I’ve been hoping that my 12 year old would try one of my recent multigrain recipes, but that seems a distant dream at this point. Like many kids, if the bread isn’t white, he isn’t interested. So, I put my mind to the task of creating a really healthy bread made in such a way that an unsuspecting young person wouldn’t know they had eaten something healthy.
Tricky, eh? That’s why this is called Stealthy Healthy Bread. Hidden within are rare gems such as amaranth, teff, quinoa, flax seed, spelt flour, buckwheat flour, and get this… garbanzo bean flour. Woot! Well, I gave my son a slice – and he ate it! Most of it. He liked the inside (see evidence above). I consider this major progress…
Stealthy Healthy Bread
I've been hoping that my 12 year old would try one of my recent multigrain recipes, but that seems a distant dream at this point. Like many kids, if the bread isn't white, he isn't interested...
- 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
- ½ cup warm water about 110 degrees
- 2 cups warm milk about 110 degrees
- ¼ cup amaranth
- ¼ cup flax seed
- ¼ cup quinoa
- ¼ cup teff
- ½ cup vegetable oil
- ½ cup raw agave or honey
- 2 teaspoons salt
- ¼ cup buckwheat flour
- ¼ cup garbanzo bean flour
- ¼ cup spelt flour
- 5-6 cups unbleached flour
In a large bowl, stir yeast into water to soften.
Grind the amaranth, flax seed, quinoa, and teff in a food processor (I used my Nutribullet with the chopper blade). Should have the consistency of course flour when done.
In a separate bowl or large measuring cup, add buttermilk and müesli - let soak for 5 minutes, then add the coconut palm syrup, vegetable oil, salt and lemon peel.
Add the buttermilk and müesli mixture to the yeast. Beat vigorously for two minutes.
Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
Turn the dough out onto a lightly oiled work surface and divide in half. Shape each half into a loaf and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
About 10 minutes before baking, preheat oven to 375 degrees.
Bake for 25 minutes, or until the internal temperature of the loaf reaches 190 degrees.
Immediately remove bread from pans and cool on a rack.