Recipes in Crossed Grain

Some people have been querying the methods of the bread recipes in the latest issue of Crossed Grain.
Below is a full explanation on how to make the breads and hopefully this will help you bake some fantastic breads!

For the nutritional details please refer to your Crossed Grain magazine.

White Loaf

Use on the day of baking for bread or toast that doesn't turn to crumbs!

Serves 12
Preparation time 20 minutes, plus proving
Cooking time 1 hour

Ingredients

675 g (1 lb 6 oz) brown rice flour, plus a little extra for dusting
15 ml (1 tbsp) xanthan gum
30 ml (2 tbsp) skimmed dried milk powder
2.5 ml (1/2 tsp) salt
2 x 7 g (1/4oz) sachets fast-action dried yeast
10 ml (2 tsp) granulated sugar
450 ml (3/4 pint) warm water
2 eggs, beaten
30 ml (2 tbsp) olive oil

Method

Preheat oven to 200°C/400°F/Gas Mark 6

1.  Place the flour, xanthan gum, skimmed milk powder and salt in a large bowl and mix together. Place the yeast, sugar and water in another bowl and stand it in a warm place for 10 minutes until frothy.  Pour the yeast mixture, eggs and oil into the dry ingredients and stir together to form a soft dough.  Tip the dough out on to a surface dusted lightly with rice flour and knead for five minutes.

2.  Place the dough in a lightly oiled bowl, cover with a damp tea towel or clingfilm and leave to rise in a warm place for about one hour or until doubled in size.  Tip the dough out and re-knead then form into a long, oval bloomer shape, place on a baking tray and leave to rise again until it has doubled in size. Score along the top a few times using a knife.

3.  Place in a preheated oven, 200°C (400°F) Gas Mark 6, for 45-50 minutes or until golden and hollow-sounding when tapped. Remove the loaf from the tray and return to the oven for 5-10 minutes to crisp it all over. Remove the loaf from the oven and transfer to a wire rack to cool.

Feta and Herb Loaf

This cheesy herb loaf makes a really nice change from the usual gluten-free bread.

Serves 14
Preparation time 10 minutes, plus proving
Cooking time 45 minutes

Ingedients

200 g (7 oz) polenta
100 g (31/2 oz) rice flour
50 g (2 oz) dried milk powder
pinch salt
7 g (1/4oz) sachet fast-action dried yeast
10 ml (2 tsp) caster sugar
10 ml (2 tsp) xanthan gum
3 eggs, beaten
10 ml (2 tsp) chopped fresh mixed herbs
450 ml (3/4 pint) tepid water
100 g (31/2 oz) feta cheese, crumbled

Method

Preheat the oven to180°C/350°F/Gas Mark 4

1.  Grease and line a 900 g (2 lb) loaf tin.  Sift the polenta, flour, milk powder and salt into a large bowl and stir well to combine. Stir in the yeast, sugar and xanthan gum.

2.  Place the eggs, herbs and water in a bowl and mix together. Stir this mixture into the dry ingredients and combine to form a soft dough. Beat for five minutes, then stir in the feta.

3.  Spoon the mixture into the prepared tin, cover with a clean damp tea towel and leave in a warm place to rise for about 30 minutes, until the mixture is near the top of the tin.  Place in a preheated oven, 180°C (350°F) Gas Mark 4, for about 45 minutes until brown and hollow when tapped. Remove the loaf from the oven and transfer to a wire rack to cool.

Nutty Seed Loaf

The nuts and seeds give this loaf a really nice texture as well as plenty of flavour. It's great served toasted.

Makes 8 pieces
Preparation time 10 minutes
Cooking time 25 minutes

Ingredients

400 g (13 oz) brown rice flour, plus extra for dusting
25 g (1 oz) rice bran
30 ml (2 tbsp) skimmed dried milk powder
2.5 ml (1/2 tsp) bicarbonate of soda
1 teaspoon gluten-free baking powder
2.5-5 ml (1/2 -1 tsp) teaspoon salt
5 ml (1 tsp) xanthan gum
pinch caster sugar
50 g (2 oz) mixed seeds, e.g. sunflower and pumpkin
50 g (2 oz) hazelnuts, toasted and roughly chopped
1 egg, lightly beaten
300 ml (1/2 pint) buttermilk

Method

Place in an oven preheated to its highest setting

1.  Place all the dry ingredients, including the nuts, in a large bowl and mix together.  In a separate bowl, mix together the egg and buttermilk, then stir into the dry ingredients.

2.  Tip the dough out on to a surface dusted lightly with rice flour and form into a round about 20 cm (8") in diameter. Mark into eight segments, then place on a baking sheet and dust with a little extra rice flour.

3.  Place in an oven preheated to its highest setting and cook for 10 minutes, then reduce the heat to 200°C (400°F) Gas Mark 6 and continue to cook for about 15 minutes until the loaf is golden and sounds hollow when tapped. Remove the loaf from the oven and transfer to a wire rack to cool.