes.
  6. Set oven to 350°F, and bake for about 1 hour (or until reaches 208°F using an instant read thermometer).
Notes
- For those who are also sensitive to oats, simply eliminate the oat flour and add an extra ½ cup of brown rice flour instead. Any combination of flours works, as long as the quantity remains the same. You do need to keep the flour to starch ratio as in the recipe for best results.
- You may also add other seeds to this recipe, such as sunflower seeds or pumpkin seeds, with good results.
- This dough may be shaped into hamburger or hotdog buns. However, gluten free dough lacks structure until it’s baked, so this will require English Muffin rings for the hamburger buns and foil shaping for the hotdog buns. Using a long strip of foil, fold it to create hot dog shapes and place in a 6” x 10” glass baking dish. - This size of baking dish will make 6 hotdog buns. Spray cooking oil on all surfaces that come in contact with the dough. You may brush the tops with a little water and sprinkle a few sesame seeds on each bun, pressing them in gently with a spoon before rising. Bake hamburger buns and hotdog buns about 40 minutes.

 

2 Responses to Multi-Grain Bread

  1. Caroline December 10, 2014 at 8:45 pm #

    I thought that you had to knead the bread even more since it’s not Gluten or did I read that wrong. Also, are you using a gas oven or an electric oven. I have an electric oven right now.

    • Marla Hingley
      Marla Hingley December 11, 2014 at 9:48 am #

      Wheat bread dough is kneaded to work the gluten and ‘activate it’ so to speak – to get its stretchy and elasticy properties ready to rise the loaf. But with gluten free flours, there is no need to knead the dough, other than to get in the last bit of flour so the dough isn’t too sticky. Adding things like eggs and gums is what is added to replace the gluten, and give the loaf lift. Depending on the type of gluten free bread you’re making, the dough can vary in consistency. For example, some are more like cake batters – and once mixed just get poured into the loaf pan. While other breads (like a Flat Bread), do have a dough-like consistency that can be shaped by hand. to I use a gas oven.

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