Ingredients

large
2 C. nonfat soymilk or rice milk
2 Tbsp. honey
1/4 C. safflower oil
2 C. whole wheat bread flour
2 C. garbanzo (chickpea) flour
1/2 C. rice polish
4 Tbsp. vital gluten
1/4 C. flaxseed
2 Tbsp. crushed coriander seeds
1 tsp. salt
4 tsp. yeast
1 tsp. mustard seeds or cumin (optional)
medium
1 1/2 C. nonfat soymilk or rice milk
1 1/2 Tbsp. honey
3 Tbsp. safflower oil
1 1/2 C. whole wheat bread flour
1 1/2 C. garbanzo bean flour
3/8 C. rice polish
3 Tbsp. vital gluten
3 Tbsp. flaxseed
1 1/2 Tbsp. crushed coriander seeds
3/4 tsp. salt
2 tsp. yeast
3/4 tsp. mustard seeds or cumin (optional)
small
1 C. nonfat soymilk or rice milk
1 Tbsp. honey
2 Tbsp. safflower oil
1 C. whole wheat bread flour
1 C. garbanzo bean flour
1/4 C. rice polish
2 Tbsp. vital gluten
2 Tbsp. flaxseed
1 Tbsp. crushed coriander seeds
1/2 tsp. salt
2 tsp. yeast
1/2 tsp. mustard seeds or cumin (optional)

Cooking Instructions

Follow directions of your bread maker 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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)