Snack

Kitchen Sink Bread is for Snack.

Kitchen Sink Bread takes 300 minutes to prepare.

Kitchen Sink Bread takes 45 minutes to cook.

Kitchen Sink Bread makes 28 servings.

The ingredients for Kitchen Sink Bread are:

? cup coarse cornmeal
? cup amaranth
? cup raw buckwheat groats
? cup cooked quinoa
? cup cooked brown rice
1 ? cups warm, unsweetened non-dairy milk (I used a sunflower milk)
1 cup warm water
3 tbsp brown sugar
3 cups whole wheat bread flour
? cup barley flour
? cup dark rye flour
? cup buckwheat flour
? cup kinako (toasted soy flour) or ground TVP
1 tbsp soy milk powder or plain soy flour
2 tsp instant yeast
1 tbsp salt
? cup dried blueberries
? cup dried cranberries
? cup dried cherries

Here is how you make Kitchen Sink Bread:

In a bowl, combine cornmeal, amaranth, buckwheat, quinoa, rice, "milk", water and brown sugar. Cover and let stand 1 hour.In the bowl of a stand mixer fitted with the dough hook, combine the flours, soy milk powder and yeast.Add the soaked mixture and mix for 5 minutes. Cover and let stand 10 minutes.Add the salt and dried fruit and knead for 12 minutes.Place in a greased bowl, cover and let rise 1 hour.Deflate dough, knead briefly and re-cover. Let rest 30 minutes.Divide dough in half, shaping each into a round. Place rounds on a parchment-lined baking sheet, cover lightly with plastic wrap and let rise 1 1/2 hours, until almost doubled.Near the end of the rising time, heat the oven to 400F.Bake loaves for 45 minutes, rotating pan halfway through baking time.Transfer immediately to a cooling rack and cool completely before slicing.Serving Size: Makes two small, round loaves, 14 slices eachNumber of Servings: 28Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Kitchen Sink Bread is:

• Servings Per Recipe: 28
• Amount Per Serving
• Calories: 117.7

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 7.9 mg
• Total Carbs: 25.2 g
• Dietary Fiber: 4.1 g
• Protein: 4.0 g