This recipe might be a bit more elaborate than my usual ones, but sometimes you just need a loaf of freshly baked bread, you know? This bread contains brazil nuts and dried apricots which makes it so so delicious. I like this bread toasted and with a spread of avocado, hemp seeds, lemon and thyme. It also tastes great with almond or peanut butter.
I used buckwheat and oat flour in this bread, which makes it naturally gluten free (if you have celiac disease, make sure to use a certified gluten free oat flour though!). Now, gluten free baking is a bit different than regular bread baking. For starters, there's no kneading involved since there's no gluten proteins to make elastic. Second, since there's no gluten to hold the bread together you'll need to add other binding agents to make the bread stick together. In this recipe I used psyllium husk powder and chia seeds. Lastly, gluten free bread will always have a slightly different mouth feel than regular breads since they miss that elasticity of the gluten proteins. BUT they can be totally delicious anyway!
I'm actually home from work today with a massive cold, so it's mainly lots of tea, rest and books for me right now. And also lots of catching up with Game of Thrones and Orange is the New Black. Anyone else watching?
Last week was SO filled to the brim that I really enjoyed a calm day at home yesterday. Last week I was at a big conference in Gothenburg Monday to Wednesday. Then on Wednesday I met my newborn nephew when he was only 2 hours old. Pure love! Then I said goodbye (via phone) to my boyfriend before he went to Indonesia for a three week trip (sob) before I went home. Then work on Thursday, and then I went to Stockholm to celebrate Midsummer's Eve on Friday. Phew! Anyway, I'm not completely sure where I'm going with this, other than to say that it's so nice to have a big loaf of home-made bread at hand when you're too ill or tired to cook.
Have a great week!
Gluten Free Fruit & Nut Bread
1 big loaf
500 g oat milk (or other plant milk)
25 g fresh yeast
250 g buckwheat flour
150 g oat flour
1 tsp salt
1 tbsp psyllium husk powder
1 tbsp chia seeds
1 small apple, grated
100 g dried apricots, roughly chopped
75 g brazil nuts, roughly chopped
1. Warm the milk in a small saucepan until lukewarm/finger warm.
2. Crumble the yeast in a big bowl and add the milk. Stir until the yeast is completely dissolved.
3. In a separate bowl, mix the flours with the salt, phyllium husk powder and chia seeds. Then add this mixture into the milk/yeast bowl and stir with a wooden spoon or fork.
4. Add the apple, apricots and brazil nuts. Stir very thoroughly until everything is well combined. The dough will be quite loose/runny.
5. Cover the bowl with a tea towel and let it prove for about one hour, ideally in a warm place like next to the oven/stove or on a sunlit kitchen counter.
6. Take a bread tin, preferably in silicon, and dust a little buckwheat flour in the bottom. Put the dough in the bread tin and smooth out the surface with a spatula. Cover with the tea towel and let it prove for another 30 minutes. Warm the oven to 225 degrees Celsius/430 degrees Fahrenheit.
7. If the dough has risen beautifully and feels a bit elastic to the touch, it's ready to be baked. Put it in the middle of the oven and let it bake for about one hour. Take it out of the tin, and if it feels hard and sounds hollow when knocking on the base it's ready.
8. Let the bread cool on an oven rack covered with a tea towel before slicing.
9. This bread tastes best toasted, maybe with a thick layer of avocado spread (see recipe below).
Simple Avocado Spread with Thyme
1 small avocado
2 tbsp lemon juice
1 tbsp hulled hemp seeds
1 fistful fresh thyme
Herbal salt and black pepper, to taste
Blend together all the ingredients with a hand held blender. Serve from a small bowl with some extra thyme on the top.