sunflower whole grain bread (low gluten)

Name: Sunflower Whole Grain Bread (low gluten)
Prep time: 2 h 45 min
Cook time: 40 min
Yield: 2
Ingredients: 2 2/3 cup(s) 1 1/3 cup mango juice (or any of the passion fruit juices); 4 tablespoon(s) butter, melted; 6 tablespoon(s) blackstrap molasses; 2 tablespoon(s) molasses powder (opt) (available from bulkfoods.com); 1 teaspoon(s) salt (opt); 1 cup(s) bread flour; 2 cup(s) rye flour; 1 cup(s) chickpea flour; 1 cup(s) sorghum flour; 2/3 cup(s) potato flour (not potato starch); 2 1/2 cup(s) raw sunflower seeds; 1 cup(s) gluten-free grains (or any grain mix); 1 package(s) active dry yeast (or 2 1/4 tsp instant yeast); ## NOTE: NON STANDARD FLOURS AVAILABLE AT SOME HEALTH FOOD STORES AND/OR WEBSITES SUCH AS BULKFOODS.COM - NUTS.COM, ETC.

(1 RATING)

78 Pinches 1 Photo

Kristi Davies

Sun City Center, FL

Updated on Feb 21, 2012

This is a wonderfully grainy, chewy, lower gluten bread that is very flexible. I'm posting the basic recipe here. But you can alter the flours freely, i.e. part bean/sorghum/potato/teff flours. As long as you keep the liquid/flour ratio, the end result will be a bread rich in texture and taste.

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Sunflower Whole Grains Bread - Low Gluten

prep time 2 Hr 45 Min

cook time 40 Min

method Bake

yield 2 loaves

Ingredients

2 2/3 cups 1 1/3 cup mango juice (or any of the passion fruit juices)
4 tablespoons butter, melted
6 tablespoons blackstrap molasses
2 tablespoons molasses powder (opt) (available from bulkfoods.com)
1 teaspoon salt (opt)
1 cup bread flour
2 cups rye flour
1 cup chickpea flour
1 cup sorghum flour
2/3 cup potato flour (not potato starch)
2 1/2 cups raw sunflower seeds
1 cup gluten-free grains (or any grain mix)
1 package active dry yeast (or 2 1/4 tsp instant yeast)
NOTE: NON STANDARD FLOURS AVAILABLE AT SOME HEALTH FOOD STORES AND/OR WEBSITES SUCH AS BULKFOODS.COM - NUTS.COM, ETC.

How To Make sunflower whole grain bread (low gluten)

Step 1

Makes 2 regular sized loaves of dense, chewy, grainy, great-tasting bread - very healthy and rich in nutrients.

Step 2

Put all ingredients (except sunflower seeds/grains) into bread machine pan in the order specified by manufacturer. I used a 2lb pan - if your machine can only handle a 1lb loaf - simply cut the recipe in half except for yeast.
Step 3

Select dough cycle. During the kneading process, slowly add sunflower seeds/grains.
Step 4

When the cycle is completed, remove dough from pan and place on surface sprinkled with rye flour and punch it down. The dough may be sticky, so work quickly with floured hands.
Step 5

Shape the dough into a mound, cover with damp cloth and let the dough rest for 10 minutes.
Step 6

Divide dough equally and shape each piece into a loaf and place into a lightly greased loaf pan.
Step 7

Cover pans with damp cloth and allow to rise about 1 hour.
Step 8

Preheat oven to 350 degrees. Bake for 35-40 minutes. After removal from oven and pans - brush top and sides of loaves with butter.
Step 9

***When using gluten-free flours, a helpful dough rising/conditioning trick: preheat oven to 180 degrees and place a baking sheet on the lower rack with about 1/8 cup of water in it. When oven temp has reached 180 degrees, put the loaves covered with damp cloth on the upper shelf, close the oven door, and turn off the oven. This creates a warm moist environment for the dough to rise. Normally, bread doughs with high gluten content do not need any help, but rye flours and gluten-free flours benefit from the extra help.
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