Category Archives: bread

Gluten Free Bread Loaf

I’ve been testing some gluten free flour mixes and this is the best one so far, I can use it in any recipe requiring regular flour, in a one to one ratio, so no further calculating is necessary.
I have been using it for my quick gluten free bread loaf, pancakes and even pizza bases.

GLUTEN FREE ALL PURPOSE FLOUR MIX;
In a large bowl mix;
150 gr. potato starch (or corn starch)
150 gr. tapioca flour
200 gr. brown rice flour
200 gr. oat flour
300 gr. white rice flour
1 tsp xanthan gum

Stir until everything is mixed very well and store in an airtight container.

Prep time : 30 minutes (this includes making the flour mix)
Cooking time: 60 minutes
Makes : 1 loaf
INGREDIENTS;
• 3 1/2 – 3 3/4 cups gluten free all purpose flour mix
• 2 tsp. instant yeast
• 1 tsp himalayan salt
• 2 1/2 cups plus 1 or 2 tablespoon warm water
• 1 tbsp. honey or agave syrup
• 1 tsp. (apple cider) vinegar
• 2 tbsp. melted coconut oil or olive oil

INSTRUCTIONS;
1. Combine 3 1/2 cups of flour mix, the instant yeast and salt in mixer bowl and whisk until thoroughly combined.
2. In a jug measure out the warm water and add the agave or honey, the apple cider vinegar and coconut oil.
3. Add to flour mixture.
4. Mix on medium speed for 5 minutes. It should be the consistency of a thick batter which is too thick to pour but not thick enough to form a ball. Add additional water or flour 1 tablespoon at a time as needed to get this consistency.
5. Generously grease bottom and sides of 1 loaf pan. I find cooking spray works best, but you can use butter or oil.
6. Spread batter in loaf pan, slice down the middle with a very sharp knife. (see photo)
7. Let rise in warm place for about an hour. Covered loosely with cling film that has been sprayed with a little oil.
8. Preheat oven to 190°C / 375°F
9. Bake for 40-50 minutes, until bread looks firm and is fairly brown on top. Knock on it and if it sounds hollow it’s done.
10. Let cool for 20-30 minutes in pan before removing to wire rack.
11. Let cool completely before slicing.
12. I like to brush the loaf with a little olive oil for shine
13. It will keep for only three days tops, so I slice it and freeze it and take out as needed.
NOTE: You can add things like sesame seeds, or sunflower seeds to the dough if you like, not more than a 1/4 cup. Sprinkle some on the top too!

Enjoy!
Myra

Homemade Spelt Tortilla

13 Replies

Nothing beats a home made Tortilla, it’s super simple and you don’t even need a tortilla press. However if you do have one, lucky you, use it.

I don’t have a tortilla press and just use a rolling pin and it literally only takes me minutes.

They are delicious, quick, easy, cheaper than store bought and healthier too since there are no additives of unpronounceable ingredients in them.
I’ve been making these for a long time now and once I started , I never bought a tortilla again. It’s just not worth it. The great thing is, you can use them for anything, sandwiches, veggie wraps, fajitas, you name it.

They freeze well too, so I always make a few extra.

Makes 8 Tortillas.

INGREDIENTS:

1 cup Spelt flour, half plain, half whole grain
1/4 tsp. salt
1/2 teaspoon baking powder
1/3 cup very hot water
1 tablespoon extra virgin olive oil
more flour for rolling out dough

INSTRUCTIONS:

Place the flour, baking powder and salt in a bowl and give it a good stir.
Add the hot water and olive oil to the flour and mix, first with a fork, then when it comes together continue kneading with your hands. Knead for about two minutes until you have a soft pliable dough.
Shape into eight balls and place on a lightly greased plate.
Cover with cling film and let rest for 30 minutes.
After the 30 minutes, roll each ball out on a floured surface into a circle of about 20 cm. / 8″. Place a piece of parchment paper between each tortilla to prevent it from sticking.
Preheat a large skillet over medium heat.
Place the tortilla on the preheated skillet and cook for about 30 seconds on each side. Don’t over cook.
Place cooked tortillas on a plate and cover with a tea towel to prevent drying. Repeat for the rest.
Store leftovers covered in the fridge or freeze, again with parchment paper between each tortilla and then in a zip lock bag. They will keep in the freezer for a month.

