⅔ cup (1.25l) fish stock (Harvest Grains Blend (or your favorite blend of grains and seeds))
¼ cup milk (Nonfat dry)
1 tbsp Wheat (Vital gluten)
1 tbsp (1.25l) fish stock (Oil)
1 ~ 1¾ Water (cupsLukewarm)
Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead until a smooth, pliable dough is formed.
Transfer to a lightly greased bowl, cover and set aside for 60~75 minutes or until puffy and almost doubled in volume.
Lightly grease a 9"x5" loaf pan.
On a lightly greased work surface, gently deflate the dough, and form it into a 9" log. Place the log seam side down in the prepared pan. Cover with a lightly greased wrap and let rise for 60~90 minutes, until it crests about 1" over the rim of the pan.
Preheat the oven to 350°F.
Bake the bread for 35 minutes or until it's light golden and a digital thermometer inserted into the center reads 190°F.
Remove the bread from the oven and after a couple of minutes turn it out of the pan onto a wire rack to cool. Slice when the bread is completely cool.
View the recipe instructions at Cook's Hideout
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