Sunflower Flax Bread

For bread maker directions, scroll to the bottom of the recipe.

9 x 5 inch (2L) loaf pan, lightly greased – makes 15 slices (1 per serving)

⅔ cup             (150 ml)         sorghum flour

½ cup             (125 ml)         amaranth flour

¼ cup             ( 50 ml)           ground flax seeds

½ cup             (125 ml)         potato starch

¼ cup             ( 50 ml)           cornstarch/tapioca starch

3 tbsp             ( 45 ml)           granulated sugar

2 ½ tsp           ( 12 ml)           xanthan gum

1 tbsp             ( 15 ml)           bread machine or instant yeast

1 ¼ tsp           (   6 ml)           salt

½ cup             (125 ml)          cracked flaxseed

½ cup             (125 ml)          raw unsalted sunflower seeds

2                      ( 2 )                 eggs

1                      ( 1 )                 egg white

1 cup              (250 ml)          water

¼ cup             ( 50 ml)           vegetable oil

2 tsp                ( 10 ml)           cider vinegar

1.  In a large bowl or plastic bag, combine sorghum flour, amaranth flour, flax flour, potato starch, cornstarch, sugar, xanthan gum, yeast, salt, flaxseed and sunflower seeds.  Mix well and set aside.

2.  In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine eggs, egg white, water, oil, and vinegar until well blended.  With the mixer on the lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a rubber spatula.  With the mixer on medium speed, beat for 4 minutes.

3.  Spoon into prepared pan.  Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes, or until dough has risen to the top of the pan.  Meanwhile, preheat over to 350ºF (180ºC).

4.  Bake for 35 – 45 minutes, or until loaf sounds hollow when tapped on the bottom.  Remove from the pan immediately and let cool completely on a rack.

Breadmaker directions

Sunflower Flax Bread (Bread Machine Method)

 ¾ cup             (175 ml)          sorghum flour

⅔ cup             (150 ml)          amaranth flour

⅓ cup             ( 75 ml)           ground flax

⅔ cup             (150 ml)          potato starch

⅓ cup             ( 75 ml)           cornstach

¼ cup             ( 50 ml)           granulated sugar

2 ½ tsp           ( 12 ml)           xanthan gum

2 tsp                ( 10 ml)           bread machine or instant yeast

1 ½ tsp           (   7 ml)           salt

½ cup             (125 ml)           ground or cracked flaxseed

½ cup             (125 ml)          raw unsalted sunflower seeds

1 ¼ cup          (300 ml)          water

3 tbsp             (  45 ml)          vegetable oil

2 tsp                (  45 ml)          cider vinegar

2                                              eggs, lightly beaten

2                                              egg whites, lightly beaten

1.  In a large bowl or plastic bag, combine sorghum flour, amaranth flour, flax flour, potato starch, cornstarch, sugar, xanthan gum, yeast, salt, flaxseed and sunflower seeds.  Mix well and set aside.

2.  Pour water, oil and vinegar into the bread machine baking pan.  Add eggs and egg whites.

3.  Select the Dough Cycle.  As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes.  When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine.  Quickly smooth the top of the loaf.  Allow the cycle to finish.  Turn off the bread machine.

4.  Select the Bake Cycle.  Set time to 60 minutes and temperature to 350ºF (180º C).  Allow the cycle to finish. Remove loaf from the pan immediately and let cool completely on a rack.

 

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