Pain au Levain avec Banane #BreadBakers

Pain of whatnow?

Relax, the fancy-schmancy French name I gave the hearty, crusty boule made for this month’s #BreadBakers event simply means Banana Sourdough. There’s only six ingredients – five if you don’t count water – and there’s no added sugar at all. All the sweetness comes from the namesake fruit, and in lieu of added butter or oil, a scoop of all natural cashew butter adds the “peanut butter and banana sandwich” nuance along with everlasting moisture.

Pain au Levain avec Banane et Blé Entier

Of course, sourdough anything, regardless of the sweetener or fat used, is usually far from being a mindless pursuit. There’s a starter to maintain (sort of… mine pretty much lives in the fridge unless I decide to bake one morning), baking stones to heat in the oven, and hours upon hours to wait for each rise. I’m not denying these steps exist with this loaf, either. They do – from almost a full day, followed by an overnight, rise as well as multiple stretch-and-folds in place of a one-shot knead. However, all this fuss and time allows the relatively heavy dough to strengthen, rise and eventually shape nicely into it’s final round.

Looking at it, of course, it’s not impressive. In fact, the perfectly baked loaf is pedestrian at best, not large or beautifully embellished with washes, score marks or egg paint. It’s something that would sit in the breadbox, untouched by passerby – and definitely nothing that would fly out of a boulangerie. The secret to this bread only reveals itself when it’s cut into – and even without butter or any other Toast Topper I dare you to declare it’s not delicious!

Pain au Levain avec Banane et Blé Entier

All our naturally sweetened breads:

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

In brackets, I have included the baker’s percentages so you can easily scale up or down as you need.

Pain au Levain avec Banane 
Adapted from The Fresh Loaf
Makes 1 loaf, 20 slices

350g 100% hydration, recently fed (preferably rye) sourdough starter    (100%)

350g whole wheat bread flour  (100%)
246g mashed banana  (70.18%)
55g smooth cashew butter (this is my current fave) (15.79%)
49g water  (14.04%)
11g salt (3.16%) – use less if your cashew butter is heavily salted

  1. Combine all the ingredients in the bowl of a stand mixer fitted with the dough hook.
  2. Mix ingredients on low speed for 2 minutes, just to combine, then cover and let rest 20 minutes.
  3. Knead for 12 minutes on medium-low speed. 
  4. Cover and let rise 2 ½ hours, stretching and folding (30-40 times) every 50 minutes.
  5. Cover and let rise, undisturbed, for 2 hours.
  6. Place in the fridge overnight.
  7. Bring to room temperature, shape into a round loaf and let rise 4 hours on a sheet of parchment.
  8. Meanwhile, place a baking stone in the oven and heat to 410F.
  9. Transfer dough (on the parchment) to the stone and bake for 20 minutes.
  10. Reduce temperature to 375F, tent with foil and bake another 25 minutes.
  11. When fully baked, the loaf will be 190F internally.
Amount Per Serving
Calories: 118.6
Total Fat: 1.8 g
Cholesterol: 0.0 mg
Sodium: 1.6 mg
Total Carbs: 23.3 g
Dietary Fiber: 3.8 g
Protein: 3.7 g  

Studded Spiral Cinnamon Brioche

It’s been a while since I’ve posted… blame the warmer (read: gardening) weather coupled with end-of-the-year school stuff, and spending time at the computer just doesn’t hold the same allure! Besides the usual annual demands for time, I was stuck with a slowly dying laptop which I (finally) replaced this past weekend! Hopefully, this will mean things are back to their slightly-less-sporadic posting… I still have lots to feed you!

Studded Spiral Cinnamon BriocheIf you know me at all, you know that the best way for me to blow off steam is to cook or bake something. Between the rhythm of preparing, mixing and cooking, the ability to be creative, the control over the situation and the smells that emanate while doing so, I don’t see any better solution on the pharmacy shelf! I must come by that trait honestly, since my grandfather would do the same – and, like me, he found bread to be the answer to all. 

