Multigrain Poppy Seed and Pistachio Bread
Ingredients:
1 cup polenta
1/2 cup wholegrain flour
1/2 cup millet
1 cup oats (divided)
3 tablespoons flaxseed
3 tablespoons psyllium husks
1 cup hot water (for soaking flaxseed and psyllium husks)
1/2 cup unsalted pistachios OR 1/2 cup poppy seeds
1 tablespoon dried yeast
1 cup hot water (for yeast activation)
1 teaspoon salt
1 teaspoon brown sugar
2 tablespoons ghee butter
Instructions:
1. Prepare the Flaxseed and Psyllium Mixture:
Combine 1/2 cup oats, 3 tablespoons flaxseed, and 3 tablespoons psyllium husks in a bowl.
Add 1 cup of hot water to the mixture, stir well, and let it sit for 10 minutes to form a gel-like consistency.
2. Prepare the Multigrain Flour:
In a blender, combine 1 cup polenta, 1/2 cup wholegrain flour, 1/2 cup millet, and 1/2 cup oats.
Blend the ingredients until you achieve a fine flour consistency.
3. Activate the Yeast. Combine Ingredients:
In a large mixing bowl, combine the multigrain flour, the soaked flaxseed and psyllium mixture, 1/2 cup unsalted pistachios OR poppy seeds, 1 tablespoon dried yeast, 1 teaspoon salt, 1 teaspoon brown sugar, and 2 tablespoons ghee butter.
4. Kneading and Rising:
Add one cup of warm water and mix the ingredients thoroughly until a dough forms.
Place the dough in a greased bread form, cover it, and let it rise in a warm place for 60 minutes or until it doubles in size.
5. Baking:
Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit).
Bake the bread for approximately 40 minutes or until the top is golden brown and the bread sounds hollow when tapped.
6. Cooling:
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the bread has cooled, slice it, and enjoy your homemade multigrain pistachio bread!
It tastes great with cottage cheese, avocado, and pomegranate seeds!
Enjoy!
Comments