Bakery, Recipes
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Gluten Free Thursday: Loaf Bread With Dried Fruits — And Going Nuts!

I’ve been working on gluten free baking lately. A lot. I’ve baked many gluten free cakes before, but this time I’m working on bread. Or bröd as we say in Swedish (who are “we”??!). This bread is one of those new trials.

 

 

So, I bought 2 gluten free baking books last week and started working on recipes from them. But of course, I make my own twists and turns as usual, because otherwise it’s not that much fun. In this recipe for example, I took out some things and added some other things, and I also changed the steps slightly.

 

 

 

This is not a yeast bread. It is made with baking soda, and you definitely need a mold because the batter is too soft. The result is a not too dense bread with a rich taste, thanks to all the dried fruits, nuts, seeds and the combination of flours.

 

 

As any other gluten free bread or baked good, it is important to let the bread cool completely before cutting it. You must leave it for a few hours, even overnight if possible. That way it will not be muddy moist when you cut it and also all the aromas will get stronger.

 

Enjoy your bread with salty dishes, with some butter on top or like snack (thanks to all kinds of different tastes in it).

 


 

Ingredients:

 

Difficulty:  ★☆☆ (Easy)
(makes 1 loaf, size approx. 9x23cm)

 

Printable PDF-recipe (no photos)

 

5 dl (or 2 cups) milk (use non-dairy milk to make it vegan)
3 tbsp (or 50 gr) dark (cane) syrup (or molasses or treacle)
1 dl + 2 tbsp (or 100 gr) buckwheat flour (in Finnish: tattarijauho)
2 dl (or 100 gr) gluten free oat flour (in Finnish: kaurajauho)
1/2 dl + 2 tsp (or 25 gr) buckwheat flakes (in Finnish: tattarihiutale)
2 tsp salt
1 tsp fennel seeds, lightly toasted
1 tsp cumin seeds, lightly toasted
3 tbsp (or 15 gr) psyllium husk
1 tsp baking soda
50 gr. dried figs, roughly chopped in 3 to 4 pieces
50 gr. dried plums, roughly chopped in 3 to 4 pieces
50 gr. dried apricots, roughly chopped in 3 to 4 pieces
50 gr. walnuts, roughly chopped

 

butter (or vegan butter or vegetable oil) to grease the pan

 


 

1. Preheat the oven to 200C. Grease the loaf pan and cover base and at least 2 sides with a baking paper.

 

 

2. In a big bowl, put milk and syrup and whisk well.

 

 

 

 

3. Add the ingredients in the list above from buckwheat flour to baking soda. Whisk well. Let the mixture sit for 5 minutes so that it thickens a bit.

 

 

 

 

4. Fold dried figs, plums, apricots and walnuts gently into the batter.

 

 

 

5. Pour the batter into the loaf pan. Smoothen the surface with a spatula if needed. Put in the oven, in medium rack and bake for about 45-50 minutes, or until a toothpick inserted in the middle comes out clean. When ready, take out of the oven and let it cool in the pan for at least 30 minutes. After that, take it out of the pan gently and let it cool completely for a few hours, preferably on a wire rack. You can also let it sit (covered with a clean kitchen cloth) overnight. When ready, slice and enjoy with anything you want!

 

 

 

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