Baked Good / Breakfast / Brunch / Product Review / Side Dish / Uncategorized

Three Seed Artisan Bread

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Another (mostly) satisfying bread experience.  2013 may not be the year I master the art gluten free bread – we may not even be on a roll, but fresh from the (bread machine) oven, toasted, un-toasted, with and without butter, jam, or smoked salmon, we’re safely two for two!

The recipe below is adapted from one is Annalise Robert’s excellent Gluten Free Baking Classics. I’m particularly inspired by her bread recipes: “Pecan Raisin Artisan Bread” and “Ukrainian Style Babka”…. What person following a GF diet hasn’t missed really flavorful bread?!  The bread made from “scratch” reflected the flavors of the ingredients, particularly the seeds, better than the bread made using Pamela’s Mix (see “Fresh Baked Bread” post).  Next time I’ll increase the flours and liquid by 25 – 30% and perhaps add an egg, to increase the volume of the loaf since I think it will perform better in the bread machine.  Still, this bread was delicious – wish Gus had been here to try it.  (He reported making do with leftover Domino’s GF pizza – said it was pretty good, especially because of the half price “Exam Week Special.” Just did the recon: https://order.dominos.com/en/pages/content/customer-service/glutenfreecrust.jsp. They’re not trying hard enough: the GF and conventional pizzas are being prepared in the same kitchens.)

Note: a”how to” photos below shows our rubberband ball.  Start one if you haven’t already – it’s a satisfying way to store reminders of bunches of asparagus, carrots, and fresh cut flowers, covered boxes of strawberries and blueberries… And you’ll always have a rubber band at hand to secure your bags of a wide variety of GF flours!

Three Seed Artisan Bread

Ingredients:

2/3 (3 oz.) cup millet flour

1/3 cup (1.5 oz.) sorghum flour

1/3 cup (1.5 oz.) cornstarch

1/3 cup (2 oz.) potato starch (flour)

1/3 cup (1 oz.) tapioca flour

1 teaspoon xantham gum

1/2 teaspoon salt

2 tablespoons brown sugar

1 packet (1/4 oz.) active dry yeast granules (not quick rise.)

2 tablespoons olive oil

1 cup warm water (110F)

2 tablespoons sesame seeds

2 tablespoons sunflower seeds

2 tablespoons flax seeds.

Bread Machine Directions:

1.  Combine the dry ingredients, including the yeast, in a medium sized bowl and whisk to blend, and pour into the pan of a bread machine.

2.  Combine the water and oil and pour over the dry ingredients.

3.  Set the bread maker to: Basic White Bread, 1.5 lb. loaf, Medium Crust.  Do not use the GF setting.

4.  This will take about 3 hours, but then: warm bread!

Enjoy!

Oven Baking: – 4″ wide baguette loaf pan, sprayed with cooking oil and dusted with corn meal.

1.  Combine the dry ingredients, excluding the seeds, in the bowl of a stand mixer fitted with a dough hook.  Mix to blend.

2.  Add the water and olive oil and mix until just blended, scraping down as needed.

3.  Beat on high speed for 3 minutes. Add the seeds and mix well.

4.  Spoon the dough into the prepared pan, creating 2 loaves by separating the dough in the middle with a spatula.  You’ll have two 7 x 2 inch lengths of dough.

5.  Cover with a light cloth and let rise in a warm place (80F) for 40 – 50 minutes or until the dough has doubled in size.  With 10 minutes left to go, preheat the oven to 400F.  Sprinkle the baguettes with additional corn meal and spray lightly with baking oil.

6.  Bake in the center of the oven for 34 – 45 minutes.  Remove the bread from the pan and cool 15 – 20 minutes before slicing.



















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