 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | teaspoon | Agave nectar | 1/3 | teaspoon | extra virgin olive oil | 1/2 | fluid ounce | hot water | 3 | tablespoons | Hard White Wheat Flour (freshly milled) | 1/4 | teaspoon | yeast, active dry | 1/2 | teaspoon | freshly ground golden flax seeds | 1/3 | tablespoon | chia seeds-raw | 1/4 | tablespoon | oats, steel cut | 1/8 | teaspoon | Vital wheat gluten |
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Steps
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Sequence
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Step
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| | 1 | combine hot water, agave, and olive oil | | 2 | proof yeast in water | | 3 | add oats, chia,flax,gluten,seeds to water mixture | | 4 | mix in proofed yeast | | 5 | add flour until no longer sticky | | 6 | knead 15 in mixer with bread hook | | 7 | form into ball, cover and let rise for 30 minutes | | 8 | punch down. divide in two. form into loaves and place in greased loaf pans. | | 9 | let rise 30 minutes | | 10 | bake 35 minutes in 350degree oven | | 11 | butter top of bread while warm to keep it soft |
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