Wheat Free (Could Be Gluten Free) Sandwhich Bread |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is my favorite bread! It really tastes like a regular hearty bread. It isn't too dense. It cuts wonderfully and isn't crumbly! If you use gluten free oats you could make it gluten free! Ingredients:
2 cups water |
1/4 cup yogurt |
1 cup raw sunflower seeds |
1 cup raw uncooked brown rice |
1 cup rolled uncooked oats |
1 cup tapioca flour |
1/4 cup raw sugar |
2 teaspoons celtic sea salt |
3 tablespoons olive oil |
2 eggs |
2 egg whites |
1 1/2 tablespoons xanthan gum |
3 tablespoons instant yeast |
Directions:
1. Put water and yogurt in blender. Add sunflower seeds, rice, oats, 2 tbsp sugar, sea salt, and 3 tbsp olive oil. Blend on high for six minutes, but give your blender a slight rest every two minutes so as not to over-heat the motor if your blender is not a strong one.
2. I now let the whole mixture sit overnight. If you wish, go directly to step 3.
3. Just before baking add eggs and egg whites to blender. Blend on high for 3 minutes.
4. In a seperate bowl add 1 cup tapioca flour, xanthum gum, 1/2 tbsp sugar, and yeast. Give a slight mix to blend ingredients.
5. Pour wet ingredients into dry and mix by hand until well combined.
6. Grease two 9 X 5 loaf pans. Split mixture between both pans and set to the side and allow the yeast to rise for about 40 minutes.
7. In a preheated oven, bake bread for about 1 hour at 350 degrees F. Check after 40 minutes as my oven is a little off and timing may not be accurate for your oven.
8. Note: I often brush the loaf with butter and add dehydrated garlic and onion flakes to the top.
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