Friday, 21 September 2012

Bread (not gluten free.. yet)

The week I found out I was dairy, egg and soy intolerant I visited the supermarket on my way home from a very long day. Trying to figure out what I could possibly buy to eat the following morning for breakfast (I was dreading cereal without soy or cows milk - I now use almond milk and love it) I thought fruit toast would make it all better. Until I found soy flour was used to make it. All the brands. So I shrugged it off and went to choose my favourite farm-style bread to toast with honey. Checked the  ingredients just to make sure: soy flour.
Every single bread in this major chain supermarket contained soy flour. ARGGHHHHHH. I just about spat the dummy and had a trantrum my nephews would be proud of with fists waving and feet stomping then and there in isle 1.

BREATHE. I called my mother instead.
And what became of that? The darling woman bought me a bread maker!
A recipe and instruction book came with it with recipes for plain white, wholewheat, fruit loaves and all sorts. Unfortunately many of these contain dairy/egg/soy so they needed to be adapted - but the only one I've tried from there was a big flop so I've left the book for now and done my own hunting.
Ultimately I wanted a bread that was packed with protein and could make a healthy snack on its own. I've found this great Flax and Sunflower Seed recipe that tastes amazing and works every time.

I want to alter this to make a gluten free loaf as well. I've had one go at this so far using hazelnuts and different protein flours but none have yet been successful. I WILL keep trying and will pass on any successes (which will come!).

Flax and Seed Bread
Makes 14 slices (153cal per slice)
- 1 1/3 cups water
- 2 tbsp light olive oil
- 2 tbsp honey
- 1 cup plain four
- 1 cup whole wheat flour
- 1 cup protein flour (Sorghum works great, you can also experiment with others or just halve this between plain and whole wheat flour)
- 1 tsp salt
- 1 tsp active dry yeast
- 1/2 cup ground flax seeds (I use a coffee grinder but you can buy pre-ground)
- 1/2 cup mixed seeds (sunflower, pepitas, poppy or a blend of any you like!)

Place all ingredients except the whole seeds into your bread maker, give them a mix (my bread maker doesn't mix particularly well) and select a basic cycle for a 0.75kg loaf. Place the seeds in your fruit/nut depositor or add them just before the rising stage begins.

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