Bread and Bread-y foods

Gluten Free Seed Bread * gluten free
Makes 1 loaf | Preparation: 15 mins |Cooking time: 45 mins

WET INGREDIENTS:
2 ½ cups warm water (675g)
2 ¼ teaspoons active dry yeast
1 teaspoon rapadura
2 tablespoons extra virgin olive oil (15g)
2 tablespoons rapadura (25g)
7 1/2 tbsp chia seeds, ground
2 1/2 tbsp ground psyllium husks

DRY INGREDIENTS:
1 ½ cups brown rice flour
1 cup sorghum flour
½ cup maize flour
1 ½ teaspoons salt

TOPPING:
extra virgin olive oil
poppy seeds
sesame seeds

PROCEDURE:
CONVENTIONAL
1. Place the warm water in a bowl and add the yeast and 1 tsp sugar.
2. Whisk together and leave undisturbed for 10 mins (the mixture will get bubbly).
3. While you wait, mix together the dry ingredients in a large bowl.
4. After the yeast is bubby, whisk into the mixture the olive oil, rapadura, ground chia seeds and psyllium husks. Let stand for 3 mins, then whisk again.
5. Pour the wet ingredients into the dry and mix together with a large wooden spoon.
6. Then knead the dough on a lightly floured bench. Add more brown rice and sorghum flours (only 1 tbsp at a time, and no more than ¼ – ½ cup in total) until the dough holds together. The dough should be slightly sticky.
7. Form into a ball, and rise in the large bowl covered over with cling wrap in a warmed oven (turned off) for about an hour (until doubled in size).
8. Then knead the dough again for about a minute on a lightly floured bench.
9. Form the dough into a round ball, place on a square oven tray lined with baking paper and use a sharp knife to cut a shallow crisscross pattern on the top. Drizzle the dough with olive oil and lightly sprinkle with poppy seeds and sesame seeds.
10. Rise the dough again for about 25 mins in a warmed oven (turned off).
11. Then remove the tray gently from the oven and preheat to 200°C.
12. Once at heat, bake for about 40 mins, then remove from oven and let the loaf cool for about 60 mins before slicing. The texture will be perfect once cooled.

THERMOMIX
1. Place the warm water in TM bowl and add the yeast and teaspoon of rapadura.
2. Whisk together for 5 secs on Speed 6 and leave undisturbed for 10 mins (the mixture will get bubbly).
3. After the yeast is bubby, whisk into the mixture the olive oil, rapadura, ground chia seeds and psyllium husks for 5 secs on Speed 6. Let stand for 3 mins, then whisk again for 5 secs on Speed 6.
4. Add all dry ingredients to the TM bowl and knead for 3mins 30 secs.
5. Add more brown rice and sorghum flours while kneading (only 1 tbsp at a time, and no more than ¼ – ½ cup in total) until the dough holds together. The dough should be slightly sticky.
6. Turn dough out onto the bench, and form into a ball. Place on a square oven tray lined with baking paper and use a sharp knife to cut a shallow crisscross pattern on the top. Drizzle the dough with olive oil and lightly sprinkle with poppy seeds and sesame seeds.
7. Rise the dough again for about 25 mins in a warmed oven (turned off).
8. Then remove the tray gently from the oven and preheat to 200°C.
9. Once at heat, bake for about 40 mins, then remove from oven and let the loaf cool for about 60 mins before slicing. The texture will be perfect once cooled.

Tips:
– Don’t be discouraged if the bread isn’t perfect first time. Gluten Free bread dough generally needs to be wetter than regular bread dough, but not too wet. Once you play around with how much extra flour to add, you’ll make the loaf you’re after. If your bread is slightly doughy after cooking, then add a little extra flour next time round. Humidity plays a huge roll in bread making, so depending on where you live (and bake) you may need more or less. A slightly doughy loaf will still toast nicely.

Alternatives:
– Cook in a lined bread tin.
– Use sunflower seeds instead of poppy seeds and sesame seeds.

Inspired by www.nourishingmeals.com, and special thanks to Cherith Dammasch for her recommendations.

