Low Fat Ancient Grains Bread
Discover the nourishing delight of Low Fat Ancient Grains Bread, a wholesome and heart-healthy recipe packed with nutrient-rich ingredients. This artisanal bread features a blend of spelt, whole wheat, quinoa, and teff flours for a rich medley of flavors and textures, while unsweetened applesauce keeps it moist and low in fat. Sweetened naturally with honey and topped with a crunchy mix of rolled oats, chia seeds, and pumpkin seeds, this bread is as visually appealing as it is delicious. Perfect for health-conscious individuals, it offers a good dose of fiber, protein, and ancient grains in every slice. Ideal for breakfast, sandwiches, or as a side to your favorite soups, this bread is easy to make and yields a fluffy, homemade loaf that you'll feel good about serving. Try it today and elevate your baking game with this nutrient-dense, low-fat recipe!
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Recipe Information
Ingredients
- 1.5 cups spelt flour
- 0.5 cups whole wheat flour
- 0.5 cups quinoa flour
- 0.25 cups teff flour
- 2.25 teaspoons dry active yeast
- 1 cups warm water
- 2 tablespoons honey
- 1 teaspoons salt
- 3 tablespoons unsweetened applesauce
- 2 tablespoons rolled oats
- 1 tablespoons chia seeds
- 2 tablespoons pumpkin seeds
Instructions
In a large bowl, combine the warm water and honey. Stir in the dry active yeast and let it sit for about 5 minutes, or until the mixture becomes frothy.
In another bowl, mix together the spelt flour, whole wheat flour, quinoa flour, teff flour, and salt.
Add the unsweetened applesauce to the yeast mixture and stir to combine.
Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon until a soft dough forms.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth and let it rise in a warm area for about 1 hour or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Punch down the dough to release excess air. Shape it into a loaf and place it in a greased 9x5 inch loaf pan.
In a small bowl, combine the rolled oats, chia seeds, and pumpkin seeds. Sprinkle this mixture evenly over the top of the loaf.
Cover the loaf pan with a cloth and allow the dough to rise again for about 20-30 minutes.
Bake for 30-35 minutes or until the loaf sounds hollow when tapped on the bottom and the top is golden brown.
Remove from the oven and let it cool in the pan for about 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2385 mg | 104% | |
| Total Carbohydrate | 286.1 g | 104% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 41.6 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1822 mg | 39% | |
*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.
