People often say that the great ingredient of baking bread is time. In these days of social isolation, time seems to be the one thing people have on their hands.
Written by Ana Osório
Since the beginning of quarantine, the one ingredient that seems to be disappearing from the supermarket shelves is the baker’s yeast. I think that even those who have never used yeast in their lives are making their own bread.
Every day, we see as many photos of freshly baked homemade loaves of bread, as news about COVID-19. I wonder if we can call it the phenomenon “breademic”.
Making bread became a challenge for me almost a decade ago when I knew I could no longer eat wheat flour. At the time I realized I had to make a clean cut from such foods. They were no longer a part of my diet and, to my great sorrow, bread had to be banned from my menu.
But how could I stop eating something so delicious? Something that is not only tasty and nutritious but that for years has been the comfort food which I ate whenever I needed to take a break.
Well, I started to try all the flours I could find. I bought the famous bread machine and soon realized that it was easier to make bricks with it than soft bread without using wheat flour!
Believe me, 10 years ago, searching for bread recipes without wheat flour that would taste as good was quite difficult and finding alternative flours, too.
Recipe: Bread for Wheat Flour Intolerants
- 250 ml of milk
- 250 ml of water
- ½ cup of oil
- 2 tablespoons sugar
- 1 teaspoon salt
- 800 g – 1 kg white spelt flour (whole spelt flour exists, but is heavier)
- 15 gr of dry bread yeast
Instructions for Homemade Bread
First, put the milk, water and oil in a bowl and heat until the mixture is warm. Then put the yeast in this liquid mixture and let it rise for 10 minutes.
In another bowl, mix the dry ingredients, flour, salt and sugar. Then start adding the dry ingredients to the liquids little by little. At first, you can mix them with a spoon, but when they start to get firm, start to mash them with your own hands.
Keep mixing it until the dough doesn’t feel so sticky in your fingers and get soft. I usually knead the dough for 10 minutes. Then I put the dough in a ball shape a bowl and cover it with cling film and let it rise for 1 hour.
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When the dough grows to the edge of the bowl, I knead it again and divide it into 3 equal parts to make 3 loaf-style loaves of bread.
I take one of the parts and start stretching it on the table, without making it too thin and start rolling it with both hands, until it gets the desired shape.
Place the bread in a baking pan lined with baking paper. Brush them with an egg yolk and take them to the oven (preheated to 180º) for 40 minutes. Note that if your oven has that superior electric resistance, it must be turned off in order to avoid burning the bread on top.
And voilá. You have yourself a yummy bread without using wheat flour. This is perfect for people who are intolerant to wheat, who suffer from celiac disease or who prefer to have a different alternative.
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