Whole-Grain Honey Bread

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Whole-Grain Honey Bread
Photo: Oxmoor House
Montina grass flour, made from Indian rice grass that is very high in protein, fiber, and iron, flecks this hearty whole-grain bread.
Serves 14 (serving size: 1 slice)


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1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1/2 cup warm 2% reduced-fat milk (100° to 110°)
15.9 ounces gluten-free Montina all-purpose baking flour blend (about 3 cups)
0.9 ounce flaxseed meal (about 1/4 cup)
1/2 cup certified gluten-free old-fashioned rolled oats
1 tablespoon xanthan gum
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 cup honey
1/4 cup butter, melted
1 teaspoon cider vinegar
3 large egg yolks
3 large egg whites
Cooking spray


Hands-on: 25 Minutes
Total: 3 Hours, 20 Minutes

1. Dissolve yeast in 1 cup warm water and milk in a small bowl; let stand 5 minutes.

2. Weigh or lightly spoon flour blend and flaxseed meal into dry measuring cups; level with a knife. Place flour blend, flaxseed meal, oats, and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk. Slowly add yeast mixture, honey, butter, vinegar, and egg yolks, beating with a mixer at low speed. Increase speed to high; beat 1 to 2 minutes until well blended.

3. Place egg whites in a bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gently fold egg white mixture into batter. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until dough is just above top of pan.

4. Preheat oven to 375°.

5. Bake at 375° for 10 minutes. Cover with foil; bake an additional 35 minutes or until very browned. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Created date

October 2014

Nutritional Information

Calories 223
Fat 6.1 g
Satfat 2.6 g
Monofat 1.6 g
Polyfat 0.9 g
Protein 5.1 g
Carbohydrate 40 g
Fiber 3.2 g
Cholesterol 49 mg
Iron 0.9 mg
Sodium 348 mg
Calcium 18 mg