Delicious Gluten-free Vegan Rustic Bread
Gluten-free Vegan Rustic Bread
This rustic, naturally fermented, no-knead bread is perfect with a big hearty bowl of soup or spread with a garlicky hummus or eggplant babaganoush, nut butter, or jam. It is a “batter bread” that is fermented for several hours before baking so plan ahead for this one! Fermenting grains allow them to become more digestible and nutrients to become more bio-available. Well worth the wait!!
Author: Victoria Laine
Recipe Type:: Gluten-free Baking
Serves:: 1 loaf
Prep time::
Cook time::
Total time::
Ingredients:
- DRY:
- 2 cups rolled oats
- ⅔ cup brown rice
- ⅔ cup amaranth
- ⅔ cup sesame seeds
- ⅔ cup sunflower seeds
- ⅔ cup raw pumpkin seeds
- 3 Tbsp chia seeds
- 2 tsp salt
- WET:
- 3 cups water
Directions:
- In a high-powered blender measure all dry ingredients. Process until grains and seeds have become powdery but not too long (avoid letting it become gummy.) Transfer dry mix to a large glass or ceramic mixing bowl.
- Allow batter to sit 6-12 hours in a warm place in the kitchen (if the kitchen is cold, heat the oven to the lowest setting for 10 minutes, turn it off, and place bowl in oven.) Cover with a clean tea towel.
- Transfer batter to a 9”x5”x3” loaf /bread pan that has been lined with parchment paper or oiled. If oiling, sprinkle some oat flakes or whole pumpkin seeds into the bottom of the pan (so it releases
- from the pan more easily). You can also sprinkle some on top of the loaf for a nice finishing touch.
- Bake at 375F for 90 minutes or until dry when tested with an inserted skewer or knife.
- SLICING NOTE: Cool completely before slicing. With the aroma of fresh bread wafting through the house, it’s challenging not to want to slice into it; however, this loaf will slice much better if it’s almost completely cooled.
Delicious Gluten-free Vegan Rustic Bread
