The ultimate recipe for a delightful, artisan, vegan & gluten free bread loaf. It has a soft and chewy crumb and a deliciously crisp crust.
INGREDIENTS ------------------
12 g [1 tbsp] active dried yeast
20 g [2 tbsp] sugar [to kick-start the yeast action]
585 ml warm water [ca. 38-40C] divided
30 g [⅓ cup + ½ tbsp] psyllium husk
195 g [1 ⅓ cups] buckwheat flour [alt. use sorghum or oat flour]
150 g [1 ⅓ cups] tapioca starch [alt. use corn, potato or arrowroot starch instead]
135 g [1 cup] millet flour [alt. use very finely ground brown rice flour]
10 g [2 tsp] unrefined salt [e.g. fine pink Himalayan salt]
15 ml [2 ½ tsp] apple cider vinegar
[optional] 75 g [1/2 cup] mixed seeds, such as linseed, sunflower seeds and pumpkin seeds, divided [keep ca. 2 tbsp of seeds for the top]
Accessories / Baking
Round Proofing / Fermentation Basket (ca. 16 cm)
& Iron Cast Skillet, min. 24 cm
or
Baking Tin: 21cm / 8.5-inch long x 11cm / 4.5 inch wide x 7cm / 3inch high.
METHOD ------------------
In a small bowl mix together the yeast, sugar replacement and 240 ml [ca. 1 cup] warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing.
In a separate bowl, mix together the psyllium husk and 345 ml [1 ⅓ cups + 1 ½ tbsp] water. After about 15 – 30 seconds, a gel will form.
In a large bowl, mix together the buckwheat flour, starch, millet flour and salt, until evenly combined.
Add the yeast mixture, psyllium gel and apple cider vinegar to the dry ingredients. Knead the dough until it's smooth and starts coming away from the bowl, about 5 – 10 minutes.
Add the mixed seeds, if using [reserving 2 tbsp for later] and knead them into the dough until evenly distributed.
Transfer the bread to a lightly oiled surface and knead it gently, forming it into a smooth ball. Place the dough into a lightly oiled bowl, cover with a damp tea towel and allow to rise in a warm place for about 1 hour or until doubled in size.
Once risen, turn the dough out onto a lightly floured surface, and knead it gently while forming it into a tight ball, or if using a tin, into a log that fits into your tin.
A/ If using the cast iron skillet: Place the dough into a round proofing basket (ca. 16 cm) dusted with some gf flour. Cover with a damp tea towel and proof / ferment in a warm place for about 1 hour or until doubled in size.
B/ If using a tin: Transfer the dough directly into the tin and gently press it down to even out the top. Gently brush the shaped loaf with a bit of water before sprinkling on the seeds. To help seeds stick better, you can add a bit of sugar or maple syrup into the water. Cover with a damp tea towel and leave in a warm place for about 1 hour or until doubled in size.
8. While the loaf is nearly finished proofing, preheat the oven to 250 ºC [480 ºF]
A/ If using the cast iron skillet: when you start preheating the oven place the cast iron skillet on the middle rack on the lower middle rack and a baking tray on the bottom rack of the oven. Once the dough has doubled in size, turn it out of the proofing basket onto a piece of baking paper and score the top with a cross, about 1 cm deep, using a sharp knife. Gently brush the shaped loaf with a bit of water before sprinkling on the seeds. To help seeds stick better, you can add a bit of sugar or maple syrup into the water. Take the hot cast iron skillet out of the oven and then transfer the bread along with the baking paper into it. Place the skillet in the oven, pour hot water into the bottom baking tray, add 3 – 4 ice cubes around the bread (between the baking/greaseproof paper and the skillet), and close the oven door.
B/ If using a tin: Place the tin with a risen loaf on the lower middle rack and a baking tray on the bottom rack of the oven. Pour hot water into the bottom baking tray and close the oven door.
9. Bake with steam for 20 minutes. Do not open the oven doors during this initial time to help steam remain inside the oven.
After the 20 minutes, remove the bottom tray with water from the oven, reduce the oven temperature to 220ºC [430ºF] and bake for a further 60-70 minutes. The final loaf should be of a golden-brown colour. If the loaf starts browning too quickly, cover with a piece of aluminium foil, shiny side up and continue baking until done.
10. When finished, transfer the loaf onto a wire cooling rack to cool completely before cutting into it.
Storage: Bread will keep well wrapped in a tea towel in a cool dry place for 3 – 4 days.
Enjoyed with the delicious Mushroom Pate.
Based on bread recipe from: The Loopy Whisk.
Kommentare