10-Grain Bread
10-Grain Meal
2 C. oatmeal
1/2 C. millet seed
1 C. ground flax seed
1/2 C. sesame seed
2 C. barley flour
2 C. brown rice flour
3/4 C. cornmeal
2 C. pecans, ground
1 C. raw sunflower seeds
4 C. whole wheat flour
Mix well. Store in an airtight container at room temperature. Makes about 14 Cups.
10-Grain Bread
Add to bread maker or bowl in this order:
2 Tblsp. butter (real butter is best)
1/2 C. very warm water
1/4 C. honey
1 teasp. apple cider vinegar
3 C. 10-Grain meal
1/2 teasp. sea salt
Mix in the bread maker on the DOUGH setting or by hand with a spoon until well moistened. Batter will be very stiff. Use a rubber spatula to stir in dry meal around the edges of the container until all is incorporated into the batter. Unplug the breadmaker. Cover and let the dough rest for 6-24 hrs.
When ready to bake bread, mix 1/2 packet (1 1/2 teasp.) yeast with 1/4 C. warm water and 1 Tblsp. honey. Let the yeast grow for few minutes. Add 1 C. chopped dates and the yeast mixture to the resting dough. Put bread maker on DOUGH setting OR stir with a spoon until the yeast and dates are all mixed in. Let the breadmaker knead the dough for 2-3 min. Let the bread rise for 1-2 hrs. Place the dough in a bread pan. Bake at 350 for 45 min, until done. The top of the bread should not indent when pressed.
Turn bread out to a serving plate and let cool, uncovered. When it is completely cool, invert a bowl over the bread. Leave it on the counter covered. Do not refrigerate. Slice thickly and toast. Spread on butter and enjoy.
Note: If the bread doesn't cook properly, it will be sticky in the center. If that happens, don't waste it. Slice the wet bread, spread with butter and drizzle with syrup. Bake at 350 degrees for 20 min, until stiff. This is really good, like a sweet cracker.