The new kid on the bread block is the Traditional Brown Bread Mix. It makes excellent sandwich bread, with a slightly more dense texture than the traditional white bread mix.
This bread has seriously the most gorgeous texture, and a delicious, almost nutty flavour. It is most certainly not a dry crumb and you will fall in love with this bread as quickly as I have.
One thing to point out with this bread mix, is that you won't get the same initial oven rise that you do with the the traditional white bread mix. Where loaves made with the FG Roberts white bread mix will rise another few centimetres in the first 10 minutes of baking, the brown will hardly seem to have that boost at all. But to me, this does not take away from the loaf at all. I love it. Just as it is.
I used a 25.4cm x 12.7cm x 7.6cm sized pan for this bake. A slightly smaller pan will yield a taller loaf. This loaf was glazed with oil before baking.
Just like my other recipes, lightly spritz your bread with water before popping it in the oven. This stops the crust from forming too quickly resulting in a crust that is smoother and less heavy.
In addition to spritzing with water, add pan of water to the bottom of your oven for a little more steam, as this will help achieve a lovely soft crumb as well.
RECIPE
Gluten Free Brown Sandwich Loaf
Makes a 900 gram loaf
Ingredients:
600 grams water
5 grams sugar or honey
8 grams yeast
6 grams vinegar
15 grams olive oil
500 grams FG Roberts Traditional Brown Bread bread mix
Conventional Directions:
Heat oven to 210c and line a baking tray.
Place the warm water and sugar into a bowl.
Sprinkle the yeast over the warm water, cover with a towel and allow to bloom.
Once the yeast has bloomed it will look like a layer of thick cream on top of the water.
In a separate large bowl, add the flour and make a feel in the centre.
Add the vinegar and oil and mix until a dough is formed.
Don't worry! It will look a little shaggy at this stage.
Turn dough onto a lightly floured surface and knead until smooth.
For a pan style loaf, I form a log almost the length of my pan and pop inside.
Cover the pan with lightly oiled cling wrap or a damp cotton towel.
Place loaf in a warm place and allow to prove until double in size.
Once double in size, uncover and glaze with choice of finish
Spritz lightly with water then place into preheated oven with a pan of cold water in the bottom of the oven.
Turn the temperature down to 200c and bake 13 minutes
After 13 minutes, reduce the oven temperature to 175c for a further 65 minutes.
Remove from the pan immediately onto a wire rack to cool.
Allow your gluten free bread to cool completely before cutting.
Thermomix Directions:
Heat oven to 210 degrees.
Grease a loaf pan or baking tray depending on desired loaf style.
Weigh the water and sugar in the bowl
Warm to 40 degrees Celsius
Add the yeast, lift the bowl and gently swirl to mix.
Replace the bowl back on the Thermomix, replace lid and cup
Leave to bloom 10-15mins
Once the yeast has bloomed it will look like a layer of thick cream on top of the water.
Weigh in vinegar and then the oil.
Weigh in the bread mix.
Mix 10 seconds, speed 4 then knead on dough mode 4 mins.
Turn dough onto a lightly floured surface and knead until smooth.
For a pan style loaf, I form a log almost the length of my pan and pop inside.
Cover the pan with lightly oiled cling wrap or a damp cotton towel.
Place loaf in a warm place and allow to prove until double in size.
Once double in size, uncover and glaze with choice of finish
Spritz lightly with water then place into preheated oven with a pan of cold water in the bottom of the oven.
Turn the temperature down to 200c and bake 13 minutes
After 13 minutes, reduce the oven temperature to 175c for a further 65 minutes.
Remove from the pan immediately onto a wire rack to cool.
Allow your gluten free bread to cool completely before cutting.
Notes:
Mist with water for a smooth light crust or spritz lightly with oil for a chewy darker crust. Use beaten egg as a glaze for a deep golden crust and to help toppings stay in place. Gluten free bread must be completely cold before slicing.