I am so happy with this recipe I'm finally going to stop tweaking. Makes a lovely tasting springy loaf that lasts for days.
INGREDIENTS (yes there is a lot of them but I make my bread flour blend in bulk and take what I need. I've tried to tweak commercial flour blends to match mine but none do).
115 g Cornflour
65 g Tapioca Starch
90 g Potato Starch
40 g Teff (I prefer Brown but White works too)
25 g Sorghum
20 g Buckwheat
5 g Baking Powder
5 g Xanthan Gum
5 g Guar Gum
5 g Salt
1/4 tsp flavouring (optional but I like to add something along the lines of Cinnamon or Pumpkin pie spice mix)
50 g Ground Almonds (I prefer mine finer than I buy so just pop them in a spice grinder for a few seconds)
400g Tepid Water
11 g Bioreal Organic Active Yeast
1 tsp Honey (optional, helps to give a good colour to your loaf)
50g Apple Puree (I peel and core any Apples when I have them, pop into the food processor until pureed and freeze in batches until needed)
1 large Chia egg (4 tsp ground chia seeds mixed with 12 tsp tepid water and left for 10 mins to gel. Note, not 4 tsp of Chia seeds ground but 4 tsp of ground)
2 tsp Cider Vinegar
1 Tbsp Olive oil
2 lb ceramic loaf tin
When cooked remove from tin and put on a wire rack to cool completely.
Added by: J LEVY
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