Ancient Grains Bread with Bread Booster

Name: Ancient Grains Bread with Bread Booster
Total time: 20 min
Yield: 2 loaves
Ingredients: 1 cup (250 mL) boiling water; 1/2 cup (125 mL) farro; 1/2 cup (125 mL) quinoa; 3 cups (750 mL) whole wheat flour; 1-1/2 cups (375 mL) all-purpose flour; 1/2 cup (125 mL) spelt flour; 3 tbsp. + 1 tsp (50 mL) Fleischmann's® Bread Booster™; 1 tbsp (15 mL) vital wheat gluten; 2 (4-1/2 tsp./22mL) envelopes Fleischmann's® Quick Rise Yeast; 1-1/2 tsp (7 mL) salt; 1 cup (250 mL) 3.25% whole milk; 1/3 cup (75 mL) honey; 2 tablespoons Mazola® Canola Oil; 2 tbsp (30 mL) milled flax seeds; 2 tbsp (30 mL) chia seeds

Intermediate • 2 loaves • 20 min

This bread is best kneaded by hand instead of mixing with a dough hook. Why? The seeds act as mini scissors and actually cut the strands of gluten when kneaded by an electric mixer.

Ingredients

1 cup (250 mL) boiling water
1/2 cup (125 mL) farro
1/2 cup (125 mL) quinoa
3 cups (750 mL) whole wheat flour
1-1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) spelt flour
3 tbsp . + 1 tsp (50 mL) Fleischmann's® Bread Booster™
1 tbsp (15 mL) vital wheat gluten
2 (4-1/2 tsp./22mL) envelopes Fleischmann's® Quick Rise Yeast
1-1/2 tsp (7 mL) salt
1 cup (250 mL) 3.25% whole milk
1/3 cup (75 mL) honey
2 tablespoons Mazola® Canola Oil
2 tbsp (30 mL) milled flax seeds
2 tbsp (30 mL) chia seeds

Method

In small bowl, combine boiling water, farro and quinoa; let stand for 10 minutes. In separate bowl, whisk together whole wheat flour, all-purpose flour, spelt flour and bread booster.
In large bowl, whisk together 2-1/2 cups (625 mL) flour mixture, vital wheat gluten, yeast and salt.
In small saucepan set over low heat, cook milk, 1/2 cup (125 mL) water, honey and oil for 3 to 5 minutes or until warm (120ºF to 130ºF/50ºC to 55ºC on instant-read thermometer).
Using wooden spoon, stir milk mixture into flour, gluten and yeast mixture for 3 to 5 minutes or until almost smooth. Stir in 1 cup (250 mL) remaining flour mixture, farro mixture, flax seeds and chia seeds; stir in enough of the remaining flour mixture to make soft dough.
Transfer to lightly floured surface; knead for 6 to 8 minutes or until smooth and elastic. Cover and let stand for 10 minutes. Divide dough in half. Roll and shape each half into 6-inch (15 cm) round loaf. Place each round on parchment paper–lined baking sheet. Cover with tea towel; let stand for 45 to 60 minutes or until doubled in size.
Preheat oven to 350°F (180°C). Bake on top and bottom racks of oven, rotating and switching pans halfway through, for 40 to 45 minutes or until well browned. Let cool completely on rack before slicing.