Brown Bread
Ingredients:
475ml warm water
10g active dried yeast (gluten free)
25g caster sugar
180g gluten free buckwheat flour
190g gluten free brown bread flour
2 tsp Xanthan gum
25g psyllium husk powder (gluten free)
6g salt
2 tsp cider vinegar
80g egg whites (2 eggs approx)
Method:
In a jug, stir together the warm water, yeast and sugar. Allow to stand for 10 mins until nice and frothy.
In a large bowl, mix the flours, the Xanthan gum, psyllium husk powder and salt. Add the vinegar, egg whites and the frothy yeast mixture. With an electric whisk, mix on high speed for 3-5 mins until well combined. It should look like a thick and sticky batter.
Lightly grease a bread tin. Pour the rested mixture into the tin, ensuring that it is nicely smoothed out and level (using a wet hand). Loosely cover with cling film and leave to prove for 30-40 mins (it will expand).
Preheat the over to 240C (fan). Place a large roasting dish at the bottom of the oven and boil a kettle.
Slash the top of the dough three times using a sharp knife. Place in the pre-heated oven and immediately add a mug’s worth of boiling water to the roasting dish. Bake for 20 mins, then reduce the oven temperature to 180C (fan) and bake for another 30 mins.
Remove from the oven. Carefully remove from the tin and place on a wire rack to allow to cool completely before slicing.