Perfect Sandwich Bread

I have another bread recipe up on this blog, but I can't resist trying any new recipe that catches my fancy.   This one did, but of course I totally modified it and came up with my own mix of flours and grains.  Steve loves the texture of the whole millet and amaranth grains inside, and the dusting of teff grains on the top.  The kids say it has an amazing flavor and is yummy to eat even cold from the fridge (every other gluten/corn/dairy free bread I've ever made or eaten is honestly best either warm or toasted - so this is a HUGE plus).  My personal favorite features are how easy it is to whip up in my beautiful new KitchenAid and also how it slices perfectly without any crumbling! 

 

PERFECT SANDWICH BREAD

1 ½ cups sorghum flour

1 ½ cups millet flour

1 ½ cups tapioca starch

1 cup potato starch

½ cup amaranth or quinoa flour

½ cup brown rice flour

4 ½ tsp. guar gum

4 tsp. sea salt

2 Tbsp. + ½ tsp. active dry yeast

½ tsp. cream of tartar

4 Tbsp. pure cane sugar or raw sugar

3 cups warm water (I sub in 1 cup of bone broth)

½ cup grapeseed oil

2 tsp. apple cider vinegar

4 egg whites, beaten with a whisk

¼ cup whole millet

2 Tbsp. amaranth grains

2-3 tsp. teff grains for dusting tops (optional)

What the dough should look like.  Pretty mixer, huh?

Grease two bread pans (I use the tall ones from King ArthurFlour) and set aside.  Turn oven on to 200*.  Put an ovenproof bowl of warm water on the lower rack.  Combine dry ingredients in the bowl of a good stand mixer.  Whisk to combine.  Add oil, vinegar, egg whites, and warm water to the mixer as it runs on low speed.  Scrape down sides of bowl and turn mixer up to at least half speed and mix for 6-8 minutes until a semi-stiff dough has formed (may have to add ¼ cup more warm water, depending on humidity in the house).  Turn off the oven, leaving the water inside.   Divide dough between loaf pans, place in warm oven, and cover with a clean dish towel.  Let rise for 30 minutes.  Remove covered pans from oven to stove top to finish rising.  Remove water from oven. Preheat oven to 375*.  After 15 minutes, uncover pans,  and bake for about 45 minutes, until a toothpick inserted in center comes out clean, bread sounds hollow when tapped, and/or when a meat thermometer inserted in center reads 200*.  The outside will form a nice brown crust.  Cool the pans on wire racks for 10 minutes.  Remove bread from pans and cool for another 10-15 minutes before cutting.  Cool completely before storing in a plastic bag.   Can be stored on counter top for 2-3 days, and in fridge for 10 days.  This bread freezes well.


Linked to Living Well Wednesdays      

Mock Corn Bread

Since losing corn, one of the things we missed the most was cornbread.  I have spent much time thinking and stewing over this issue, as we LOVE cornbread with chili or other soups.    As I was thinking about the issue a few nights ago, planning to put my White Chili in the crockpot for our Thursday night dinner, it hit me.  Millet!  Millet flour, especially freshly ground in my Magic Bullet, should be an excellent sub for corn meal.  The texture is similar when home ground, the color is fairly similar, and the taste ought to be close.  I found my favorite cornbread recipe, played around with ingredients to fit Mandie's current restriction list, and came up with a HUGE hit!  The kids and Steve all LOVED it, and agreed that it was far better even than corn bread.   We ate it the same way, cut in half and spread with Earth Balance Soy Free Buttery Spread (all except Mandie, as it is not safe for her due to the palm, safflower, corn, and sunflower) and our choice of toppings. Steve, Mandie and I love pure maple syrup, Truman loves honey, and Hunter insists on sorghum.     However you top it, I'm sure this will be a huge hit!

Mock Corn Bread

1 ¼ cups millet flour (I grind my own, to make it a bit rougher texture)

½ cup sorghum flour

½ cup Bob’s Red Mill All Purpose Gluten Free flour

1/3 cup Domino Pure Cane sugar

2 tsp. Hain Featherweight Baking Powder

¼ cup whole millet or flax meal

1 ½ tsp. guar gum

1 tsp. sea salt

2 large eggs (or 2 Tbsp. Flax meal dissolved in 4 Tbsp. hot water)

1 cup hemp or hazelnut milk

1/3 cup grapeseed oil

Preheat oven to 375 degrees. If using flax, combine it with water and let stand 5 minutes.  Grease and 8” square baking pan with cooking spray.  In a medium bowl, combine flours, sugar, baking powder, flax meal, guar gum, and sea salt.  Make a well in the center.   In a small bowl, combine eggs (or flax gel), milk, and oil.  Stir into dry mixture.     Pour into prepared pan and smooth the top.   Bake at 375 for 20-25 minutes, until top is firm and lightly browned and toothpick inserted in center comes out clean.  Serve warm with Earth Balance Buttery Spread and pure maple syrup, sorghum, or honey. 

Linked to:
Weekend Whatever #46

and Gluten Free Fridays #13

and Women Living Well Wednesday LinkUp