Enjoy!

Myra XO

Chia Seed Bread

7 Replies

Hello Folks, I just need to tell you about my new Chia Bread. My absolute favourite bread as of now.
It’s easy, nutritious, delicious and soooo all round good. You just have to try it. The Chia seed works as a moisturizer for the bread so it doesn’t dry out for….well at least two days, because that’s how long mine lasted. But it would have kept for another day, for sure. Normally home made (natural) bread goes stale within a day. But this one stay nice and fresh for days.
It’s high protein and high fibre, but mostly I can’t stretch enough how yummy it tastes.
I have a lot of favourite breads and I absolutely adore baking bread, like Fig walnut bread, High Fibre Health Bread or Norwegian Bread .
But I feel that this is the easiest one.
There is no real baking skill involved so don’t worry if you’re not an every day baker. All you do is knead and bake.

The smell from the oven will make it the best day of the week with a full sense of accomplishment.

Let’s do this!
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Prep time : 10 minutes
Cooking time : 50-60 minutes
Makes : 1 small loaf

INGREDIENTS:

340-360 ml hand warm water, about 1 1/2 cup
1 sachet instant yeast, 7 grms. / 1 1/2 tsp.
1 cup whole grain spelt flour
1 cup plain spelt flour
30 grms. / 2 tbsp. chia seeds
1 tsp. salt

INSTRUCTIONS:

Pre heat the oven to 210°C / 410° F
NOTE: Don’t add all the water in the beginning, leave out about a quarter cup and add the remainder if it seems dry.
Put all the ingredients in a mixer equipped with the hook attachment and knead for 5 minutes.
Turn out the dough onto a lightly floured surface and knead for another minute or so and shape into a loaf.
Place the dough in a 20cm / 8″ loaf tin, and cover loosely with cling film that has been sprayed with a little oil.
Let it rise for about an hour. This bread will not rise as much as a conventional loaf, just a bit above the tin.
Place in a pre heated oven and bake for 50-60 minutes.
Check after 50 minutes, by tapping on the bread, If it sounds hollow already insert a wooden skewer. If it comes out dry, remove the bread from the oven.
The baking time also depends on your oven, so be sure to check. Although this bread is very forgiving.
Remove from oven and let cool on a rack before slicing.

Serving tip: A thick slice topped with avocado mash, coarse sea salt and a squeeze of lime.

Enjoy,
Myra XO

Pumpkin Beer Bread

9 Replies

Everywhere I look, it’s Pumpkins, Pumpkins, Pumpkins… and I’m loving it.
I can’t get enough of Pumpkins, I eat them all year round (thanks you frozen pumpkin).
But since I’ve been thinking a lot about Pumpkins lately (no surprise there), I wanted to find more ways to use them. And today I am sharing with you my Pumpkin Beer Bread Loaf. Just like a normal whole grain loaf but with Pumpkin in it, and a little something extra… beer!
The result is a soft textured loaf, hearty with a hint of sweetness and a nice crispy crust.
I’ve kept it plain and simple so you can eat it with anything from cheese to Nutella. Don’t worry you can’t actually taste the beer.
The color of the bread needless to say, is beautiful.
So those of you who are still looking for a new Pumpkin adventure, make this Pumpkin Beer Bread, you’ll love it 🙂

⏰ Prep time: 15 minutes
🎃 Cooking time: ca 30 minutes
🍴 Makes: 2 Loafs

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INGREDIENTS:

4 – 4 ½ cups all purpose flour
2 cups whole wheat flour
2 tsp. salt
1 package instant dry yeast
3/4 cup lukewarm water
1/2 cup light beer,
2 tbsp. oil
1 tbsp. sugar
1 cup pumpkin puree, freshly made or canned
a small handful of Pumpkin seeds
more flour for rolling out dough

INSTRUCTIONS

1. In a bowl mix the two flours with the salt.
2. In a large bowl, dissolve yeast in warm water. Add the beer, the sugar, oil and 3 cups flour. Add the pumpkin puree. Beat until smooth.
3. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
5. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. Brush with a little milk and sprinkle with the Pumpkin seeds.
6. Bake at 375 F for 30 – 35 minutes or until the bread sounds hollow when tapped.
7. Remove from oven and place on wire racks to cool.

Enjoy !

Myra XO