Glutenfree flour often lacks fibers. That is simply because the (semi)grains used to make them contain less fibers than wheat or rye. That is why i often add other products to the bread to make sure my kids get their daily dose of fibers. One of the things you will find in many of my recipes is fiber husk, which adds fibers (as the name already says) but that has no taste. I therefore add nuts, seeds and fruits to the breads I make for my kids.
Last week I searched my entire house for an old cookbook, which ended up to be in the big bookcase in my living room, right under my nose. I just have too many books, and I may need new glasses too. :-) I wanted it to make sugar bread, but that recipe wasn't in it. I did find this recipe and added the ingredients in my basic bread recipe. My youngest has a sweet tooth and he loves this bread. I even pack him some for daycare, so he will eat well there too.
I make this bread in my Breville breadmaker, but you can also make it in a conventional oven.
Ingredients:
50 grams (1.75 oz) of chopped walnuts
75 grams (2.65 oz) of raisins
750 grams (26.455 oz) of glutenfree all purpose flour
700 ml (23.67 fl oz) of lukewarm water
10 grams (0.35 oz) of fiber husk (to add more fibers to your bread and to improve consistency)
3 tablespoons of olive oil (in this case I use the oil from the jar of sundried tomatoes as it has tons of flavour)
2 teaspoons of xanthan gum
12 grams (0,42 oz) of sugar
18 grams (0,64 oz) of yeast
6 grams (0,21 0z) of baker's salt (you can use normal salt too but bakers salt adds iodine to your bread which gives a better taste to your bread)
1 tablespoon of cinnamon
1 tablespoon of ginger bread spices
2 tablespoons of caraway seeds
Made in the breadmaker:
Add the lukewarm water to bread mold. Put in the fiber husk and the olive oil.
On top of that you add the glutenfree all purpose flour. Now you add the sugar, xanthan gum, bakers salt or normal salt and the yeast. Make sure the yeast does not come in direct contact with the salt, because that will diminish the effect of the yeast. Then add the cinnamon, ginger bread spices, walnuts and raisins.
Put the bread mold into the machine. If your machine has a French bread setting, use it! It gives the best result, as it allows the bread to develop and proof very slowly. If you don't, some machines have a glutenfree setting. Just make sure that the bread gets the chance to develop well. Help the machine along with a wooden spoon or fork when it mixes the dough, as it will turn into one heap and will not mix everything sometimes. That's what you get when you have no gluten to help the dough to stick together. When the machine is done mixing, sprinkle the caraway seeds (and some extra walnuts if you have some left) on top. Now wait and be prepared to take a wonderful loaf out of the machine when it's done.
In the conventional oven:
If you use a conventional oven, put it on 35 degrees centigrade or 95 Fahrenheit so your oven is warm enough to let your dough proof.
Put everything in a big bowl in the same order as you would in the breadmaker.
Add the lukewarm water to bread mold. Put in the fiber husk and the olive oil.
On top of that you add the glutenfree all purpose flour. Now you add the sugar, xanthan gum, bakers salt or normal salt and the yeast. Make sure the yeast does not come in direct contact with the salt, because that will diminish the effect of the yeast. Then add the cinnamon, ginger bread spices, walnuts and raisins.
Mix it on a slow mode for 2-3 minutes first. When it's mixed well, put the mixer on a fast mode a mix some more (usually 6-8 minutes will do). Mind you, this will train your arm muscles, mixing is hard work.
Grease a bread mold and transfer the dough into it. Even it out. Top it with the caraway seeds and some left over walnuts if you have those. Put the dough in the preheated oven and add a bowl of water, that will help the proofing process of the dough. Put the timer on 50 minutes.
When your dough has risen to double it's size, take it out of the oven and cover with a damp dishcloth while you preheat the oven to 225 centigrade or 437 Fahrenheit. After ten minutes, put the bread (without the dishcloth) back into oven. Leave the bowl with water in the oven and bake the bread in 45-50 minutes until it smells heavenly and is golden brown.
When it's done, leave it to cool on a wire rack under a fresh (dry) dishcloth for at least an hour and a half. When fully cooled, enjoy a slice or slice it up and put it in packets in the freezer to enjoy later.
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