Pamela's Multi-Grain Bread
3/23/2011
Enjoy this antioxidant rich bread, and it makes excellent
French Toast!
© Pamela's Products, Inc.
Dry
1 bag minus 1/2 cup (3 cups) Pamela's Gluten-Free Bread Mix
1 packet (2-1/4 teaspoons) of active dry yeast
1/4 cup teff (the whole grain, not flour, not soaked)
1/4 cup quinoa (the whole grain, not flour, not soaked)
1/4 cup buckwheat flour
1/2 teaspoon salt
Wet
1/4 cup oil
2 eggs plus enough water to make 2 cups liquid
Preheat oven to 350°.
Mix dry ingredients add wet ingredients and mix with a heavy duty stand mixer for 3 minutes using whisk attachment. Pour into lightly greased 8-inch x 4-inch bread pan fitted with a parchment collar (see instructions below for making the collar). Smooth the top of dough with greased or moistened fingers.
Let raise for 60 to 75 minutes. Slit top in 3 places with sharp knife to prevent splitting, and bake at 350° for 65 to 70 minutes. Let sit for 10 minutes then carefully remove from pan and cool on a rack.
How to make a parchment collar: Use two pieces parchment paper cut approximately 14-inches x 5-inches. Place each piece in the middle of the long side and fold around the small ends and overlap.