Sunday, November 18, 2012

Daddy made swirly bread!



Now that Jacob is gluten-free we've had to come up with bread alternatives for him.  Chris has always made our bread for us but gluten-free bread has presented him with some ummm, shall we say challenges?!  It's very sticky and hard to work with.  And it's pretty tasteless compared to regular wheat bread (although Chris is working on improving that too!)  Jacob is also very fussy about his food and finds it hard when things change (that's a kid with ASD if ever I saw one!)  The first loaf of plain white GF bread Chris made we were told tasted like poo (now there's a nice image!) but I did notice that Jacob kept eating it....Anyway, Chris used to make a marbled rye loaf that Jacob absolutely loved.  He would always request that Daddy made 'swirly bread'  When Jacob knew that he had to have special bread he asked Daddy if he could make him his own swirly bread.  And so good old Daddy agreed to attempt it.  The above photo is the end result.  I think he's done an awesome job.  And swirly bread has now become a staple in the freezer for Jacob.  I thought I'd share the recipe in case anyone wanted to give it a go...

SWIRLY BREAD

Gluten-free, Dairy-free, Soy-free

This recipe makes two standard sized loaves.  The instructions are for two doughs - a white and a brown - which will be put together to create a marbled bread. 

Ingredients

White bread
520g gluten free white bread flour blend*
300g lukewarm water
2 tsp dried yeast
1 tsp salt
1 tbsp caster sugar
1 egg
2 tbsp vegetable oil
1 tsp vinegar
1 egg, beaten, for brushing
60g seed mix (sesame, pumpkin, sunflower and flax seeds)

Brown bread
500g gluten free white bread flour blend*
310g lukewarm water 
20g cocoa
2 tsp dried yeast
1 tsp salt
1 tbsp caster sugar
1 egg
2 tbsp vegetable oil
1 tsp vinegar
1 egg, beaten, for brushing
60g seed mix (sesame, pumpkin, sunflower and flax seeds)
Method 
Grind the seeds into a powder. 
In a large bowl combine the dry ingredients
In another bowl combine the wet ingredients.
Add the wet ingredients to the dry and mix
Knead until the dough comes together (add more flour if needed).
Split the white bread dough into two and the brown bread dough into two (you will need one of each colour per loaf). 
Roll each piece of bread dough into a rectangle roughly the width of the bread tin. 
Place the brown bread dough on top of the white.
Roll into a tight spiral.  Place roll in tin, cover and leave to rise until doubled in size (approx 90mins)
Brush top with beaten egg.
Bake at 220C for approx 40mins or until golden brown.  

*we make our own bread flour blend by combining 450g white rice flour, 115g potato flour, 60g tapioca flour, 60g cornflour and 4 tsp xanthum gum. 

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