Gluten-free Hearty Seeded Bread
Quest for gluten-free bread has been on my mind for almost a month and without baking any bread for over 3 weeks, I was more than anxious when I saw this recipe, –its loaf is in every way looks like bread to me–posted on last week’s Yeast Spotting. I went to The Sourdough BBB site put in a comment that I would bake it very soon. I mentioned to Alice about it but she decided to have this bread made first instead and so we did it on Saturday evening.
That same evening I could not wait any longer so just before mid-night I mixed the dough for this bread –which I have been looking forward to, to use my newly favorite seed: chia seeds— stuck the mixed dough in the fridge for a short cold fermentation (about 3.5 hours) and then let it finish its first rise on the counter and followed the original recipe to bake it the next day on Sunday evening. It’s well worth the wait and the small fortune I spent invested in the gluten-free ingredients purchased at the local Whole Foods market –which by the way was an educational and fun trip at the store–.
I have most but not all of the requested ingredients so I am going to post the ingredients I use for this particular loaf because my friend Alice’s request it so that she can make it herself. After all, my quest for gluten-free bread is for Alice, who has been diligently consuming wheat-free foods the past few months when she was diagnosed with gluten allergy but not celiac.
This recipe is closely based on the recipe posted by The Sourdough’s breadchick, who got it from Gluten-free No Knead Hearty Seeded Sandwich Bread by Nancy Baggett’s “Kneadlessly Simple”.
I will note my adaptions marked with ** and guide with lots of pictures since this is my first gluten-free sandwich-type loaf and there are several people already interested in this particular loaf and waiting for its recipe.
Let bake some gluten-free bread, shall we?
The Dry Ingredients:
- 1 1/4 Cup brow rice flour plus 2/3 Cup corn flour **
- 1/2 Cup corn flour (added 3 Tablespoons more to thicken the batter/dough at mixing) **
- 1/2 Cup cornstarch
- 1/3 Cup tapioca flour
- 1/3 Cup roasted golden flax seed **
- 1 1/4 tsp salt
- 1 tsp instant yeast
- 3 Tablespoon of mixed seeds (I used fox tail millet grain, roasted golden flax seed & chia seed) **
The Wet Ingredients:
- 1 1/3 Cup ice water plus 2 Tablespoons
- 1/3 cup canola oil
- 1/4 Cup agave nectar **
Egg-Yogurt-Rice Flour Mixture :
- 1 medium-size egg, at room temperature, lightly mixed
- 1/4 Cup plain Greek-style yogurt (if use thin yogurt, drain of excess liquid)
- 2/3 Cup Asian Rice Flour **
- 2 1/2 tsp baking powder
- 1 Tablespoon of mixed seeds (1 teaspoon each: fox tail millet, chia seed, roasted golden flax seed)
- 1 Tablespoon of reserved mixed egg (from above) for egg wash
First Rise: Mix the dry ingredients in a large bowl.
Mix the wet ingredients in another bowl. Mix the two together thoroughly.
Add more water if it is too stiff, or more rice/corn flour if it is too soft to form a barely firm dough. I already accounted for all the added flour in the recipe. Tightly cover the bowl with plastic wrap. For best flavor, refrigerated dough for 3 to 10 hours. I took mine out of the fridge after 3.5 hours. Let stand at cool room temperature for 12 to 18 hours. Mine took 14.5 hours to rise up quite a bit.
Sunday morning I woke up went to the gym for a short and light workout and headed out for a medium-long walk at the Shoreline Park with my buddy Nate in the early afternoon. We got home, had a light super of chicken kayu and slices of the first gluten-free crusted artisan loaf baked yesterday with Kerrygold butter. Nate biked to go home just before it got dark. I had more than enough time to clean up, took a shower and leisurely started preparing the dough for its second rise. This recipe is so adaptable to your own schedule.
I tasted the dough and it was already had a slight sour taste after being fermented slowly over 14 hours so I decided to go ahead and mix in the rest of the rest. Up to this point I had a very good feeling about this bread. Yummy! The extra corn flour I used must have given a yellow hue to the dough dotted with darker shade of millet grains and golden flax seed. It’s pretty!
Second Rise: Stir the yogurt, baking powder, and 1/3 Cup white rice flour into the remaining egg.
Stir vigorously into the First Rise dough until completely mixed. If it is too soft, you can add more rice flour. Turn the dough into a well greased 9 inch x 5 inch loaf pan and brush a little oil on top of the loaf.
Brush the reserved egg and sprinkle seeds over the surface of the loaf.
Using a well oiled serrated knife, make a 1/2-inch deep cut lengthwise down the loaf. Cover the pan with a lightly greased piece of saran wrap.
Tried as I could but the wet dough did not make it easy for me to slash it. Oh well, we shall see.
Let dough rise in a warm place (I turn the appliance light on in the oven and stick it in there) unit it extends 1/8-inch above the pan’s rim, about 2 1/2 to 4 hours. Mine took 2 1/4 hours. By now the dough was well risen, bubbly and you can hear some sound made by air bubbles popped up.
Loosen the plastic wrap as dough nears top of pan to prevent dough from swooshing down, says the original recipe but I did not need to because I greased the saran wrap quite well and it helped.
Baking: 15 minutes before baking, place a rack in the lower third of the oven and pre-heat to 375º F. Bake bread for 55-60 minutes, until the top is nicely browned. Continue to bake until a test insert comes out with a few crumbs or the internal temperature registers 206-208 degrees. Bake for 5 minutes more. Remove bread from the oven and leave the loaf still in pan, on wire rack for 15 minutes. Loosen the loaf from the corner and remove from the pan.
Let cool completely before slicing.
In less than 24 hours from start to finish, we got bread, not just any bread but gluten-free bread that looks beautiful, smells wonderful and tastes? you will have to wait for the loaf to cool off before we can cut into slices. But here is the baked loaf, voilà:
Alice likes the bread very much and said that it’s the most delicious seeded bread she has ever tasted. That’s all counted for. What joy to see my friend being able to enjoy bread again without being sick from eating it. My quest is fulfilled, goal met and mission is accomplished.
This is bread I tell you: golden scrumptious crust; moist, airy, tasty seeded crumb which is tinted by yellow Corn Flour and different hues from the 3 kinds of seeds. Can’t take my eyes of the crust color and beautiful crumb.
Simplemente De.li.ci.o.so con Mantequilla!
Updated: on Monday night 29th March, I decided to make another loaf of the same bread, using the exact amount of brown rice flour called for in the original recipe and let Alice take care of the rest while I would go home.
It did happened, everything except that I did not go home yet but stayed over to participate in today’s Passover Seder & dinner tomorrow evening. We shortened the First Rise to only 4 or at most 5 hours (in a warm oven) to see if it would compromise the taste. It rose nicely the first 4 hours and then started to sink down. We prepared for the bake just a little bit after noon to get it out the way before the dinner preparation kicked in.
The loaf rose and fell but the outcome is still delicious just like the first loaf.
I hope you will give this bread a try. To my bread palate, the bread taste like crumbly tasty cake. But it tastes good enough that I had it for breakfast (read: more like lunch) twice in a row:
Enjoy baking gluten-free bread!