This bread is heavy and compact, and full of delicious ingredients.
Look for gluten-free flour containing sweet rice flour, as it creates a bit of stickiness when dissolved, which adds to its firmness once baked. If sweet rice flour is not a component in gluten-free flour mix, then reduce flour amount by 1/2 cup (125 mL) and top up with 1/2 cup (125 mL) sweet rice flour.
Hearty Breakfast Bread
Ingredients
- 3 cups (750 mL) gluten-free flour, plus extra, if required
- 1/2 cup (125 mL) cornmeal
- 1 tsp (5 mL) kosher salt
- 2 1/2 cups (625 mL) warm tap water, about 110 F (45 C), divided
- 1 tsp + 2 Tbsp (5 mL + 30 mL) coconut sugar
- 1 - 8 g pkg (2 1/4 tsp/10 mL) traditional, active dry yeast
- 2 Tbsp (30 mL) coconut oil, melted, plus extra
- 1/3 cup (80 mL) ground chia seed
- 1/3 cup (80 mL) ground flaxseed
- 2 Tbsp (30 mL) hempseeds
- 4 + 2 Tsp (20 + 10 mL) toasted sunflower seeds
- 2 tsp (10 mL) finely grated orange peel
Nutrition
Per serving:
- calories386
- protein17g
- fat20g
- saturated fat4g
- trans fat0g
- carbohydrates14g
- sugars4g
- fibre7g
- sodium239mg
Directions
01
Combine gluten-free flour, cornmeal, and salt in bowl. Stir to blend and set aside.
02
In small bowl, place 1/2 cup (125 mL) warm water. Stir in 1 tsp (5 mL) coconut sugar until dissolved. Sprinkle yeast overtop and stir in. Set aside to proof for about 5 to 10 minutes, until it begins to bubble up and is foamy.
03
In large mixing bowl of electric stand mixer fitted with paddle attachment, combine remaining 2 cups (500 mL) warm water, remaining 2 Tbsp (30 mL) coconut sugar, and coconut oil. Gently blend to mix. When yeast mixture is foamy, scrape into mixing bowl containing water, sugar, and oil. Add ground chia and flaxseed and gently blend with paddle just until mixed. Let rest for 1 to 2 minutes, until mixture becomes sticky.
04
Add flour mixture and blend into wet ingredients with paddle until mixed. Add hempseeds, 4 tsp (20 mL) sunflower seeds, and grated orange peel. Gently beat mixture with paddle for 2 minutes, or until smooth. If dough appears too wet, add a little more flour to mix. Dough should be porous and thick, like a heavy cake batter.
05
Lightly grease large bowl with coconut oil. Scrape dough into greased bowl and tightly seal with greased plastic wrap. Set in warm place in kitchen to rise for 1 hour, or until almost doubled in size.
06
Grease two 8 x 4 in (20 x 10 cm) loaf pans. Stir down dough and divide among loaf pans. Slightly flatten loaf and sprinkle with remaining sunflower seeds. Gently press down seeds to adhere to top of loaf. Drape sheet of greased plastic wrap overtop and set aside in warm place to slightly rise for another 35 to 45 minutes.
07
When ready to bake, preheat oven to 400 F (200 C). Place baking dish half full of water on bottom rack. Remove plastic wrap from loaves and bake, side by each, in centre of oven for about 40 minutes. Breads will have pulled away from sides of pan and edges golden.
08
Remove to racks and thoroughly cool in pans. Bread must be fully cooled before cutting and eating; it will appear a little sticky when sliced while warm.
09
Store fully cooled bread in tightly covered container in refrigerator for a couple of days, or cut into slices and freeze.
10
To serve, lather with generous dollops of quark cheese and preserves.
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.