Gluten Free Country Style Bread
A delicious bread everyone can enjoy. Buckwheat and rice flours make a hearty harvest combination, with pumpkin and sunflower seeds adding a nutty dimension to the flavour and texture. This bread is easy to put together and is ready in a few hours. Top it with a dollop of butter and some guilty pleasures - honey, jam, jelly or marmalade for a memorable taste. It's perfect as a base for cheese, smoked fish or ham. This recipe comes from Andy Hay's East Coast Kitchen, with the addition of a little more salt. Gluten-sensitive or not, you've got bread!
If you like dark breads, try this pumpernickel or artisan rye or whole wheat breads. Portuguese cornmeal bread is a tasty alternative, too. Check out all the Breads on North End Nosh.
Time: about 3 hours, including rising.
Ingredients
2 1/2 teaspoons granulated yeast or 1/10 lb. cake yeast
2 teaspoons brown sugar
1 1/2 cups buckwheat flour
3/4 cup cornstarch (potato starch works as substitute)
2/3 cup brown rice flour
3 teaspoons salt
1/3 cup sun flour seeds (optional)
Psyllium Husk Gel
1/4 cup psyllium husk
1 cup warm water
Wet Ingredients
1 1/2 cups warm water
2 teaspoons apple cider vinegar
1 1/2 tablespoons olive oil
Seed Topping (optional)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
Method
In a bowl whisk together granulated yeast, sugar, buckwheat, corn starch, brown rice flour, and salt. (If using cake yeast, you can dissolve it in the warm water before adding the apple cider vinegar and olive oil).
.
In a separate small bowl mix together psyllium husk and 1 cup of warm water. Continue to stir until a gel like mixture forms. Add the gel to the dry ingredients.
Pour 1 1/2 cups warm water, the olive oil, and apple cider vinegar into the dry ingredients. Using a spatula mix the dough. At first it will seem more like a paste than a dough. Continue to stir the mixture for about 5-10 minutes until the dough easily comes off the sides of the bowl.
Heavily flour your working surface with buckwheat flour (I used about 1 1/2cups) and plop the dough out on to the counter. Flour your hands and start kneading the dough over itself on the counter, for about 5-7 minutes. The dough may feel very sticky and that is all right. Add additional flour as needed. The dough should be sticky, but shouldn't stick to your hands while kneading. Work the dough into a ball shape.
Pour the pumpkin and sunflower seeds onto the counter top and drop the top smooth side of the dough ball on top of them. Flip the dough over and place on a parchment paper lined baking tray. Cover the dough with a clean tea towel and let the dough rise for 60-90 minutes or until it has doubled in size.
After the dough has been rising for about 40 minutes, preheat the oven to 450F. Place a cast iron pan (or any pan that absorbs heat) into the oven.
When the dough is nearly doubled, boil a kettle of water to pour into a pan for the baking period.
Once the dough has doubled in size, remove the tea towel, and with a sharp knife create small slits on top of the bread loaf. (I forgot, but recommend it as the bread expands further). Place the baking pan with the boiling water into the bottom rack. This creates a humid, steamy environment which helps the bread rise. Be careful not to splash the water.
Carefully remove the hot cast iron pan from oven and slip the parchment paper and dough onto the pan.
Place the pan into the humid oven and bake for 30 minutes.
After 30 minutes of baking remove the water pan at the bottom of the oven, reduce the oven temperature to 400 degrees and bake the loaf for another 20 minutes or until it is nice and browned.
Let the loaf cool for 10 minutes before cutting.
A delicious bread everyone can enjoy. Buckwheat and rice flours make a hearty harvest combination, with pumpkin and sunflower seeds adding a nutty dimension to the flavour and texture. This bread is easy to put together and is ready in a few hours. Top it with a dollop of butter and some guilty pleasures - honey, jam, jelly or marmalade for a memorable taste. It's perfect as a base for cheese, smoked fish or ham. This recipe comes from Andy Hay's East Coast Kitchen, with the addition of a little more salt. Gluten-sensitive or not, you've got bread!
If you like dark breads, try this pumpernickel or artisan rye or whole wheat breads. Portuguese cornmeal bread is a tasty alternative, too. Check out all the Breads on North End Nosh.
Time: about 3 hours, including rising.
Ingredients
2 1/2 teaspoons granulated yeast or 1/10 lb. cake yeast
2 teaspoons brown sugar
1 1/2 cups buckwheat flour
3/4 cup cornstarch (potato starch works as substitute)
2/3 cup brown rice flour
3 teaspoons salt
1/3 cup sun flour seeds (optional)
Psyllium Husk Gel
1/4 cup psyllium husk
1 cup warm water
Wet Ingredients
1 1/2 cups warm water
2 teaspoons apple cider vinegar
1 1/2 tablespoons olive oil
Seed Topping (optional)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
Method
In a bowl whisk together granulated yeast, sugar, buckwheat, corn starch, brown rice flour, and salt. (If using cake yeast, you can dissolve it in the warm water before adding the apple cider vinegar and olive oil).
.
In a separate small bowl mix together psyllium husk and 1 cup of warm water. Continue to stir until a gel like mixture forms. Add the gel to the dry ingredients.
Pour 1 1/2 cups warm water, the olive oil, and apple cider vinegar into the dry ingredients. Using a spatula mix the dough. At first it will seem more like a paste than a dough. Continue to stir the mixture for about 5-10 minutes until the dough easily comes off the sides of the bowl.
Heavily flour your working surface with buckwheat flour (I used about 1 1/2cups) and plop the dough out on to the counter. Flour your hands and start kneading the dough over itself on the counter, for about 5-7 minutes. The dough may feel very sticky and that is all right. Add additional flour as needed. The dough should be sticky, but shouldn't stick to your hands while kneading. Work the dough into a ball shape.
Pour the pumpkin and sunflower seeds onto the counter top and drop the top smooth side of the dough ball on top of them. Flip the dough over and place on a parchment paper lined baking tray. Cover the dough with a clean tea towel and let the dough rise for 60-90 minutes or until it has doubled in size.
After the dough has been rising for about 40 minutes, preheat the oven to 450F. Place a cast iron pan (or any pan that absorbs heat) into the oven.
When the dough is nearly doubled, boil a kettle of water to pour into a pan for the baking period.
Once the dough has doubled in size, remove the tea towel, and with a sharp knife create small slits on top of the bread loaf. (I forgot, but recommend it as the bread expands further). Place the baking pan with the boiling water into the bottom rack. This creates a humid, steamy environment which helps the bread rise. Be careful not to splash the water.
Carefully remove the hot cast iron pan from oven and slip the parchment paper and dough onto the pan.
Place the pan into the humid oven and bake for 30 minutes.
After 30 minutes of baking remove the water pan at the bottom of the oven, reduce the oven temperature to 400 degrees and bake the loaf for another 20 minutes or until it is nice and browned.
Let the loaf cool for 10 minutes before cutting.