Monday, May 23, 2011

I see a SANDWICH in my future!

I came across this top-8 free bread recipe linked in Pinterest today: and got a little obsessed, because it doesn't contain a single thing I can't have (well ok, except potato starch, which is easily subbed). So naturally after work I hightailed it over to the natural foods store to grab some millet, sorghum, and teff flours to work with because I just could not wait another day to make it. Miracle of miracles they had all three in stock!

My gosh baking has changed a lot for me. I used to make a mean baguette out of just bread flour, yeast, salt and water. Now my supplies for a simple recipe look like this:

I baked a half batch (one loaf) because these flours are expensive! Below are the measurements, many of which are in grams, which I prefer. If you want volume measurements, they are in the original recipe (doubled from mine):

.25 cup white sugar
1 tbsp active dry yeast
2 tsp olive oil
1 5/8 cups warm (but not hot) water

90g Millet Flour
30g Teff Flour
68g Sorghum Flour
1 cup cornstarch (or 1 cup potato starch, or a blend)
60g tapioca flour
2 tsp zanthan gum
.5 tbsp salt

Mix the first four ingredients and set aside for 10 mins or so to proof the yeast. This was not in the original recipe, but it's part of my standard bread practice, so I did this while I mixed the other flours.

Measure and mix all the dry stuff.

Mix the wet and dry in your trusty mixer. Note this is more like a batter than a bread dough--you're in paddle territory, definitely not bread hook. You want to mix this for 2-3 mins.

Once mixed, pour into a standard loaf pan. It should fill it about halfway. Set aside using your favorite rising method (I tried out the author's suggestion of using the microwave and it was great).

Once the volume has doubled (your bread will be peeking out of the pan), pop in the oven at 400 for 10 mins. After 10 mins, cover with foil, then bake 35-45 mins (until 190 degrees internal temp). Note: the recipe said 35-45, I was actually at temp in 30. But I bake with a pizza stone in the oven, so your mileage may vary.

Try to let it cool before you eat it.

I want to play around with the baking method. I'm not thrilled with the browning I got and I think I can do better. But otherwise--this seriously tastes like real bread. Real, homemade, warm, delicious, comforting bread. Look at that crumb!

I feel like I just got back something major that I had lost.

1 comment:

  1. I'm intimidated just by baking normal bread! So glad you finally got your bread : )