Ingredients: 1 package instant yeast,2 1/4 cups flour,1 cup whole wheat flour,cup rye flakes,3 tablespoons ground flaxseed,3 tablespoons amaranth grain,cup quinoa,1/4 cup soy flour,1 1/2 tablespoons vital wheat gluten,cup skim milk powder,1/2 teaspoon salt,cups warm water,1/4 cup honey
Instructions:
- In a large bowl or stand mixer, whisk together yeast, flours, rye flakes, flaxseed, amaranth, quinoa, soy flour, wheat gluten, skim milk powder and salt.
- Stir in warm water and honey, mixing thoroughly to form a cohesive, fairly firm (but workable) dough.
- Turn out onto a floured board or knead with the dough hook for 12 minutes, until very elastic and smooth.
- Place into a bowl, cover and allow to rest 30 minutes.
- Roll rested dough into a log shape and tuck into a greased loaf pan.
- Cover with a clean towel and allow to rise 50-60 minutes.
- Preheat oven to 350F.
- Slash the top of the loaf 2-3 times with a sharp knife or lame.
- Bake 40 minutes. Turn out of pan immediately and cool on a rack before slicing
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