Wheat and Gluten Free Brown Loaf

Brown loaf made with Dove's Farm Wheat and Gluten Free Brown Flour. This recipe produces a loaf with taste and texture virtually impossible to distinguish from a loaf made with a variety of wheat. Can be eaten as it is sliced, or as toast. 

Made with 500 grams of the wheat and gluten free brown flour, two eggs, half a teaspoonful of vinegar, a teaspoon of sugar (or honey), 450 mls of whole milk, 6 dessert spoonfuls of olive or sunflower oil, half a teaspoonful of salt, and 7 grams of yeast. Topped with poppy seeds (optional). 

Weigh the 500 grams of flour into a bowl, add the yeast (I use Allinson's yeast, since it is one of the quickest acting) and fold it into the flour. In another mixing bowl, add the 450 mls of milk, half of the oil (3 dessert spoonfuls), the eggs, the sugar, the salt, and the vinegar. Whisk together. 

Add the whisked liquid to the bowl containing the flour and the yeast, and stir together with a wooden spoon. Then mix the dough thoroughly with an electric mixer for five minutes, in order to get as much air into the dough as possible. Add the remaining 3 dessert spoonfuls of oil, and fold it into the dough. Mix again with the electric mixer for a minute. 

Allow the dough to rise a little before pouring it into a silicon bread tin. Texture the surface, and add the poppy seeds. Put the bread tin in a warm place, and leave until the dough has risen close to the preferred height.  Bake in an oven preheated to 220 deg. C for 50 to 55 minutes. 

For baking bread (and any kind of baking for that matter), an accurate oven thermometer is recommended, since that will give reliable and repeatable results. You will find that the temperature on the dial is often significantly different from what the thermometer tells you. 

I used the latest Dove's Farm recipe (in the past I made a successful loaf using this flour with a different recipe, which can be found on this blog), and it came out beautifully as you can see, The comments on the Doves' Farm page for this flour suggests a lot of people have been unsuccessful in baking it. This may be a combination of not leaving the dough long enough to rise, using a slow-acting yeast, or not using an oven thermometer. 

Wheat and Gluten Free Brown Loaf

Spelt and Buckwheat Loaf

Bread loaf made with 500 grams of flour: 400 grams of spelt, and 100 grams of buckwheat. The flour was mixed in a glass bowl, together wth 7 grams of Allinsons' yeast, two teaspoonfuls of table sugar, two teaspoonfuls of table salt. 

350 mls of warm water was folded into the roughly mixed flour over three or four minutes. Two dessert spoonfuls of olive oil were then folded in to the dough, The dough was mixed with an electric hand mixer for five minutes, gradually increasing the speed of the blades.  

The dough was allowed to stand for an hour in the glass bowl, which was long enough for it to double in size. It was beaten down, and allowed to stand for another thirty minutes. Then the dough was poured into a silicon bread tin. 

The top of the loaf was given a little texture with a fork, and poppy seeds were sprinkled on to the surface. When the oven was at the correct temperature the loaf was placed in a metal roasting tin to keep the silicon bread tin flat. Into the oven!

Baked for 40 to 45 minutes. 

Spelt and Buckwheat Loaf

The bread ready to go into the oven preheated to 195 - 200 deg. C

Spelt and Maize Combo Loaf

Spelt is an ancient and unimproved type of wheat, which was common in the 1st millennium BCE. Often found in Roman graves, and it is mentioned in the Bible. Einkhorn and Emmer wheats are the two other main ancient varieties we know about. 

Spelt may be a hybridisation of Emmer wheat and another grass, but there is still controversy about this. Those who find modern wheat difficult to digest usually have less trouble digesting Spelt.

Spelt and Maize Combo Loaf

Corn Bread with Ardennes Pate

The Cornbread was made with 100% maize flour, with a recipe modified from one designed for wheat free flour (rice, tapioca and potato flour). Two eggs, sugar, vinegar, quick yeast, milk, and corn oil. Paprika was sprinkled on the top of the loaf before it went into the oven. I will try using a chemical raising agent to produce cornbread a little later.

I got a much improved texture by using an electric handmiixer for a few minutes before putting the bread mixture into the silicon mould. Serve with Butter and Ardennes Pate.

Corn Bread with Ardennes Pate