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Multi-Grain Bread with Cornmeal
  • Gluten-Free
  • Dairy-Free
  • Soy-Free
  • Nut-Free

Multi-Grain Bread with Cornmeal

This bread made with added teff, quinoa and cornmeal makes a delicious sandwich or French Toast in the morning for a nutritious start to your day.

Ingredients
    • 1 bag Pamela’s Bread Mix & Flour Blend (3 1/2 c.)
    • 2 1/4 tsp yeast (packet)
    • 1/4 cup uncooked whole grain teff
    • 1/4 cup uncooked whole grain quinoa
    • 1/4 cup coarse ground corn meal
    • 1/2 tsp salt
    • 1/4 cup oil
    • 2 eggs—large
    • water to make 2 cups total liquid
Directions

    Preheat oven to 350°. Mix dry ingredients. Put eggs and oil in a 2 cup measuring cup, add water to make 2 cups total liquid. Mix with stand mixer 3 minutes using whisk attachment.

    Turn dough into a greased bowl and cover and let raise to almost double. Punch down with spatula and turn into prepared 4 x 8 bread pan, greased and fitted with a parchment collar. (Use two pieces parchment cut approx. 14" x 5". Place each piece in the middle of the long side and fold around the small ends and overlap.)

    Smooth the top with greased or moistened fingers. Let raise slightly, slit top in 3 places with sharp knife to prevent splitting. Bake at 350°, 65 to 70 minutes.

    © Pamela's Products, Inc.

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Cynthia Taylor 02/59/2016 02/29/2016
I just tried this recipe, & definitely had less success than I had hoped. I used the All-Purpose flour blend. I followed the quantities in the recipe exactly, & the only changes I made in the recipe were to substitute teff flour for whole teff, & ground flax seed for the corn meal, since I can't eat corn. My yeast is nice & fresh: I just used it in something else, with obvious activity. The dough was so thick & dry that my stand mixer couldn't handle it, even after adding more liquid, so I finished it by kneading it quite a lot, including folding to add air pockets. I divided it into 2 smaller loaves to try & avoid the problem of mush at the bottom of overly dense loaves. It hardly rose at all after more than an hour, so I went ahead & baked it after one rising. It didn't rise at all during the baking, & didn't brown anywhere near as nicely as the picture. I thought it was going to be like a brick, but it actually has quite a nice crispy crust & a good, fine-grained texture. The taste is fine, except that it could really have used more salt; it tastes like a low-sodium recipe. Also, the uncooked quinoa doesn't incorporate at all, & imparts a rather unpleasant, random crunch. Pretty disappointing overall, but not a total failure.
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