hard whole wheat flour, whole spelt flour (wheat), kamut flour (wheat), granola oats, ground brown flax seeds, quinoa seed, amaranth seed, barley flour, whole rye flour, dark buckwheat flour, hulled sunflower seeds, millet seeds. contains wheat.
for a 1 1/2 lb loaf use the following:
2 2/3 cups (350 g) bread machine flour
1 1/3 cups (175 g) 12 grain flour
2 tsp (9 g) salt
4 tsp (19 g) brown sugar
4 tsp (19 g) oil
1 tbsp (5 g) instant dry yeast
1 1/2 cups (350 g) water
if using a bread machine follow instructions for whole wheat. if baking in an oven, mix all ingredients in a bowl. if available, use the hook attachment on your mixer. mix on low speed for 1 minute, then increase speed slightly and continue mixing for 12-15 minutes. let dough rest for 20 minutes. knead dough and then let it rest for 10 minutes. if required, scale to desired size. mould and proof 50-60 minutes. bake at 390 °f (200 °c) for 25-35 minutes dependent on loaf size.
this flour can also be used with your favourite bread machine recipes.
flour milled from whole grains does not keep as long as highly refined flour, so it is best to buy smaller quantities to avoid spoilage. store in a cool, dry place in an airtight container. to extend its shelf life, you can also store flour in the refrigerator in a sealed container, or freeze the flour.
Point of Interest:
this multigrain flour is made from a select blend of ancient grains. great for making flavourful, nutritious breads.