Of course, just because bread is the ultimate tamer of hunger and nerves doesn’t mean it always has to be a plain old loaf of white or wheat! With the end of a carton of eggs and a container of Scented Cinnamon Honey Butter sitting in the fridge (it’s the new “cinnamon toast” staple here), I was thinking about a rich, exotically inspired loaf. Of course, I went back to the Middle East for inspiration after finding a neat spiraled Tahini Bread , this Noon Rogani loaf and this flaky pastry along with my stepsister-in-law’s donation of baklava to a family dinner. My mom (my bread-eater) prefers pecans to any other nut, and for me using them in the filling for my version of a spiral bread was only natural, as was using good ol’ Canadian dried cranberries and the same local honey I made this batch of butter with. To keep the filling in, I turned to this handy tip from King Arthur Flour and used the whites left over from my yolk-based egg wash. A spring-form pan coated with semolina helped the bread keep its shape while adding a light crunch.

Cutting into the loaf, the most incredible aroma wafts out and boldly declares that it is anything other than the ordinary. It was perfectly moist and tender, remaining so for days, and when toasted was the perfect foil for the Toast Toppers in the fridge. 

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Studded Spiral Cinnamon Brioche

Studded Spiral Cinnamon Brioche
Makes 1 large loaf, 20 slices
2 cups whole wheat bread flour
½ cup all purpose flour
3 tbsp skim milk powder
1 tsp salt
2 tsp instant yeast
2/3 cup recently fed sourdough starter
1 tbsp vanilla
1 tsp orange flower water (optional)
2 large eggs
⅓ cup Scented Cinnamon Honey Butter

Filling:
¼ cup dried cranberries
½ cup diced pecans
1 tbsp honey
2 egg whites

Assembly:
¼ cup semolina, for dusting
2 egg yolks, beaten with 2 tbsp water, for egg wash

Dough:

  1. In the bowl of a stand mixer fitted with the dough hook, whisk together the dry ingredients.
  2. Add the sourdough starter and flavourings, mixing well.
  3. Add the eggs, one at a time, mixing in well.
  4. Add the butter in small pieces, beating it in gradually. Continue beating until the dough is smooth and shiny, about 5 to 8 minutes.
  5. Cover and let rise until puffy, about 1 ½ hours.

Filling and Assembly:

  1. Line a greased 10” springform pan with parchment and dust the bottom with semolina.
  2. Punch down and roll out on a lightly floured surface to a rectangle about 9 inches wide and 3 feet long. Let rest 5 minutes.
  3. Meanwhile, combine cranberries, pecans, honey and egg whites.
  4. Sprinkle the surface of the dough with the filling mixture.
  5. Beginning with a long edge, roll the dough into a log.
  6. Spiral the log into pan or other deep, round pan, tucking the end into the middle.
  7. Cover and let rise in a warm place until very puffy, about 1 1/2 to 2 hours.
  8. Heat the oven to 350°F.
  9. Brush the risen loaf with the egg wash.
  10. Bake 45 to 55 minutes, until its internal temperature is at least 190ºF on an instant-read thermometer. Check after 20 minutes and tent with foil if it’s browning too quickly.
  11. Cool in the pan for 15 minutes, then gently unmould onto a rack to cool completely.

Amount Per Serving
Calories: 129.2
Total Fat: 4.9 g
Cholesterol: 41.4 mg
Sodium: 146.9 mg
Total Carbs: 18.0 g
Dietary Fiber: 2.2 g
Protein: 4.4 g

Gluten Free & Vegan Garlic Breadsticks #BreadBakers

If there’s one ingredient I refuse to be without in the savoury kitchen, it’s garlic. Fresh, roasted, dried or fermented, I love it every way I can get it, and I’m sure I (as Rachael Ray says) smell like a walking salami because I eat so much of it.

Normally, garlic is avoided in the baking nook – it’s pungency and heat when fresh, dried or pickled doesn’t generally play well with desserts (granted, there are some chefs crazy enough to use various forms of the bulb that way) and the awful flavour it takes on when it toasts even a touch too far makes it a finicky bread ingredient as well. That said, my family (and most of the kids at school) love garlic bread, in particular the Italian restaurant-style breadsticks that seem to be disappearing all too fast these days. For Home Ec, I decided to take on the challenge of making a soft, garlicky, herby dough to shape into breadsticks. Not only did I succeed in making delicious bread, but my class and I did it without using eggs, dairy, nuts or gluten-containing flours – meaning everyone in the class could have one! The flavours of the flours and flaxseed were subtle, but added just the right amount of “whole wheat” flavour so that the herb and garlic oil slicked overtop blended seamlessly. Unlike a lot of gluten free breads (and I don’t claim to be an expert, just someone with a hint of experience), these breadsticks also stay moist for a good period after baking and freeze exceptionally well too, not even needing the usual “toaster treatment” to retain edibility.

