Banana Bread

2 1/4 ts Yeast

Dry group:
1/2 c Gluten
1 c Kamut flour
3/4 c Brown rice flour
2 tb Brown rice flour
1/4 c Soy flour
1/2 c Amaranth flour
1/4 c Oat bran

Wet Group:
1 tb Water
1 Egg; lightly beaten
1 tb Sucanat
2 tb Canola oil
1 tb Molasses
1/2 ts Nutmeg; or more 1 1/3 c Bananas; very ripe; mashed (3 large)
1/2 ts Lecithin; optional 1 1/4 ts Salt
3/4 c Walnuts; halves, toasted

Adjust the water to compensate for different sizes of egg and banana.

Measure the dry group into mixing bowl, stir until well blended to evenly distribute the gluten, either let come to room temperature or warm in microwave until slightly warm.

Toast the walnuts7 minutes at 275 degrees and cooled a bit.

Add the walnuts 8 minutes before end of knead cycle

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