The main reason I bought myself a flour mill was to eat healthier bread. Pretty much all of the gluten-free bread that you can buy is not whole grain, but white, white, white. And sugary, sugary, sugary. I used to eat a lot of whole grain bread back in the day when I wasn’t yet diagnosed with celiac disease, and I have been missing dark bread quite a bit these past months.
Also, I have been intending to bake more vegan bread (because bread is usually vegan anyway), particularly since I’ve been obsessed with baking and eating pretty much only the baguette I posted recently. It’s a great recipe, but it contains milk and butter. I was curious whether I could make delicious vegan bread, too?
Thirdly, I have been craving nut bread. A friend of mine recently started baking and has been posting the results all over Facebook. His first creation was a hazelnut loaf. It was very beautiful, full of gluten, and unattainable for it was born in an oven in Berlin. Since I saw his loaf, I have been thinking of baking a nut bread of my own.
In essence: I wanted a dark bread, that was vegan and also contained roasted hazelnuts. I would have already gotten around to business a while ago, but I had a bit of a no-bread-bake phase these past two weeks. Today I finally got back into the drift, or rather: I broke out into a baking-mania. First, I baked some breakfast buns (out of baguette dough, topped with sunflower seeds, poppy seeds and in a rustic version covered in flour). I froze all twelve of them. As the dough for the buns was rising, I poked around online for a dark gluten-free nut loaf, but couldn’t find a recipe that struck my fancy. I realized I would have to get creative. And boy, am I glad that I did. The result was a crunchy, crispy crust. The inside of the loaf was fluffy, soft and juicy. We ate half of the loaf for dinner (yeah, I know!) along with a giant salad with a roasted garlic dressing. I froze the second half of the loaf.
I am definitely making this again.
1 package active dry yeast
1 tbsp sugar
300 ml soda water
one handful chia seeds
4 tbsp olive oil
250g flour in total, consisting of:
40g buckwheat flour
50g sorghum flour
30g canihua flour
130g gluten-free flour mix (I used Schaer Farine)
1 heaped tbsp grape seed extract
1 tsp gluten-free agents (for me this is a mix of xanthan gum, carob and arrowroot flours as well as guar gum)
1 tsp baking powder
1 tbsp fleur de sel (coarse salt)
150g zucchini (finely grated)
Four generous hands (or more) full of nuts and seeds. I used: roasted hazelnuts, sunflower seeds, shaved almonds and walnuts plus 50g amaranth (uncooked).
Add the dry ingredients to the liquid ingredients and knead for ten minutes. Cover with a kitchen towel and let rise for an hour and a half in a warm, humid place (e.g. a busy kitchen).
Heat your oven to 250° C and bake for about 45 minutes. Remove loaf from ceramic bowl after 25 minutes, remove from baking parchment and bake bottom-up for another twenty minutes. Poke the middle of the loaf with a chopstick to check whether the loaf is also baked on the inside. Remove loaf from oven. Serve warm and enjoy!