Yield: approx.16-18 thin slices
Prep: 60-90 minutes
Cooking time: 45-60 minutes
Recipe adapted from: Dovesfarm
Notes: This recipe contains: B-Vitamins, protein, fibre, calcium, iron and (per serving) is low in salt and saturated fats!
This is a simple GF loaf that is easily adapted; the flavours are endless! We think that it’s a great accompaniment to a bowl of soup (as it makes a lovely piece of toast!); it can also be used to make delicious croutons or breadcrumbs.
When I began baking many years ago, I always appreciated the effort of other bakers who made recommendations and explained their processes; with all the baking terminology and various types of baking equipment on the market, it can all be a bit daunting at first! You don’t always have to buy the latest gadget either- occasionally a fork can work as a good substitute to a whisk! Sometimes a little experimentation is all it takes…and then ask yourself a few questions such as, how often will I use this device and will it make my life any easier??!
On that note, here is a list of utensils we used to make our bread (relevant substitutions included!).
NB: We used everything but disposable paper liners.
Oil a loaf tin with 5ml (1tsp.) of the oil; apply it with some kitchen roll or parchment paper (do not throw this paper away!).
Create your ‘flax eggs’. Place the flaxseed into a small dish. Add the water. Stir until combined. Leave for 5 minutes.
Place the oats into a food processor. Pulse until a flour-like consistency is achieved.
Place the milk into a microwavable measuring jug. Heat until fairly warm but not scalding hot!
Place the oat and GF flour, sugar, salt, yeast, baking powder and xanthan gum into a small mixing bowl. Mix together.
Add the turmeric and cumin seeds. Mix to combine.
Check the temperature of the milk with a sugar thermometer; aim for 50-55°C or 120-130°F.
Place the milk into a large mixing bowl. Add and whisk in the ‘flax seed eggs’ and vinegar.
Add the flour mixture. Mix together to form a sticky dough.
Add the remaining oil as you mix the dough.
Keep mixing and folding the dough with the spatula, until a smooth, ‘tacky’ and soft ball of dough is achieved.
Transfer the dough into the tin. Smooth the top with a damp spatula. Sprinkle over some seeds; gently press them down into the dough.
Cut a piece of kitchen film long enough to cover the tin; use the (reserved/oily) piece of kitchen roll to grease one side of it. Cover the tin with the film (oiled side down).
Place the tin in a warm place to prove for 60-80 minutes. NB: Heat the oven to 200°C/400°F at approx. 45/50 minutes into the proving time.
(NB: If your house if cold and you are struggling to find a warm place to proof your bread, 60 minutes will be long enough- any longer is futile! We put ours in the boiler cupboard!)
Remove the kitchen film. Place the tin into the oven. Bake for 45-60 minutes or its until firm and the crust is slightly golden.
Remove. Allow the bread to rest in the tin for approx.10 minutes.
Transfer the bread onto a cooling rack. Allow it to cool slightly before eating.
Best sliced using a bread knife.
Store any leftovers in a resealable container; freeze and defrost before use. Consume within 2 months of freezing. NB: Once defrosted, best consumed toasted.
- Try using some other optional ingredients such as: brown mustard or poppy seeds (or any other seed!), ground nuts, onion powder, chillies, fresh or dried herbs, sun-dried tomatoes, olives etc.
- Experiment with flour combinations. GF baking is an art and not always precise; some mixtures will work better than others. We’ve found that using some ground rice can produce a fluffier loaf.
- Alternatively, divide the dough into two halves and bake in two separate 1lb. loaf tins.