Gorgeous Gluten Free Super Food Loaf
I've been experimenting with gluten-free breads recently, as you do, because I've had some terrible offerings and I really want my gluten-free friends to enjoy the sheer pleasure of fresh bread laden with butter!
This incarnation is best described as a loaf not only because of its shape but also because it has quite a close texture, not dissimilar to a banana bread. It's packed full of seeds for added texture, flavour and protein as well as a hit of extra virgin olive oil and a sprinkling of rosemary - quite Mediterranean! I love to eat this loaf sliced and simply toasted with a dollop of good butter but really it can be treated like a rye bread and topped with all manner of different things...
Gorgeous Gluten Free Super Food Loaf
1 x 7g sachet dried yeast
4 tbsp extra virgin olive oil
250g gram flour
100g ground almonds
50g linseeds/flaxseeds
100g mixed seeds, such as chia, poppy, sunflower, sesame, pumpkin
1 sprig fresh rosemary
4 large eggs
Preheat the oven to 190C/375F/Gas Mark 5. Line a 1.5-litre load tin with greaseproof paper. Fill a jug with 375ml lukewarm water, add the yeast and olive oil, then mix with a fork until combined and leave aside for 5 minutes.
Pile the flour, ground almonds and all the seeds into a large bowl with a pinch of sea salt and make a well in the middle. Pick, finely chop and add the rosemary leaves. Crack in the eggs and beat together, then pour in the yeast mixture. Whisking as you go, gradually bring in the flour from the outside until combined - it'll be more like a batter than a dough. Pour into the prepared tin and smooth out the top so it's nice and even.
At this point you can either bake it straight away or you can cover it and place it in the fridge overnight. Both are equally brilliant, just different. To bake, place in the middle of the oven for 45 minutes, or until golden, cooked through and an inserted skewer comes out clean. Transfer to a wire rack to cool for at least 20 minutes before eating and then serve.
This incarnation is best described as a loaf not only because of its shape but also because it has quite a close texture, not dissimilar to a banana bread. It's packed full of seeds for added texture, flavour and protein as well as a hit of extra virgin olive oil and a sprinkling of rosemary - quite Mediterranean! I love to eat this loaf sliced and simply toasted with a dollop of good butter but really it can be treated like a rye bread and topped with all manner of different things...
Gorgeous Gluten Free Super Food Loaf
1 x 7g sachet dried yeast
4 tbsp extra virgin olive oil
250g gram flour
100g ground almonds
50g linseeds/flaxseeds
100g mixed seeds, such as chia, poppy, sunflower, sesame, pumpkin
1 sprig fresh rosemary
4 large eggs
Preheat the oven to 190C/375F/Gas Mark 5. Line a 1.5-litre load tin with greaseproof paper. Fill a jug with 375ml lukewarm water, add the yeast and olive oil, then mix with a fork until combined and leave aside for 5 minutes.
Pile the flour, ground almonds and all the seeds into a large bowl with a pinch of sea salt and make a well in the middle. Pick, finely chop and add the rosemary leaves. Crack in the eggs and beat together, then pour in the yeast mixture. Whisking as you go, gradually bring in the flour from the outside until combined - it'll be more like a batter than a dough. Pour into the prepared tin and smooth out the top so it's nice and even.
At this point you can either bake it straight away or you can cover it and place it in the fridge overnight. Both are equally brilliant, just different. To bake, place in the middle of the oven for 45 minutes, or until golden, cooked through and an inserted skewer comes out clean. Transfer to a wire rack to cool for at least 20 minutes before eating and then serve.
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