Gluten Bread BREADS

Gluten Bread BREADS

Ingredients:
2 tbsp gluten flour
4 tsp bread-machine yeast Veggie
2 tsp salt
2 cups/480 ml oat milk Sandwich Loaves
½ cup/120 ml canola

Directions:
oil, plus extra for bowl
and pans
1
1 tbsp brown rice syrup In a stand mixer or a large bowl, combine 4 cups/460 g of
or malt syrup
the whole-wheat/wholemeal flour, the soy flour, gluten flour,
1 cup/110 g grated yeast, and salt.
carrots
2
In a small saucepan over low heat, warm the milk and oil to
3 large scallions/spring
no warmer than 110ºF/45ºC and then add the brown rice syrup.
onions, chopped
3
1½ cups/45 g baby Pour the milk mixture into the flour mixture and stir, then
spinach, finely chopped knead until the dough is supple and not sticky, adding the
remaining 2 cups/230 g flour as needed. When the dough
2
MAKES LoAVES is well mixed, knead for 5 minutes more, until the dough is
smooth and springy. Add the vegetables and knead them in.
You may have to remove the dough from the bowl and fold
the dough over the veggies and keep folding until they are
well distributed. Transfer the dough to an oiled bowl and
cover it with oiled plastic wrap/cling film. Let the dough rise
in a warm, draft-free place for 1 hour, until doubled in bulk.
4
Preheat the oven to 350ºF/180ºC/gas 4. Oil two 4-by-10-in/
10-by-25-cm loaf pans/tins. Punch down the dough and form
it into two cylinders to fit into the pans. Cover the pans lightly
with the plastic wrap/cling film again and let the dough rise
on top of the oven for 45 minutes to 1 hour, until the top is
puffed up and above the pan. Uncover and bake for about
30 minutes, until well browned on top and, when tipped out
of the pan, the loaf sounds hollow when tapped with a finger.
5
Let the bread cool in the pans for about 10 minutes
before knocking out and letting them cool completely
on a rack before slicing to serve, or storing in a zip-top
bag for up to 1 week.