Low Fat Ancient Grain Bread
Discover a wholesome twist on traditional bread with Low Fat Ancient Grain Bread, a nourishing recipe that combines the goodness of whole wheat, spelt, quinoa, and millet flours for a nutrient-dense loaf packed with rich, earthy flavors. Perfect for health-conscious bakers, this bread is made with heart-healthy flaxseeds and naturally sweetened with honey, resulting in a soft, fluffy texture with zero compromise on taste. Topped with a sprinkle of oats for added visual appeal and crunch, this recipe is low in fat yet big on nutrition and versatility. Ideal for sandwiches, toast, or a hearty side, it’s an easy-to-follow recipe that features simple kneading and rising techniques, making it accessible for both seasoned bakers and beginners. Enjoy the benefits of ancient grains in every slice!
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 1 cup spelt flour
- 0.5 cup quinoa flour
- 0.5 cup millet flour
- 2.25 teaspoons active dry yeast
- 1.5 cups warm water
- 2 tablespoons honey
- 1 teaspoon salt
- 2 tablespoons ground flaxseeds
- 0.25 cup oats
Instructions
In a large bowl, combine warm water, honey, and active dry yeast. Stir gently and allow the mixture to sit for about 5-10 minutes, until it becomes frothy.
In a separate bowl, mix together whole wheat flour, spelt flour, quinoa flour, millet flour, salt, and ground flaxseeds.
Once the yeast mixture is frothy, gradually add the dry ingredients to the wet ingredients, stirring constantly with a wooden spoon or spatula until a dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is sticky, add a little more flour as needed.
Place the kneaded dough into a lightly greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until it has doubled in size.
Once the dough has risen, punch it down gently to release the air and transfer it onto a floured surface. Shape it into a loaf and place it into a greased 9x5 inch loaf pan.
Cover the loaf pan with a cloth and let it rise again for about 30 minutes, or until it has doubled in height.
Preheat the oven to 375°F (190°C). Brush the top of the loaf with water and sprinkle the oats on top for garnish.
Bake the bread in the preheated oven for 35-40 minutes, or until the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 395.3 g | 144% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 37.2 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2242 mg | 48% | |
*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.
