Archive | March 2014

Gluten Free Bread made with Rice and Buckwheat flours and Mashed Potato

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I have a number of friends who only eat Wheat free or Gluten free bread. They complain that this bread is a) expensive b) brick like. So by popular demand here is my recipe from my second attempt at making Gluten free bread. (I don’t need to tell you about the details of my first loaf- but the words ‘heavy’ and ‘dry’ and ‘hardly touched by my family’ spring instantly to mind) This loaf however was tasty and aerated throughout- so much so that when I brought it in to work today to share it at lunchtime, two of my friends said ‘I can’t believe its Gluten free’ and it got wolfed down pretty quickly. It went really well with aged Gouda and pear chutney- mmm…

My inspiration came from Emmanuel Hadjiandreou’s excellent book ‘How to make Bread’ – and I have adapted his recipe in various ways, including using mashed potato rather then potato flour. As Emmanual points out there’s no need to knead it as there’s no gluten to be worked and its just a straight yeasted bread.

Ingredients

1 2/3 cup rice flour
1/2 cup buckwheat flour
1/2 cup of mashed potato
1/3 cup of oats (you’ll need to check that who ever is eating this can tolerate oats- if not you could use buckwheat flakes)
1/3 cup of sunflower seeds
1 tbls poppy seeds
1 tbls sesame seeds
1 1/2 tsp dried instant yeast
1 1/4 tsp salt
1 2/3 cups + 2 tlbs warm water
1 tblsp molasses

Method

1. Mix together in a bowl, the flours oats, seeds, instant yeast and salt.

2. Add the mashed potato and stir in so that it is fairly evenly distributed

3. Mix the molasses into the warm water and add to the other ingredients and stir

4. It should now have the consistency of cottage cheese

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5. leave it covered by a shower cap or cling film for an hour

6. Transfer it to a buttered loaf pan

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7.  Pre- heat the oven to 450 degrees C.

8. Cover the dough and leave for half an hour, or till it nearly reaches the top of the loaf pan

9. Sprinkle the top of the dough with sesame seeds and poppy seeds

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10. Turn down the temperature to 220 and put a baking tray in the bottom of the oven filled with 1 cup of boiling water ( this will create steam and help you get a lovely crust)

11. Bake for 15 mins at 220- then turn the oven down to 200 and carefully slip the bread out of the bread pan and put it back in the oven straight onto the metal wrack (make sure you have good oven gloves for this)

12. When its nicely browned with a good crust all over and it no longer feels damp on the outside, take it out of the oven and put it on wire wrack to cool

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Hope you enjoy it, let me know how you get on

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Making Sourdough with Stoneground wholemeal flour from Woodbridge Tidemill

imageI had heard that you can get stoneground flour milled at the Woodbridge Tidemill, so we went on an expedition to see if we could get hold of some.

It was a lovely bright day and when we got there we did a tour of the Mill.   I believe this is one of only two tidal mills left in the UK . The earliest record of a tidemill on this site was in 1170, and it has been operating for over 800 years. It has recently been fully restored  as a living museum and  they mill twice a day, producing  their 100 % traditional stone ground wholemeal flour. Check out their website (www.woodbridgetidemill.org.uk)

stoneground mill flour

Below is a picture of the internal workings of the mill

workings of mill

I recommend going round the back of the mill and standing on the deck to look out on to the glorious Deben

deben back of millback of mill near waterwheel

As soon as  I  was home and I got going with a Sourdough loaf with my lovely stoneground flour. Whole grains need special handling to produce great flavour and texture, with a longer autolyse stage than ususal. (This is the stage when you mix the sourdough with the water and flour, before adding the salt)   This gives the  wholegrain flour a really good opportunity to start breaking down during the fermentation process, before adding the salt and the rest of the flour. The inspiration for this method comes from the wonderful Chad Robertson’s latest Tartine book  ‘Book No.3 Modern Ancient Classic Whole’

Ingredients

2 cups wholegrain flour
1 cup strong white bread flour
1 1/2 cups water
1 tblspn refreshed starter ( I used white starter, see previous blogs for how to make this)
1 1/4 tsp salt

Method

1. Mix together the starter with the water and make sure the starter is fairly evenly distributed

2. Add 2 cups of the wholegrain flour, cover with cling film or shower cap and leave overnight

dough fermented

It should look nice and bubbly by the morning

3. Stir the salt into the white flour and add to the sourdough mixture, mixing until all the flour is hydrated and cover again.

4. Leave it in a warm place – here’s mine on the mantelpiece above the fireplace.

dough rising above fireplace

5. With a spoon fold 3 times after half an hour. (see previous blogs for details) and repeat every half hour for 3 hours. If you need to go out and can’t do these extra folds, that’s ok- it’ll just take a bit longer

6. After about 3 or 4 hours it should have become spongey and billowy.

7. Put the dough on a lightly floured surface and stretch and fold and shape it into a round loaf shape (see previous blogs for details)

8.Flour your dough and place it either in a floured banneton basket or wrap it in a tea towel

9.. Heat the oven to 240 degrees F. with a medium or large Le Creuset pot inside, for 1/2 hour

10. Gently put your dough into the preheated pot and slash with a sharp knife. ( I slashed with a square shape)

11. Bake for 1/2 hour with the lid on and then 15 mins at 200 degrees, with the lid off

sourdough bread

Makes great toast!

lovley toast

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