Saturday, 3 June 2017

Gluten Free Brown Loaf

There is nothing quite like the smell of freshly baked bread on a Saturday morning. Whilst others are excited about the UEFA Champions League Final taking place today in my hometown (Cardiff), I'm more ecstatic about the fact that I have finally mastered the art of making wholemeal bread! Give me cakes, pastries, biscuits; you name it, I'll bake it. Getting Bread's texture right however was quite a challenge. Because of my IBS, gluten has become one of my worst enemies, its all about portion size. Because wheat is a high FODMAP food, it isn't digested and absorbed well in my body. Basically my Gut lets me down every time. This is why I used Doves Farm Gluten Free Brown Bread Flour.


If you are unable to eat Gluten, Dove's flour is the flour for you. I also used Dove's quick yeast which is also Gluten free, wheat free, daily free and vegan friendly. Are you loving Dove's yet? Bread is actually a nutritious food, it's a good source of fibre and contains, zinc, manganese, iron and magnesium. Oh yes, the recipe; I won't keep you waiting any longer.
What you need:

225g Doves Farm Gluten Free Brown Bread Flour.
1 tsp Dove's quick yeast
2 tbsp soft light brown sugar
1 1/2 tbsp sunflower oil
175ml lukewarm water
1 tsp salt
1 tbsp honey


Method:

  1. Place flour, salt, sugar and yeast into a large bowl and mix together with your hands. Stir in honey, oil and water then mix to make a smooth dough.
  2. Turn out on a lightly floured surface and knead for 10-15 minutes. Lightly oil a bowl, shape dough into a ball, place in bowl and cover. Leave dough to rise for 1 hour.
  3. Preheat oven to 220 degrees C. Turn dough out onto lightly floured surface and knead for 2 minutes then shape the dough and place into prepared baking tin. Leave in warm place until its risen above the tin.
  4. Bake for 35 mins until golden brown and risen. Tip out onto cooling rack and enjoy.


If you do make this, I'd love to know how it goes. Happy Baking!
Nokhuthula xo
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