You may also like
Categories:
yeast gluten flour brown rice flour brown rice flour amaranth flour bran water egg canola oil molasses nutmeg bananas lecithin salt walnuts
Viewed: 33 - Published at: 5 years agoIngredients
- 2 1/4 tsp Yeast
- 1/2 c. Gluten
- 1 c. Kamut flour
- 3/4 c. Brown rice flour
- 2 Tbsp. Brown rice flour
- 1/4 c. Soy flour
- 1/2 c. Amaranth flour
- 1/4 c. Oat bran
- 1 Tbsp. Water
- 1 x Egg, lightly beaten
- 1 Tbsp. Sucanat
- 2 Tbsp. Canola oil
- 1 Tbsp. Molasses
- 1/2 tsp Nutmeg, or possibly more
- 1 1/3 c. Bananas, very ripe, mashed (3 large)
- 1/2 tsp Lecithin, optional
- 1 1/4 tsp Salt
- 3/4 c. Walnuts, halves, toasted
Method
- Adjust the water to compensate for different sizes of egg and banana.
- Measure the dry group into mixing bowl, stir till well blended to proportionately distribute the gluten, either let come to room temperature or possibly hot in microwave till slightly hot.
- Toast the walnuts7 min at 275 degrees and cooled a bit.
- Add in the walnuts 8 min before end of knead cycle
- Be sure to fold in the gluten till very well distributed, as described.
- I keep all my flours in the refrigerator, and hot the mixed flours in the microwave just before starting the bread.
