Guest guest Posted September 24, 2007 Report Share Posted September 24, 2007 This is the staple in our house. I must admit that I often play with the flours to make the bread as nutritious as possible. I mix up all the dry ingredients in large batches in a big container (recipe in files) so all that is needed is to measure out and then add the dry ingredients. I use a breadmaker with a GF cycle (Australian) which makes the whole process really easy. The recipe makes great mini loaves and rolls too. I make the occasional " Raisin Bread " and " Apricot and Almond Bread " also. The bean flour taste is not noticeable in this recipe since it is such a small proportion of the flour. I usually double the seeds in the recipe for a much grainier bread. MULTI-GRAIN BREAD (see picture in " Photos " ) ---------- LARGE LOAF ---------- Wet Ingredients 2 1/2 - 3 cups water (may vary, start with lesser amount & add as required) 1/2 cup oil 1 teaspoon vinegar Dry Ingredients 1/2 cup brown rice flour 1/2 cup besan (AKA chickpea, garbanzo flour) 2 cups white rice flour 1 cup arrowroot 4 teaspoons xanthan -OR- guar gum 1/4 cup sugar or alternative 1 1/2 teaspoons salt 2 teaspoons GF baking powder 6 teaspoons egg replacer powder 1/2 cup soy milk powder (or almond meal or dari-free for soy-free) 4 teaspoons poppy seeds 4 teaspoons sesame seeds 4 teaspoons linseeds (AKA flaxseeds) 6 teaspoons sunflower seeds 3 teaspoons yeast granules Make as per instructions below. ------------ SMALLER LOAF ------------ Wet Ingredients 2 cups water (may vary, use less to start) 1/3 cup oil (olive, canola or a mix of both) 1 teaspoon cider vinegar Dry Ingredients 1/3 cup brown rice flour 1/3 cup besan (chickpea/garbanzo flour) 1 1/3 cups white rice flour 2/3 cup arrowroot 3 teaspoons xanthan -OR- guar gum 2 2/3 tablespoons (8 tsp) sugar 1 teaspoons salt 1 1/2 teaspoons GF baking powder 4 teaspoons egg replacer powder 1/3 cup soy milk powder (or dari free or almond meal) 3 teaspoons poppy seeds 3 teaspoons sesame seeds 3 teaspoons linseeds (flax seeds) 4 teaspoons sunflower seeds 2 1/4 teaspoons yeast granules ** I often double the amount of seeds and make a " grainier " bread. I mix all the dry ingredients together in bulk (enough for 6 large loaves)and store in a large container so all I need to do is add the yeast and the wet ingredients. I know someone who has succcessfully made this bread yeast-free by simply adding extra baking powder.** -------------------- Bread Machine Method -------------------- Combine wet ingredients withholding 1/4 to 1/2 cup water (as explained below) and combine. Add the wet ingredients to the dry and mix together. Add additional water slowly if required. Spoon into the pan. Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the `Basic' setting or the `Rapid' setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a 'Bake Only' setting, is use the 'Dough' setting and then the 'Bake Only'. When using a bread mix where all the dry ingredients are already combined and your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the dry (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour. Remove the bread from the machine as soon as it is cooked and don't leave in the machine during the `Keep Warm' cycle. Turn out from pan after a few minutes and cool on a wire rack. **If your breadmaker has a removable blade, you can also try this : Mix the batter until smooth, remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading. ------------- Hand Method 1 ------------- Combine wet ingredients (withholding 1/4 to 1/2 cup of the water as explained below). Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required. Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.) Remove plastic wrap, and bake at 190°C (375°F) for 50-60 minutes for a large loaf or 40-50 minutes for a smaller loaf. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack. *If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking. ------------- Hand Method 2 ------------- Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes. (The mixture should become frothy.) Combine remaining wet ingredients (withholding 1/4 to 1/2 cup of the water as explained below). Add proofed yeast. Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required. Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.) Remove plastic wrap, and bake at 190°C (375°F) for 50-60 minutes for a large loaf or 40-50 minutes for a smaller loaf. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack. *If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking. ------------- Some things to remember about GF bread making: ------------- - All ingredients should be at room temperature. - The humidity, type, freshness and brand of flour can all affect the amount of water required in a recipe. I find it is best to withhold about 1/4 to 1/2 cup of the water (or other liquid), mix the batter, then add more as required. This is particularly important when modifying a recipe or using a new brand of flour. It is easiest to add water to a too-dry batter than to add flour to a too-wet batter. Add the water slowly about 1 tablespoon at a time. - Vinegar is added as a bread improver, as well as to improve the ph of the water. Bread improver (if you can find one that is GF), lemon juice or ascorbic acid (vitamin C) can also be used. - The batter should be the consistency of a thick cake batter. - Xanthan gum is added to bread, normally at a rate of 1 teaspoon per cup of flour. Guar gum may be used instead and is cheaper than xanthan gum. - I find a couple of teaspoons of baking powder improves the texture of egg-free breads. - To test if yeast is still active dissolve a few teaspoons of sugar in 1/2 cup luke warm water, add 3 teaspoons of yeast. In 10 minutes the water should be foamy and the volume should have doubled. If not, the yeast is no longer active and should be discarded. - As measuring cups can vary, use the same type to measure all of the ingredients. - Bread can be sliced and frozen when cooled. Place a piece of baking paper (silcon coated paper) between slices for easy separation. - It is best to slice cooled bread, but my kids never wait always eat almost the whole loaf the moment it is cooked. - A wire whisk is great for combining dry ingredients. - Baking paper (parchment/silcon coated paper) can make removing the bread from the pan much easier (for hand baking). - Rolls often cook more successfully then large loaves. - When modifying a recipe, write down any changes you make. I recently made a mix but I was short on a lot of the flours. I topped up with whatever I had on hand but didn't keep a record. Of course, this mix made the best bread I have ever baked and I have no way to reproduce it. Quote Link to comment Share on other sites More sharing options...
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