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RECIPE

Gluten-Free Multigrain Bread Boule

Name: Gluten-Free Multigrain Bread Boule
Yield: 1 Loaf

Recipe Created For

Dutch Ovens

Main Course

Bread

Cook Time

Over 2 hrs.

Serving Size

1 Loaf

Cook Mode

INGREDIENTS

2 perfect rise yeast packets (provided with the mix)

3 1/3 cups water (110 F)

4 large eggs (room temperature)

2/3 cup vegetable oil

2 teaspoons apple cider vinegar

2 pouches Cup4Cup Multigrain Bread Mix

INSTRUCTIONS

Preheat oven to 400 F. Oil a 5 1/2 qt. Round Dutch Oven. Dissolve yeast in warm water for 10 minutes.

In bowl of stand mixer with paddle attachment, combine eggs, oil and vinegar and mix on medium speed for 30 seconds to break up eggs. Add yeast and water mixture to bowl, and mix again to combine. Add Cup4Cup Multigrain Bread Mix to bowl and mix on low speed until fully combined. Scrape down sides of bowl as well as the paddle, and continue to mix on medium speed for 5 minutes.

Transfer mixture to the oiled Dutch oven. Use a spatula to spread dough evenly in the pot. Finish with a wet spatula to smooth out entire surface. Cover with lid, and allow to rise in a warm spot for 1 to 1 1/2 hours. Mixture should be even with the top of the pan before placing in the oven.

When dough has fully risen and is even with or slightly above the top of the pan, remove lid, place in the preheated oven, and cook for 50 minutes to an hour until the internal temperature reaches 205 F. Remove the bread from the oven. Immediately remove loaf from pan and place on a wire rack. Allow to cool fully (approximately 3 hours) before slicing.

(Recipe courtesy of Cup4Cup).