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
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.
This recipe was shared on Real Food Wednesday.