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 This might be a bit of bragging, but this has now superseded any other bread I have made.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.
Yay! I've been looking for a good Brown bread recipe for a long tim..we used to enjoy the Boston brown bread, Boston baked beans and wieners all the time..until..my husband became Celiac. I am anxious to try this recipe
ReplyDeleteDo you think I could raise and bake it in a can?
Thank you
Traditional brown bread has some cornmeal in it. So this is a bit different than the in-the-can style. You could raise it in the can, but it isn't going to bring about the super moist style bread because it doesn't have as much molasses as the standard. Let us know if you try it!
ReplyDeleteHi! How long will this keep for on the counter before it starts to dry out?
ReplyDeleteI would recommend slicing it and storing it in an air-tight container in the fridge. Most GF bread will dry out a bit faster than traditional.
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