i woke up this morning with a few goals in mind:
- create recipe/bake bread
- make almond butter
- photograph it
so, early this morning i put my almonds in a bowl with water to soak, which was ultimately the biggest mistake; i should have known better, as i have made successful cashew butter multiple times. though the plumped juicy almonds were a lot easier on my food processor, because of the water content, the almonds were unable to come together to form butter. i was disappointed, but i learned my lesson!
later in the morning i began my bread research, not for the first time; looking up other vegan bread recipes helps to get a feel for the quantities of ingredients you will need. i’ve been baking my own bread now for a couple of months, which is something that i am definitely proud of and feel better doing, as i have control of the quality of ingredients used. i use a variety of flours, varying each time. this morning i thought i would venture to the gluten-free world of brown rice flour, but i had to make it myself. so i stuck it in my food processor and though it did crumble and most of it was a good flour consistency, it was far too crunchy and i didn’t want whole pieces of rice throughout my bread.
so, the following recipe is how i created the bread you see:
- 2 1/4 tsp dry active yeast
- 1c warm almond coconut milk (or any other dairy free milk)
- 1 tsp honey (or 2 tsp organic granulated cane sugar)
- 1c warm water
- 5 tbsp ground flax (plus more for topping)
- 3 tbsp melted coconut oil
- 2 tsp lemon juice (or apple cider vinegar)
- 2c oat flour (you can make your own with rolled oats pulsed in the food processor!)
- 3/4c Kamut flour
- 1/2c tapioca starch
- 1/4c buckwheat flour
- 1tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp tumeric
- 1/2 tsp ground sea salt
1) combine yeast, honey and warm almond coconut milk and allow to froth up (10ish minutes)
2) add warm water, ground flax, coconut oil and lemon juice and allow to sit while you combine dry ingredients
3) combine your flours, baking powder, baking soda, tumeric and salt; whisking with your hands will work fine
4) pour wet mixture over your dry mixture and mix gently with a wooden spoon. you will not yield a typical bread dough consistency, it is more of a thick batter. pour batter into a loaf pan and top with ground flax seeds (optional, but helps dough not stick to tea towel), covering with a tea towel and left to sit in a warm area. i put mine in my warming oven at 190 F.
5) allow your bread to “proof” (rise) for about 20-ish minutes, or until it is above the top of the pan. mine was in the warming oven for too long and fell during this process
6) once bread has proofed, heat oven to 350 F (bread can remain in the oven while it is preheating) and bake for 50-60 minutes, or until a toothpick comes out clean from the center. allow bread to rest in pan for 10 minutes, and then for 30+ minutes on a wire rack.
– it’s packed full with healthy ingredients
– the tumeric makes it pretty
– it has a nice crust and holds together well
– it makes your house smell very home-y
– even though it’s small, it really isn’t dense – it’s quite fluffy in the middle! just like a big muffin 🙂
– ultimately, it tastes really good!
– it’s small (really small)
– if you want a “bread” consistency, you won’t be happy.
– it isn’t entirely gluten free (pretty darn close, though, for those of you like me who aren’t intolerant)
for me, the pros outweigh the cons, but i suppose that’s up for you to decide! this lovely little yellow-tinted loaf is what i’ll be eating for the next week or so.