Soaked-Grain Gluten-Free Flax Bread

Makes one loaf

No grain mill is required to make freshly ground Soaked-Grain Gluten-Free Flax Bread. Rice and lentils are soaked in water overnight and pureed in a food processor. Then they’re baked into a yeasted bread. It’s simple, inexpensive, and highly nutritious. Most importantly, it has a moist crumb and nutty crunchy crust!

1 cup organic brown rice

1/3 cup organic green lentils

1 teaspoon apple cider vinegar

clean water (well, spring, or filtered)

butter or non-dairy spread, for greasing the pan

1 cup Gluten-Free All-Purpose Flour Mix

½ cup flax meal

2 tablespoons camelina or chia seeds

1 tablespoon  active dry yeast

2 teaspoons unrefined sea salt, finely ground

1 cup clean water (well, spring, or filtered)

3 tablespoons butter, melted or olive oil

3 tablespoons maple syrup

In a medium bowl combine brown rice, lentils, and apple cider vinegar. Add water until the rice and lentils are covered by about 2 inches. Cover and refrigerate (or store at room temperature) for 12 – 24 hours. Use a mesh colander to strain the rice and lentils. Discard the soaking water.

Generously butter a standard (4 ½” x 8 ½”x 3”) loaf pan. Assemble the food processor and fit it with the metal blade. Process the rice and lentil mixture until it resembles chunky nut butter, about 1 minute. Add the all purpose flour mix, flax meal, camelina seeds, yeast, salt, water, olive oil, and maple syrup. Process until a smooth batter forms, about 1 minute. Scoop the batter into the pan.

Set to rise in a warm place (about 75 degrees F), until expanded by 1 – 2 inches, about 30 – 45 minutes. Preheat the oven to 350 degrees F. Bake until browned on top and hollow when tapped, about 70 – 75 minutes. Carefully remove from the pan and cool on a rack. Serve thinly sliced. Store tightly wrapped in the refrigerator.

Here the soaked rice and lentils have been processed until they resemble chunky nut butter

The dry ingredients are added

This bread is ready to bake

This recipe was shared on Real Food Wednesday.