Oat, flax and buckwheat, soft Gluten Free bread
Soft sandwich bread with lots of flavour. You must use the EXACT flours listed or you will get different results.
Ingredients
- 20 gr fresh yeast or 10 gm Traditional Dry Yeast
- 450 gm warm water
- 50 gm olive oil more for pans
- 750 gm Caputo Fioreglut GF flour* *suitable for GF diets but not wheat allergies, this flour produces the best results
- 50 gm ground GF flax
- 100 gm GF oat flour or process GF quick cooking rolled oats in the food processor until fine
- 100 gm GF buckwheat flour
- 500 gm carbonated mineral water
- 35 gm sea salt
- Up to 50 gm warm water to dissolve salt
Instructions
- Pour the warm water in a bowl of a stand mixer. Add the yeast and let dissolve, about 5 minutes. Stir.
- Add the olive oil and the flax, oat flour and buckwheat flour. Mix with dough hook on Speed #2 until incorporated. Add the carbonated water and start gradually adding the Caputo flour. Once all the flour has been added, mix until all incorporated and smooth.
- Meanwhile dissolve the salt in a little warm water. Add the salted water. Mix until smooth and incorporated.
- Turn up the speed to high and beat for 5 minutes to incorporate air into the dough.
- Cover with plastic wrap and a tea towel. Place in a draft free area for approximately 40 minutes until risen.
- Oil 3 loaf pans with olive oil. Divide the dough between the 3 pans. Smooth the tops. Cover with plastic wrap and preheat oven to 425 F. Let dough rest covered 15 minutes.
- Place on middle rack and bake until fully cooked, about 20-25 minutes. Check internal temperature with a meat thermometer ...should be between 205-210F
- Remove from pans and cool on a wire rack. Freeze well.