Thursday, June 26, 2014

Barbara's Bountiful Blessings Bread

 I have been needing to put this recipe on the web for quite a long while, but I have been holding off, because I didn't have photographs to share too.  I decided that because my friend needs the recipe today, that I will put it up without the photos, hoping that someday I will manage to not be in such a hurry to eat the bread and remember to get out the camera.

I am pretty sure that if you like a hearty, healthy bread, that you will like this satisfying loaf.

Barbara's Bountiful Blessings Bread
Gluten-free and Vegan
Makes 2 loaves

By Barbara Frohne

(With directions suitable for living in a dry climate.  If you live in a warm humid place the steam will likely not be needed.)

Step 1:  Mix the following into a small bowl and set aside for at least 15 minutes.
1/2 cup flax seeds
1/4 cup chia seeds
1 1/3 cup warm water

Step 2:  Measure and mix the following ingredients into a large bowl.
1/3 cup ground flax seed
1/3 cup ground chia seed
1/4 cup psylium seed husks,
1/4 teaspoon vitamin C powder
2 cups tapioca flour
2 cups millet flour
2 cups sorghum flour
2 teaspoons salt
1/4 cup sugar
8 teaspoons active dry yeast

Step 3:  Put a teakettle on the burner and bring it to a boil.  Set it so it won't whistle, but steam will pour out of the spout instead. 

Step 4:  Add the following to the very large bowl, and mix very well for a minute or two with a wooden spoon.  If it is too stiff for the spoon, knead with your hand in the bowl or on the counter, but it doesn't need much more flour.  You want to keep it light.
1/2 cup light cooking oil (I use grapeseed oil)
3 cups warm water
The pre-soaked seed mixture from step 1

Step 5:    Place a dish of water on the bottom shelf of the oven to provide humididy in the oven.  Preheat the oven to 390 degrees.  

Step 6:  You should have a sticky dough now.  Spray two loaf pans.   Sprinkle some rice flour or sorghum flour on the counter.   Divide your dough in two pieces.  Place one piece at a time on the counter and shape into a loaf shape.  Place into the loaf pans.  The dough is sticky and will stick to your hands, but do the best you can to manage it, keeping it as light and tender as possible. 

Step 7:  Set the loaf pans on top of the stove with the steam from the teapot aimed at them.  Let them rise for 15 – 20 minutes.  Make sure the oven is pre-heating. 

Step 8: Bake at 390 degrees for 45 - 50 minutes, or until the loaves are browned and loaves sound hollow.  (You might need longer. I think I did last time, but can't remember how many minutes I added.  It might have been more then 1 hour all together.)

Step 9:  Remove from oven and loaf pans and cool.  And try to resist the temptation to eat it all right now.

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