Sunday, November 29, 2015

Whole Grain Gluten-Free Overnight Rise Bread


Two loaves Whole Grain Gluten free Overnight Rise Bread from www.drjeanlayton.com

Have you ever thought you had a particular way of doing something, only to discover that there is an even better way to do the same thing?

Reading a friend's book led me to rethink my typical way of making bread. 
Donna Currie wrote this fabulous book, Make Ahead Bread, using the technique of an overnight rise in the refrigerator to develop both flavor and texture. 

I love using techniques from conventional baking books to improve my gluten-free baking.
Overnight rise lets the yeast grow slowly, developing more flavor than a quick rise.

And it also allows for a second rise for a gluten free bread.  Rarely can gluten-free bread handle a second rise, especially without xanthan or guar gum.

I'm still working on a true gum free sourdough, starting from wild yeast. The long overnight rise and second rise combine to make for a very flavorful loaf of bread, with a fine texture. 

Rising-Whole Grain Gluten free Overnight Rise Bread from www.drjeanlayton.com

Baked-Whole Grain Gluten free Overnight Rise Bread from www.drjeanlayton.com



Whole Grain Gluten Free Overnight Rise Bread


two loaves-Whole Grain Gluten free Overnight Rise Bread from www.drjeanlayton.com
By

Combining whole grains for optimal nutrition with a time saving overnight rising technique, this bread can be your daily loaf
Prep time:
Cook time:
Total time:
Yield: 1 loaf or 2 smaller depending on pan used
Ingredients:
660 grams (4 cups) Gluten Free Whole Grain Flour Mix
10 grams (2 teaspoons) salt
20 grams (2 tablespoons) psyllium husk I use psyllium husk to create the structure of gluten free baked goods, in place of xanthan gum which gives my husband a bad reaction.
10 grams (1 tablespoon) yeast
700 grams (3 cups) water
10 grams (1 teaspoon) honey or sugar for vegan
Equipment:One Bread Pan 8.5"x 4.5" greased or two smaller pans 
Directions:
1. Combine all ingredients in mixer bowl, except 3 tablespoons of flour mix. Reserve that for the finishing.
2. Beat for a full 5 minutes.
3. Cover mixing bowl with plastic wrap and let rise in fridge overnight.
4. Remove from fridge.
5. Sprinkle the reserved 3 tablespoons of flour on a clean cutting board.
6. Pour out dough onto floured cutting board. It will be very soft in comparison to gluten full bread.
7. Gently form the dough into a log as long as the pan you will be using. Divide in half if using two pans.
8. Lift dough into pan (s) and cover with plastic wrap.
9. Allow to rise to doubled.  If your house is as cool as mine, that might take up to 2 hours.
10. Preheat oven to 425. Bake for 45 minutes or till an instant read thermometer reads 210.
11. Remove from pan and let cool completely before slicing.

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