Nut Grain Bread

Nut Grain Bread

I made this bread today to go with our Christmas dinner tomorrow. As always; I wanted to incorporate more healthier ingredients so I used a combination of Almond Flour, Flax Seed Meal, Wheat Bran and All purpose flour.  The only thing I could think of to call it; is what it is. I have to say~I really like the taste of the mixed grains and nut flour together, plus this bread is healthier than regular bread or honey wheat bread.

1 cup Almond Flour

1 cup Wheat Bran

1/2 cup Flax Seed Meal

3 1/2 cups All-Purpose Flour

2 1/2 teaspoons Gluten Free Yeast

1/2 tablespoon sugar

1/8 cup Coconut Oil

1/2 tablespoon Pink Salt

1/4 cup Honey

2 1/4 cup water

Mix together your yeast, sugar and 1/2 warm water.  Stir until fully mixed together and set aside.

Mix together:

1/8 cup coconut oil

1/2 tablespoon pink salt

1/4 cup honey

1/2 cup boiling water

1 1/4 cup warm water

2 cups all-purpose flour

yeast mixture

Slowly begin to add remaining flour.  If your dough is too sticky just add more almond flour or all-purpose flour.

Continue to mix the ingredients until everything is well incorporated.  Flour your counter top and begin to knead the bread.  I try to knead mine for at least 3 minutes.  Spray a bowl with a light cooking spray and place dough into it.  Cover with plastic wrap and put a towel over bowl.  Place into the oven (make sure the oven is NOT on) for 2 hours.

After 2 hours, flour your counter again and knead dough for another 3 minutes.  Divide the dough into two sections.  Lightly spray your loaf pans and place dough in pan, cover with plastic and a towel and allow it to rise another 2 hours.  

After 2 hours, place in the oven on 350 degrees for 25 minutes. At the end of 25 minutes take a piece of foil and cover the top of the bread and cook an additional 5 minutes. **placing the foil over the top of the bread will help the bread to not get too dark on top**

Take out of the oven and let it set for about 5 minutes.  Take out of pan and allow it to completely cool on a cooling rack.    Dampen a cloth and place over the bread on the cooling rack. **this helps the top of the bread to stay soft**

As tempting as it might be, DO NOT cut the bread until it is completely cooled.  Enjoy!!

Cranberry Holiday Bread with Spread

(Revised from my original recipe)

I can almost promise you that this will become a recipe you will love to give as gifts. It also goes great with coffee in the morning or with tea.  

( I chop my cranberries and nuts up in the Food Processor but you can leave them chunky if you choose)

Ingredients:

2/3 cup chopped nuts (walnuts, pecans, almonds, whatever you like)

2/3 cup chopped cranberries (I like Cran-Cherries)

3/4 cup unsweetened applesauce

1/2 cup canola oil

1/2 cup dark brown sugar

2 teaspoons baking powder

1 teaspoons baking soda

2 egg whites

1 teaspoon vanilla

1 cup all-purpose flour

1/2 cup almond flour

1/4 cup wheat bran

1/4 cup flax seed meal

Instructions:

Mix your ingredients together in a bowl.  Lightly spray a loaf pan with cooking spray.  Bake on 350 degrees for 50 minutes to an hour.

The Spread

1 small container low fat cream cheese

1/4 cup chopped nuts

1/4 cup chopped cranberries

Mix together until well blended