Caraway Seed Whole Grain Bread, gluten-free

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When I prepared for my interview with Marco Borges I read his cookbook The 22-Day Revolution Cookbook. It is excellent. I was surprised to see that the Seeded Whole Grain Brain, which is a yeasted gluten-free bread did not contain and starch, tapioca flour, xanthan gum or bean flours. I thought these ingredients were necessary. Not so! I made it, and as usual, I modified it a little. In the original, pumpkin, sunflower and hemp seeds were used. I wanted to make a “rye” bread so I used caraway seeds. Also, I didn’t have quinoa flour so I thought I would use millet flour. I didn’t have millet flour, but I did have millet grains which easily turn into flour in a spice mill. I didn’t have oat flour either but I made some in the spice grinder too. The result was gorgeous!

25sept-bread

2 cups warm water, divided
1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon maple syrup
1 Tablespoon canola oil
1 1/2 cups oat flour (I use rolled oats and grind them in a spice grinder)
1 cup brown rice flour
1/2 cup millet flour (I use whole millet grains and grind them in a spice grinder)
2 Tablespoons ground chia seeds
3 Tablespoons ground flax seeds
1 teaspoon salt
1/2 cup caraway seeds, set aside 2 Tablespoons for topping.
1 tablespoon rolled oats for topping

Directions:

Proof the yeast: In a bowl combine 1 cup of warm water (about 110oF) with the yeast and maple syrup and allow it to froth for about 5 to 10 minutes. (The yeast mixture should get frothy and bubbly. It it doesn’t, toss it our and try again.) Add the second cup of water and oil and set aside.

In another bowl, combine the dry ingredients, except for the caraway seeds and 1 tablespoon of rolled oats. Whisk well.

Pour the wet ingredients into the dry and stir well. Gently fold in the caraway seeds except the 2 tablespoons for the topping.

Pour the batter into a loaf pan (8″x4″) lined with parchment paper and use the back of a spoon to gently press and smooth out the top of the batter. Sprinkle with the reserved seeds and the oats.

Cover the loaf pan with a damp kitchen cloth and set aside to allow the loaf to rise for approximately 45 minutes. Check on the loaf after 30 minutes and remove the towel or wrap to allow the loaf to fully rise.

Preheat oven to 350oF, then bake the loaf for about 50 minutes.

Turn off heat and let loaf sit in oven for another 10 minutes. Remove the pan and let it cool on a wire rack. Let the loaf cool completely before slicing to prevent crust from crumbling.

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