While looking through some cut-outs from old copies of the Australian Coeliac mag, I came across a GF bread recipe using Orgran plain flour. Even though I can order this blend as part of Mr MaMT’s UK GF prescription every few months, I don’t like using it for baking personally, as I find it renders too dry a, and sometimes rubbery, baked product. However, I thought I’d put it to the test in this bread recipe! I refer to it as cheating, as I feel naughty not milling my own grains to make a flour blend. 😋 Anyway, I tweaked around, thermified and came up with this, with a very nice result:
Add to the TM bowl and heat 3 minutes / 37 degs / speed 2:
- 450g water
- 2 tsp dried yeast
- 40g olive oil
Add and mix for a few seconds / speed 3:
- 1 egg
Add and blend 5 seconds / speed 5:
- 500g pack Orgran plain flour*
- 1 generous tsp sea salt
Scrape down the sides of the bowl, add and then knead 2 minutes:
- 20g mixed seeds (I use sunflower and pumpkin)
The mix will be like a stiff cake batter – scrape into a grease-proof lined 1kg bread tin and place in a warm spot for 20-30 minutes to rise.
Meanwhile, pre-heat oven to 220 degs f/f.
Bake for 10 minutes then turn down the oven to 180 degs and bake for a further 35 minutes.
Cool on a wire rack and slice. Best eaten fresh, but still okay for a day or two after, wrapped up. Freeze any remainder – lovely toasted. 😍
* available in the UK on prescription (if Coeliac registered) or from health food stores, or in Australia, of course, from Coles, Woolies etc