A very grain/seed-filled loaf of bread that has a nutty flavor and hearty composition. It settles a bit as it cools but the dense bread still pleases.

It is dairy, lactose, white sugar and gluten free. Still yummy!

Historic Grains Bread

from “250 Gluten-Free favorites” page 230

• 1 cup sorghum flour
• 3/4 cup amaranth flour
• 1/4 cup quinoa flour
• 1/3 cup cracked flax seed (golden or brown)
• 1/4 cup millet seeds (can substitute amaranth grain or whole flax seed)
• 1/3 cup tapioca starch
• 1 tbsp xanthan gum
• 2 tsp instant yeast
• 1 1/4 tsp salt
• 2 eggs, lightly beaten
• 2 egg whites, lightly beaten
• 1 cup water
• 3 tbsp liquid honey
• 2 tbsp vegetable oil
• 1 tsp cider vinegar

1. In a large bowl or plastic bag, combine sorghum flour, amaranth flour, quinoa flour, flax seed, millet seeds, tapioca starch, xanthan gum, yeast and salt. Mix well and set aside.
2. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine eggs, egg whites, water, honey, oil and vinegar until well blended. With the mixer on its lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a rubber spatula. Beat on medium speed for 4 minutes.
3. Spoon into 9×5 inch lightly greased loaf pan. Let rise, uncovered, in a warm, draft-free place for 60-75 minutes or until dough has risen to the top of the pan. Preheat oven to 350F.
4. Bake for 40 to 45 minutes or until internal temperature of loaf registers 200F on an instant-read thermometer. Remove from pan immediately and let cool on rack.

Makes 15 servings (slices).

Nutritional Information per serving:

• Calories: 134
• Fat, total: 5g
• Fat, saturated: 0g
• Cholesterol: 25mg
• Sodium: 2mg
• Carbohydrate: 20g
• Fiber: 3g
• Protein: 4g
• Calcium: 24mg
• Iron: 211mg