I first heard of this bread a year or so ago when I came across it as a ‘mix-in-a-jar’ at a Mossman health food shop. I came home and googled it as I was missing tasty bread rather badly on my gluten free diet.
Oh my, my – this stuff is amazing!
Very filling, very tasty, goes with lots of things and delicious on its own.
It’s also very easy to make – no kneading, rising stuff! A bowl and quick stir with a spoon is all it takes. I hope you love this bread.
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Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
Please note that this recipe needs to sit for 2+ hours prior to baking
Ingredients (Toni’s notes in red)
Instructions
**Resting time 2 hours before baking
In a flexible, silicon loaf pan (I use a bowl then move to pan once mixed) combine all dry ingredients, stirring well.
Whisk maple syrup, oil and water together in a measuring cup.
Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it.
Now for the Cooking
Preheat oven to 175°C. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the oven rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast! (I put slices of kitchen paper between before freezing and I always do two loaves at once so I have plenty in the freezer)
Note
• You rule the bread, not the other way around. Dump all the ingredients into the loaf pan, stir, and let it sit for a couple hours. Or overnight. Or all day. Or however long or short you find convenient.
• If you don’t have hazelnut, you could use almonds. If you don’t like oats, you could use rolled spelt. Out of maple syrup? Use honey! See where I am going with this? The only thing I will emphasize is to replace the ingredients in the same proportion and with a similar ingredient for the best results. The rest is your call.
Recipe from My New Roots by Sarah Britton