Every endurance athlete (this includes cyclists) needs healthy, whole gain carbohydrates to provide the fuel needed to practice our sport. This easy to make bread is great toasting in the morning, eating with dinner or for bringing along with you on long rides in lieu of power bars. The grains provide an easy to eat, easy to digest source of complex carbohydrates and protein.
As far as I know, this is an original recipe. All ingredients in bold type are Bob’s Red Mill brand
Dissolve 1Tbsp Active Dry Yeast into 1/4 cup of luke warm (100 degree) water
In a Kitchen Aid Mixer Bowl (or a large stainless bowl if you’re rockin’ old school by hand) combine
- 1/2 cup Whole Wheat Flour
- 1/3 cup each of the following
- Golden Flaxseed Meal
- Quinoa or Millet
- Fine Ground Yellow Cornmeal
- Amaranth or Spelt Flour
- Vital Wheat Gluten
- 1/4 cup Non Fat Dry Milk Powder
- 2 cups Unbleached White Flour
- 1 Tbsp Sea Salt
With bread hook (or with a spoon or whisk if not using mixer) stir all dry ingredients until fully blended using low speed.
- 2Tbp Canola Oil
Start mixer on lowest speed and pour in dissolved yeast (do your best to get all residue in)
continue to mix slowly.
1 3/4 cup luke warm water slowly (about 1/4 to 1/3 c at a time) pouring in until the dough forms a proper consistency that is elastic but not sticky or dry. If it appears your dough is dry add more water one Tablespoon at a time. If your dough is very soft or sticky, add Whole Wheat Flour 1 Tablespoon at a time, allowing additional water or flour to fully incorporate before adding more.
Knead dough with bread hook at medium high (you may need to hold the mixer down to keep it on the counter) for 5 minutes, or vigorously knead by hand for 7-10 minutes.
Remove dough from dough hook and allow to rise in the bowl, covered with damp paper towel for 30 min.
Preheat oven to 350°F degrees
Punch risen dough with the dough hook and mix at low speed for two minutes. Remove from mixer and move to a floured surface. Hand knead lightly, and cut dough into two equal halves with a knife or pastry cutter. Form dough into the shape of your loaf pan – round or rectangular and place into oiled and flour dusted pan. Cover once again with damp paper towel and allow the loaves to rise for 10 minutes.
When second rise is done, bake at 350°F for 40 minutes.
Remove from pan onto cooling rack.
I’ve done this bread with both quinoa and millet and amaranth or spelt flour. It’s great either way or with any combination you choose of the 4. Also, I’ve done it with or without herbs – it’s great either way.