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Bread Recipe


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Category   Desserts - Breads
Sub Category   None

Dry ingredients-
1 cup tapioca starch
½ cup millet flour
½ cup buckwheat flour
½ cup brown rice flour
2 tsp xanthan gum (This is a fermented product, use with careful observation)
3 tsp cream of tartar mixed in a cup with 1½ tsp bicarbonate of soda
½ cup sunflower seeds
Wet ingredients-
2 large eggs
1 TBSP cider vinegar
¼ cup olive oil
1 cup water

Preheat your oven to 230º C/ 450º F/Gas Mark 8 and place the oven shelf up high. Place the dry ingredients in a large mixing bowl and stir to combine. Crack the eggs into a smaller bowl or measuring jug and beat with a whisk. Add the cider vinegar, olive oil and ¾ of the 1 cup of water and whisk. Pour the whisked wet ingredients into the dry ingredients in the bowl and bring the mixture together with one hand. You should have what Nigella Lawson describes as a “shaggy mess”, i.e. the dough should be fairly wet but not over wet. It should not be at all dry. Add the remaining ¼ cup water if you need to achieve this consistency (I needed the full cup). Transfer the dough into the oiled loaf tin and push it fully up against the edges and into the corners of the tin. You can try smoothing the top, but it didn’t work for me (I got a “rough terrain” looking loaf).
Place the loaf tin in the oven and bake at 230º C/ 450º F/Gas Mark 8 for 10 minutes until the top browns (this took 10 minutes in my oven, but check after 5 minutes). Turn down the heat to 190 ºC/375 ºF/ Gas Mark 5 and continue to bake at that temperature for 30 minutes. Remove the loaf from the oven and insert a skewer to check that it is cooked though. It will come out clean if it is cooked. Turn the tin upside down to release the loaf, then place the loaf back in the oven upside down without the tin and bake till the bottom and sides start to turn light brown – about 5-10 minutes. Remove from the oven and transfer to a cooling rack to cool.

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