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Mini Ancient Grain Gluten Free Bread Loaf

While you can use this mini ancient grain gluten free bread for portion control, the slices make wonderful sliders and mini sandwiches.
Course Bread
Cuisine American
Ingredient Keyword Jovial Ancient Grain Bread Flour No. 1
Prep Time 15 minutes
Cook Time 23 minutes
Rising Times: 1 hour 30 minutes
Total Time 2 hours 8 minutes
Servings 1 mini loaf (10 slices)

Ingredients

  • 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

Instructions

  1. In the bowl of your mixer, beat together the warm milk, eggs, oil, honey, and yeast.

  2. 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.

  3. Oil a 5-3/4 x 3-inch loaf pan; set aside.
  4. 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.
  5. Fifteen minutes into the rise, preheat the oven to 375°F.
  6. Bake on the center shelf for 23 minutes.

  7. 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
    frozen.