Many-Seeded Gluten-Free Rustic Bread

In a lengthy and on-going catalogue of disasters this is the first gluten-free loaf I’ve made that I’m actually quite proud of!  For a start, it’s edible (which has got to be a point in it’s favour 🙂 ) and it slices beautifully, toasts successfully and is made with lots of good things…. sunflower seeds, chia seeds, linseed and hemp seeds….to name but a few.

It’s actually very tasty, it looks quite dense, but is both moist and surprisingly light.  It has a sweet nutty earthy flavour.

I tend to make or buy sour-dough bread, which on the whole I find pretty good for me, but this is the start to a big experiment, and in the next month, and possibly longer, I shall only be cooking gluten-free.  I’m quite excited about exploring a world without gluten.  I’ve had a niggling gluten intolerance for years (some forms of gluten-based products seem OK)… but now I’m thinking to try being completely gluten-free…so I’ll only be posting gluten-free for some time to come….

I’m really pleased with this bread, as it worked out very well, and is also adaptable …. different flours…different seeds…nuts…dried fruit…etc.    we shall see 🙂

A final note, I use oat flour in this recipe, because it has a slight moistness that helps.  Sometimes, oats can ‘accidentally’ contain other grains so look out for certified gluten-free oats/oatmeal/ oat flour.  Also, some people may have an intolerance to oats, in which case, swap the oats for another flour such as hemp flour or teff flour.

Hope you enjoy!

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MANY-SEEDED, GLUTEN-FREE, RUSTIC BREAD

makes 1 large loaf

Ingredients:

 

  • 200gms. rice flour
  • 300gms. oat flour ( it’s possible to create oat flour in a high-speed blender by grinding oat meal until very fine)
  • 100gms. extra-fine cornmeal (maize meal)
  • 75 gms. finely ground chia seeds
  • 40gms. finely ground linseed (flaxseed)
  • 1.5 – 2 tsps. salt (up to you how much salt you prefer)
  • 50gms. hulled sunflower seeds
  • 50gms. hulled hemp seeds
  • 20gms. whole chia seeds
  • 40gms. whole linseed
  • 1 tbs. olive oil (+ a little extra for basting)
  • 9 gms. fast-acting dried yeast
  • 2 tsps. molasses (or molasses sugar)
  • approx. 500ml. warm water – 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius)

Method:

  • In a jug: mix molasses, warm water and yeast.
  • Set aside for 10 mins. until the yeast is foaming.
  • In a large bowl, mix all the other ingredients: rice flour, oat flour(or alternative), cornmeal, ground chia and ground linseed, salt, sunflower seeds, hemp seeds, whole chia seeds and whole linseed.
  • Stir to combine.
  • Slowly add activated yeast water.  Stir in thoroughly.
  • Add 1 tbs. olive oil. Combine.
  • Bring the dough together, adding a little extra flour as necessary.
  • Knead the dough gently for about 5 -8 mins.  Add a little more flour as necessary …keep it moist but not sticky.
  • Drizzle a little olive oil in the base of the bowl.  Place the ball of kneaded, smoothed dough in the oil.
  • Cover the bowl.  Leave the dough in a warm place to rise.
  • It should double in size in 60-90 mins.

Cook’s note: making bread can be a variable activity.  For this loaf, it’s important, in order to get a good rise, to find a consistently warm environment…. I’ll leave that with you 🙂

(click images to enlarge)

For a round rustic loaf:

  • Take a large colander (approx. 20cm. diameter), and line with lightly-oiled baking parchment.
  • When the dough is ready, transfer the dough into the lined colander, and leave in a warm place to rise for a further 30 mins.

Meanwhile:

  • Pre-heat the oven to Gas Mk 7 / 22oC.
  • Place a baking tin with warm water at the bottom of the oven, to create a moist atmosphere in which to cook the bread.

10 mins. before baking:

  • Place a lightly-oiled baking tray about 30cms. wide in the oven to heat up.
  • When the dough is ready to bake, remove the tray from the oven, turn the loaf onto the baking tray and remove the baking parchment.
  • Decorate the top of the loaf and sprinkle lightly with g-f flour.
  • Bake in the oven for 30 mins.
  • Reduce the heat to Gas Mk. 6 / 200C. and bake for a further 15-25 mins.

Cooking times may vary. Tap the base of the loaf as it will sound hollow when done.

This loaf keeps exceptionally well….up to week, in a cool bread bin.

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peace

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enjoy

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more to come

🙂

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