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Historic Grains Bread For Machines
Why I Bought The Zojirushi Virtuoso Machine
When we got our new Zojirushi BB-PAC20 Virtuoso Bread Machine I wanted to try to make healthier bread. Whilst shopping in Bulk Barn I noticed a 12 grain flour which essentially was a combination of the main historic grains. Hard whole wheat, whole spelt, kamut, granola oats, ground brown flax seeds, quinoa seed, amaranth seed, barley flour, whole rye flour, dark buckwheat flour, hulled sunflower seeds and millet seeds. What a combination! only I did not have a recipe that would do this fine mix of grains justice.
So it was off to check out my cook books to see if there was a suitable recipe that I could adapt I chose the Historic Grains Bread recipe from 300 Best Canadian Bread Machines recipes by Donna Washburn and Heather Butt. and made a few changes to allow for the fact my flour was more complex than the flours used in that recipe. The following recipe is the result. The picture is of the loaf cooling on a rack on top of my stove, it was however baked in the machine.
We ate the first slices with minestrone soup for lunch, and it was the best bread we have tasted so far!
Tip:- If you are using a timer then substitute water for the milk and add 1/3 cup of dried milk powder.
- Prep time: 10 min
- Cook time: 3 hours 20 min
- Ready in: 3 hours 30 min
- Yields: 2lb loaf - family sized
- 1 &1/2 cups Homogenized milk 3.25%
- 1 &1/4 tsp Salt
- 3 tbsp Liquid honey
- 3 tbsp Cold pressed extra virgin olive oil
- 2 &1/2 cups Bread Flour (I used unbleached hard wheat)
- 1 &1/2 cups 12 Grain flour (#337 at Bulk Barn)
- 1 &1/4 tsp Bread machine or instant yeast
- Take the bake tray out of your bread machine
- Measure the ingredients and add in the order given
- Ensure that you spoon the flour into the cup and scrape the top flat with a knife
- Measure accurately as this can affect your results
- Spoons should be leveled with a knife the same as the cups of flour
- Before adding the yeast scoop a hollow in the Bread flour to place it in
- Put the pan back into your machine carefully in accordance with the manufacturers instructions.
- Select regular whole wheat program or equivalent
- Start machine and wait until done. You may have to center the dough after the kneading cycle if it sticks to a blade.
- If the dough is too sticky during kneading add tablespoons of flour one at a time until it does not stick to you
- If the dough is too stiff add water or milk a tablespoon at a time until it is soft but not sticky during the kneading cycle
- Altitude and humidity will affect how well the bread rises and the texture too, if it over rises use 1/4 tsp less yeast and vice versa
- Empty bread onto rack to cool
Nutritional Values For Historical Grains Bread
|Serving size: 1 slice|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 1 g||5%|
|Unsaturated fat 0 g|
|Carbohydrates 28 g||9%|
|Sugar 4 g|
|Fiber 2 g||8%|
|Protein 5 g||10%|
|Cholesterol 3 mg||1%|
|Sodium 194 mg||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Additional Nutritional Data For Historic Grains Bread
Rate This Recipe
The Best Bread Machine To Buy
After much research this was the best rated machine and the one we decided to buy.
This is the exact Bread Machine I use and it is probably the best on the market.
Best Bread Machine Recipes For The USA
American and Canadian Flour is different so it is important to buy the recipe book that is best for your countries flour.
Best Bread Machine Recipes For Canada
This is the book that I use for my bread machine recipes and I have tried several. So far they have all been brilliant and the machine makes the best bread we have ever tasted.
This book is one of the best for US based bakers. Canadian flour is different so they should buy a book for Canadian users!
This is the bread machine book that I use for my inspiration and it is the best for Canadian users as our flour has different properties to US flour!