Hearty Ancient Grains Bread
A hearty, nutrient-dense, slightly sweet yeast bread packed with healthy whole grains and dried cranberries.
Servings 1 loaf
Ingredients
- 1 1/4 cup milk, warm (not hot) (can substitute water or vegan milk)
- 2 Tablespoons butter or oil
- 1/4 cup maple syrup
- 1 Tablespoon honey (can substitute maple syrup)
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon fast-acting yeast
- 1 Tablespoon cracked wheat (bulgur)
- 1 Tablespoon sesame seeds
- 1 Tablespoon millet
- 1 Tablespoon quinoa
- 1/4 cup ground flax seeds (flax meal)
- 1/2 cup sunflower seeds
- 1 cup dried cranberries
Instructions
- Grease and flour an 9" bread pan. Set aside.
- Warm milk so it just feels warm to the touch, not hot. Add butter/oil, maple syrup, and honey.
- In a mixing bowl, combine flours, salt, yeast, and whole grains except for the sunflower seeds and cranberries. With mixer on low, slowly pour liquid into dry ingredients, and mix until well combined. Add sunflower seeds and cranberries. Let your mixer knead the dough for several minutes or do it by hand.
- Dough will be a little sticky, so sprinkle with a small amount of flour and form into a smooth log. Place in prepared bread pan, then cover with plastic wrap or a kitchen towel. Set in a warm spot to rise for about 3 hours.
- When dough has risen into a nice, smooth loaf, preheat oven to 350 F/177 C. Bake for 35 minutes. After removing from oven, let loaf sit in pan for about 5 minutes to allow sides to release. Then tip loaf out of the pan and place it on a wire rack to cool completely. Slice thin and keep in an airtight container. Will keep for about a week at room temperature. For longer storage, freeze in a zip-top bag.
Notes
Recipe heavily adapted and expanded from Spiced Maple and Cranberry bread from Biggest Book of Bread Machine Recipes.