|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Millet and Oat Bread|
|Contributed by: NassMum||Added: May 29, 2009 at 07:02 PM|
This is enough to make two loaves and freeze one for later. Although it didn't last long in our house!
How to make it:
- 1 cup brown rice flour
- 1 cup oat bran
- 1 cup millet flour
- 1/2 cup sweet rice flour (or sticky rice flour)
- 1/2 cup millet seeds
- 1 Tablespoon xantham gum
- 3 eggs
- 1 teaspoons vinegar (BTD compliant version)
- 1 sachet yeast
- 1 teaspoon granulated sugar (for proofing yeast)
- 1 Tablespoon molasses
- 3 Tablespoons brown sugar
- 1 1/2 teaspoons salt
- 4 Tablespoons butter, melted
- 1/4 cup lukewarm water
- 1 cup lukewarm water
- Make sure all dry ingredients and the eggs are at room temperature.
- Grease the bottom of a 10 inch loaf pan or two 8 inch pans.
- Heat the oven to 200 degrees and then turn off.
- In the bowl of your stand mixer, sift together the dry ingredients.
- In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter.
- Heat your water for proofing the yeast.
- In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar.
- Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes.
- It should be foamy and active! If not, start over with another packet of yeast.
- Once yeast is ready, add the egg mixture to the dry ingredients.
- Then add the yeast mixture.
- Then slowly add the remaining water (should still be warm) to achieve the right consistency of the batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter.
- Beat dough on high for about 15 minutes in mixer.
- If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after.
- Put the dough in prepared pans and place in oven to rise for about 1 - 1 1/2 hours.
- Put plastic wrap or a towel over the pan.
- Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.