Thursday, May 19, 2011
Farmhouse Seed Bread, part 2
We made a loaf of the Farmhouse Seed Bread last night, from a recipe we mentioned in a previous post.
The recipe looked good, contained nutritious ingredients we were interested in using, and now we know - It tastes good too!
This morning my in-house food photographer, aka, my 11 year old son, took the bread and worked on an artist presentation in the morning light, so you could see how lovely the loaf looked.
You can get the recipe by clicking on the link and going to the The Whole Life Nutrition Kitchen. The ingredients went together pretty easily. The directions are easy to follow. One thing I didn't notice before making the bread is that I needed to allow 1.5 hours for the bread to rise. Most of the gluten-free breads I've made lately have a short rising time. So I had to stay up much later then I wished waiting for the bread to rise and then finish baking. The bread came out crusty on the outside and a lovely warm brown color. I didn't put any olive oil on the outside before baking, or sprinkle on the seeds as the recipe suggested. Inside the bread was moist, but not too much so. Everyone in the family liked it toasted. The flavor is very nice for a whole grain, gluten-free bread. We expect to make this recipe often.
All photos in this post by William, of Fins, Feathers and Fur Photography.