Ancient Grains Bread

In a large bowl or stand mixer, whisk together yeast, flours, rye flakes, flaxseed, amaranth, quinoa, soy flour, wheat gluten, skim milk powder and salt.

Stir in warm water and honey, mixing thoroughly to form a cohesive, fairly firm (but workable) dough.

Turn out onto a floured board or knead with the dough hook for 12 minutes, until very elastic and smooth.

Place into a bowl, cover and allow to rest 30 minutes.

Roll rested dough into a log shape and tuck into a greased loaf pan.

Cover with a clean towel and allow to rise 50-60 minutes.

Preheat oven to 350F.

Slash the top of the loaf 2-3 times with a sharp knife or lame.

Bake 40 minutes.

Turn out of pan immediately and cool on a rack before slicing.