Go nuts bread, gluten free

Well readers, we've been asked to contribute a recipe for a fabulous sounding public artwork called @gourmandizing London.

It's a collection of murals in South East London celebrating the breaking of bread and investigating how people in our communities create new concoctions in their kitchens. With the big question 'what are we hungry for' being posed by visual artist Matthew McGuinness.

So in the spirit of bread making (in @fussy_eaters opinion, one of life's simplest pleasures), here's a nutty gluten free loaf for those of us unable to eat the wheat.

Ingredients:
450g gluten free brown bread flour (try http://www.dovesfarm.co.uk/ or http://www.waitrose.com/)
Assorted nuts and seeds, chopped (we like pumpkin seeds, sunflower seeds, walnuts, poppy seeds)
Sesame and pumpkin seeds to sprinkle on top
2 big pinches salt
2 1/2 tea spoons quick yeast
2 tablespoons sugar
350ml warm milk (make sure this is only warm, too hot and you'll kill your yeast!)
6 tablespoons olive oil
Splash cider vinegar
2 large eggs

Equipment:
1 loaf tin, if not just a flat roasting tray will do it.
Big mixing bowl
Wooden spoon

Oven:
200degrees for a fan oven, add a roasting dish filled with water underneath the shelf you bake on to keep the oven moist so you don't dry out the loaf.

Method:
Mix together all the dry ingredients - flour, nuts, salt, yeast and sugar.
Heat up the milk, making sure it's only gently warm not hot to the touch.
In a large ideally deep mixing bowl, beat the eggs, milk and vinegar together.
Add the dry ingredients, then then oil and mix together.
Now for the waiting game, either place the dough into a loaf tin or spoon it out onto your roasting tray in one big blob. Cover it and place somewhere warm for 1 hour to let it rise. We find the best place is in the microwave (don't turn it on though, it's just because there's no air or draft in there).
Heat up your normal oven to 200degrees and put the roasting tin with water underneath the shelf you're going to cook the bread on. Bake your bread for 40-45 minutes.

Variations:
You could also try substituting the nuts and seeds for olives, sun dried tomatoes or a little grated hard cheese to the dry ingredients.

For more info take a look at http://gourmandizinglondon.com/

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