Daonuts Seedsong Bread
Whole grain taste without the grains!
Daonuts Protein Bread recipe with the addition of coconut palm sugar and whole seeds.
It's the coconut palm sugar and molasses that gives this bread it's 'whole grain' flavor, so no substitutions!
3 cups Daonuts Bread, Biscuit, Pie Blend
⅓ cup tapioca starch, (for a really gluten-like texture)
2 tsp unflavored instant gelatin (NOW Brand is great! on Amazon or at Vitamin Trader/Natural Grocers)
2 Tb egg white powder (Trader Joe's now sells egg white protein)
1 ½ tsp salt
6 Tb coconut palm sugar
1 ½ cups warm water (110°-115°)
2 ¼ tsp organic round yeast or one packet active dry yeast
1 Tb coconut palm sugar
1 tsp molasses
3 eggs, room temperature, beaten (Place eggs in hot tap water to warm quickly)
¼ cup olive oil or melted coconut oil
2 tsp apple cider vinegar
Combine in a small bowl:
Set aside 1-2 Tb to sprinkle on top
1/4 cup each raw pumpkin seeds, raw sunflower seeds
3 Tblsp chia seeds and optional 3 Tb flax seeds
1 egg whisked with 1 Tb water (or you could use melted butter)
Use a large 9x5” loaf pan or two 8x4” loaf pans ( I really like Norpro's pans; narrower at bottom than top which makes a really pretty loaf). Coat pan with spray oil. I use Trader Joe's spray coconut oil.
In bowl of stand mixer, whisk together thoroughly the Daonuts flour, tapioca starch, gelatin, egg white powder, coconut palm sugar, salt.
In separate bowl mix 3 eggs, vinegar and oil together.
In large measuring cup whisk the molasses into 1 ½ cups warm water, then the yeast and 1 Tb coconut palm sugar. I check water temp with a thermometer. Whisk together and allow to proof in warm spot for 7-10 minutes. I sit this on stove top near warm vent.
To dry ingredients add eggs, oil, apple cider vinegar, proofed yeast/molasses/water. Mix until just combined, scraping down sides of bowl. Then mix on medium high for 3 minutes. Add the pumpkin, sunflower, chia, flax seed mixture until just mixed in.
This bread does not make a dough, but rather a sticky/stretchy batter.
With a spatula dipped in warm water gently smooth top of loaf. Gently brush with egg wash and sprinkle with seeds if using.
Let rise in a warm place for about 25 minutes until doubled.
Place pans on top of warm stove and cover with dry kitchen towel while the oven preheats to 350°.
For the 9 x 5” pan, bread may rise just to edge of pan. For small loaf pans, dough will double but not to edge of pan. Do not let this bread over rise.
Bake for 30 minutes then cover with aluminum foil to prevent over browning and bake for 30-35 minutes more. Toothpick inserted with very few crumbs means it's done. Rest pan on cooling rack for ten minutes and then remove to cool completely. If sliced too early, bread will be slightly gummy.