Tuesday, October 26

Artisan Bread

I've wanted to bake my own loaf of bread for ages and my new sweet friend Brittany at RealSustenance has recently tried to create a few loaves egg-free herself.  Her attempts inspired me to finally give it a try!

On one of my fun bookstore dates with myself I found an intriguing cookbook written by the chef behind Seattle's Flying Apron Bakery.  Their house bread recipe looked fantastic and it wasn't long before I began plotting when I could bake my first loaf.  This morning turned out to be the only time I could, so I got up nice and early to throw on my apron, warm up the oven and pull out my flours!

It baked for close to two hours and the kitchen smelled heavenly the entire time.  I think it really settled the somewhat dreamy idea I had of waking early to bake, allowing my husband to wake to the delicious and comforting smell of sweet bread.  The husband is not yet here, but my family gets to experience the mouthwatering aroma and they don't seem to mind being the recipients of my early, morning baking results!

When I pulled it out I immediately fell in love.  A beautiful loaf, it matched its delicious aroma well.  I couldn't help but long for France.  I have never been, but the idea of freshly, baked artisan loafs and baguettes seems to be a common occurrence there.  If I can't travel at least I can create the same experience in my own little San Diego kitchen!

I hope you can enjoy the beauty of this delicious artisan loaf and maybe even give it a try yourself.  Here is the recipe from the cookbook, with my own personal alterations.

Bon Appetite!

{Artisan Bread}

2 3/4 Cup Brown Rice Flour
1 Cup Garbanzo bean Flour/Chickapea Flour
1/4 Cup Chia Seeds ground in the blender
11/2 tsp Sea Salt
3/4 tsp Xanthan Gum

1/4 Cup Extra-Virgin Olive Oil
1/4 Cup Pure Maple Syrup
1 Cup lukewarm water
1 packet of Active Dry Yeast
1/3 Cup pureed Pumpkin

Warm the oven to 300 degrees and grease your baking pan. Mix the top five ingredients in a medium bowl and mix the Olive Oil, Maple Syrup, water and Yeast in another bowl.  The yeast will become activated after 3-5 minutes of stirring and it will begin to bubble and appear cloudy.  Once it is activated, begin to slowly add the first bowl and Pumpkin Puree to the yeast mixture.  Do your best to not over-mix the ingredients.  Plop the dough on a floured surface (floured with Brown Rice Flour) and knead gently a few times. Create a 12inch loaf and place on greased baking pan.  Lastly, slice the loaf gently on the side to keep it from cracking too much.

Bake for one and a half to two hours in the oven.  When you slide a knife into the bread and it comes out clean, pull your beautiful loaf out and let it cool.  I suggest wrapping it in a cotton cloth or clean towel to keep it warm, moist and fresh longer.... it also makes it appear and feel more European!

{Other Lovely Links}
Gluten Free Wednesday


Sophie said...

What a stunning gf pumpkin bread!! Your bread looks so rustic & amazing too!

Great as food gft too!

Kita said...

The ingredients in this really make it look interesting! I'm not sure where I'd find them all but if I so, I know what Im trying. :)

Kita @ Passthesushi.com

Linda said...

I've never used pumpkin in a yeast bread. What a good idea. I love the look of the crust on it.

{Livin' a sweet and salty life} said...

Thanks you! I am still eating a slice here and there with warm soups and chilli :) I can't lie, I love it!

Christy said...

wow..this almost looks like mandel bread. i do love a earthy bread. thank you for linking up to tuesday night supper club

Lisa said...

What a delicious and crusty looking loaf of bread. That pumpkin adds a really nice color.

Mary said...

Oh, that looks delicious! Love that crust!

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