12 Serves
152 Mins
6 g
15 g
26 g
In a large mixing bowl, whisk together the yeast, all-purpose flour, rye flakes, ground flaxseed, amaranth, quinoa, soy flour, vital wheat gluten, nonfat dry milk, and salt.
Ingredients, vitamins, and health benefits
Yeast
All Purpose Flour
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
62 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
265 mg / 4,700 mgSodium
377 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Stir in the warm water and honey until a cohesive, firm dough forms.
Turn the dough onto a floured surface and knead for 12 minutes until smooth and elastic.
Place the dough in a bowl, cover with a kitchen towel, and let it rest for 30 minutes.
Shape the dough into a log and place it into a greased loaf pan. Cover and allow to rise for 60 minutes.
Preheat the oven to 175°C. Slash the top of the loaf 2-3 times using a sharp knife.
Bake for 40 minutes. Remove from the pan immediately and cool on a wire rack before slicing.
Rye Flakes
Ground Flaxseed
Amaranth grain
Quinoa
Soy Flour
Vital Wheat Gluten
Nonfat Dry Milk
Salt
Warm water
Honey
Vitamin A
93 µg / 900 µgVitamin C
17 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
62 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
265 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10
g40
g29
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgAlcohol
0 g