Elijah Bread * kosher *unleavened bread * nut free
Makes 1 large baking tray of bread | Preparation: 15 mins |Cooking time: 20-25 mins

INGREDIENTS:
1 cup water (slightly warm)
1 cup olive oil
4 cups stoneground whole wheat flour
2 tsp salt

PROCEDURE:
Preheat oven to 160°C.
CONVENTIONAL
1. Blend water and oil together. Pour into a large bowl.
2. Add in 3 cups of the flour and the salt. Stir together.
3. Add up to one more cup of flour. The texture will be oily once combined.
4. Roll out until ½ cm thick. The dough will be stiff enough to take effort to roll out. Cook at 200°C fan forced until light golden brown (20-25 mins).

THERMOMIX
1. Blend water and oil together on Speed 7 for 3 secs.
2. Then add in 3 cups of the flour and the salt and stir on Speed 5 for 20 secs.
3. Add up to one cup more flour and stir in on Speed 5 as required. The dough will be stiff enough to take effort to roll out and the texture will be oily once combined.
4. Roll out until ½ cm thick. Cook at 200°C fan forced until light golden brown (20-25 mins).

I really love this simple recipe used with permission from Robyn Stamenkovic.

Multigrain Bread
Makes 1 loaf | Preparation: 35 mins + 1 1/2 hrs rising time | Cooking time: 20-25 mins

INGREDIENTS:
4 cups stoneground whole wheat flour (480g)
¼ cup gluten flour (35g)
¼ cup whole flax seeds (45g)
¼ cup multigrain mix (50g)
1 rounded tbsp lecithin granules (15g)
2 tsp yeast
2 tbsp sugar (25g)
1 tsp salt
4 tbsp oil (60g)
1 ½ cups water (340g)

PROCEDURE:
CONVENTIONAL
1. Combine all ingredients in a large bowl, then turn the dough onto a lightly floured bench and knead for 15 mins. The dough will be stretchy and a bit sticky. Transfer the dough to the bowl and cover with cling wrap or a damp teatowel. This helps the dough retain its moisture.
2. Rise in a warm oven (turned off) for 1 hour, until the dough has doubled in size.
3. Then roll the dough into a loaf and rise (as above) in a lined bread tin for 30 mins or until the loaf has risen above the top of the bread tin.
4. Cook in a preheated oven at 200°C for 20-25 mins, until evenly browned. Remove promptly from tin once cooked to avoid the bread sweating.

THERMOMIX
1. Place all ingredients into the TM bowl, stir for 10 secs on Speed 5.
2. Then knead for 3 mins and 30 secs. The dough will be stretchy and a bit sticky.
3. Transfer the dough to the bowl and cover with cling wrap or a damp teatowel. Rise in a warm oven (turned off) for 1 hour, until the dough has doubled in size.
4. Then roll the dough into a loaf and rise (as above) in a lined bread tin for 30 mins or until the loaf has risen above the top of the bread tin.
5. Cook in a preheated oven at 200°C for 20-25 mins, until evenly browned. Remove promptly from tin once cooked to avoid the bread sweating.

Alternative rising method:
The bread can also rise for the second time in the fridge. Simply cover the loaf, in the lined bread tin, with a wet tea towel for 12-16 hrs (Yes, dough actually rises in the fridge!) Then gently remove the bread from the fridge and carefully and slowly peel back the tea towel.  This slow process allows the yeast time to eliminate the phytic acid in the wheat, making the zinc available to the body.

Flours AKA Deep Fried Bread * nut free
Makes 30 flours | Preparation: 35 mins | Cooking time: 20-25 mins

image
INGREDIENTS:
6 cups stoneground whole wheat flour
5 1/3 cups water
2 tbsp rapadura
Oil for frying (vegetable or rice bran)
PROCEDURE:
CONVENTIONAL
1. Combine all ingredients (adding the water gradually) and then fry 1/4 cup scoops in very hot oil (needs to be half way up the patties once frying).
2. Fry on each side until golden brown.
3. Drain on baking paper and serve hot.

Thermomix (Halve the ingredients and prepare in two lots.)
1. Place first half of the ingredients into TM bowl and stir on Speed 5 for 20 secs. Transfer to a large bowl.
2. Repeat with the remaining half of ingredients.
3. Then fry ¼ cup scoops in very hot oil (needs to be half way up the patties once frying) on each side until golden brown.
4. Drain on baking paper and serve hot.

