Bread by Nutritional Therapist Amelia Freer.
Pour the almonds milk (1+1/3 cup or 325 ml) in Pyrex measuring jug - heat in microwave oven until warm to the touch.
Wisk two egg, add 1 teaspoon cider apple vinegar and gradually stir in the warm almonds milk.
In a large mixing bowl, combine:
- 225g gluten free brown bread flour (mine is from Sainsbury)
- 225g teff flour (mine is from Sainsbury)
- 1/2 teaspoon sea salt
- 2 tablespoons coconut blossom nectar (mine is from "Spill The Beans" Wimborne - health food shop).
- 10g fast action yeast
- 1 tablespoon each of
pumpkin
sesame
sunflower
linseeds (also known as common flax or flax)
(mine is from Sainsbury - seed mix)
chia seeds (mine is from Sainsbury).
Using a sturdy wooden spoon stir until well combined.
Pour the "wet" mixture from the small mixing bowl into the large mixing bowl with the dry ingredients.
Add 3 tablespoon melted coconut oil (or ghee) - stir until well combined.
When ready to shape and bake the loaf, sprinkle your work surface with a little flour.
Turn the dough out onto the counter.
Sprinkle the dough piece with a little more flour and shape into round loaf.
Cover and let the loaf rise for about 1 1/2 to 2 hours at room temperature, until nearly doubled in bulk.
A half hour before baking, preheat the oven to 220 degrees C/450°F.
Place a Dutch oven, or other heavy-bottomed pot with a lid, into the oven as it heats.
When the loaf have risen, quickly cut slashes 1 cm deep in the top of with a serrated knife.
Gently and carefully but quickly transfer the loaf to hot Dutch oven.
Cover and place back in the oven.
Bake for 20 minutes, then remove the cover from the Dutch oven.
Bake for another 10 to 15 minutes, until the loaf is dark brown, sound hollow when tapped on the bottom, and the interior registers 87.78 degrees celsius/190°F on an instant-read thermometer.
Allow to cool fully on a rack before slicing and eating.
Note:
To make No-Knead Bread - cover the bowl and let it sit at room temperature for 8 hours or overnight.
If necessary, you can refrigerate the dough after this fermentation period and keep it refrigerated for up to a week.
Refrigerating for a few hours also helps make the dough easier to work with and improves the flavor.
Nutrition Facts:
1 slice of bread - 135 g
Calories 316
Total Fat 10 g
Saturated 1 g
Polyunsaturated- 0 g
Monounsaturated- 0 g
Trans 0 g
Cholesterol 0 mg
Sodium 288 mg
Potassium - 0 mg
Total Carbs 47 g
Dietary Fiber 3 g
Sugars 1 g
Protein 7 g
Pour the almonds milk (1+1/3 cup or 325 ml) in Pyrex measuring jug - heat in microwave oven until warm to the touch.
Wisk two egg, add 1 teaspoon cider apple vinegar and gradually stir in the warm almonds milk.
In a large mixing bowl, combine:
- 225g gluten free brown bread flour (mine is from Sainsbury)
- 225g teff flour (mine is from Sainsbury)
- 1/2 teaspoon sea salt
- 2 tablespoons coconut blossom nectar (mine is from "Spill The Beans" Wimborne - health food shop).
- 10g fast action yeast
- 1 tablespoon each of
pumpkin
sesame
sunflower
linseeds (also known as common flax or flax)
(mine is from Sainsbury - seed mix)
chia seeds (mine is from Sainsbury).
Using a sturdy wooden spoon stir until well combined.
Pour the "wet" mixture from the small mixing bowl into the large mixing bowl with the dry ingredients.
Add 3 tablespoon melted coconut oil (or ghee) - stir until well combined.
When ready to shape and bake the loaf, sprinkle your work surface with a little flour.
Turn the dough out onto the counter.
Sprinkle the dough piece with a little more flour and shape into round loaf.
Cover and let the loaf rise for about 1 1/2 to 2 hours at room temperature, until nearly doubled in bulk.
A half hour before baking, preheat the oven to 220 degrees C/450°F.
Place a Dutch oven, or other heavy-bottomed pot with a lid, into the oven as it heats.
When the loaf have risen, quickly cut slashes 1 cm deep in the top of with a serrated knife.
Gently and carefully but quickly transfer the loaf to hot Dutch oven.
Cover and place back in the oven.
Bake for 20 minutes, then remove the cover from the Dutch oven.
Bake for another 10 to 15 minutes, until the loaf is dark brown, sound hollow when tapped on the bottom, and the interior registers 87.78 degrees celsius/190°F on an instant-read thermometer.
Allow to cool fully on a rack before slicing and eating.
Note:
To make No-Knead Bread - cover the bowl and let it sit at room temperature for 8 hours or overnight.
If necessary, you can refrigerate the dough after this fermentation period and keep it refrigerated for up to a week.
Refrigerating for a few hours also helps make the dough easier to work with and improves the flavor.
Nutrition Facts:
1 slice of bread - 135 g
Calories 316
Total Fat 10 g
Saturated 1 g
Polyunsaturated- 0 g
Monounsaturated- 0 g
Trans 0 g
Cholesterol 0 mg
Sodium 288 mg
Potassium - 0 mg
Total Carbs 47 g
Dietary Fiber 3 g
Sugars 1 g
Protein 7 g
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