Wholesome Multi-Seed Bread - Better Batter Gluten Free Flour

Wholesome Multi-Seed Bread

This is a nice, wholesome flavored loaf for those who prefer a bit more texture in their breads. 1 packet active dry yeast 1 T Molasses 1/2 c warm water 1/2 teaspoon baking soda […]

This is a nice, wholesome flavored loaf for those who prefer a bit more texture in their breads.

1 packet active dry yeast

1 T Molasses

1/2 c warm water

1/2 teaspoon baking soda

1 teaspoon salt

1/4 c sugar

1/4 c shortening

1 1/2 cups buttermilk, at room temperature

2 c (8oz or 227g) Better Batter All Purpose Flour

3/4 c teff flour

1/4 c sorghum flour

1/4 c mixed seeds (you choose: caraway seeds, poppy seeds, sesame seeds, flaxseed)

1/4 c Sunflower Seeds

optional: seeds for top of bread

 

Preheat oven to 375 degrees. Grease two  8×4 inch loaf pans. In a small bowl, combine yeast, molasses and warm water.

Let sit for about 5 minutes, or until foamy.

In the bowl of your mixer, combine baking soda, salt, shortening, and buttermilk. Add yeast mixture.

Add flours and beat on high speed for 3 minutes.

Add seeds and sunflower seeds and stir until combined.

Spoon into greased loaf pans. Add optional seeds to top if desired and let rise in a warm, moist place about 30 minutes.

Bake for 35-55 minutes, or until loaves are  very golden brown.

Turn onto a rack to cool completely. Loaf should sound hollow when you tap the crust.

20 Responses

  1. pattdavis

    Hi. Buttermilk should be 1-1/2 cups; not 2-1/2 cups. Made recipe as written (with 2-1/2 cups buttermilk); had to throw bread out–crusty on the outside and uncooked on the inside. Other bread recipe written as “1-1/2 cups” buttermilk. Made this recipe again using only 1-1/2 cups buttermilk and it turned out G-R-E-A-T! Best bread yet.

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