• Lauren-Nicole

blueberry, oat & buckwheat loaf


Let me start off by saying HAPPY 2013 everyone!!!!!

Yeah yeah yeah I know, I vanished over the holiday season & kind of forgot to give a heads up to anyone who follows along. It wasn’t intentional I assure you, it’s just, I kind of got swept up in it all. I’m sorry, it wont happen again.

What I mean to say is, it’s not uncommon for me to take a couple weeks off here & there, but I wont vanish without a heads up next time. Deal?

Good, lets move on.

Right, being as we’ve entered into a new year, I’ve decided it’s about time to tackle some of the recipe ideas that I keep scribbling down at random intervals.

For example….. blueberry french toast. I have been wanting to make some of that since I spent a month in Boulder, Colorado last November. It’s not that I had any whilst I was out there, but as soon as I left & got back to Athens, it was all I could think about at 03:00am when I was wide awake with jet-lag.

Can’t make blueberry french toast without a decent blueberry bread though, so, I present to you my oat, buckwheat & blueberry loaf.

We may not actually make it as far as the blueberry french toast…. I have gotten through half of this gluten-free bread already & every time I look at it, it appears as if it’s shrinking. Did I mention that it’s also egg free, dairy free & vegan friendly?

Still, my craving for the delicious egg fried bread is what brought me to this beautiful, beautiful state of baking, & that, is never a bad thing.

Before I pass on the recipe, I just want to say that it’s been snowing on our island! That may not sound like a big deal to you, but it’s like being in the Twilight Zone.

I digress as always…. Happy 2013 xxx

Ingredients: – 3 tbs Flaxseed Meal – 135ml (9tbs) boiling water ——————————– – 1.5 tbs Active Dry Yeast – 2 tbs brown sugar – 60ml (4 tbs) warm water ——————————– – 250ml (1 cup) rice milk, room temp – 185g (1 cup) Potato Starch – 75g (0.5 cup) Tapioca Starch – 65g (0.5 cup) Arrow root – 90g (0.5 cup) Buckwheat Flour – 60g (0.5 cup) oat flour – 0.75 tsp salt – 1 tsp guar gum – 1.5 tsp xanthan gum – 1 tsp baking powder – 1 tsp bicarbonate of soda – 70g (0.5 cups) frozen, organic blueberries

Directions: 1. mix together the flaxseed meal & boiling water & let stand for 10 minutes. After the 10 minutes, you should notice that when you give it a stir, it has the same consistency as raw egg white. 2. mix together the brown sugar, yeast & warm water & allow to activate for 10 minutes. 3. in a large bowl, combine the dry ingredients & use a whisk to combine them thoroughly. 4. once the flaxseed has become thick & the yeast has risen, combine the two mixtures together along with the rice milk. Make a well in the center of the dry ingredients & pour in the wet mixture as well as the blueberries. Mix the ingredients together until all the dry ingredients have been incorporated & the dough holds its shape. Form a ball with the dough, place it back in the bowl & set it in a warm place to rise for 3 hours. 5. once the dough has risen, it is time to preheat your oven. Place your cloche inside the oven so it reaches the same temperature during the preheat & bring the temperature to 180C. 6. once the oven is hot, make sure your dough is formed into the shape you want, slice an X into the top of it, lightly dust it with oat flour & place it under the cloche to bake for an 1.25 hours. Remove the cloche & continue to bake for another 30 minutes uncovered. You’ll know the bread is done because it will make a hollow sound when tapped. 7. transfer your bread to a wire cooling rack to cool.

Tips: **** I’ve used frozen blueberries because they hold their shape whilst kneading the dough, fresh will just get crushed. **** if it’s freezing where you are, set your oven temperature to 50C & place your dough in there to rise. **** if you don’t have a cloche, you can bake your bread inside a cast iron stew pot.

Tools/ Equipment/ Machinery/ Ingredients:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U

Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4

Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1

Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T

Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX

Corn Flour - Bob’s Red Mill - http://amzn.to/2ybAkpT

Corn Meal - Bob’s Red Mill - http://amzn.to/2hOJUsF

Flaxseed Meal - Bob's Red Mill - http://amzn.to/2ybK0Rm

Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw

Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC

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#flaxseedmeal #yeast #blueberries #ricemilk #potatostarch #oatflour #buckwheatflour

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