Serving suggestions:
– Savoury – Vegemite (yeast spread)
– Sweet – strawberry jam (jelly) & soy whipped cream

Thanks to Cecilia Dakire for this homemade PNG recipe.

Awesome Bread / Pizza Base *nut free
Makes 1 loaf or 2-3 pizza bases | Preparation: 35 mins | Cooking time: 20-25 mins

awesome bread

INGREDIENTS:
4 cups flour (480g)
2 tbsp gluten flour (20g)
2 tbsp flax seeds, whole (25g)
2 tsp yeast
2 tbsp sugar (25g)
1 tsp salt
2 tbsp oil (30g)
1 ½ cups water (340g)

PROCEDURE:
CONVENTIONAL
1. Mix together all of the dry ingredients, and then add all of the water.
2. The dough should be soft and easy to knead, but not sticky.
3. Knead for about 15 mins, until the dough ‘bounces back’ when you poke it with your finger.
4. Place dough in an oven-proof bowl and rise in a warmed oven (turned off though, so it doesn’t cook) and rise for one hour.
5. Then roll to the length of your bread tin (lined with baking paper or oiled liberally) and place it in the tin. For pizza bases, halve the dough, roll out two circular bases and place onto a lined or oiled pizza tray.
6. Rise again in a warmed oven (turned off) for about 30 minutes, until it has risen just above the top of the tin (30 minutes for the pizza bases).
7. Then take the tin (or trays) out of the oven and preheat the oven to 200°C fan forced. Once at heat, bake your bread for 45 minutes; 25-30 minutes for the pizza bases. If you prefer a darker crust for the bread loaf, then bake for a few extra minutes.
8. Once cooked, removed immediately from the tins / trays and allow to cool.

THERMOMIX
1.Place all ingredients into the TM bowl and combine on Speed 5 for 5 seconds.
2. Then knead for 3 ½ minutes. Add extra water as required during the kneading. The dough should be soft and easy to knead, but not sticky.
3. Place dough in an oven-proof bowl and rise in a warmed oven (turned off though, so it doesn’t cook) and rise for one hour.
4. Then roll to the length of your bread tin (lined with baking paper or oiled liberally) and place it in the tin. For pizza bases, halve the dough, roll out two circular bases and place onto a lined or oiled pizza tray.
5. Rise again in a warmed oven (turned off) for about 30 minutes, until it has risen just above the top of the tin (30 minutes for the pizza bases). Then take the tin (or trays) out of the oven and preheat the oven to 200°C fan forced. Once at heat, bake your bread for 45 minutes. For the pizza bases, add the sauce and toppings then bake at 250°C for 15 mins.

Tips:
Ideally wait for 2 days before eating, or toast the bread before eating. This awesome bread will freeze for a long time (we ate some that had been in the deep freezer for 6 months and it was as good as new), so to save time you can make a heap in one go.
Rise your bread in the car parked in the sun. The trapped heat will act like a warm oven.

Serving suggestions:
– Savoury – Toast and serve with avocado, sliced tomato, yeast flakes and salt.
– Sweet – Slice and spread with fruit juice sweetened jam and add a dollop of soy whipped cream.
– Reheat the bread in the oven (wrapped with aluminium foil) and it will taste like freshly baked bread.
– For pizza topping ideas check out our Vegetarian Pizza.

Variations:
For the flour you can also use one of the following –
a) 2 cups of stone ground whole wheat flour + 2 cups of spelt
b) All stoneground whole wheat flour
c) 2 cups stoneground whole wheat flour + 1 cup soy flour + 1 cup unbleached white flour
d) 3 cups stoneground whole wheat flour + 1 cup rye flour

3 thoughts on “Bread and Bread-y foods

  1. Bake on a dry day or crank up the Aircon to dehumidify your house when baking…Otherwise it doesn’t rise much… Awesome Recipes. Yummo

    • Some people use as little as 1 tsp of yeast, and others use 1 tbsp, so depending on where you live (especially considering the altitude and humidity) you may have to play a bit with the recipes to make your perfect, healthy loaf of bread. Happy baking!

  2. You know what, I was talking utter rubbish. My house might be cold and dry cause of my Aircon, but when I bake bread I stick it in the oven with a pan of boiling water next to it to steam out the oven and the thing rises like a mushroom.

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