Bob’s Red Mill Hearty Whole Grain Bread Mix

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Lovely loaf of bread

Caroline is gluten- and dairy-intolerant. I am not. But when I needed a quick and filling lunch on-the-go yesterday, she served me the most delicious, hearty, crunchy bread that is both gluten- and dairy-free. Instead of wheat flour, it’s made of whole grain buckwheat, garbanzo bean flour, and fava bean flour. It’s filled with sunflower, sesame and caraway seeds. Toasted and topped with a tablespoon of crunchy peanut butter, this bread sustained me for several hours.

Bread label

This all-natural bread mix is made by Bob’s Red Mill and is probably available in your local grocery store, or you can buy on-line from amazon here: Bob’s Red Mill Hearty Whole Grain Bread Mix Gluten Free.

Keep in mind that making bread, even from a mix, requires some attention to detail. The directions are printed on the package in fairly small print, but they are important to read and follow closely! Some key points:

The eggs should be at room temperature before starting. If you don’t have time to wait, remove the eggs from the refrigerator and place them in a bowl of warm (110°F) water for 5 minutes while you are waiting for the yeast to dissolve.

Ingredients should be at room temperature for even mixing.

Ingredients should be at room temperature for even mixing.

The recipe calls for using a 9×5-inch non-stick pan. Make sure to grease the pan well (and use parchment to line a ceramic pan) even though it’s “non-stick” AND make sure it’s the proper dimensions; otherwise you’ll need to adjust the cooking time.

Use pan coating and parchment paper to insure an easy release of the baked loaf.

Use pan coating and parchment paper to insure an easy release of the baked loaf.

The ingredients only need to be mixed for about 15 seconds, or until they are all incorporated. Over-mixing will cause the bread to be tough and heavy.

Use a mixer, but don't over-mix!

Use a mixer, but don’t over-mix!

Smooth the batter into the pan with a wet spatula to insure an even, well-shaped loaf.

Smooth the top of the loaf with a wet spatula for an even, domed top.

Smooth the top of the loaf with a wet spatula for an even, domed top.

About halfway through cooking, the bread will be pretty brown. Cover it with foil at this point to avoid a burnt and dry loaf of bread.

This bread can be made in a bread machine and instructions are printed on the package.

Lovely loaf of bread

At 190 calories/ 3.5 grams of fat / 23 grams carbs (4g Dietary Fiber, 3g Sugars) / 4 grams of protein, this whole grain bread is a very healthy alternative to store-bought bread (and you’ll never notice that it’s wheat- and dairy-free!). YUMMY!

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