Bread and Bread-y foods

Hearty Seed Bread – gluten free

Wet Ingredients:
2 ½ cups warm water
2 ¼ teaspoons active dry yeast
1 teaspoon rapadura
2 tablespoons extra virgin olive oil
2 tablespoons honey
7 1/2 tbsp ground chia seeds
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
Place the warm water in a bowl and add the yeast and teaspoon of rapadura. Whisk together and leave undisturbed for 10 minutes (the mixture will get nice and bubbly). While you wait, mix together the dry ingredients in a large bowl. After the yeast is bubby, whisk into the mixture the olive oil, honey, ground chia seeds and psyllium husks. Let stand for 3 minutes only, then whisk again. Pour the wet ingredients into the dry and mix together with a large wooden spoon, then knead the dough on a 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. Form into a ball, and rise in the large bowl, covered over with cling wrap. Place in a warm spot to rise. Rise the dough in a warmed oven for about an hour, until doubled in size. Then knead the dough again for about a minute on a lightly floured bench. 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. Rise the dough for about 25 minutes in a warmed oven again. Remove gently from the oven and preheat the oven to 200degC. Once heated, bake for about 40 minutes. Remove from oven and let the loaf cool for about 60 minutes before slicing. The texture is perfect once cooled.

Thermomix
Place the warm water in TM bowl and add the yeast and teaspoon of rapadura. Whisk together for 5 secs on Speed 6 and leave undisturbed for 10 minutes (the mixture will get nice and bubbly). After the yeast is bubby, whisk into the mixture the olive oil, honey, ground chia seeds and psyllium husks for 5 secs on Speed 6. Let stand for 3 minutes only, then whisk again for 5 secs on Speed 6. Add all dry ingredients to the TM bowl and knead for 3mins 30 secs. 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. Turn dough out onto the bench, and form into a ball. Rise in the large bowl, covered over with cling wrap. Place in a warm spot to rise. Rise the dough in a warmed oven for about an hour, until doubled in size. Then knead the dough again for about a minute on a lightly floured bench. 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. Rise the dough for about 25 minutes in a warmed oven again. Remove gently from the oven and preheat the oven to 200degC. Once heated, bake for about 40 minutes. Remove from oven and let the loaf cool for about 60 minutes before slicing. The texture is perfect once cooled.

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

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

Procedure:
Conventional
Blend water and oil together. Then add in 3 cups of the flour and the salt. Stir together and add up to one more cup of flour. The texture will be oily once combined. Roll out until ½ cm thick. The dough will be stiff enough to take effort to roll out. Cook at 160°C fan forced until light golden brown.

Thermomix
 Blend water and oil together on Speed 7 for 3 secs. Then add in 3 cups of the flour and the salt and stir on Speed 5 for 20 secs. Add up to one cup more flour and stir in on Speed 5 as required. The texture will be oily once combined. Roll out until ½ cm thick. The dough will be stiff enough to take effort to roll out. Cook at 160°C fan forced until light golden brown.

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

Multigrain Bread

Ingredients:
480g atta flour
¼ cup gluten flour
¼ cup whole flax seeds
¼ cup multigrain mix
1 rounded tbsp lecithin granules (optional)
2 tsp yeast
2 tbsp sugar
1 tsp salt
4 tbsp oil
330mls warm water

Procedure:
Conventional
Combine all ingredients in a large bowl and knead for 15 minutes. The dough will be stretchy and a bit sticky. Rise in a warm oven (turned off) for 1 hour in a large covered bowl. Then shape into loaf and rise (as above) in a lined bread tin for 30 minutes or until the loaf has risen above the top of the bread tin. Cook in a preheated oven at 140°C for 45 minutes. Remove promptly from tin once cooked to avoid the bread sweating.

Thermomix
Place all ingredients into the TM bowl and knead for 3 minutes and 30 seconds. Remove dough from TM bowl. The dough will be stretchy and a bit sticky. Rise in a warm oven (turned off) for 1 hour in a large covered bowl. Then shape into loaf and rise (as above) in a lined bread tin for 30 minutes or until the loaf has risen above the top of the bread tin. Cook in a preheated oven at 140°C for 45 minutes. 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 up to 16 hours, or less if the bread rises quicker). Then gently remove the bread from the fridge and very carefully and slowly peel back the tea towel (if you’re too rough the dough may flop). Yes, bread dough actually rises in the fridge. The 16 hour rise gives the yeast time to eliminate the phytic acid in the wheat, making the zinc available to the body.

Flours – nut freeimage
Ingredients:
6 cups stoneground whole wheat flour
5 1/3 cups water
2 tbsp rapadura or honey
Oil for frying (vegetable or rice bran)
Procedure:
Conventional
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). Fry on each side until golden brown. Drain on baking paper and serve hot.

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

Serving suggestions:
Savoury – with Vegemite (yeast spread) or salt.
Sweet – with jam and soy whipped cream or honey.

Thanks to Cecilia Dakire for this homemade PNG recipe.

Awesome Bread / Pizza Base

awesome bread

Ingredients:
4 cups flour (480g)
2 tsp yeast
1 ½ cups water
2 tbsp oil
1 tsp salt
2 tbsp sugar
2 tbsp gluten flour
2 tbsp flax seeds, whole
1 ½ cups water (more if necessary)

Procedure:
Conventional
Mix together all of the dry ingredients, and then add all of the water. The dough should be soft and easy to knead, but not sticky. Knead for about 15 minutes, until the dough ‘bounces back’ when you poke it with your finger. 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. 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. 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; 25-30 minutes for the pizza bases. If you prefer a darker crust for the bread loaf, then bake for a few extra minutes. Once cooked, removed immediately from the tins / trays and allow to cool. 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.

Thermomix
Place all ingredients into the TM bowl and combine on Speed 5 for 5 seconds. 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. Knead for about 15 minutes, until the dough ‘bounces back’ when you poke it with your finger. 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. 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. 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; 25-30 minutes for the pizza bases. If you prefer a darker crust for the bread loaf, then bake for a few extra minutes. Once cooked, removed immediately from the tins / trays and allow to cool. 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.

Tip: Rise your bread in the car. The heat will act like the oven and will save you money too.

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.
Make 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
c) 2 cups stoneground whole wheat + 1 cup soy flour + 1 cup unbleached white 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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