Multi Grain Bread With Buttermilk
|Plain gelatin||2 Teaspoon|
|Buttermilk||1 1⁄2 Cup (24 tbs), divided (Plus 1/4 Cup If Necessary)|
|Liquid lecithin||1 Teaspoon|
|Safflower oil||3 Teaspoon|
|Oat flour||2 Cup (32 tbs)|
|Brown rice flour||1 Cup (16 tbs)|
|Millet/Garbanzo flour||1 Cup (16 tbs)|
|Barley flour||1 Cup (16 tbs)|
|Rye flour||1 Cup (16 tbs)|
|Arrowroot baking powder||5 1⁄2 Teaspoon|
|Baking soda||4 Teaspoon|
|Grated lemon peel||1 Teaspoon|
Stir gelatin into 1/4 cup of the buttermilk and heat gently to dissolve.
Then combine with remaining buttermilk, honey, lecithin, and oil.
Combine remaining ingredients in a bowl.
Stir in the buttermilk mixture.
Batter should be medium-stiff; add more buttermilk if needed.
If too dry, the bread will be crumbly.
Spoon into three 5 x 3-inch or two 8 x 4-inch well-greased bread tins or muffin tins.
Bake at 375° 25-30 minutes for the small loaves, 35-40 minutes for the medium loaves, or 15-20 minutes for muffins.
Bread should be lightly browned and toothpick inserted in the center of the loaf should come out clean.
(Do not undertake.)