Friday, November 30, 2012

Allergy free olive and rosemary bread recipe

  • 3 cups Orgran self-raising flour
  • ⅓ cup Orgran gluten free gluten
  • ½ cup sliced black olives
  • Pinch of salt
  • 80g Nuttlex
  • 1⅓ cup goat’s milk
  • 1 tbsp olive oil
  • 2 tsps sea salt
  • 1 sprig rosemary, leaves picked

  • Preheat oven to 200°C.
  • Grease and flour a baking tray. 
  • Combine the flour, gluten free gluten, olives and salt in a large bowl.
  • Use your fingertips to rub the Nuttlex into the flour until the mixture resembles fine breadcrumbs.
  • Add the goat’s milk to the flour mixture and use a round-bladed knife or a spoon in a cutting motion to mix until the mixture just comes together, adding 1-2 tbsp extra water if the mixture is a little dry.
  • If needed, use your hands to bring the mixture together. Mixture should be sticky but thick.
  • Do not knead the dough, as there is no gluten. Merely roll and press (don’t fold or stretch) until the dough is soft and slightly springy.
  • Dust your hands with flour and remove
  • Shape the dough into a ball and drop it onto the baking tray from a ½ metre up. Press the dough down until it is wider and mostly flat on top.
  • Press your thumb gently into the dough a few times to make dints.
  • Brush top with tablespoon oil.
  • Sprinkle with rosemary and sea salt
  • Bake in preheated oven for 30 minutes or until the bread is cooked through.
  • Transfer to a wire rack for 5 minutes to cool slightly.

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