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!
MANY-SEEDED, GLUTEN-FREE, RUSTIC BREAD
makes 1 large loaf
- 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)
- 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.
- 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.
more to come