Millet Oatmeal Loaf (high fiber bread)

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1499 Location: GF Kitchen

For some of you that might want a higher fiber bread, I found this recipe over on http://glutenfreemommy.com/baking-gluten-free-bread-millet-oatmeal-bread/ I used the sorghum flour to sub for the brown rice flour. I made my own oat flour from the Bob's Red Mill GF Oats.

I haven't tasted it yet, but I just took it out of the oven and it smells wonderful. I can't wait to try it!

Millet Oatmeal Bread
1 cup brown rice flour
1/2 cup GF oat flour*
3/4 cup millet flour
1/2 cup tapioca flour
1/3 cup arrowroot starch*
1/3 cup sweet rice flour
1/4 flax seed meal
1 Tbs guar gum
3 eggs
1/2 tsp baking powder
1 packet active dry yeast+ 1 tsp sugar*
1 Tbs molasses
3 Tbs brown sugar
1 1/2 tsps salt
4 Tbs butter, melted
1/4 cup plus 1 cup heated water (I heated my water to 120 degrees to proof the yeast)

Make sure all your dry ingredients (and eggs!) are at room temperature. Grease the bottom of a 10 inch loaf pan.* Heat the oven to 200 degrees and then turn off. In the bowl of your stand mixer (I used my paddle not my dough hook for this recipe), sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter together. Heat your water for proofing the yeast. I recommend 120 degrees. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast. Once your yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add your water (should still be warm) to achieve the right consistency in your batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter. I beat my dough on high for about 15 minutes in my stand mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after. Put the dough in your prepared pan and place in oven to rise for about 1 - 1 1/2 hours. You can put plastic wrap or a towel over the pan. My house is much too cold right now so I put mine in the oven so that the dough can rise. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees. As you can tell, I am big on thermometers. I would not refrigerate this bread ( it might get soggy), but I would slice and freeze it for later use.

Here is a list of what can be substituted:
*Use sorghum flour instead of rice flour.
*Use quinoa instead of oat flour…and contemplated using chestnut flour instead too. That will have to wait until the next loaf.
*Use cornstarch as I didn’t have arrowroot starch.
*Use a teaspoon of agave nectar + 1/2 teaspoon of sugar for my yeast proofing.
*Use 1 1/2 cups of water overall. 1/4 water for the yeast proofing and an additional 1 1/4 cups of water for the rest of it.
*Lessen beating the dough from 15 minutes to 5.
*Let the dough rise for 45 minutes or until it reaches the top rim of the pan and bake for 60 minutes. (cover with foil 30 minutes into the baking time.)
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mrsppmrxky · Joined: 09 Oct 2004 Posts: 1499 Location: GF Kitchen

I just sliced the bread loaf and it is yummy. I love the texture. I love the taste.

Since I need more omegas to get my numbers down, I thought that the oatmeal and flax might help out with getting down from 233 on the cholestrol. (I don't do fried foods or fast foods......except for an occassional french fry from Chick Fil A place. Which is really rare.)

I do have whole milk in my cereal 2 or 3 times a week. I am starting to eat oatmeal to get the numbers where they should be. I don't want another RX.
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