Wednesday, December 19, 2012

Allergy free spiced soda bread recipe

  • 4 cups Orgran plain flour
  • ⅓ cup Orgran gluten free gluten
  • 2 tsp bicarb soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1½ tbs caraway seeds
  • 60g Nuttlex
  • 2 cups goat’s milk
  • 1 tsp white vinegar
  • 1-2 tbsps extra goat's milk
  • Nuttlex, to serve

  • Preheat oven to 200°C.
  • Combine the flour, bicarb soda, gluten free gluten, salt and 1 tablespoon of the caraway seeds in a bowl.
  • Rub the Nuttlex into the flour until it resembles fine breadcrumbs.
  • Make a well in the centre of the flour mixture.
  • Add the goat's milk and vinegar.
  • Using a metal spoon, stir the mixture starts to come together.
  • Use your hands to bring the dough together in the bowl. It should be a bit sticky, enough that normal kneading would be impossible but the dough is still workable with floured hands.
  • Line a large baking tray with aluminium foil then spray with olive oil and dust with flour.
  • With dusted hands, divide the dough into 6 equal portions.
  • Shape each dough portion into a ball, briefly kneading as though the dough were a fragile stress ball, and place on the baking tray.
  • Use a sharp knife to score a cross into the top of each ball.
  • Using a pastry brush, brush goat's milk across the top of each roll.
  • Sprinkle with the remaining caraway seeds.
  • Bake in the oven for 25-30 minutes or until the bread is golden and cooked through.
  • Serve warm with Nuttlex.

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