Walnut Bread with Sun Dried Tomato – Gluten Free Brown Loaf
The most amazing gluten free Walnut Bread with sun dried tomato. Soft, lasting, wholesome and healthy, this easy-to-make recipe will restore your love of gluten free brown bread. Corn free, oat free; optional dairy free.
whisk (hand or electric) + dough hook attachment (optional)
vinyl gloves (to make handling dough easier)
7 inch banneton basket (for each boule)
deep 8 inch non-stick round spring-form cake tin (for each boule)
bread scoring blade (optional)
100gteff flour(I use white teff flour)
18gmilled (ground) flax seed
35gground psyllium husk grind into a powder in a blender
6gfine sea salt(= 1 tsp)
4.5gbicarbonate of soda(= ½ tsp)
3tbspdried milk powder or 2 tablespoons coconut milk powder
7gINSTANT dried yeast I use Allinsons Easy Bake - Note : This is an INSTANT yeast
3largeeggs combined weight in shells 195-200g (at Room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
3tbspsunflower oil (or the drained oil from the sun dried tomato for best flavour)or alternative such as olive
370g/mlhand-warm water This is just hand warm and NO HOTTER
70graw walnuts broken into smallish pieces (not fine-chopped)
100gsun dried tomatodrained and cut into small pieces (not fine-chopped)
To shape and decorate
olive oilto oil hands
1egg + a little milkfor egg wash
To make the gluten free dough
Mix together the dry ingredients (flours, flax, psyllium husk, salt, bicarbonate of soda and milk powder) in an airtight container and shake vigorously to blend.
If making as loaves, dust the lining of the banneton basket(s) with a little brown rice, buckwheat or sorghum flour. For rolls, line a couple of baking trays with good non-stick baking paper. Or use one banneton and a tray for a combination bake.
In a large bowl, lightly whisk together the eggs, oil, honey and lemon juice to combine.
Add the hand-warm water and whisk through with the other wet ingredients. It should foam on the top.
Next, add the yeast to the dry ingredients and shake through, before adding to the wet ingredients. (see NOTES)
Beat well to blend (preferably using an electric whisk with a dough hook attachment). If you don't have a dough hook, use a sturdy silicone/wooden spoon and beat hard until well blended. The mixture should look like very thick porridge when done.
Place the bowl to one side and leave to stand untouched for a full 10 minutes. This is important and will enable the flours to absorb the liquid and hydrate fully.
After hydrating, beat the mixture hard again (with dough hook or spoon) until very stiff.
Add the walnut and sun dried tomato pieces and mix through as evenly as possible.
Shaping the dough into a boule or rolls
Lay a large piece of non-stick baking paper on the counter-top to work on.
Preferably wearing close-fitting vinyl food gloves, lightly oil the hands with a tiny drop of olive oil. And also smear a tiny drop of oil across the baking paper.
For a boule - Divide the mixture in half. and knead in the hands or on the oiled baking paper until you have a smooth, pliable, shapable dough.
For Rolls- Pull off a piece of the rough-looking dough (judging the size as the dough piece = about half of the intended roll size) and gently work it into a smooth piece of pliable, shapable dough in your hand.
Next shape the dough - For a Boule, shape into a rounded ball, gently pulling the sides of the dough under, to make an evenly-rounded top. If the flour has not coated the banneton well, lightly dust the top of the dough-ball with a little brown rice/sorghum/buckwheat flour).For Rolls, either shape into small buns (flatten slightly for burger buns), plaits, knot, twist or any other shape you love. (lightly re-oil hands as required)
Turn the Boule dough-ball upside-down (so that the smoothed side is now underneath) and gently place it into the floured banneton basket. OR Carefully transfer the dough rolls as they are made onto the prepared baking sheets, Leaving a reasonable gap between each for expansion when they rise.
When all the dough has been shaped into boules/rolls, lightly drape a large piece of clingfilm over the top (be sure the dough is not restricted) and place the trays in a warm place to prove for about an hour (dependent on room temperature), until the dough has nearly doubled in size. (If the room temperature is very cold, you can speed the process by placing the banneton on a tray (or tray with rolls) over a bowl of steaming (but not boiling) water.
Egg-wash and decoration - Rolls
While the rolls are proving, prepare the egg-wash by lightly beating an egg with a little milk.
Pre-heat the oven to 200 C/375 F/Gas 5. Be sure to place a heat-proof dish at the bottom ready to add boiling water before baking (boil a kettle in advance). OR set the oven to steam at three x 5 minute intervals once the rolls are ready to bake.
When the dough for the rolls has risen, lightly brush with egg-wash.
Scoring the Boule and preparing to bake
For the Boule(s) - When the dough has nearly doubled in size, remove the circular base from the deep cake tin and VERY GENTLY turn the banneton over, placing the dough-boule onto the round base (so that it is now smooth-side up again).
If scoring the bread to make a pattern, do so now.
Place the outer side for the spring-form tin carefully over the boule and tighten so that it is re-joined to the base.
Just before baking, carefully fill the heat-proof dish with boiling water (or check the oven's steam setting) and then place the dough buns and/or boules into the oven.
Rolls - Bake for between 14 and 18 minutes (approx)... possibly more depending on the size of rolls, until golden brown and hollow-sounding when tapped underneath. Boule(s) - Bake for about 30 to 40 minutes until crusty on the outside and hollow-sounding when the underneath is tapped.
Remove from the oven and transfer to a wire rack to cool.
Store in an airtight bag at room temperature or freeze on the day of making.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Yeast - The yeast used for this recipe is an INSTANT yeast. Do not add the yeast until ready to bake as the salt will cause the yeast to deteriorate.If unable to tolerate buckwheat, this can be substituted for an alternative protein-rich flour such as oat or millet flour.If you cannot eat dairy, substitute the milk powder with a dairy-free alternative (depending on the milk-base, the flavour may be affected slightly, although I have used coconut milk powder and it has not been noticeable). You can also use warm liquid milk to replace the water (at the same volume as the water) and leave out the milk powder.