High Fibre Brown Loaf

A lovely light gluten free bread perfect to go with soup for a winter warmer. 

Ingredients

• 550ml of warm water
• 1tsp of honey, set or pure
• 20g of yeast
• 400g of brown bread flour - I recommend Doves Farm's blend
• 60g of Sorghum flour plus extra for kneading
• 40g of Teff flour
• 30g of Psyllium husk  (powder or not)
• 10g of salt
• 45g of extra virgin olive oil
• 1 medium egg
• 10g of cider vinegar.

Method

• Stir the water, honey and yeast together in a jug and leave on the side until needed.
• Weigh out the flours, Psyllium husk and salt in a large bowl and use a whisk to mix them.
• Place the oil, egg and vinegar in center of the flour mix then add the yeasty water. Using a knife, mix the ingredients until it forms a dough.
• Knead the dough on a floured surface for ten minutes. Although kneading is not essential because there is no gluten to develop it is a great way to combine the ingredients and soften the flour. Place the dough back in the bowl and cover then leave to prove for an hour in a warm place.
• Knead the dough for one minute to knock out the air then shape it and place it on a tray before leaving it to prove again for half an hour.
• Bake in a 160C preheated oven for 45 minutes to 1 hour until the bread is golden brown and sounds hollow when tapped on the bottom.

Hattie x