#LowGI #Multigrain #Multiseed #Bread This is my take on a Catherine Atkinson Recipe from the Brilliant Breadmaking Book. Super Healthy Low GI Bread.
Level of difficulty – Easy
Ingredients:
350ml Lukewarm water
2 tbsp extra virgin olive oil
100g strong stoneground wholemeal bread flour
3 tbsp old fashioned porridge oats
2 tbsp mixed seeds such as sunflower seeds, pumpkin seeds, linseeds and sesame seeds
25g millet
25g crushed bulgur wheat
300g strong white bread flour
1 tsp salt
1 ½ tsp agave nectar 1 ½ tsp fast-action dried yeast (or a sachet
Method
Lift the bread pan out of the bread machine and fit the kneading blade. Pour in the water, then add the oil, followed by the wholemeal flour. Sprinkle the porridge oats, seeds, millet and bulgur wheat over, then add the strong white bread flour.
Put the salt and agave nectar in separate corners of the pan, then make a shallow dip in the middle of the flour and add the yeast.
Fit the pan into the bread machine, shut the lid and set to the multi-grain or whole wheat setting with the crust of your choice. Press start.
After baking, lift the pan out of the machine using oven gloves. Carefully shake out the loaf to remove it from the pan, then transfer to a wire rack, standing the loaf on its base. Lightly dust the top with the remaining flour while the loaf is hot. Leave to cool.
Quantities for a large (900g) loaf
425ml warm water
2 tbsp extra virgin olive oil
125g strong stoneground wholemeal bread flour
3 ½ tbsp porridge oats
2 ½ tbsp mixed seeds such as sunflower seeds, pumpkin seeds, linseeds and sesame seeds
30g millet
30g bulgur wheat
350g strong white bread flour
1 ½ tsp salt
4 tsp agave nectar 1 ¾ tsp yeast
Quantities for a small (450g) loaf
215ml warm water
1 tbsp extra virgin olive oil
60g strong stoneground wholemeal bread flour
1 ½ tbsp porridge oats
1 tbsp mixed seeds such as sunflower seeds, pumpkin seeds, linseeds and sesame seeds
15g millet
15g bulgur wheat
175g strong white bread flour
¾ tsp salt
2 tsp agave nectar
¾ tsp yeast
Preparation Time – 15 minutes
Cooking Time – Approx. 3 hours 40 minutes (including kneading and proving)
Hungry Highlander 