Adapted from Tosca Reno's The Eat Clean Diet Cookbook

Number of Servings: 40

Ingredients

DRY FLOUR INGREDIENTS

2 cups whole wheat flour

3/4 cup amaranth flour

1/4 cup millet flour

1/4 cup plus 2 Tbsp lentil flour

1 3/4 cup rye flour

1/2 cup barley flour

2 tbsp soybean flour*

2 tbsp kidney bean flour*

2 tbsp sea salt

Combine these ingredients in a large bowl and set aside

YEAST MIXTURE

4 tbsp yeast

1/2 cup lukewarm water

4 tbsp honey

Combine these ingredients in a small bowl and set aside

LIQUID INGREDIENTS

3/4 cup honey

1/2 cup safflower or olive oil

2 cups warm skim, soy, rice, goat or almond milk

Combine these ingredients in a medium bowl

* To make these flours: sprout dried beans. Once they have sprouted, allow them to dry again by placing them in a colander in the fridge overnight (put a plate underneath to catch drips). Gring to a flour-like consistency in a food mill or coffee grinder. If you don't want to bother with sprouting the beans, simply soak and cook dried beans. Allow them to cook until soft. Then, rinse and drain them very well. Dry the beans as explained beforehand. Grind cooked beans in a food mill ot coffee grinder.

Instructions:

Pour liquid ingredients over the flour mixture. Add yeast mixture. Mix. The dough needs to resemble a muffin batter. Use more flour if the dough is too wet,. If it is too dry, add more warm milk. Do not overwork the dough.

Divide dough among four loaf pans sprayed lightly with cooking spray. Place in a warm area and cover lightly with a damp tea towel. Let rise for one hour.

Place pans in a 375 degree oven. Bake for 30-45 minutes. The top should bounce back when done.

Makes four loaves.

10 slices per loaf

Number of Servings: 40

Bread Machine Recipe

Ingredients:

1 cup water

1/4 cup red kidney beans (cooked and drained)

1/4 cup lentils (cooked and drained)

1 1/2 Tbsp extra virgin olive oil

1 1/2 Tbsp organic honey

3/4 tsp sea salt

1 cup amaranth flour

1 cup whole wheat bread flour

1/2 cup barley flour

1/2 cup millet flour

2 Tbsp vital gluten

1 1/2 tsp yeast

Instructions:

Put all ingredients in a bread machine. Choose a medium bake program and press start.

Nutritional Information: Calories: 99, Fat: 2 g., Carbs: 16 g., Protein: 3 g.

Makes 1 loaf. 10 slices per loaf.

If you've never tried fennel, you are missing out! This recipe is a great way to experiment.

Ingredients:

1 Tbsp. extra virgin olive oil

1 medium onion, chopped

4 stalks celery, chopped

1 fennel bulb, leaves and stalks removed, chopped

1/2 c. brown rice

1 medium zucchini, chopped

2 c. chicken broth, divided

1 c. water

Sea salt

 Preparation:

Add oil, onion, celery, and fennel to a large skillet and cook until vegetables are translucent.

Add rice and stir. Add zucchini and 1 cup of broth. Stir occasionally. Allow broth to be absorbed before adding second cup. Stir and let absorb before adding water. Stir and add sea salt. Makes 4 servings.

 Nutritional Information: Calories: 135, Fat: 4 g., Carbs: 19 g., Protein: 4 g.

I know, I know, it sounds boring but it's actually very tasty. The fennel bulb gives it a nice flavor.

Ingredients:

1 Tbsp. olive oil

1 medium onion, diced

4 celery stalks, diced

1 fennel bulb, leaves and stalks removed, diced

1/2 c. brown rice

1 medium zucchini, diced

2 c. low sodium chicken broth, divided

1 c. water

Sea salt, to taste

Preparation:

Add oil, onion, celery and fennel to a large deep saute pan and cook until vegetables are translucent.

Add rice and stir. Add zucchini and 1 cup of broth.  Stir occasionally. Allow broth to be absorbed before adding second cup.Stir again and let broth absorb before adding water. Stir to absorb and add salt. Makes 4 servings.

Nutritional information: Calories: 135, Fat: 4 g., Carbs: 19 g., Protein: 4 g.

This is an incredibly satisfying dish. If you want a vegetarian version, simply omit the ground beef.