Organic gluten free bread!
The following recipe is for two small loaves, please use all organic ingredients.
Dry ingredients:
- Brown rice flour – 1 cup
- Brown teff flour – 1 cup (can be replaced with equal parts of other three flours)
- Buckwheat flour – 1 cup (can be made in blender with ¾ cup of seeds)
- Tricolour quinoa flour– 1 cup (can be made in blender with ¾ cup of seeds)
- Psyllium husk – 1/2 cup
- Pink salt or sea salt – 1 Tablespoon
- Caraway seeds – 1/4 cup (optional)
- Up to 4 cups of nuts and seeds (optional)
Wet ingredients:
- Sourdough culture made with organic brown rice flour – ½ cup (see instructions below)
- Warm water – 3 ¼ cups (chlorine free)
Note that you can increase all ingreadients by 50% if you would like 2 bigger loaves
Making and baking the mix:
Mix the dry ingredients in big bowl, and in a separate big bowl mix the wet ingredients.
Once both bowls of ingredients are mixed thoroughly, mix all ingredients together to make sticky dough mix.
Then prepare the baking tray using partly crushed buckwheat seeds to sprinkle on dry bake tray. Crushed buckwheat seeds can be made by giving buckwheat seeds a very quick wiz in the blender.
Break sticky dough mix in half and form two loaves and place them on the crushed buckwheat seeds.
At this point you can spread extra caraway, sesame or sunflower seeds on top of bread and lightly push in to help them stick (optional).
Let loaves sit at room temperature for between 8 and 24 hours. The longer the time the more fermented the bread will be. Warmer areas would speed the fermentation process.
This dough should not be kneaded at any time!
Bake in oven at approximately 245 C for one hour in a preheated oven (can handle higher temperatures in woodfired ovens).
Keeping a culture:
You will need to start or get an organic brown rice sourdough culture. There are many websites out there that can tell you how to make this in more detail, however, you can just mix water to brown rice flour and cover it with a cloth. Once it starts to ferment after a few days you have to ‘feed’ it once or twice a day with more flour and water. Warmer temperatures will mean that you have to feed it more often. If liquid forms on top, be sure to pour it off before feeding the culture. Once you have all the cuture you need you can keep it in the refrigerator, just take it out 4-5 hours before you are going to use it and feed it – then wait until it bubbles up with activity before use.
Recipe alternative with no teff:
If you do not have organic teff flour you can replace the cup of teff flour with 1/3 of a cup of brown rice flour, 1/3 of a cup of quinoa flour and 1/3 of a cup of buckwheat flour. You will also only need to use 3 cups of warm water instead of 3 ¼ cups for the recipe.
Hills for Habitat 