Wheat Free Smoked Paprika Brown Bread

I modified a standard wheat-free recipe for brown bread, using Dove's Farm brown flour, by adding a heaped teaspoonful of Spanish smoked paprika. The recipe and preparation details are available on another page.

This loaf has a cracked surface, probably because the preheated oven was too hot when the loaf was put in. Better perhaps to have the start temperature a little too low, and to raise the temperature after that. The first yeast I used was ineffective, so I added another batch of yeast and remixed the dough. That might also have had something to do with it. But the integrity of the loaf was fine, and it was very easy to cut thin slices from it.

The result is delicious! The texture of the bread seems to be softer than without the addition of the smoked paprika. Great to eat with French Brie, or a cottage cheese with pepper and a dash of Tabasco Sauce.

Wheat Free Smoked Paprika Brown Bread