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.)
Serving size: Complete recipe
Calories 3135 Calories from Fat 392
% Daily Value*
Total Fat 46 g70.4%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 9430.5 mg392.9%
Total Carbohydrates 582 g194.1%
Dietary Fiber 71 g284%
Sugars 17.5 g
Protein 109 g217.9%
Vitamin A 0.4% Vitamin C 10.9%
Calcium 26.2% Iron 146.6%
*Based on a 2000 Calorie diet