Bill’s Tasty Multigrain Bread

We love multigrain bread. Unfortunately, our favorite bread from our local artisan bakery at Whole Foods Market, Thot Brot, has over 6,000 mg of Sodium per loaf! So we started to play around with a substitute recipe using the ingredients on the label and came up with this great tasting, low salt, no fat bread. It tastes great and is good for you too!

We make it in our Zojirushi BCC X20 bread machine on it's basic Wheat Bread setting. This is a 2 pound machine and this loaf weighs just over 2 pounds. You could also make this machine by hand, but our bread machine does such a great job we let it do it's thing.

You really need to use a scale to measure most of the dry ingredients as volumetric measurement of flour is too imprecise.

If you don't create a perfect loaf, refer to the troubleshooting guide in your bread machine manual. Since we don't use salt, the ratio of wet ingredients, dry ingredients and yeast needs to be pretty precise.

To start, add to your bread machine:

6 T Unsweetened Apple Sauce (this substitutes for fat)

3 T Malt Extract (mainly for flavor)

1 ½ Cup Water

Next add the dry ingredients:

400 Grams Whole Wheat Flour

40 Grams Dark Rye Flour

40 Grams Millet Flour

40 Grams Flax Meal or Flax Flour

60 Grams Vital Wheat Gluten

1 T Lecithin

1/4 tsp Ascorbic Acid (the Gluten, Lecithin and Ascorbic Acid reinforce the structure of the bread)

½ tsp Salt (optional – controls yeast raise)

Then sprinkle over the top:

2 tsp Active Dry Yeast

Start up the machine and when the bread machine indicates it's time for add ins, add:

2 heaping T Caraway Seeds - lightly toasted

3 heaping T Flax Seeds - lightly toasted

3 heaping T Millet Seeds - lightly toasted

3 heaping T Sunflower Seeds - lightly toasted

We lightly toast the add in seeds in a dry skillet.

We like this bread in sandwiches or just toasted. Enjoy!

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