Montina grass flour, made from Indian rice grass that is very high in protein, fiber, and iron, flecks this hearty whole-grain bread.

Robert Landolphi
Recipe by Cooking Light July 2014

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Oxmoor House

Recipe Summary

hands-on:
25 mins
total:
3 hrs 20 mins
Yield:
Serves 14 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • Preheat oven to 375°.

  • 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.

Source

Gluten-Free Baking

Nutrition Facts

223 calories; fat 6.1g; saturated fat 2.6g; mono fat 1.6g; poly fat 0.9g; protein 5.1g; carbohydrates 40g; fiber 3.2g; cholesterol 49mg; iron 0.9mg; sodium 348mg; calcium 18mg.
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