I have been on the quest for finding that perfect bread to fit in with my entire family, most gluten free breads from the supermarket leave me feeling ripped off and annoyed as I try to make kids sandwiches for school or even for my own lunch and it usually falls apart or dependent on filling goes soggy then breaks in loads of pieces.
Sharing this in class one morning (this is where all the important problems of the world are solved) the beautiful Sherlyn said she had a recipe that ticked all the boxes in her house, hmmmm I thought....... I wonder if this is going to be like all my other attempts at creating a vegan gluten free healthy loaf of bread that either ends up like a brick or is sticky and weird to slice, kids usually turn there noses up. I said okay, I'll give it a go not really expecting something to rock my world, but still hopeful.
The next time she came to class she gave me a 4 page print out of this bread recipe, Seriously!!!! There was pictures too and I started to feel a little concerned but then I read through it and then I thought I'll give it a go and here I am some 12 loaves later going OMG this bread is Amazing and what's even better is my whole family is eating it too. It even freezes well and I get 22 slices per loaf.
1 1/2 cups almond meal
1 cup buckwheat flour
3 tbs chia seeds
3 tbs psyllium husk
1 cup mixed seeds (blend of buckwheat groats, sunflower seeds and pumpkin seeds)
2 tsp bicarb soda
1/2 tsp salt
2 tbs rice malt syrup
2 tbs apple cider vinegar
2 cups water
- Combine the almond flour, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl.
- In a smaller bowl, combine water, rice malt syrup and cider vinegar. This is easier if you use a fork and mix with a little warm water to mix in the rice malt syrup then add cold to make the 2 cups.
- Pour the water mixture into the dry mixture and combine thoroughly.
- Cover with a clean tea-towel and let sit in the bowl for at least 1 hour. During this time, preheat oven to 180c and line a loaf tin with baking paper. I've been using as original recipe suggests a small tin 20 cm long, this allows for a taller loaf
- Scoop the dough into your loaf tin, smooth the top out evenly.
- Place in oven, cook between 1 hr to 1 hr 15 mins, mine takes exactly 1 hr 10 mins every time.
- Remove from oven, take out of tin as soon as you can and place on a rack to prevent bread from sweating in the tin.
- Cool completely then slice and store in fridge for up to a week or longer in the freezer.
Note: the recipe only makes one loaf but I make 2 lots at a time, hence the 2 loaves in the pic.