There is nothing like having some fresh bread right out of the oven and so this morning I decided to make a loaf. It is easy with one of my favorite Astoria Mills mixes.
Brown Bread – Mix #6 (sprouted, because it contains sprouted flax, sprouted chia seeds). Often I add a little Aztec Harvest Blend – Mix #4 as it is a mixture of protein rich naturally gluten free seed grains like Teff and Quinoa. But this morning, I was in a hurry so just right out of the package it was.
For a large loaf in a tin you need a little more than the 2 cups usually called for on the package. 2 cups makes a nice artisan loaf or rolls though. And as I was planning on sliced bread, I wanted to give this just a little more oomph, so I added 4 eggs instead of the regular 2. Eggs also add lots of nutrition also.
Here is the Recipe for Gluten Free Sprouted Bread:
4 eggs in a large bowl, added 1 1/2 cups of lukewarm water (no oil) and whisked them up until a little frothy about 30 seconds.
Next I added
3 cups of Astoria Mills Brown Bread – Mix #6 ( enriched with vitamins, minerals and resistant starch, as well as containing ground chia seeds, sweet potato flour and sprouted flax and sprouted chia)
Stirred the whole thing up and let it sit and proof for a half hour.
Next I placed a little Astoria Mills Fine Flour – Mix #3 on my counter top and scraping all the dough out onto the counter, I lightly mixed in a little of the #3 dusting mix. Just a couple of tablespoons in all I guesstimate. It doesn’t need a lot of kneading, just enough to shape it and get it ready for the loaf pan. I find doing this gets more height and looks more like real bread than just scraping the dough into the loaf pan. Mix #3 helps it do its thing.
Without working it too much, the dough is now nicely shaped and ready to go into the bread pan which I have coated with a little Pam gf cooking spray ( make sure you use the original that does not have added flour) You can grease the pan as you like. Usually I either pat the loaf with a little water, oil, or egg wash, but today as I was in a rush to go do other things, I just gave it a spray of Pam as well.
Now to let the dough proof (or rise) for about 2 hours so that the yeast has a chance to go all through the loaf and make it rise properly. In summer, room temperature is ok. Ideal temperature for proofing is around 90 degrees F. But it is winter and so I am making a little makeshift proofer to help things a long a little. Some cozy place is good, some people microwave a cup of water and put the loaf in there to rise. Here, I am adding boiling water to two little ramekins placed beside the dough in the pan and covering it over with a large bowl.
It is not shown here, but I also put a towel on top of the inverted bowl to help keep in the warmth. Then I went and did something else, answered emails, talked on the phone and stuff and just let it proof for two hours.
Before placing the dough into the pre-heated to 350F oven, I took a sharp knife and scored the top of the dough. On rising, the dough will split open. I think it is prettier if you give it a place to split along one side rather than the middle. You can score it any way you like.
After 40 minutes in the oven, I reached in and tapped the loaf, it sounded hollow, you get the hang of it. I let it bake another 5 minutes just to be really sure. Here is the lovely loaf, still in the pan. It is best to remove the bread from the pan right away and let it cool on a counter or rack so that the steam can escape on all sides and keep the bread from becoming soggy on the bottom.
Now just look at that delicious loaf of bread. You will want to slice into it right away and have a taste. But be patient if you can and let it cool some. Just to warm is all I could stand the wait for. Then I sliced it all as I planned to freeze it and use it as needed. Putting it in the freezer also keeps me from eating too much as a go. So I take a couple of slices out for toast in the mornings, if we are going out and need a lunch, I can make the sandwiches while the bread is still frozen and wrap. They keep well and will thaw by the time we eat them. You don’t have to freeze this bread if you are going to eat it within a week, just keep it refrigerated. Wrap in plastic wrap or baggie. Makes awesome toast too.
The bread slices reasonably thinly without crumbling, it is soft on the inside, a little springy with a soft not too thick crust. Just right, I think. Hope you enjoy making some sprouted breads or buns using Astoria Mills Brown Bread – Mix #6
Delicious and healthy.
This loaf made 18 wonderful slices of gluten free bread counting the end slices.
This is a good value. One 2.2 lbs. bag of mix at 14.49 makes about 3 loaves depending on size, so under $5.00 a loaf.
Fresh out of the oven, made with your own loving hands… priceless!
For more Astoria Mills enriched gluten free mixes and to find out more information
Each mix makes lots of recipes. See free e-cookbook
Additional information: The next day I removed the frozen sliced bread from the freezer and took a few slices to see how it was. It was easy to break apart pieces of bread in single slices to toast and also thaw and make a sandwich. The bread didn’t crumble and it was soft and nice when made into a jelly sandwich. Here are some photographs from the next day.
The frozen slice of bread photo was taken at my kitchen window, the light is cooler there. The sandwiches and toast, I took out onto the porch, a little more light there and the walls are yellow. This accounts for the difference in the look of the breads.
This bread was yummy and nice to have in the freezer to take out a slice or two at a time. Some of the best tasting gluten free bread, if I do say so myself. You never get bored with Mix #6 as since it is a dough, not a batter, you can have any shapes you like. Add a little Aztec Harvest Blend – Mix #4 and it is different again. Hope you have fun baking and eating fresh bread from your oven.