I’d like to introduce you to my newest member of my baking family, the Gut Friendly Bread Loaf. A few weeks back I asked you all on Facebook what recipes you would like to see. The most common answer was a really nourishing, yet intolerance friendly bread. I’ve been pondering over ideas and recipes and have finally come up with this recipe that I am thrilled to share with you today.
There are a ton of gluten free breads now on the market, in the supermarkets and health food stores. Finding one however that suits all of your needs when you have more than one food reactivity can be quite frustrating. Additionally, many of the brands on offer are made with refined gluten free flours and sugar, which is not ideal for something many of us choose to eat daily.
Bread for me is an absolute must. I grew up eating homemade bread and personally cannot imagine life without it. I know some people are not that fussed about it, and that’s fine, but bread to me is as essential as water itself. Without it I am sure I would wither up and die.
This Gut Friendly Bread Loaf ticks a hell of a lot of boxes. It is free of all of the most common reactants; rich in fiber though low in starch (which can be problematic for some – especially those of you following low FODMAP diets) and most of all it is super nourishing. All the grains used are wholegrain based and heavily mixed with protein and fat dense nut and seed meals. Now obviously don’t expect some light and fluffy loaf like something bought at your local bakery, this baby has some heartiness to it. It will rise a little in the oven of course, but we are talking a dense and flavoursome bread - robust and full of flavour. Lets say its like Jamie out of Outlander rather than Frank back in ‘modern times’ (ps if you do not get this reference then your life is not complete until you watch this show).
Of course baking bread is not for everyone. A lot of you would just prefer to buy it and that is fine. I am currently working on a ‘best gluten free breads to put in your trolley’ post for this reason. However, if you really look at this recipe it is super simple to make. Plus I cannot express how enriching freshly baked bread can be in your life. I do implore you to give it a go, as it’s like nothing else. x
This recipe makes one small, though very dense and filling loaf. If you require a larger and higher loaf I recommend doubling the recipe and cooking for an extra 20 minutes, or until ready.
Preheat your oven to 180c. Grease and flour a standard sized bread loaf tin. In a large mixing bowl combine all of the dry ingredients including all the seeds and mix well. Make a well in the center and add the wet ingredients, that being the water, olive oil and apple cider vinegar.
Mix the wet ingredients through into the dry ingredients bringing to a wet batter. This mixture will not be like bread dough, it is more like a very thick cake batter. If it seems too stiff and not like a thick cake batter, add the extra 1/4 cup of water.
Spoon the mixture into the prepared baking tin and smooth out the top. You can sprinkle the top with some extra seeds if you like. Place in the oven for 60 - 65 minutes, checking at around the 50-minute mark to ensure it is getting close. The bread is done when a skewer comes out of the center free of wet dough and it sounds hollow when you knock on the top of it with a closed fist.
Allow the bread to cool in the tin for 10 minutes then gentle run a knife around the edges before removing the bread from the baking dish. Leave the bread to cool on a wire wrack unless eating immediately of course.
This bread can be kept out of the fridge for 48 hours, then is best sliced and frozen to keep it super fresh. Delicious served toasted and topped with your favourite toppings.