Regardless of whether you need to be gluten free or not, if you‘re as much of a garlic lover as I am you’ll adore these breadsticks. Vampires beware! 
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Gluten Free & Vegan Garlic Breadsticks

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. This month’s theme is Garlicky Breads, in celebration of National Garlic Day in the United States – 19 April. Our host this month is Karen’s Kitchen Stories. Thanks Karen! 

BreadBakers

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.


Gluten Free & Vegan Garlic Breadsticks
Makes ~18

Dough:
4 tsp dry active yeast
1 tsp sugar
½ cup warm water
2 tbsp ground flaxseed
500 g whole-grain gluten-free flour mix (I used my Artisanal Gluten Free Flour Blend)
2 tsp garlic powder
1 tsp guar gum
¼ cup extra-virgin olive oil
1 ½ tsp Kosher salt
warm water

Breadsticks:
¼ cup extra-virgin olive oil
3 cloves minced fresh garlic
¼ tsp dried oregano
¼ tsp dried basil
¼ tsp dried parsley
Pinch ground pepper

Dough:

  1. Combine the yeast, sugar and warm water in a small bowl and let stand 10 minutes.
  2. In a large bowl (or the bowl of a stand mixer) whisk together the flaxseed, flour, garlic powder and guar gum.
  3. Add the foamy yeast mixture to the bowl and mix for 3 minutes with a sturdy spoon (or using the paddle if using a stand mixer).
  4. Add the oil and salt from Column C to the bowl and mix until the dough comes together into a soft ball and feels somewhat elastic. (If the dough feels too dry, add the warm water in small amounts until the dough feels right.)
  5. Set the dough aside in a warm place and let it rise for 1 hour.
  6. Deflate dough and knead briefly in the bowl. Let rest 5 minutes.

Breadsticks:

  1. Heat the oven to 375F
  2. Combine the oil, garlic and herbs in a small bowl.
  3. Divide the dough into 18 balls and shape into breadsticks (I found it easiest to treat the dough like playdough and squeeze tubes with my hands).
  4. Place shaped sticks on a parchment lined sheet and brush with the garlic oil. Let rise 30 minutes.
  5. Bake the breadsticks for 20 minutes. Cool at least 15 minutes before enjoying!

Amount Per Serving
Calories: 142.3
Total Fat: 6.7 g
Cholesterol: 0.0 mg
Sodium: 195.9 mg
Total Carbs: 19.4 g
Dietary Fiber: 1.4 g
Protein: 1.8 g

Gluten and Dairy Free Hot Cross Buns

Do you follow the tradition of eating hot cross buns at Easter? The spicy, fruit packed yeast rolls are a favourite of my dad’s and were a staple in our kitchen from the beginning of March all the way through April, when they disappeared for another year. I liked the spicy flavours and the raisins, but never got onto the “candied fruit” bandwagon, so I just stopped bothering to buy and eat them as an adult!

Now, the original recipe is obviously rich, decadent, and made with wheat flour – since this past week saw be being tested for Celiac (and since I’ve had numerous issues even working with wheat flour), I decided I’d take our “recipe box” formula and try out a gluten free, dairy free variation and see how it went.

All things considered, I think these are pretty darn delicious – packed with raisins, currants, Craisins (and even the prerequisite candied fruit) that all marry with sweet, warming spice is kind of hard to go wrong with! My flour blend for these also included the sweet richness of chestnut flour and my current favourite sweetener jaggery, which added an “old style” flavour to the mixture. The traditional flour-water cross overtop got a touch of sugar and almond extract for extra oomph, and the whole shebang was glazed with chestnut honey right out of the oven. The honey also helped to keep everything moist for a while, since these gluten-free rolls generally don’t stay moist for too long (about 2 days, tops). That said, leftovers (and even fresh buns) are excellent split, toasted and topped with honey or vegan butter!

