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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This hearty whole grain bread is easy and quick to make almost any time. At a total of 75 minutes from start to finish, this non-yeast bread is a simple way to make a healthy addition to your family's diet, including lots of fiber and omega-3 fatty acids. Its great for summer sandwiches. Feel free to substitute coarse-ground rye flour for the whole wheat. Ingredients:
5 cups whole wheat flour |
1 cup old fashioned oats |
1/3 cup ground flax seeds (ground) |
1/3 cup bulgar wheat |
1/3 cup pearl barley |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 1/2 teaspoons baking powder |
3 cups water (total) |
Directions:
1. In a small microwave safe bowl, mix the flax seed, bulgar wheat, and pearl barley. Add 1 cup of water, mix well, cover, and microwave on high for 3 minutes. When finished, set aside to cool while you mix the dry ingredients.
2. In a large mixing bowl, mix together flour, oats, salt, baking soda and baking powder.
3. Cut in/mix in the seeds/grains until well blended.
4. Add remaining 2 cups water and mix until well blended.
5. Bake in center of your oven at 400 for 45 minutes.
6. (Note: The dough will be very moist and sticky, so do not try to knead or work with your hands. However, it should not be so wet that it acts like a batter. Use a spatula to transfer it direcly from the mixing bowl to a greased/vegetable sprayed 4x4x8 loaf pan. My wife and I eat a low-sodium diet, so we don't add any extra salt, and use Featherlite baking powder. When making it this way, the total sodium per slice falls to 42 mg.
7. Hope you enjoy!
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