| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Bread machi, Bread maili |
1 |
Servings |
INGREDIENTS
| 2 1/4 |
ts |
Yeast |
|
|
Dry group: |
| 1/2 |
c |
Gluten |
| 1 |
c |
Kamut flour |
| 3/4 |
c |
Brown rice flour |
| 2 |
tb |
Brown rice flour |
| 1/4 |
c |
Soy flour |
| 1/2 |
c |
Amaranth flour |
| 1/4 |
c |
Oat bran |
|
|
Wet group: |
| 1 |
tb |
Water |
| 1 |
|
Egg; lightly beaten |
| 1 |
tb |
Sucanat |
| 2 |
tb |
Canola oil |
| 1 |
tb |
Molasses |
| 1/2 |
ts |
Nutmeg; or more |
| 1 1/3 |
c |
Bananas; very ripe; mashed |
|
|
(3 large) |
| 1/2 |
ts |
Lecithin; optional |
| 1 1/4 |
ts |
Salt |
| 3/4 |
c |
Walnuts; halves, toasted |
INSTRUCTIONS
Adjust the water to compensate for different sizes of egg and banana.
Measure the dry group into mixing bowl, stir until well blended to evenly
distribute the gluten, either let come to room temperature or warm in
microwave until slightly warm.
Toast the walnuts7 minutes at 275 degrees and cooled a bit.
Add the walnuts 8 minutes before end of knead cycle
Be sure to mix in the gluten until very well distributed, as described. I
keep all my flours in the refrigerator, and warm the mixed flours in the
microwave just before starting the bread.
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : Susan Chapin, schapin@mitre.org
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