Saturday, January 30, 2010

Gluten Free Molasses Brown Bread Recipe

Here is the first attempt at chasing the best bread I made last week, you know the one, where I didn't write down the quantities of any of the ingredients... yeah that magical loaf. So I changed up a few things, mainly adding more molasses. The result was a bit sweeter than I intended, more like a brown bread (the thing New Englander's made in old soup cans in grade school) but sans can. This might be a bit of bragging, but this has now superseded any other bread I have made. ITS SO GOOD!

Molasses Brown Bread
1 package of yeast
3/4 cup warm water
1 tsp honey
3 tbsp molasses
2 tbsp oil
1 tbsp apple cider vinegar
1 egg
1 cup millet flour
1/2 cup almond meal
1/2 cup potato starch
1/2 cup sweet rice flour
1 tsp xanthan gum
1 tsp baking powder
1 tsp psyllium husk powder
1 tsp kosher salt
1 tsp cocoa
2 tbsp water (this was necessary cause the dough was looking dry)

1. Throw everything into a mixing bowl, with a paddle attachment, and start on slow.
2. Increase the speed to medium-high and mix for 3-5 minutes, scraping down the bowl at least once. (Everything should be very well incorporated and it should look like a stiff cake batter.)
3. Place it into a well greased loaf pan - smoothing out the top with either a rubber scraper or a damp finger.
4. Let it proof, double in size, in a warm spot for 1.5 hours.
5. Bake at 350F for 45-60 minutes.

The only thing I would do differently next time is maybe omit the honey and let it proof a little longer. It has a great crumb and didn't fall or anything, I just think it could be a little lighter.

Toasted with butter, yeah its ok to drool.

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