It’s been a rainy, wonderful day here.
Wonderful and rainy?
Yeah, I’m a weird one. I love chilly, rainy days. Days like today make my coffee taste better, and my life seem fuller. I actually made pancakes this morning!! Deliciousness.
On rainy days I usually get some much needed housework done, because I’m not outside.
The saying “God made rainy days so gardeners could get some housework done” was probably created with me in mind.
Today, housework was put aside though, and a day of bread baking ensued.
The bread recipe I used is adapted from the book “Gluten Free Artisan Bread in Five Minutes a Day” By: Jeff Hertzberg, M.D., and Zoe Francois. I highly, highly, highly recommend buying this book. It not only has gluten free bread recipes, it describes how gluten works, goes into GREAT detail on how gluten free bread dough should be handled, and is an overall great learning tool.
I’ll give you a quick link here if you want to buy the book. (Do it!!)
This post is a 2 for one deal. Instead of buying an All-Purpose Gluten Free Flour mix, we’re going to follow the books directions and make a bulk batch. This recipe makes 4 pounds of flour mixture. You only need 2 1/4 pounds for the bread recipe we’re going to make. If you are trying out this recipe, you can go ahead and halve the flour mixture. But this mix is a great one to have around if you do decide to make the whole thing!!
If you don’t have a digital scale, get one…like yesterday. Baking ingredients are MUCH more exact when weighed versus measured out with measuring cups. Gluten free flours vary from brand to brand, as they aren’t regulated yet. This is my digital scale…
If you don’t have a digital scale, be sure to pack the flour down like you would brown sugar, into your measuring cups.
Whole Grain Gluten Free Flour Mix:
Lots of flour=lots of happiness!
Now onto our seeded bread recipe.
This is such a good, simple bread recipe. Simple though, does not equal no flavor. It has a lot of that, and with a little bit of honey, is pretty close to gluten free heaven in your mouth.
First, take 6 1/2 cups (2 pounds, 4 ounces) of your flour mixture and combine it with 2 tablespoons (.5 ounces) flax seed, 2 tablespoons (.75 ounces) poppy seeds, 2 tablespoons (.75 ounces) chia seeds, 1/4 cup (1 1/2 ounces) sesame seeds, 1/2 cup (3 ounces) pumpkin seeds, 1/2 cup (3 ounces) sunflower seeds, 2 teaspoons Xanthum gum, 1 tablespoon (.35 ounces) yeast, and 1 1/2 tablespoons (.9 ounces) salt.
Next, you want to add your “wet” ingredients to your dry mixture. Add 4 cups lukewarm water (100 degrees F or below), 1/4 cup molasses, honey, or agave syrup (I used agave syrup in my recipe), and 4 large eggs.
Stir your ingredients together until combined.
Cover your mixture with a lid or plastic wrap. You don’t want to create a seal…so shift your lid so there is a slight gap, or poke holes in your plastic wrap, if using.
Let rise for 2 hours, and take a baby holding break. (Look at those cheeks!!!)
Heat your oven to 450 degrees, you’ll want to pre-heat your stone for 25-30 minutes.
You can use a metal baking sheet but stoneware is a superior product. It not only bakes evenly, but is chemical free.
While your stone is pre-heating, take a pound section off of your dough mixture…is should be around the size of a head of broccoli. A whole batch should make around 5 1-pound loaves.
Sprinkle cornmeal onto a piece of parchment paper, and place dough onto it. Shape into a loaf or leave in a ball-like shape.
Handle the dough as little as possible so you don’t deflate the bread.
Cover loosely with a piece of plastic wrap and let rest for 30 minutes.
After your bread has rested, pop it into the oven for 45 minutes. It will look really brown when it’s coming out of the oven, but no worries!! My bread could have even spent a little more time in the oven!
The crust will be nice a crisp!
Use a cooling rack so that all sides of the bread are receiving adequate air flow.
Wait until the loaf is completely cool before cutting into it.
I know warm bread is so so so good but with gluten free bread, it still needs to develop after it comes out of the oven.
If you want to go ahead and make the rest of your dough, go right ahead. But if you want to have fresh bread every day, it will keep in the fridge for up to 5 days. Just make sure you set the lid on your bowl loosely, or cover with plastic wrap and poke holes in it. This allows the gasses to escape.