Thursday, September 15, 2011

Whole Grain Honey'd bread

Which the recipe WAS Gluten Free, I however didn't have all the GF flour on hand so mine ended up with a bit of gluten flour. Also this recipe is not vegan due to the honey. The list is long but it cooked very quickly which was perfect for a last minute change in dinner plans.

Delicious, fresh out of the oven, and we had it alongside Summer Vegetable Soup. I think this was a great recipe to easy us into a more GF lifestyle.

1 1/2 cups warm water
1 Tsp sugar
1 packet active dry yeast
1/4 cup honey
2 TBS olive oil
1 TBS apple cider vinegar
1/2 cup corn starch (should have been arrowroot powder)
1/2 cup tapioca flour
1/2 cup brown rice flour
1 cup sorghum flour (or 1/2 cup sorghum and 1/2 cup teff)
1/4 cup kamut flour (should have been amaranth)
1/4 cup spelt flour (should have been buckwheat)
1 1/2 tsp xanthan gum
1 tsp sea salt
1/2 tsp baking soda

Preheat oven to 200*F

Proof yeast by combining warm water, sugar and yeast. Allow to sit for about 5 minutes, if it "foams" it's good yeast and then add all other liquid ingredients.

In a large bowl combine all dry ingredients, the whisk wet into dry until all is combined and minimal to no lumps form.

Pour dough into a greased 9x5 bread pan
Place into the oven, uncovered and let rise for 30-35 minutes with the door cracked open.

Once the 30-35 minutes is up, close the door, up the temp to 375*F and bake for 30 minutes.

I fed this to all white bread eaters and they all liked it, my omni probably the least, but he did say it was good.

I know I used 1/2 cup glutened flour but YUM. Once I have more GF flours on hand I will certainly try it again!

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