Clara Gluten Free

Brown Bread

The other day I was looking for some dark, multigrain-ish bread which was not a cookie or any other chocolate/sweet containing confection. Hence brown bread.


I used my very own sandwich bread recipe as the jumping-off point, but changed the agave to molasses (for the whole "brown bread" thing), added buckwheat and sunflower seeds for texture, chia seeds for binding/fiber, and almond butter in place of oil. I did find that the flavor needed a bit of sweetening, hence adding some corn syrup and the dough was a tad too stiff, so I added some water. But by and large, the recipe is pretty similar...but not so similar that it looks anything like the original....

Brown Bread- makes 1 loaf

1/4 c molasses
1/2 tbs corn syrup
4 tbs chia seeds
1 tbs yeast
3/4 c water
3 tbs almond butter

1 1/4 c brown rice flour
3/4 c corn starch
1 c tapioca flour
2 tsp xanthum gum
2 tsp baking powder
2 tsp salt
dash cinnamon

1/4 cp buckwheat groats
1/2 c sunflower seeds, hulled and raw

1 egg
3/4 cp water

rise: 45 min
bake: 35 min

1- Warm an oven to about 125 degrees. Grease 1 loaf pan with vegetable oil.

2- Combine molasses, corn syrup, chia seeds, yeast, first 3/4 c water, and almond butter in a medium bowl.  Stir together, let stand for about 15 minutes.

3- Meanwhile, combine flours, xanthum gum, baking powder, salt, cinnamon, buckwheat, and sunflower seeds in the bowl of a large, strong stand mixer. 

4- Add egg and poolish of yeast and molasses. Mix with the paddle attachment, add additional water if necessary. When the dough is stretchy and slightly shiny (about 7 minutes) transfer to loaf pan.

5- Let rise in warm oven for 45 minutes.

6- Turn the oven to 350 F, with the bread still in the oven, and bake for 35 minutes, or until a thermometer reads 200 F. 

7- Remove from oven, let cool for 15 min before slicing. Serve warm. 


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