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Multi Grain Bread With Buttermilk

Ingredients
  Plain gelatin 2 Teaspoon
  Buttermilk 1 1⁄2 Cup (24 tbs), divided (Plus 1/4 Cup If Necessary)
  Honey 3 Teaspoon
  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
  Salt 2 Teaspoon
  Grated lemon peel 1 Teaspoon
Directions

Stir gelatin into 1/4 cup of the buttermilk and heat gently to dissolve.
Then combine with remaining buttermilk, honey, lecithin, and oil.
Blend.
Combine remaining ingredients in a bowl.
Stir in the buttermilk mixture.
Blend thoroughly.
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.)

Recipe Summary

Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Ingredient: 
Grain

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