The smell of freshly baked bread brings back childhood memories at my grandmothers house. As kids, on a brisk fall day we would come in after kicking the leaves for hours, to a bowl of homemade soup and bread made from scratch.
This bread recipe is wonderful with a vegetable frittata for dinner, or toasted with butter and jam and a cup of tea in the morning. It is higher in protein and lower in carbs. Makes great croutons.
Prep time: 25 minutes
Cook time: 40-45 minutes
Inactive cook time: 45 minutes
Recipe makes one 8 1/2 x4 1/4 inch loaf
1/3 cup almond flour
1 cup brown rice flour, plus more for dusting
1/2 cup teff flour (or 1/2 more rice flour)
3/4 cup quinoa flour
1/4 cup potato starch
1/4 cup whole millet
5 tbls. boiling water
1 tbls. plus 1 tbsp. chia seeds, ground
3/4 cup water, heated to 110 F
4 tbsp. active dry yeast
1 tbsp. natural cane sugar
3 tbls. tapioca starch
1 tbsp. poppy seeds
1 tbsp. sesame seeds
1 tbsp. fennel seeds
2 tbsp. salt
2 eggs, at room temperature
2 tbls. raw honey
In a small bowl, combine the millet and 3 tablespoons of the boiling water.
Let stand for 15 minutes.
In a separate bowl, stir together the ground chia seeds and the remaining 2 tablespoons of boiling water. It will turn into a paste. Set aside.
In a separate small bowl, whisk together the warm water, dry yeast,and sugar. Let the yeast ferment for 10 minutes. It will become frothy and foamy.
In the bowl of a stand mixer, whisk together the brown rice flour, teff, quinoa, potato starch,almond flour,tapioca starch,poppy seeds, sesame seeds,fennel seeds and salt.
Drain the millet and add it to the dry ingredients, along with the chia seed goo, yeast mixture, eggs,and honey.
Mix on a low speed with the paddle attachment for 30 seconds.
Turn to high speed and mix for one minute. The dough will be sticky and similar to a cake batter.
Transport the dough to an oiled 81/2 x 4 1/2 inch loaf pan. Dust the top with rice flour.
Loosely cover the pan with plastic wrap, and let rise until doubled. About 45 minutes.
Preheat oven to 400 . Bake the bread for 10 minutes and then reduce the heat to 350. Bake for an additional 30 minutes until golden brown and a toothpick inserted in the center comes out clean.
Transport the loaf pan to a cooling rack and let cool in the pan for 15 minutes. Remove the loaf from the pan and let completely cool.
For toast put back in oven or toaster until crispy. Stores wrapped in a cotton towel for 3 days.
It freezes well up to a month.
Cooks Note: This bread recipe is wonderful with a vegetable frittata for dinner,or toasted with butter and jam and a cup of tea in the morning. It is high in protein and lower in carbs. Also, these make great croutons.