More bread

July 8, 2007

Yesterday afternoon, I started to make a double batch of the no-knead bread recipe (it makes a larger, taller loaf that way) and decided to veer off a bit (well, more than a bit). I only had one slice with some homemade blueberry jam at about 9 last night, so I plan to have one or two with breakfast so I can see if I really like it. The little taste I had indicated that I will.

Update 7/8/07 2:20 PM – I had two slices as toast for breakfast and 2 slices untoasted in a sandwich for lunch. Score! It has a good texture although denser than gluten bread. It tastes great with ham :-) I will see what it’s like tomorrow after another day on the counter.

I have no idea what to call it, so this is it:

Pretty Good Sandwich Bread

1 1/2 cups sorghum flour

1/2 cup buckwheat flour

1/2 cup potato starch

3/4 cup tapioca starch

1/4 cup flaxseed meal

1/2 cup cornstarch

2 tsp salt

2 1/2 tbsp sugar

2 1/2 tsp xanthan gum

1 tbsp olive oil

1 1/2 tsp yeast

2 cups lukewarm water

Preheat the oven to 200 degrees. Spray a loaf pan with cooking spray and set aside.

Combine the sorghum flour, buckwheat flour, potato starch, tapioca starch, flaxseed meal, cornstarch, salt, sugar, xanthan gum, and yeast in the bowl of your mixer. Whirr a few times to blend. With the mixer on low, slowly add the olive oil and then the water. Once all added, increase the mixer’s speed to high for 3 minutes. The dough will be fairly thick and sticky.

Pour the dough into the prepared loaf pan, cover with foil, and place in the oven; allow to rise for an hour and a half. Remove the foil and increase the heat to 375 degrees. Bake for 50 to 60 minutes. If the top starts to get too brown while baking, cover with foil.

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{ 4 comments… read them below or add one }

midnightbunny July 9, 2007 at 11:46 am

I very much like the idea of the buckwheat and flax seed. This is a recipe I will definitely try. Thank you so much for sharing.

In a way, I would call it “Kashi Bread”, because the Kashi company uses buckwheat in all of their products, but they are calling it “Kashi” …

so your bread recipe fits that label very well. :) It looks and sounds delicious.

Kudos. :)

Mike Eberhart July 9, 2007 at 8:54 pm

Sounds like a pretty tasty mix to me. I always like the breads my wife makes with a variety of flours like that. For me, the only thing I ask when using buckwheat is to go lightly on it, since I sometimes find it can become overwhelming in flavor (especially if it’s dark buckwheat). Happy baking!

Sheltie Girl July 11, 2007 at 6:54 am

This turned into a lovely loaf of bread with a nice texture too.

Sheltie Girl @ Gluten A Go Go

Carolee February 9, 2009 at 8:05 pm

This recipe sounds good. You don’t seem to have a lot of yeast bread recipes. My daughter & I get so frustrated because we can’t seem to get consistent results with GF yeast breads. Sometimes they come out great; other times they are concave on the bottom, deflated, or gummy when you cut them. Any idea why? Appreciate any help you can give. (Your other recipes look awesome, too.)

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