High Protein Ancient Grain Bread
Discover the wholesome goodness of High Protein Ancient Grain Bread, a nutrient-packed loaf that combines quinoa flour, amaranth flour, millet flour, and chickpea flour to create a hearty yet soft texture. Perfect for health-conscious bakers, this recipe is elevated with the addition of rolled oats, vital wheat gluten for extra structure, and a medley of pumpkin and sunflower seeds for crunch and flavor. Sweetened naturally with honey and infused with olive oil, this bread is a delightful balance of rustic charm and protein-rich sustenance. Whether enjoyed fresh out of the oven or toasted as part of a savory breakfast, this bread is a satisfying choice for fitness enthusiasts and fans of ancient grains alike. Ready in just under two hours, it’s an ideal homemade option for anyone seeking a nourishing and delicious addition to their meals.
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Recipe Information
Ingredients
- 1 cup quinoa flour
- 1 cup amaranth flour
- 0.5 cup millet flour
- 1 cup chickpea flour
- 0.5 cup vital wheat gluten
- 1 cup rolled oats
- 1.5 cups warm water
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 2 tablespoons honey
- 3 tablespoons olive oil
- 0.5 cup pumpkin seeds
- 0.5 cup sunflower seeds
Instructions
In a large mixing bowl, combine the warm water, instant yeast, and honey. Stir gently and let it sit for 5 minutes until it becomes frothy.
In another bowl, mix together the quinoa flour, amaranth flour, millet flour, chickpea flour, and vital wheat gluten. Add the salt and give it a good stir.
Add the dry ingredients to the yeast mixture, along with the olive oil. Stir with a wooden spoon until a rough dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. Add more flour as needed to prevent sticking.
Gently knead in the pumpkin seeds and sunflower seeds until evenly distributed throughout the dough.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Punch down the dough and shape it into a loaf. Transfer it to a greased 9x5 inch loaf pan.
Cover with a cloth and let it rise again for about 30 minutes, or until it rises just above the edge of the pan.
Bake in the preheated oven for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom and is golden brown on top.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 42.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2508 mg | 109% | |
| Total Carbohydrate | 408.6 g | 149% | |
| Dietary Fiber | 59.6 g | 213% | |
| Total Sugars | 52.8 g | ||
| Protein | 205.1 g | 410% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 605 mg | 47% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 4226 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
