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Ancient Grains Gluten Free Bread – Mini Loaf – Jovial No Starch Added Ancient Grain Bread Flour Blend No. 1
While this little loaf of multi ancient grain bread won’t feed a crowd, it has excellent uses. Make healthier sliders, serve small sandwiches to accompany soup or salads, use as hearty appetizers, and help aid portion control. The best parts: Life gets easier when using a commercial flour blend. This recipe calls for Jovial Ancient Grain Bread Flour No. 1 blend, which is free of added starches like tapioca flour and potato starch, which aid in weight gain.
Want a Lighter Loaf?
Ancient grains can make a slightly heavier bread but one that is flavorful. Jovial’s flour blend also omits the usual starches like cornstarch, tapioca flour, arrowroot, and potato starch, which usually help lighten baked goods. So, expect a little heavier and denser bread. However, if you wish to lighten and soften it up a bit and get it to rise more, add 1/8 teaspoon baking powder. If it still can withstand a higher rise, next time use 1//4 teaspoon, and go from there. I would have tried it myself but I ran out of the Jovial mix.
Want to Make Three Loaves?
Use this recipe and divide the dough equally between the three pans. Then, bake as directed in the below recipe.
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Mini Ancient Grain Gluten Free Bread Loaf
- 1/3 cup milk (1% or any cow’s milk or dairy-free substitute with protein, if possible, if not rice milk), warmed to 100 – 120ºF
- 1 large egg at room temperature (or 2 tablespoons liquid from can of cannellini beans + 1 tablespoon fat [bacon grease, butter, oil])
- 1 tablespoons + 1 teaspoon extra-light olive oil or other neutral-flavored oil (or softened butter)
- 1 teaspoon honey or sugar
- 2/3 teaspoons active dry yeast
- 1 cup + 2 tablespoons Jovial Gluten Free Bread Flour-Ancient Grain No. 1
- 1/3 teaspoon salt
- Seeds of choice such as sesame and poppy optional
In the bowl of your mixer, beat together the warm milk, eggs, oil, honey, and yeast.
Add the flour on top and then sprinkle the salt on top of
the flour blend. Beat on medium speed until the dry ingredients are moist. Oil
a soup bowl and transfer the dough to the bowl. Cover the bowl with plastic
wrap (omit if using the Brod & Taylor Folding Proofer and Slow Cooker); set
aside to rise for 30 minutes at room temperature or 84°F, or until it multiples
to about 1.5 times its size.
Oil a 5-3/4 x 3-inch loaf pan; set aside.
Scoop the risen dough into the prepared pan and smooth out the top with a silicone spatula. If using seeds, sprinkle them on top of the dough. Using water-moistened or oiled fingertips, slightly press the seeds into the dough. Spray or coat the top of the dough with oil if not using the proofer with water tray. Allow the dough to rise for 30 minutes or until it reaches slightly over the rim of the pan.
Fifteen minutes into the rise, preheat the oven to 375°F.
Bake on the center shelf for 23 minutes.
Remove the bread from the oven and immediately remove the
loaf from the pan. Transfer the loaf to a wire rack to cool completely, about
90 minutes. Slice the bread and serve immediately. Freeze leftovers in a zipper
freezer bag and defrost at room temperature, defrost in microwave, or toast