Three-flour bread in a bread machine

[M.A.R.]

Ever since I got my bread machine, I haven't stopped experimenting with different types of bread recipes. Today, I made a loaf using whole wheat flour (250g), almond flour (50g), and chickpea flour (30g). I also added a tablespoon of psyllium, xanthan gum (3g), dry yeast (5g), and salt to taste. For liquids: 1 egg, warm water (300g), olive oil (3 tablespoons), and apple cider vinegar (1 tablespoon); plus a beaten egg for the wash.
Add the liquids first, then the dry ingredients, and select the whole wheat bread program.
I don't recommend that people with diabetes eat breads containing wheat flour—even whole wheat—because they still raise blood glucose levels; while the rise is slower than with white bread, it still happens. I made this loaf because I want to experiment with different types of bread, but it isn't the one I would choose to eat regularly. That said, it is still much better than eating white flour bread. The almond flour gives it a nice nutty flavor. Anyway, I hope you don't make this recipe, but if you do decide to try it, replacing the wheat flour with a different type of flour would be ideal.

 

[M.A.R.]

I forgot to mention that I added a tablespoon of fine wheat bran to the solids. Thanks to that, I have regular bowel movements.

 

[M.A.R.]

The bread I made today uses whole wheat flour and chia flour. Dry ingredients: 230 grams of chia flour and 230 grams of whole wheat flour; 3 tablespoons of psyllium husk, 1 teaspoon of xanthan gum, 1 teaspoon of baking powder, 20 grams of chia seeds, 30 grams of sunflower seeds, and 10 grams of dry yeast; 1 teaspoon of sugar and 1 teaspoon of salt. Liquids: Warm water (as needed), two eggs, 3 tablespoons of olive oil, and 1 tablespoon of apple cider vinegar.
Preparation: Add the liquids to the bread machine pan, then add the dry ingredients, placing the yeast on top of everything. Start the kneading cycle and adjust the amount of warm water (the consistency should be like a thick paste); after kneading, select the "whole wheat bread" program ...a "whole wheat bread" that takes 4 hours. What happened was that the dough rose too much and overflowed the bread machine's pan, so I had to take the pan out, split the dough in two, and bake one half in the machine while baking the other half in a loaf pan in my gas oven. The bread turned out delicious and addictive; I ate two slices with salt-free *queso por salut* and wanted more, but I held back. Although it contains wheat flour, it’s whole wheat and cut 50/50 with chia flour—both of which are high in fiber (plus the seeds)... it’s not quite as good as gluten-free bread, but it’s still excellent. I recommend it.