Wednesday, May 16, 2012

Allergy free wholemeal bread with chia and flaxseed recipe

I decided it was time to go back to experimenting with making bread without egg, milk, yeast, gluten, wheat, oats, rye, nuts etc. This time round I was searching for bubbles as my previous efforts at bread making without most of the bread making ingredients tended to be solid blocks - like those sold in store. So with a success in making spongy donuts and a possibility of being able to make sponge cakes in the future (thus lamingtons too which is a plan) here's the first bread making trial. From here I'll try adding goat's milk and Nuttlex, other flours or seeds, making white breads, more bubbles etc.

  • 1 packet Orgran wholemeal bread mix (Basically maize, sorghum and rice flours and some rising agents along with vegetable gums, dextrose. This can be replaced by using 400g of your own choice of flours, 1/4 cup sugar and at least 3-4 tsps of bicarb soda)
  • ½ cup flaxseed
  • ½ cup Chia seeds
  • ½ cup Orgran gluten substitute
  • 1 ½ tsp bicarb soda
  • 550mls water
  • 60mls olive oil
  • Spray olive oil for the top
  • Sesame seeds for the top

  • Grease a bread tin.
  • Combine the dry ingredients in a large mixing boil.
  • Make a well and add oil and water.
  • Beat for 3 minutes using an electric beater.
  • Mould the dough into the bread tin.
  • Spray oil over the top.
  • Sprinkle on sesame seeds and pat down to make sure they stick.
  • Allow the bread to rise in the tin for 15 minutes.
  • Bake for 35 minutes at 210°C, rotating the bread tin at 15 minutes to ensure even cooking.
  • Turn out onto a wire rack to cool.

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