This recipe is probably the easiest one to prepare and bake. There are also very few ingredients, basic 4, if we do not count sea salt, baking soda, water and cumin powder. It takes 5-10 minutes to prepare the batter and 60-70 minutes to bake. Overall an hour and a half will give you the chance to sample truly delicious, proper bread, that can go perfectly with both savoury and sweet toppings. Hard to believe, but it is a purely calculated recipe, photos below are from the first bake of the small loaf in a 10cm x 20cm loaf tin.
The loaf is structurally sound, with nice crust, that is not too hard, soft, airy and pleasantly chewy inside, with the same density through the whole loaf. This bread has the taste of a rye sourdough bread, as least that how I remember it in before coeliac times. It is a high quality bread, notwithstanding quite severe restrictions on the ingredients I was allowed to use. Eggs were out, nothing else in. As the result this bread is grain, gluten, dairy, eggs, oils, nuts, yeast and gums free. I opted to use hulled tahini paste as the source of protein and fat, balanced with pure apple puree, sea salt, cumin powder and just a touch of honey, which is optional.
Ingredients:
- 50g of hulled tahini paste (pure tahini, no anything else)
- 100g pure apple puree (I used blended apple pie filling)
- 125g Bio-Oz buckwheat flour
- 10g Waltanna golden flax flour
- 5g Saxa non-iodised sea salt
- 6g baking soda Bob’s Mill
- 2g cumin powder
- 170g water
- 1/2 tea spoon organic honey (optional)
extras (optional)
- cold pressed olive oil to make a line in a batter
- sesame seeds for decoration
Preparation:
- mix all dry ingredients, put baking powder and cumin powder through a sieve
- mix thoroughly tahini paste and apple puree
- for a better developed taste whisk them together for 1 minute, I used whisk attachment form a stick blender
- add water and combine all wet ingredients together
- add a mixture of dry ingredients
- mix them with a whisk, add a touch of honey if desired
- it will be a thick batter, a touch thicker compared to a batter for apple puree and eggs bread
- transfer the batter into a lined tin
- make a line in a batter using olive oil to allow better opening for the loaf
- sprinkle with sesame seeds
- bake in preheated to 190C degrees oven, I used to fan option, I have heating element only on the bottom of the oven
- it took 70 minutes to have the loaf fully baked
- you can slice this bread when still very warm, if not hot
- it does not go stale when stored 2-4 days at room temperature
- it can be sliced and frozen for longer storage
You can watch bread preparation video, I have on my video channel. It is in Russian, you can either mute the video or use the option of auto-translation in English or other languages. It’s just a News report, master class video I plan to make later.
e-cooking blog 