Multigrain Bread

340 grams water

2 large eggs

43 grams honey

28 grams peanut oil

185 grams white rice flour

110 grams grain blend

58 grams brown rice flour

53 grams potato starch

48 grams milk powder

27 grams psyllium husk powder

23 grams tapioca starch

22 grams yeast

14 grams baking powder

8 grams kosher salt

Prepare the pan that you’re going to use. You can make a loaf using a loaf pan, dinner rolls using a muffin tin, or hamburger buns using silicon pan that has 3” openings. You can make one loaf, 12 dinner rolls, or about 10 hamburger buns. Spray the pan with nonstick spray. If using a loaf pan, also line it with parchment paper.

Whisk together the water, eggs, honey, and peanut oil.

In a separate bowl, combine the white rice flour, grain blend, brown rice flour, potato starch, milk powder, psyllium husk powder, tapioca starch, yeast, and baking powder. Mix well. Add the salt and mix well. (I always add the salt after mixing all of the other dry ingredients because it can kill the yeast if it comes in direct contact with the yeast.)

Stir the wet ingredients into the dry ingredients, and blend until smooth. Unlike conventional breads, you don’t have to worry about over mixing because there’s no gluten to develop.

If making hamburger buns, shape the dough into disks. Otherwise, pour the dough into the prepared pan. Cover loosely with plastic wrap and let rise at room temperature until almost doubled. Dinner rolls and hamburger buns will rise for about an hour, while a loaf will need about 90 minutes to rise.

About a half hour before baking, preheat the oven to 325 degrees. Bake hamburger buns and dinner rolls for about 30-35 minutes. Bake a loaf for one hour, fifteen minutes to 1 ½ hours.

After the bread has baked, let it sit in its pan for about 10 minutes. Then remove from the pan and let cool on a wire rack.

Note: While this is called multi-grain bread, it is much lighter than my whole grain bread. It’s also not soft and spongy, like sliced white bread.