High Protein Ancient Grains Bread
Elevate your homemade bread game with this High Protein Ancient Grains Bread, a hearty, nutrient-packed loaf that blends the goodness of wholesome quinoa, teff, and spelt flours with a medley of seeds like chia, flax, pumpkin, and hemp. Perfect for health-conscious bakers, this recipe incorporates vital wheat gluten for a soft, chewy texture while delivering a protein boost, making it ideal for fitness enthusiasts and families alike. Lightly sweetened with honey and enriched with olive oil and eggs, this bread has a rich flavor and satisfying bite. Perfect as a base for your favorite sandwiches, toasted with a spread of avocado, or served alongside soups and salads, this versatile loaf is as delicious as it is nourishing. Experience the wholesome benefits of ancient grains with easy step-by-step instructions that guide you from kneading to a golden-brown finish.
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Recipe Information
Ingredients
- 1.5 cups Quinoa flour
- 1 cup Teff flour
- 1 cup Spelt flour
- 3 tablespoons Vital wheat gluten
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 0.5 cup Pumpkin seeds
- 0.25 cup Hemp seeds
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1.5 cups Warm water
- 1.5 teaspoons Salt
- 2 large Eggs
Instructions
In a large mixing bowl, dissolve 2 tablespoons of honey and 2.25 teaspoons of active dry yeast in 1.5 cups of warm water. Let it sit for about 5-10 minutes, or until the mixture becomes frothy.
In a separate bowl, mix 1.5 cups of quinoa flour, 1 cup of teff flour, and 1 cup of spelt flour with 3 tablespoons of vital wheat gluten and 1.5 teaspoons of salt.
Add the flour mixture to the yeast mixture, along with 2 tablespoons of olive oil and 2 large eggs. Mix until well combined.
Stir in 2 tablespoons of chia seeds, 2 tablespoons of flaxseeds, 0.5 cup of pumpkin seeds, and 0.25 cup of hemp seeds until evenly distributed throughout the dough.
Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for this step.
Place the dough in a lightly greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Punch down the dough and shape it into a loaf. Place the loaf into a greased 9x5 inch loaf pan.
Cover the loaf again and let it rise for about 30-40 minutes, or until it has nearly doubled in size.
Preheat your oven to 375°F (190°C).
Bake the bread for about 35-40 minutes, or until it sounds hollow when tapped on the bottom and is golden brown on top.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
2977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 21.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3745 mg | 163% | |
| Total Carbohydrate | 357.2 g | 130% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 40.4 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 671 mg | 52% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 3619 mg | 77% | |
*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.