Gluten Free Hot Cross Buns

Now, forewarning: these buns took a long time to proof – and I’m still not sure they poofed all the way – but the two 2-hour waits were beyond worth it for me.  I can’t even begin to explain how DELICIOUS these are! Candied fruit and all!

Shared with Gluten Free Fridays

Gluten and Dairy Free Hot Cross Buns
Makes 10

Fruit Mixture:
½ cup raisins
¼ cup currants
¼ cup Craisins
Juice and zest of 1 orange
¼ cup hot water
1 tbsp vanilla

Buns:
½ tbsp instant yeast
1 tbsp baking powder
1 ¼ cups sorghum flour
1 cup rice flour
¼ cup chickpea flour
¼ cup chestnut flour
½ cup tapioca starch
1 tsp  guar gum
1 tsp ground allspice
1 tbsp ground cinnamon
½ tsp freshly grated nutmeg
1/2 cup jaggery or coconut sugar
¼ cup diced candied fruit (optional)
1 tsp sea salt
¼ cup canola oil
1 egg, beaten

Cross:
1/3 cup rice flour
1 tsp sugar
1/4 cup water
2 drops almond extract (optional)

Glaze:
3 tbsp chestnut honey, warmed until runny (you could use amber honey too)

  1. Combine raisins, currants, craisins, orange juice, orange zest, water and vanilla. Let soak at least 20 minutes.
  2. Combine yeast, baking powder, flours, starch, guar gum, spices, jaggery, candied fruit and salt in a stand mixer.
  3. Add the fruit mixture (along with any soaking liquid), oil and egg.
  4. Mix for 5 minutes dough will be stiff but slightly sticky.
  5. Cover with plastic wrap and place in a warm spot for 2 hours, until puffy but not necessarily doubled in size.
  6. Grease a 9×13” baking dish.
  7. Divide dough into 10 pieces and roll into balls with lightly oiled hands.
  8. Place them in baking dish, re-cover and set aside in a warm place for 2 hours, until risen.
  9. Heat the oven to 400F.
  10. Whisk together the “cross” ingredients to form a smooth paste.
  11. Scrape into a small zip-top bag and snip the corner.
  12. Pipe the paste in a cross over the center of each bun.
  13. Bake for 30 to 35 minutes or until they sound hollow when tapped.
  14. Remove from the oven and immediately drizzle with honey.
  15. Return to the oven for 2 minutes.
  16. Cool in the pan for 5 minutes, then move to a wire rack.
  17. These don’t stay moist for too long, but leftovers are excellent toasted with honey or vegan butter!

Amount Per Serving
Calories: 328.9
Total Fat: 7.2 g
Cholesterol: 18.6 mg
Sodium: 245.0 mg
Total Carbs: 58.9 g
Dietary Fiber: 4.0 g
Protein: 4.9 g

Rosemary and Olive Grissini #SundaySupper

I have a confession.

I almost never watch movies. In particular, I never willingly watch romantic comedies, especially if they’re in the theatres. For my $15 (not counting concessions), I’ll take James Bond, Tim Burton or Star Wars way before settling in for 2+ hours of boy-meets-girl / boy-loses-girl / boy-gets-girl semi-storylines. Even then, I’m hard pressed to focus that long on anything (I can barely watch a half hour TV show) so most of the time I skip the theatres entirely and catch up on the Coles Notes version while waiting for it to come out on the free On Demand cable channels.

That said, I’m still excited for this week’s #SundaySupper theme – My Big Fat Greek Wedding 2 – because I love Greek food, and definitely love partying Greek style! Our group is combining Hellenic inspired dishes to create a feast of Olympic proportions – whether its to remember and join the re-union celebration of Toula and Ian or simply revel in the rich, healthy flavours of the Mediterranean.
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Black Olive and Rosemary Grissini

My contribution to the dinner feast is this recipe for grissini – skinny, crunchy breadsticks that are perfect for an appetizer, snack or accompaniment to a simple Mediterranean meal. They are incredibly easy to put together, and are packed with the bright, vibrant flavour of fresh rosemary and the briny richness of both Kalamata and sun-dried olives, which mingle with the slight nuttiness of the whole wheat flour to make a satisfying, well-keeping snack that not only stands up on its own but pairs beautifully with dips like baba ghanoush or hummus. For cocktail or dinner parties where they’re being used as pre-meal nibbles, a grating of fresh Parmesan on top before baking adds an extra “gourmet” twist – but even without that extra garnish I dare you to try stopping at one. If you’re anything like my coworker – who claims he’s not a “bread guy” in general – you’ll find yourself missing more than a few before the end of the day due to “quality control” checks!

