My relationship with gluten-free bread is long and consistent. When I started eating gluten-free, 100 years ago, it was as if I had fallen from another planet, there was no way I could find recipes that I could learn anything from, there were not even the abundance of gluten-free products in the shops today, and anyway I don’t like store bought bread. So I didn’t eat bread for a few years. Then, slowly, I began to familiarize myself with wholemeal flours, not with mixes, which seem too processed to me. Indeed, wholemeal flours are more difficult to handle, but when you manage to put them together, some wonders come out. Now I can also brag with specialties.
Ingredients
- 200 grams of warm water
- One tablespoon (11 grams) of psyllium bran
- A teaspoon of dried yeast (I used Dr Oetker)
- 140 grams of millet flour (I used Solaris)
- 2 tablespoons of oil
- Half a teaspoon of salt
- A teaspoon of sugar (I used raw)
Method of preparation
Mix the warm water, psyllium bran, sugar and yeast in a large bowl, cover and leave in a warm place for 20 minutes, I put the bowl on the warm radiator. After 20 minutes the yeast should activate, that is, make some bubbles. Add about 2 tablespoons of flour, mix well, then add salt. We also put the rest of the flour, not all of it, about 100 grams, we will use the rest later. Homogenize well, then add the oil, mix until incorporated and add another spoonful of flour. Now the dough should be quite dense and elastic. Form it into a ball and leave it for another 30 minutes. We don’t sit for nothing, we tidy up the kitchen a bit, play some solitaire and return to our bread. Dust the work surface with flour, pour the dough there and knead it a little more, then stretch and fold 2 times, cover it with the bowl and leave it for another 10 minutes. You remember that I told you about stretch and fold, that thing with folding the dough. Google it. We do this thing with stretch and fold and left for 10 minutes covered with the bowl 3 times. You will see that always after the 10 minutes the dough rises. The last time we stretch and fold with the rolling pin, because we have to shape the bread. Now we leave it for 20 minutes, during which we heat the oven to 200 degrees Celsius, with the tray inside. Do not put in the bread pan, but directly on the oven tray. After these last 20 minutes, we lift the bowl from the dough, draw some lines with the knife on it, put a baking sheet in the hot pan and throw the bread inside. We leave 45 minutes. Buns can also be made like this. Instead of forming a loaf, we form buns in the same way, folded. In this case, we leave them in the oven for only 40 minutes.
