Wholegrain Bread Loaf

Makes 2 Loaves.

Ingredients:

150g teff flour
150g brown rice flour
150g buckwheat flour
600g Manhattan blend
30g sugar
22g salt
12g yeast
800g water

Process:

Dissolve the yeast in the water by mixing with a whisk. In a separate bowl, mix all the dry ingredients together. Incorporate the dry ingredients into the water yeast. Mix in the stand mixer with the paddle attachment for about 5 minutes in high.

Divide the bread batter in half. Fill two loaf pans with the batter, and use a spatula to smooth out the top of the dough. Cover the pans with a moist towel and let it sit in a warm temperature to proof for 1 hour. I like to set my oven to 100 degrees.

Eggwash the top of the bread and add desired seeds to the top of the bread (ie pumpkin seeds, sunflower seeds, flax seeds). Bake the bread at 400 F for 45 minutes, or until the top of the loaf makes a hollow sound when you tap it with your finger.