Banana Bread - Best!
INGREDIENTS:
2 1/4 ts Yeast
Dry group:
1/2 c Gluten
1 c Kamut flour
3/4 c Brown rice flour
2 tb Brown rice flour
1/4 c Soy flour
1/2 c Amaranth flour
1/4 c Oat bran
Wet group:
1 tb Water
1 Egg; lightly beaten
1 tb Sucanat
2 tb Canola oil
1 tb Molasses
1/2 ts Nutmeg; or more
1 1/3 c Bananas; very ripe; mashed
(3 large)
1/2 ts Lecithin; optional
1 1/4 ts Salt
3/4 c Walnuts; halves, toasted
2 1/4 ts Yeast
Dry group:
1/2 c Gluten
1 c Kamut flour
3/4 c Brown rice flour
2 tb Brown rice flour
1/4 c Soy flour
1/2 c Amaranth flour
1/4 c Oat bran
Wet group:
1 tb Water
1 Egg; lightly beaten
1 tb Sucanat
2 tb Canola oil
1 tb Molasses
1/2 ts Nutmeg; or more
1 1/3 c Bananas; very ripe; mashed
(3 large)
1/2 ts Lecithin; optional
1 1/4 ts Salt
3/4 c Walnuts; halves, toasted
Adjust the water to compensate for different sizes of egg and banana.
Measure the dry group into mixing bowl, stir until well blended to evenly distribute the gluten, either let come to room temperature or warm in microwave until slightly warm.
Toast the walnuts7 minutes at 275 degrees and cooled a bit.
Add the walnuts 8 minutes before end of knead cycle
Be sure to mix in the gluten until very well distributed, as described. I keep all my flours in the refrigerator, and warm the mixed flours in the microwave just before starting the bread.
Measure the dry group into mixing bowl, stir until well blended to evenly distribute the gluten, either let come to room temperature or warm in microwave until slightly warm.
Toast the walnuts7 minutes at 275 degrees and cooled a bit.
Add the walnuts 8 minutes before end of knead cycle
Be sure to mix in the gluten until very well distributed, as described. I keep all my flours in the refrigerator, and warm the mixed flours in the microwave just before starting the bread.