The August 2009 issue of King Arthur Flour's Bakers Catalogue has a recipe for Ancient Grains Bread which uses their ancient grains flour mix- equal parts of amaranth, millet, sorghum, and quinoa. ConAgra's version adds teff, but the percentage isn't given. This version is closely based on the recipe in the Bakers Catalogue, and it uses amaranth, millet, sorghum, quinoa, teff, buckwheat, rice, navy bean, and corn. The aromatic taste is quite wonderful, and overall it was pretty good for the first attempt (shown above). It made a delicious hot sandwich that did not crumble or fall apart. Family members that do not need to remain gluten free loved the bread toasted. However as far as I was concerned, the bread still needed some refinement: I wanted it to have a more open texture and a greater rise.
The image above represents a modification to produce greater rise. However, because of the high ratio of natural grains to starchier components (tapioca flour, cornstarch, and potato starch), this bread is just going to be more dense. Because of this, it makes sense to create smaller loaves and rolls that are a bit easier to leaven.
Since our regular flour already contains sorghum, my "ancient grains" mix omitted sorghum and substituted brown rice flour in its place. If your favorite bread flour mix is rice-based, then I suggest you use sorghum flour in your "ancient grains" mix.
|2-1/2||Teaspoons||Quick Rise Yeast|
|1/4||Cup||Non-fat dry milk powder <Experiment 2 left this ingredient out. You can decide whether to include this ingredient.>|
|1 - 3/4||Cups||Your favorite all purpose flour. I used the flour recipe on this page.|
Your favorite bread flour. I used the flour recipe on this page. Note: If you don't have Expandex*, use tapioca flour instead. 7/8 cup is 1 cup with two tablespoons of flour removed.
|6||Tablespoons||Sweet rice flour (Also known as glutinous** rice. Purchase at Asian food store, or at Whole Foods Market where it is expensively priced.)|
|2||Teaspoons||Xanthan gum or a 50% - 50% mix of xanthan and guar gums. <Experiment 2 reduced this from 4 teaspoons to 2.>|
|1||Cup||Ancient Grains Mix:4 Tablespoons brown rice flour, 3 Tablespoons each of amaranth flour, and millet flour, plus 2 Tablespoons each of teff flour, buckwheat flour, and quinoa flour.|
|2||Whole||Eggs at room temperature|
|1||Cup||Very warm water (110°F)|
|1/2||Cup||Orange juice - You can use either fresh orange juice or 2 T frozen concentrate mixed with 6 T. water.|
|3||Tablespoons||Lite Olive oil <Experiment 2 increased this from 2 tablespoons to 3.>|
|1||Teaspoon||Apple cider or un-spiced rice vinegar|
|(Optional) Seeds to decorate the top of the bread|
* Expandex has become pricey and has been hard to get. I have been testing sweet rice flour, and it seems to work even better. I have not yet optimized the amount to use or how it can substitute for a portion of the xanthan or guar gums.
** Contains no harmful gluten. This is just a very stretchy type of rice.