Basic Multi-Grain Bread From the Breadmaker

Yes you can make great tasting healthy bread in your bread machine. This recipe is our ‘everyday bread’, of which we make and consume about two loaves per week.

It is comprised of whole wheat flour and amaranth flour, both of which I grind myself. I purchase the wheat in a 50lb bag for about $30 from a local ‘prepper’ store. I buy amaranth from Whole Foods for about $2/lb.

Amaranth is actually not a grain.  It is an herb from Central America and was consumed by the Aztecs. Amaranth is often called a ‘super grain’ because it contains essential amino acids you don’t find in most other grains. It is high in protein, fiber, calcium, and iron, and is easily digestible.

I grind both flours at the point and moment of use. Two cups of wheat grain makes about three cups of flour.

I use SAF instant yeast and store it in the freezer. This recipe uses 1-1/2 teaspoons of yeast so pour that amount into a small cup, put the large container back in the freezer, then set the small bowl in a warm spot to come up to temperature. My favorite trick is to soak a washcloth in water and heat it in the microwave for two minutes. I then set the wahscloth on the counter and place the small bowl of yeast on it for about 5 minutes.

You will probably need to adjust the amount of water. I live in Phoenix, AZ where it is very dry and almost always have to add extra liquid to published bread recipes. If you live in a more normal climate you will probably find that 1-1/4 cup of water is sufficient.

Ingredients

1-1/2 cups warm (approximately 90F) water
3 tablespoons honey
12.75 ounces (by weight) whole wheat flour
1/2 cup amaranth flour
1-1/2 tablespoons of unsalted butter, softened
1-1/2 teaspoons salt
1/2 cup King Arthur Flour Bakers Special Dry Milk
1-1/2 tablespoons King Arthur Flour Whole Grain Bread Improver
1-1/2 teaspoons instant yeast

Put the ingredients into the breadmaker pan in the order shown above. I set the Zojirushi breadmaker to the Basic Wheat cycle and let it go. When it’s done remove the pan from the breadmaker and set it on a cooling rack to cool for about 15 minutes, then remove the bread from the pan and let it continue to cool.