by American Gastronomic
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American Gastronomic's Notes:
Expand2 cups any GF flour blend Ask a question about this ingredient
1 cup Quinoa Flakes Ask a question about this ingredient
1/2 cup sesame seeds Ask a question about this ingredient
1/4 cup sunflower seeds Ask a question about this ingredient
1/4 cup pepitas (pumpkin seeds) Ask a question about this ingredient
1/2 cup GF Oats Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
3 teaspoons yeast granules Ask a question about this ingredient
4 tablespoons flax meal Ask a question about this ingredient
3/4 cups water Ask a question about this ingredient
6 tablespoons olive oil Ask a question about this ingredient
1 tablespoon Molasses Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
1 cup additional water (warm) Ask a question about this ingredient
Grease and flour a baking sheet. Set aside.
Ask a question about this stepCombine all dry ingredients and thoroughly mix using a wide whisk. Set aside.
Ask a question about this stepCombine all wet ingredients in a stand mixer except for the 1 cup of warm water. Let wet mixture sit about 5 min to allow the flax meal to thicken.
Ask a question about this stepWith your mixer on a low speed start to add the dry ingredients a spoonful at a time, alternating with splashes of the warm water until all dry ingredients are incorporated. The dough should be thick but not crumbly, add more or less water to achieve this consistency. This is a free standing dough, so it will need to keep its own shape.
Ask a question about this stepBall up the dough as much as you can using a wide spatula in the mixing bowl and turn out onto the greased and flour baking sheet. With floured hands lightly shape the dough so that it is as uniformly round as possible. Let rise for 1-2 hours depending on your climate. The dough should about double in size.
Ask a question about this stepWhen your dough has almost doubled in size, heat your oven to 350 degrees. Again with floured hands lightly reshape into a slightly smaller dome, gently pressing out some of the rise, but do not knead. For a decorative look, brush the top of the dough with olive oil and sprinkle on a mixture of the oats and seeds.
Ask a question about this stepBake for 1 hour or until completely browned. Set on a rack to cool, but enjoy while still warm.
Ask a question about this stepTried this recipe and the bread didn't look anything like the photo here. It looked like a brain, with all the crevices showing - not smooth on top with the oven spring slash. When it went into the oven, it wasn't a smooth round ball, so I guess that's not surprising. It didn't rise, but spread out. Very dense. Not sure what went wrong. I worked the recipe as instructed. Very disappointing. Any thoughts?
That is not a photo of this bread. It is food52's stock photo for bread when the author hasn't submitted a photo.
Thanks. Happy Baking Susan!
Miranda is an editor at Food52.
I have a feeling, having made this once, that it would be better baked in rolls or smaller loafs. The taste was excellent,but it's pretty dense.