GLUTEN FREE WONDER BREAD EASY SANDWICH LOAF - EGG OR NO EGG VEGAN? FODMAP FRIENDLY
Have you been craving a soft white ‘no-one would know it is gluten free’ freshly baked sandwich? This WONDER BREAD is easy & quick to make, created using my wonder-full 1-to-1 ALL PURPOSE Wild Sourdough Baking Flour (7% prebiotic fibre, gut friendly) And yes it can be shaped using your fingers like a pizza chef to make classic Italian Pizza or Focaccia.EGG or NO EGG? Some of you may want to add protein to your daily bread, you can add ONE whole egg, or 2 egg whites (50-60g) - this, not surprisingly make the crumb structure even more 'gluten like' like an old fashioned wheat sandwich loaf you bought from your local bakery many moons ago.BTW, adding more than one egg, changes the structure or crumb of the wonder bread to a brioche, or more cake like.
Servings: 1 SANDWICH LOAF
Ingredients
WET ingredients
- 375g grams water, room temperature or warm (35C) filtered if you have it, tap is fine
- 25 grams extra virgin olive oil for soft crust & loaf, optional
- 25 grams apple cider vinegar
DRY ingredients
- 500 grams Wild Sourdough Gluten Free 1-to-1 Baking Flour
- 2 tsp or one sachet active dry yeast (7 grams)
- 15-20g grams or 1tbs sugar for the yeast
- 2 tsp 10g fine sea salt
- 1 OR 50grams whole egg (1) or egg whites (2) - OPTIONAL OPTIONAL SEE MY NOTE IN DESCRIPTION
Topping
- Few sprinkling sesame seeds or any seeds of your choice
Instructions
- In a bowl, using digital scales or your Thermomix TM6 scales, add ingredients in the order in this recipe from wet to dry ingredients - ADD EGG here if using
- NOTE: you will get lighter fluffier loaf if you whisk (emulsify) all the wet ingredients especially if using egg. Don't be tempted to add more than one egg or you will get a brioche loaf!
- MIX with a strong spatula for 2-3 mins until homogeneous ‘dough” come together - it may appear a little wet at this stage, don’t worryTMs: 1 min on dough or knead, scrape sides and knead another 1-2minsMagimix CE: mix speed 7, 1min, scrape sides, mix speed 9, 1 min or use BRIOCHE setting
- Let dough rise, covered in an oiled bowl or container for about 20-30mins until almost doubled in sizeMagimix: leave in the bowl for 20mins, speed 0, 30C, or a little longer until almost doubled in size. Knead speed 7 for 1mins to degasThermomix: leave in upside down TM bowl so it will dislodge from the blade, until almost doubled in size. Knead for 30-40sec to degas
- Unload dough onto oiled bench TMs and Magimix dislodge dough from blades by turning the bowl onto oiled baking paper
- Spread dough to the edges of the pan with your fingers
- Drizzle with the extra 25g/1/4 cup generously and using your fingers create deep dimples on the dough surfaceMIST like mad with water and keep covered
- RISE for 45-1hrs or more, until puffy and almost double at room temperature
- FOR SAME DAY BAKING: let rise covered until they are risen again to double. Time will vary depending on room temperature, keep moist and covered, away from draft and direct heat source
- FOR NEXT DAY BAKING: let rise covered in another closed container or wet cling wrap (NOT TEA TOWEL) in the fridge, DO NOT FREEZE
- BAKING: get an oven thermometer to make sure that your oven is doing the right thingSAME DAY baking: pre-heat your oven to 225C, and MIST again with plenty of water. Throw two big handful of ice cubes as you place the dough into the oven. Bake for 30MINSReduce to 200C and bake again for 15-20mins until dark golden brown and thermometer inserted into the rolls show 95-100C and the crumb is not too sticky Turn oven off, let it sit for another 5-10 minutes to set the crustLet the baked loaf rest until it is warm or cool room temperature prior to cutting, if you cut straight from the hot oven, the dough may collapse resulting in a doughy ‘uncooked’ appearance
Notes
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