How to make it

  • For the Grain Mixture

  • In a microwave-safe bowl, combine quinoa, bulgur, amaranth, pearl barley and flax seeds.
  • Add water (the grains should be wet but not covered with water).
  • Cover loosely with plastic wrap and microwave for 1-2 minutes. Watch the bowl as the grains may bubble over the edge.
  • Carefully remove bowl and plastic wrap (it's hot!). Water should be mostly absorbed and grains softened slightly. Set aside.
  • For the Bread

  • Heat oven to 400F.
  • Line two loaf pans with parchment paper and set aside.
  • In stand mixer bowl, dissolve sugar in water and sprinkle yeast over top. Let sit for 10 minutes (until foamy).
  • Add flour, salt, oil and honey, then add grain mixture.
  • Using dough hook, knead on low speed for 7 minutes. Bread should be soft, not very sticky and fairly heavy. Add more flour or water as needed.
  • Oil a large bowl and place dough in it, turning to cover evenly with oil. Cover with plastic wrap and a towel and place in an oven with the light on to rise (approx. 75 minutes).
  • After dough has risen, divide into two and shape roughly into loaves.
  • Brush tops with egg wash and place in lined loaf pans.
  • Bake at 400F for 10 minutes, then lower temperature to 350F and bake for 30 minutes, or until the bread sounds hollow when tapped and tops are a deep golden hue.
  • Remove from pans and paper and cool on a wire rack.

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