My breakfast this morning. Peanut butter, banana, and raisins with real butter on toasted home made whole grain bread. The bread is whole wheat with oats, barley flakes (like oatmeal but made of barley), quinoa and sunflower seeds sweetened with honey. No all-purpose flour, but I did use a bit of wheat gluten. It was wondeful toasted!
The recipe for the bread...
FOUR GRAIN BREAD
Makes three loaves. The amounts are approximate since I made this up and just added whole wheat flour until I got the right consistency.
2 ½ C water
2 T quinoa
1 C old-fashioned oats
1 C barley flakes (like old-fashioned oatmeal, but made of barley)
4-6 C whole wheat flour
8-9 t yeast
½ C honey (or if you want it vegan, maple syrup)
2 t salt
½ C canola oil (or whatever oil you prefer)
¼ C sunflower seeds
In a large bowl, combine the water and quinoa; heat in the microwave for a few minutes until the quinoa looks cooked. Let cool for a few minutes and add the oats, barley and 2 C whole wheat flour. Let this mixture stand for 15 to 30 minutes (this softens the oats, barley and wheat flour to give softer, smoother texture). Add the yeast, honey, salt and oil. Let stand for 10 minutes to proof the yeast. Add the sunflower seeds (I forgot when I made it and had to knead them in which was hard) and stir in whole wheat flour until you have a sticky dough that you can’t stir with a spoon anymore. Sprinkle about 1 C whole wheat flour on your work surface and turn the dough out onto the flour. Knead, adding more flour as needed, for about 5 minutes or until the dough is no longer sticky and is smooth and elastic. Place the dough in your cleaned and greased bowl, cover and let rise until doubled, 30 to 45 minutes. Punch down and divide into three loaves. Bake in greased loaf pans at 350 degrees F for about 40 minutes, or until the loaves sound hollow when tapped. Turn out onto a rack and cool before slicing.