Let me start off by saying HAPPY 2013 everyone!!!!!
Yeah yeah yeah I know, we vanished over the holiday season & kind of forgot to give a heads up to anyone who follows along. It wasn’t intentional I assure you, it’s just, we kind of got swept up in it all. I’m sorry, it wont happen again.
What I mean to say is, it’s not uncommon for us to take a couple weeks off here & there, but we wont vanish without a heads up next time. Deal?
Good, lets move on.
Right, being as we’ve entered into a new year, I’ve decided it’s about time to tackle some of the recipe ideas that I keep scribbling down at random intervals.
For example….. blueberry french toast. I have been wanting to make some of that since I spent a month in Boulder, Colorado last November. It’s not that I had any whilst I was out there, but as soon as I left & got back to Athens, it was all I could think about at 03:00am when I was wide awake with jet-lag.
Can’t make blueberry french toast without a decent blueberry bread though, so, I present to you my oat, buckwheat & blueberry loaf.
We may not actually make it as far as the blueberry french toast…. Mel & I have gotten through half of this gluten-free bread already & every time I look at it, it appears as if it’s shrinking. Did I mention that it’s also egg free, dairy free & vegan friendly?
Still, my craving for the delicious egg fried bread is what brought me to this beautiful, beautiful state of baking, & that, is never a bad thing.
Before I pass on the recipe, I just want to say that it’s been snowing on our island! That may not sound like a big deal to you, but it’s like being in the Twilight Zone.
I digress as always…. Happy 2013 xxx
- 3 tbs flaxseed meal
- 135ml (9tbs) boiling water
- 1.5 tbs instant yeast
- 2 tbs brown sugar
- 60ml (4 tbs) warm water
- 250ml (1 cup) rice milk, room temp
- 185g (1 cup) potato starch
- 75g (0.5 cup) tapioca flour
- 65g (0.5 cup) arrow root
- 90g (0.5 cup) buckwheat flour
- 60g (0.5 cup) oat flour
- 0.75 tsp salt
- 1 tsp guar gum
- 1.5 tsp xanthan gum
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 70g (0.5 cups) frozen, organic blueberries
1. mix together the flaxseed meal & boiling water & let stand for 10 minutes. After the 10 minutes, you should notice that when you give it a stir, it has the same consistency as raw egg white.
2. mix together the brown sugar, yeast & warm water & allow to activate for 10 minutes.
3. in a large bowl, combine the dry ingredients & use a whisk to combine them thoroughly.
4. once the flaxseed has become thick & the yeast has risen, combine the two mixtures together along with the rice milk. Make a well in the center of the dry ingredients & pour in the wet mixture as well as the blueberries. Mix the ingredients together until all the dry ingredients have been incorporated & the dough holds its shape. Form a ball with the dough, place it back in the bowl & set it in a warm place to rise for 3 hours.
5. once the dough has risen, it is time to preheat your oven. Place your cloche inside the oven so it reaches the same temperature during the preheat & bring the temperature to 180C.
6. once the oven is hot, make sure your dough is formed into the shape you want, slice an X into the top of it, lightly dust it with oat flour & place it under the cloche to bake for an 1.25 hours. Remove the cloche & continue to bake for another 30 minutes uncovered. You’ll know the bread is done because it will make a hollow sound when tapped.
7. transfer your bread to a wire cooling rack to cool.
**** I’ve used frozen blueberries because they hold their shape whilst kneading the dough, fresh will just get crushed.
**** if it’s freezing where you are, set your oven temperature to 50C & place your dough in there to rise.
**** if you don’t have a cloche, you can bake your bread inside a cast iron stew pot.
……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.