Tag Archives: egg free bread

Cooking

sour dough, gluten etc. free, bread rolls

Note: Nice sliced in two and toasted

Need:
LARGE bowl (I use a light weight stainless steel one)

Ingredients:
1 packet 500grams Plain Orgran flour mix
1 cup buckwheat flour
1 cup polenta
1 cup urad flour
1/2 cup potato starch (makes bread lighter – fluffier)
1/2 cup tapioca starch (combining agent)
3 teaspoons non-iodised salt
2 Tablespoons LSA mix
2 Tablespoons Lecithin
— mix dry ingredients together —
3 huge gloops of sheep’s milk yoghurt
6 cups water
kefir dribble
— mix —

Leave for however long it takes for the kefir to take effect (longer in winter that summer without central heating)
Scoop two ice-cream scoops full of the batter into each pie hole
Bake for 17 minutes in a 200 degree fan-forced oven or at 220 degrees in a conventional convection oven.

Cooking

sour dough bread – gluten free

cover to prevent the outside from browning and drying out too much
cover to prevent the outside from browning and drying out too much
ta daaa
ta daaa

Dry ingredients mixed together first:

1. 1/2 cup buckwheat flour
2. 1/2 cup millet meal
3. 1 cup urad bean flour
4. 1 cup maize flour
5. 1/2 cup tapioca starch
6. 1 1/2 tsp salt

Mix well.

Then the not so dry ingredients:

7. 1/2 cup almond meal
8. 1 Tablespoon linseeds
9. 1 Tablespoon sunflower seeds
10. 1 Tablespoon pepitas (pumpkin seeds)
11. 1 tsp (rounded) caraway seeds or some other herbs or spices

Mix.

Wet ingredients:

12. 1/2 cup fruit juice
13. 2 cups water
14. 1 dribble kefir

Mix well.

Place in a covered loaf pan to rise at 30 degrees Celsius optimally.

Preheat oven to 200 degrees Celsius.

Bake for 40 minutes with a sheet of aluminium foil to cover and a hole or two to let the steam escape.

There was moisture on top, so I removed the foil and put the bread back in the oven on the lowest setting for five minutes.

Slice once it is cold.

Nicest toasted.

Verdict: Yum! Goes especially well with Anathoth jam (with no additives) which I found in one of our larger Woolworths Supermarkets (not my local one unfortunately).

21st March 2010

Rosemary on the inside, Nigella on the top.

Cooking

Sour Dough Bread

sour dough bread - salsa ferment
sour dough bread - salsa ferment

Note: The scorch mark is from the hole in the aluminium foil being too large.

14 INGREDIENTS BREAD MIX

Dry ingredients mixed together first:

  1. 1/2 cup buckwheat flour
  2. 1/2 cup millet meal
  3. 1 cup urad bean flour
  4. 1 cup maize flour
  5. 1/2 cup tapioca starch
  6. 1 1/2 tsp salt
  7. 1 Tablespoon linseeds
  8. 1 Tablespoon sunflower seeds
  9. 1 Tablespoon pepitas (pumpkin seeds)
  10. 1/2 cup almond meal
  11. 1 tsp (rounded) caraway seeds

Wet ingredients:

  1. 1/2 cup fruit juice
  2. 2 cups water
  3. 1 dribble fermented salsa liquid

Mix well and place in a covered loaf pan to rise at 30 degrees Celsius optimally.
We use an esky with a 15 watt globe in cool weather.

Preheat oven to 200 degrees Celsius.
Bake for 40 minutes with a sheet of aluminium foil to cover and a hole to let the steam escape.

The texture is very nice, but too sour with the salsa ferment, must try with the kefir ferment next time.

Cooking

Attempt at gluten free sour dough bread

Sour dough bread 13 ingredients mix
Sour dough bread 13 ingredients mix
Sour dough 30 hours later
Sour dough 30 hours later

The concoction:

13 INGREDIENTS BREAD MIX

Dry ingredients mixed together first:

  1. 1 cup buckwheat flour
  2. 1 cup urad bean flour
  3. 1 cup maize flour
  4. 1/2 cup tapioca starch
  5. 1 1/2 tsp salt
  6. 1 Tablespoon linseeds
  7. 1 Tablespoon sunflower seeds
  8. 1 Tablespoon pepitas (pumpkin seeds)
  9. 1 small potato, grated
  10. 1 tsp (rounded) rosemary

Then add the wet ingredients:

  1. 1/2 cup apple juice
  2. 2 cups water
  3. 1 dribble kefir

Mix well and place in a covered loaf pan to rise.
Note: Sour dough took about 30 hours to rise, the weather has been in the low to mid 20s.

Preheat oven to 200 degrees Celcius.
Bake for 40 minutes.

Verdict: Excellent