Ingrients & Directions


-LARGE-
2 c Nonfat soymilk or rice milk
2 tb Honey
1/4 c Safflower oil
2 c Whole wheat bread flour
2 c Garbanzo (chickpea) flour
1/2 c Rice polish
4 tb Vital gluten
1/4 c Flaxseed
2 tb Crushed coriander seeds
1 ts Salt
4 ts Yeast
1 ts Mustard seeds or cumin (opt)

-MEDIUM-
1 1/2 c Nonfat soymilk or rice milk
1 1/2 tb Honey
3 tb Safflower oil
1 1/2 c Whole wheat bread flour
1 1/2 c Garbanzo bean flour
3/8 c Rice polish
3 tb Vital gluten
3 tb Flaxseed
1 1/2 tb Crushed coriander seeds
3/4 ts Salt
3 ts Yeast
3/4 ts Mustard seeds or cumin (opt)

-SMALL-
1 c Nonfat soymilk or rice milk
1 tb Honey
2 tb Safflower oil
1 c Whole wheat bread flour
1 c Garbanzo bean flour
1/4 c Rice polish
2 tb Vital gluten
2 tb Flaxseed
1 tb Crushed coriander seeds
1/2 ts Salt
2 ts Yeast
1/2 ts Mustard seeds or cumin (opt)

Follow directions of your breadmaker for this type of bread. Almond milk or
cow’s milk also works well in this recipe. The spices add a subtle flavor,
which is accented well with a chutney spread or served with hummus or baba
ganouj.


Yields
1 Loaf