First thing first, I wanted to let y'all know how thankful I was and how much joy I had when holding the bread lessons two months ago. Hopefully more baking class will be coming :D
While baking together at studio is fun, I would love to extend this fun part to your home. That's why I am going to share one of my favourite simple gluten-free and vegan (yes, dairy and egg-free) bread with you! So, now you can make your breakfast/lunch with this deliciously (sandwich) bread!
Want to see how soft this bread can be? Click me!
If you're ready, let's start preparing it!
👐🏼 ingredients (1 loaf):
- 140g warm water + 20g psyllium husk
- 150g vegan rice milk
- 190g gf brown bread flour (Buy bread flour here)
- 100g gf potatoes starch
- 20g gf rice flour (Buy rice flour here)
- 20g coconut sugar
- 12g gf apple cider vinegar
- 10g rice oil
- 8g gf instant yeast (Buy yeast here)
- 5g pink sea salt
- 150g vegan rice milk
- 190g gf brown bread flour (Buy bread flour here)
- 100g gf potatoes starch
- 20g gf rice flour (Buy rice flour here)
- 20g coconut sugar
- 12g gf apple cider vinegar
- 10g rice oil
- 8g gf instant yeast (Buy yeast here)
- 5g pink sea salt
🙌🏼 step by step:
1. Mix together the warm water & psyllium husk, set aside for 10 mins.
2. Mix together rice milk, yeast, and sugar. Then mix in the psyllium husk, flours, oil, and salt.
3. Knead for 15-20 mins until the dough is soft and stretchy. Transfer the bread to a lightly oiled container, cover with a wet tea towel and allow to rise in a warm place for 60mins.
4. Gently knead the bread again for again 5-10mins. Shape it into a tight ball and flip it seam side down onto a part of the work surface that isn’t covered in flour and rotate in a place to seal the seams.
5. Place the loaf into a proofing basket (remember to dust it with a generous amount of brown bread flour. Cover it with a wet towel and leave it in a warm place for another 60mins.
6. Preheat oven at 250c for at least 30mins before sending the loaf to the oven.
7. Transfer the loaf to a baking tray and score the top for any pattern you like! ☺️
8. Bake for 40mins. Let the bread completely cool down before cutting!
😉 storage
- keep the bread in a closed container in a cool dry place for 3-4 days.
NOTES:
1. You may hand knead or use a bread machine to mix the dough.
2. Make sure you are aware of the temperature and moisture level when making your bread.
3. I am using instant gf yeast in this recipe. If you are using dry yeast, you would have to active it by slightly warming up your vegan milk before adding the yeast, then set it aside for about 10 mins. Once foamy, stir it with a spoon until the yeast is completely dissolved.
4. Hot liquid will literally kill the yeast. So use only slightly warm or room temperature vegan milk only!