This #SundaySupper event is hosted by Nichole Crews from Casa de Crews. Thanks Nichole!

Greek Appetizers:

Greek Soups:

Greek Breakfast:

Greek Main Dishes:

Greek Side Dishes:

Greek Desserts:

Greek Beverages:

Plus Baked Shrimp with Feta plus More Greek Cuisine from Sunday Supper Movement

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Rosemary and Olive Grissini 
Makes ~84
2 cups white bread (or all purpose) flour
1 ½ cups whole wheat bread flour
2 ¼ tsp instant yeast
1 tsp fine salt
1 tsp garlic powder
1 cup warm water
⅓ cup pitted Kalamata olives (or a mix of Kalamata and sun-dried black) in oil, pureed with 2 tbsp of the oil
¼ cup fresh rosemary leaves

  1. In a large bowl (or a stand mixer fitted with the dough hook), combine all ingredients (in order).
  2. Knead to form an elastic dough (about 7-10 minutes).
  3. Cover and let rise 1 hour.
  4. Deflate dough, knead briefly, and let rest 10 minutes.
  5. Heat the oven to 375F (350F convection) If your oven is not convection, place a rack in the middle of the oven.
  6. Line 4 baking sheets with parchment paper and set aside.
  7. Roll the rested dough out into a rectangle about 20×12”.
  8. Cut in half crosswise, then into ¼” strips lengthwise.
  9. Lightly roll each strip to round the edges and place on the parchment lined sheets.
  10. Cover and let rest for 20 minutes.
  11. Bake (1 sheet at a time if not using convection) for 18 minutes, until crisp and golden. Keep unbaked sticks in the fridge during baking.
  12. Immediately transfer to a cooling rack and cool completely.

Amount Per Serving
Calories: 21.4
Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 32.3 mg
Total Carbs: 3.9 g
Dietary Fiber: 0.4 g
Protein: 0.6 g

Flax Flake Rye Bread

When I bake bread around here, it’s got to have heft to it. My mom and I (and now, even my formerly-wonder bread sister) are 100% on the “whole grain” train when it comes to our toast and bagels, loving their dark, rich flavours against a whole range of toppers. Hearty loaves are the perfect vessels for inclusions too, their variations in texture and flavour almost “lightening” a loaf made with a denser flour like rye or barley. When I got my gift box from Nature’s Path at the same time the need for a new loaf arose (we finally made it through holiday / birthday leftovers!) I couldn’t wait to see what I could use this time.

What evolved over several hours was a slightly sweet, dark rye-wheat dough that I packed with hearty Flax Plus® Multibran Flakes (well, those that I didn’t eat right out of the bag) and Gluten Free Fruit & Nut Granola. A touch of traditional caraway and my “cheat” four sourdough (cider vinegar) added to the “hearty rye” flavour without overshadowing the molasses and dark agave I used. This bread was, oddly enough, better tasting on the second or third day than freshly cooled, but truly any which way it was a fantastic start or supplement to the day!

Flax Flake Rye Bread

Don’t forget to enter the #OnMyPath Giveaway! You can win an awesome prize pack of Nature’s Path goodies or even ORGANIC GRANOLA FOR A YEAR!

