MULTI-GRAIN SPELT BREAD

Multi-Grain Spelt Bread image

Provided by Jo Zimny

Time 40m

Number Of Ingredients 12

1 3/4 tsp sea salt
3 c whole spelt flour
2 1/2 tsp baking chocolate, semi-sweet
1/2 tsp baking powder
9 Tbsp coconut
2 Tbsp apple cider vinegar
1/2 c sunflower seeds, roasted
3 1/2 c water
3 Tbsp teff seeds
3 Tbsp amaranth
3 Tbsp millet
3 Tbsp quinoa, cleaned

Steps:

1. Preheat your oven to 350'F. Spread the Sunflower seeds on a baking sheet and toast for 5-8 minutes.
2. While the seeds are toasting, bring two cups of water to a boil and add the teff, amaranth, millet and quinoa grains along with 1/4 tsp. salt. Reduce the heat and simmer for 30-40 minutes. Watch this, it can cook faster, so check it now and again. The water should be absorbed when it's finished cooking. It will stick so be careful.
3. When done, set the cooked grains aside in a bowl to cool.
4. In another large bowl, mix together the flour, toasted sunflower seeds, baking soda, baking powder and remaining salt.
5. Add the remaining 1 1/2 cups of water, oil and vinegar to the cooked grains and mix well.
6. Fold the grains into this mixture to form a thick batter. I noticed the batter started to bubble a little with the leavening and the vinegar coming into contact.
7. Be gentle with this, don't over mix it will just make it tough.
8. Pour the batter into your 8x4 loaf pan and smooth the top.
9. Bake 50-60 minutes or until a wooden skewer comes out clean when poked in the middle.
10. Cool for a good 30-40 minutes before slicing. Due to the amount of grain it will crumble if you cut it when its warm.
11. Enjoy!