Grape Multigrain Sandwich Bread Loaf. Vegan
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Grape Multigrain Sandwich Bread Loaf. Vegan
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A tasty homemade bread recipe
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Ingredients
- 2 cups bread flour
- 1 cup whole wheat flour
- 1/3 cup millet flour I used millet, or sorghum flour
- 1 teaspoon vital wheat gluten optional
- 1/2 cup hot cereal I used Arrow head mills 4 grain+flax. becomes more than a cup after cooking Use 1/3 cup whole grain cereal, to keep dough more handle-able.
- 1 cup water to cook cereal
- 2 Tablespoons water warm
- 2 teaspoons active yeast
- 1 cup grapes ripe, fat, organic
- 2 Tablespoons raw sugar or equivalent sugar substitute
- 3/4 teaspoon salt
- 1 Tablespoon coconut oil
- 2 Tablespoons canola oil organic
Instructions
- Cook the hot cereal in double the amount of water on low-medium heat, till the grains are soft(around 10 minutes). Let cool to a warm state. You can also add other cooked grains like Quinoa, barley, millet etc. Add a total 1 cup of cooked cereal.
- Blend the cereal, raw sugar and grapes into a puree and keep ready.
- Warm 2 Tablespoons water and add 1 teaspoon raw sugar and yeast, mix and let sit for 10 minutes or until frothy. (If using stevia, dont add it to yeast mix. Add a teaspoon of flour instead of the sugar, mix and let it get frothy. Add stevia or natural sweetener to the grape mix.)
- In the mixer bowl, add the flours(start with 1.5 cups bread flour), salt and whisk.
- Add in the oils, and yeast mixture and mix a bit.
- Add in the warm grape puree and knead for 6-8 minutes, scraping the sides every 2-3 minutes into a not too sticky and soft dough. Add more bread flour or water if needed.
- Place dough in well greased container. Spritz top with water, cover and let rise for 1.5 hours or until doubled( depends on ambient temperature)
- Take dough out, knead it for a minute using a little more bread flour to reduce the stickyness(the fruit makes the dough stickier because of more moisture)
- Shape into a loaf by pulling on all sides, or by patting dough into a rectangle and rolling it like a jelly roll.
- Place in parchment lined regular bread loaf pan (with seam side down if jelly roll).
- Spritz top with water and then with oil and cover and let rise in a warm place,for 45 minutes or until doubled.
- Bake at 365 degrees F for 40-45 minutes, or until a tap on the top sounds hollow.
- Take bread out of the pan soon after removing from the oven.
- Let cool for an hour before slicing. I usually refrigerate it another hour before slicing for less crumbly slices.
Notes
- Nutritional values based on one slice
Nutrition Information
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Calories
189kcal
(9%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
33mg
(1%)
Potassium
118mg
(3%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
30IU
(1%)
Vitamin C
0.7mg
(1%)
Calcium
12mg
(1%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 33mg | 1% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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