Flax Flake Rye Bread
Makes 1 round loaf, 16 slices
1 ½ cups dark rye flour
2 cups whole wheat bread flour
2 cups Nature’s Path© Flax Plus® Multibran Flakes
1 tbsp instant yeast
½ tbsp caraway seed
½ tsp cinnamon
1 tsp salt
1 ½ cups water
2 tbsp cider vinegar
2 tbsp fancy molasses
1 tsp raw agave nectar
3 tbsp canola oil
1 tbsp cocoa powder
½ cup Nature’s Path© Gluten Free Fruit & Nut Granola 

  1. Mix flours, flake cereal, yeast, caraway, cinnamon, and salt in the bowl of a stand mixer fitted with the dough hook (or a large bowl).
  2. Combine water, vinegar, molasses, honey, oil and cocoa and heat on the stovetop or in the microwave until warm to touch but not boiling hot.
  3. Add water mixture to flour mixture.
  4. Knead (or mix with a *very* sturdy spoon) until mixture forms a stiff dough.
  5. If mixing by hand, turn out onto a floured board and knead 10 minutes. If using a mixer, continue kneading for 8-9 minutes, or until mostly smooth and elastic.
  6. Knead in the granola.
  7. Place in a greased bowl, cover and let rise 1 ½ hours.
  8. Punch down dough and shape into a ball.
  9. Place in a round 8” cake pan, cover and let rise 1 hour or until doubled.
  10. Preheat oven to 375°F.
  11. Bake 55 minutes.
  12. Remove from pan immediately and cool on a rack.

Amount Per Serving
Calories: 156.8
Total Fat: 4.1 g
Cholesterol: 0.0 mg
Sodium: 24.3 mg
Total Carbs: 27.9 g
Dietary Fiber: 5.7 g
Protein: 4.8 g

Multigrain Seeded Loaf #BreadBakers

The new year means getting back into a healthier way of eating for many people – especially after the excess of the holidays (and for us, birthdays as well!), our bodies are craving a chance to recalibrate and get back into their natural rhythms. Rather than turn to the katest “cleanse” or diet fad, why not start simply by just swapping in fibre-, protein- and mineral-rich whole grains and pseudograins for the refined white stuff?
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It’s even easier than it sounds – a slice of grainy, homemade (or at least minimally processed) bread will keep you fuller and your gut happier than the same amount of kitchen sponge Wonder Bread, and will even give you extra energy with all the B vitamins the whole grains and seeds contain. The eating experience is enhanced too – this hearty, wholesome loaf for example, is packed with rich, toasty seeds and grains and baked hearth-style on a baking stone for a dense, dark crust. It’s good enough to eat without adornment with a bowl of soup or a rustic pasta dish, but is equally at home with your favourite Toast Topper
 

Multigrain Seeded Loaf

This month’s #BreadBakers’ theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here’s what our creative bakers came up with!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers



Multigrain Seeded Loaf
Adapted from Cook Smart For A Healthy Heart, Reader’s Digest Canada 
Makes 1 boule, 18 slices

3 ½ cups whole-wheat bread flour (I used Red Fife heritage wheat flour)¾ cup buckwheat flour
½ cup polenta (coarse cornmeal)
¼ cup amaranth
¼ cup millet
¼ cup teff
2 tsp instant yeast
1 tbsp honey
2 cups warm water
2 tbsp canola oil
2 tsp salt
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp flaxseeds

  1. Combine the flours, polenta, amaranth, millet, teff and yeast in a large bowl.
  2. Mix the honey and water and add to the flour mixture, stirring to form a shaggy dough. Cover and let autolyze 15 minutes.
  3. Add the oil and salt and knead 8-10 minutes, until gluten begins to develop, adding water if necessary to form a soft but not overly sticky dough.
  4. Add the seeds and knead 5 minutes longer.
  5. Place in a greased bowl, cover and let rise 1 – 1 ½ hours, until doubled.
  6. Punch down and shape into a boule. Place, seam side up, in a proofing basket or large bowl.
  7. Cover and let rise 30 -40 minutes, until well risen.
  8. Preheat the oven to 450ºF (with a baking stone if you have one). Turn the dough out onto a parchment-lined, unrimmed baking sheet and slash with a sharp knife.
  9. Transfer the loaf with the parchment to the stone or place the sheet pan in the oven.
  10. Bake for 15 minutes, then reduce the oven temperature to 400ºF and bake for a further 15–20 minutes, until the loaf is golden-brown and sounds hollow when removed from the sheet and tapped on the base.
  11. Cool on a wire rack.

Amount Per Serving
Calories: 161.7
Total Fat: 3.7 g
Cholesterol: 0.0 mg
Sodium: 264.5 mg
Total Carbs: 28.5 g
Dietary Fiber: 4.1 g
Protein: 5.5 g