If you know us, you know that we live gluten, rice, and dairy free. Now, this means that we don’t have sandwiches, pasta, or any refined carbs unless it meets the qualifications. I found and adapted this recipe for a loaf of bread when another recipe, Eggs Benedict Casserole, called for bread. I searched the stores first to see if anything was available, but came up short. That lead me to decide to try baking my own, something I haven’t done since I was in high school.
I’m amazed at how this turned out. If I didn’t tell you how I made it, you’d never know it was any different from any other homemade multigrain bread. After it was baked and cooled, I sliced the end off of one of the loaves and shared that end piece with the hubs. At first, he didn’t want to eat “just plain bread”. Then his story quickly changed. He said this has amazing flavor all on it’s own.
I baked this in 4 mini loaf pans because I didn’t need the entire loaf for the eggs benedict recipe. If using just one pan, make sure to use a metal pan.
Instead of using parchment paper in the mini pans, I made sure they were greased very well with coconut oil spray. The loaves came out without any problem what so ever.
Be patient with the proofing, it can take longer than you think. If you don’t proof enough, your dough will be heavy, super compact and raw when you bake it. Too long of a proof and you’ll have huge air pockets, your dough will also be dry and less enjoyable.
I found that the first proof of 45 minutes with plastic on was enough for the mini loaves and the entire 30 minutes without. This made the bread airy just like you’d get at a deli or bakery.
I hope that you’ll enjoy this bread as much as I enjoyed the smells and smiles I got from my hubs.