Tucked in between the jalapeno bread, onion bagels, and dinner rolls in the fresh baked section in my neighborhood grocery store is this rectangular piece of bread which reads ‘Energy Bread.’ A few years ago I bagged a few, and I have been a regular customer of this energy bread since. I cannot promise that your energy will go up after eating this, but I do like the wholeness, the texture, and the mild sweetness of the bread.
I was inspired and had to recreate it. How difficult could it be to bake them right?
I remember making it the first time, it was hard as a rock. I could’ve thrown it and somebody would’ve been hurt. I added lots of nuts, so I’m guessing it didn’t rise and just stayed as is… Too much of a good thing surely wasn’t good. We did finish it though. The second attempt was better. The third definitely was good. I shot few pictures then. The fourth was AH-MAZING. I liked the texture and flavor. This post was shot in bits and it’s finally showing up for you on the blog.
It’s a very simple easy bread; it’s a no-brainer if we follow the few steps correctly. It tastes almost similar, although the texture isn’t the same, but it’s a good recipe to have nevertheless. You don’t have to go get all the grains. Work with what you have, mix the combos, and see how you like it. I do like the whole grain flavors though. I even prefer it in my Indian cooking. The good thing is that it’s also healthy for you :).
- 3 cups Whole Wheat Flour
- ⅓ cup butter lightly melted
- 2 tbsp active dry yeast
- ¼ cup buckwheat
- ½ cup oats(steel cut)
- ¼ cup millet seeds
- ⅓ cup quinoa(prewashed)
- ⅓ cup spelt
- 2 tbsp flax seeds
- ⅓ cup chopped dried figs
- ⅓ cup currants
- ⅓ cup walnuts finely diced
- 2 tbsp cup molasses-lightly warmed
- 2 cups hot water(110 degrees)
- 1 tsp salt
- Grind the buckwheat, millet seeds, oats, quinoa, spelt to a powder consistency.
- In a large mixing bowl add 2 cups of water at 110 degrees, the molasses and the yeast. Mix and let foam up a bit.
- Add the Whole wheat flour, ½ cup of all purpose flour, all the seeds flour, butter and mix well with a wooden spatula. Take it out on a slightly floured surface and knead the dough. It will be lightly sticky and it's fine. Do not make it too dry. If the dough is very sticky add the ½ cup of flour kept aside. Knead well for 10 minutes. Cover and let rise for 30 minutes. It will double in volume.
- Roll the dough or flatten with hands on a lightly floured surface and add the chopped nuts and fruits. Press the dried fruits and nuts well in the dough so that it does not fall off after or during the process of baking. Be gentle. Make a loose roll and press lightly. Cut it into 1 inch sections. Put it on non stick pan and cover with a lint free towel and keep it in a dry place and let rise for anything between 30 minutes to 2 hours.
- While the dough is rising, Preheat oven for about 20 minutes to around 400 degrees.
- You can brush the bread with some whole milk for a crusty browned top.
- Bake the bread bars for about 15 minutes or until it is golden brown. Once it's out of the oven, ENJOY!!!
You can use any dried fruits and nuts of your choice.
This bread stays good for a week in a airtight container.