Sunday, 12 April 2009

Wheat Free/ Dairy Free Easter Bread

We played around with ingredients and recipes and made this wheat free bread for Sweetie to have while we enjoyed our Easter Egg bread.

So, into the bread machine (according the manufacturer's suggested order):

9 ounces soy milk

1 1/2 tbsp oil ( I used grapeseed but any vegetable oil should work)

3 tbsp honey

3/4 tsp salt

3 c Spelt flour

2 tsp Guar gum

3 tsp yeast

Process as a dough. When it was ready I rolled it into 3 equal "ropes", lightly floured them and then braided them together, twisting into a circle. You could just leave it as a loaf though if you like.

I glazed the dough with and egg yolk glaze and then sprinkled liberally with sesame seeds. This was baked in a preheated 375 F oven for 20 minutes ( actually I baked it nearly 28 minutes so that is why this one is so dark); if it is too brown, cover with foil then finish baking another 20 minutes at 325 F. This really took about 45 minutes to bake but it probably would have been good at just under 40 minutes.

If this was baked in a loaf pan you likely would need the whole 45 - 50 mintes time.

Anyway, It has a nice texture and is soft enough for spreading warm jam on top.

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