RECIPES
Seeded gluten free bread
By Miele
20 minutes, plus proving time
Preparation time
60 minutes
Cooking time
8 servings
INGREDIENTS
7 g (2 tsp) dried yeast
75 g (½ cup) fine white teff flour
350 ml (1 ⅓ cups) warm water
2 tbsp brown rice flour
60 g (⅓ cup) sorghum flour
1 tbsp arrowroot flour
40 g (¼ cup) potato flour
2 tbsp psyllium husks
2 tbsp chia seeds
1 tbsp nigella seeds
2 tbsp sesame seeds
1 tsp salt flakes
1 tbsp (20 ml) olive oil
1 tsp white vinegar
Topping
1 tbsp nigella seeds
1 tbsp sesame seeds
Miele Accessories
Universal tray
METHOD
- In a small bowl, combine the yeast, 1 tablespoon of the teff flour and 150 ml of the warm water. Stand for 10 minutes until mixture is foamy.
- Place the remaining dry ingredients in the bowl of a freestanding mixer with a dough hook attachment, combine on low speed. Add the yeast mixture, remaining water, oil and vinegar.
- Mix for 5 minutes on medium-low speed until it forms a soft dough. Rest the dough for 5 minutes and then mix again for a further 10 minutes.
- Shape the dough into a loaf shape, place the topping seeds onto the bench and then roll the loaf into the seeds. Place the loaf onto a universal tray.
- Place into the oven on Prove yeast dough and prove until the dough doubles in size.
- Preheat oven on Fan Plus at 190°C. Select Moisture Plus with 2 manual bursts of steam, releasing a burst of steam immediately and the second burst of steam at 10 minutes. Bake on shelf level 2 for 55 minutes, or until bread is cooked and golden.
- Leave the loaf in the oven for 15 minutes after oven is turned off. Remove loaf and allow to cool before slicing.
Hints and tips
- Teff flour is a tiny grain that grows predominately in Ethiopia and Eritrea. It is an excellent gluten free alternative.
- Gluten free flours can be purchased from gourmet grocers and health food stores.
APPLIANCE / FUNCTION
Miele
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