Yeast-Free, Wheat-Gluten-Free, Seed-Packed: Proud To Present My Newest Bread!

I recently found out that besides my wheat-gluten-free intolerance, I don’t do so well with yeast either. For anyone who has the same problem, you know the struggle: it’s nearly impossible to find a bakery who not only has wheat-free bread, but yeast-free on top of that! Well, I’ve found a solution:

I have baked bread before, for example Cumin-Coriander Breadrolls or White Wheat-Free Bread, both of which require yeast, though. So, after battling my fear of trying to bake a bread with yeast, I finally got over myself today, and baked my – dare I say it – best bread yet! It’s wonderfully fluffy, almost as if it had been baked with wheat, and has a great crunch due to the 3 different types of seeds mixed into the dough: sunflower seeds, toasted sesame seeds, and ground flaxseed. Add a bit of whole-spelt oat flour to the mix, and a few bread spices, and you’ve got yourself this awesome loaf of bread:

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Yeast-Free, Wheat-Gluten-Free, Seed-Packed Fluffy Bread

  • Servings: 1 loaf
  • Difficulty: medium
  • Print

Ingredients:

  • 50g finely rolled whole-spelt oats
  • 50g coarsely rolled whole-spelt oats
  • 150g whole-spelt flour
  • 150g spelt flour
  • 1 1/2 Tbs. sunflower seeds
  • 1 Tbs. ground flax
  • 1 Tbs. sesame seeds
  • 1 package baking powder
  • 1 tsp. salt
  • 1/2 tsp. brown sugar
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 1/2 tsp. celery salt
  • 450ml sparkling water

Procedure:

1. In a food processor, grind the oats (both coarse and fine) into a flour.

2. In a large bowl, combine all the dry ingredients, then stir in the sparkling water.

3. Preheat oven to 160°C. Line a baking form with a baking sheet, Then pour in the sparkling water slowly, stirring frequently. Your dough will be very bubbly and soft!

4. Pour the dough in the baking form, and bake for 10 minutes. Then take out and cut lines into the firming top of the bread, keeping it from “breaking open”.

5. Bake for another 40-50 minutes, then take out of the oven.

6. Allow to cool completely before slicing it, otherwise it will crumble!

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Enjoy while it’s still warm, it’s so awesome! As you can see, I also added a couple sunflower seeds on top before baking, but that’s completely optional (go ahead and spread some oats on top, or sesame seeds, or hemp seeds, or whichever you like!).

I spread some goat’s cheese on the warm slices, and loved the way it all melted in my mouth. I’m sure some coconut oil would also taste amazing!

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