Five Grain Quick Bread Food

GLUTEN FREE 5 GRAIN BREAD

Steps:

• Grease and rice flour a 9x5 bread pan.
• In the bowl of an electric mixer sift together the rice flour, sorghum if you're using, tapioca starch, potato starch, guar gum, baking powder, yeast and salt. Grind the quinoa, almonds, flax seeds, sunflower and sesame seeds and two tablespoons of the chia seeds in a clean coffee grinder until very fine. Mix with the dry ingredients on low speed until well combined and no lumps remain.
• Stir remaining two tablespoons of chia seeds in 1/2 cup of water. Three minutes later, stir well again and set aside.
• In a medium bowl whisk the eggs, 3/4 cup of warm water, olive oil, honey, vinegar, and molasses if you're using, until well combined. Stir in the chia mix. Add in one dump to the dry ingredients then beat on medium-high for 4 minutes, scaping down as needed.
• Pour the dough into the prepared pan. Spread evenly with a wet spatula slash down the middle with a sharp knife and sprinkle with the remaining sesame seeds if you wish.
• Rise dough for approximately 45 minutes, until it barely reaches the top of the pan.(I rise mine over a bowl of boiling water with a cooling rack on top, in the microwave, very successfully and it only takes 20 to 30 minutes).
• Bake at 350 degrees in a preheated oven for 45 to 60 minutes until the top is medium brown and the internal temperature is between 208 and 210 degrees.
• Allow to cool thoroughly before slicing with a serrated knife.

FABULOUS HOMEMADE BREAD FOR THE FOOD PROCESSOR

Steps:

• Pour the warm water into a large bowl, and whisk in 4 teaspoons of bread flour, the yeast, and the white sugar until thoroughly combined and the sugar has dissolved. Allow to stand until the yeast starts to form creamy bubbles, about 5 minutes.
• Fit a dough blade into a large food processor, and place 3 1/2 cups of bread flour, the oats, whole wheat flour, salt, brown sugar, and vegetable oil into the work bowl. Start the food processor running, and slowly add enough of the water-yeast mixture to allow the dough to form a firm ball and pull away from the sides of the processor, about 1 minute. Process for another 30 seconds to knead.
• Place the dough into an oiled bowl, and turn to coat the dough with oil. Cover with a damp cloth, and allow the dough to rise until doubled, about 1 hour. Punch down the dough, and divide into 2 equal-sized pieces. Form each piece into a loaf; pinch the seams and ends closed.
• Grease 2 4x8-inch loaf pans, and place the loaves into the pans with the seam sides down. Allow to rise until the dough is 1 inch above the rim of the pans, about 1 more hour.
• While dough is rising, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the tops are browned, about 35 minutes. Allow bread to cool in pans for 10 minutes, then turn out onto cooling racks to finish cooling.

FIVE-GRAIN SODA BREAD

Steps:

• In bowl, combine all purpose, whole wheat, rye, graham flours and rolled oats, sugar, baking powder, baking soda and salt.
• Cut in margarine until well mixed.
• Stir in raisins, if using, add buttermilk and stir to make soft dough.
• Turn out onto lightly floured surface and knead about 10 times or until smooth.
• Place on greased baking sheet, flatten into circle about 2 1/2 inches thick.
• Cut a large "x" about 1/4 inch deep on top.
• Bake in 350°F oven for 1 hour or until toothpick inserted in center comes out clean.