did i ever tell you all that when i was growing up friends would call me pizza-bagel? perhaps it was because i loved eating pizza and bagels, maybe it was because i actually loved putting pizza toppings on my bagels. but i think it was mostly because i was part italian and part jewish, and that's how people would lovingly refer to me. i guess i defined myself by that in a way, and also took on the food stereotype of what it meant to be both jewish and italian growing up in new york. bagels were eaten, almost ritualistically each and every morning - and the bagels were so good, you didn't even think about skipping out on them for cereal. every sunday was pizza night, where my dad would stretch out some dough, whip up a batch of my italian grandmother's tomato sauce (seasoned with manischewitz instead of regular red wine, naturally), and top it with slices of fresh mozzarella. there was always pasta and ravioli, bialys, and round casa bread from the bakery where my dad grew up in the bronx.
those memories are all but distant; as i grew up and learned that a steady diet of carb-y white flour was not exactly the most nutritiously sound. fast forward a few years and i had discovered a gluten intolerance; so, my bagel every-once-in-a-blue, was a bagel no more. and while there are plenty of gluten-free bagels in the stores, i never liked, nor understood, half the the ingredients on the back of the package. so, when was asked if i wanted a copy of gluten-free artisan bread in five minutes a day, (basically an opportunity to make my dream breads from scratch) i emphatically said yes!
the book is somewhat of a dream to someone who longs for homemade, freshly baked gluten-free goods. but the book encompasses so many recipes i never would have thought were possible: from every day boule loaves, to baguette, challah (!) and rye bread (!). there's also a lovely pizza and focaccia dough recipe that i cannot wait to make; and recipes for bagels and bialys are obviously getting made asap. however, first up was this seeded 100% whole grain loaf. the recipe yields quite a bit of bread dough, so i wanted it to be a wholesome loaf i could eat on the day-to-day. each loaf i made was enjoyed at different times of the day, all with different accompaniments, and it even made an appearance at a pre-thanksgiving dinner with my folks where we sopped up some good olive oil with it. i am so looking forward to baking more from this book, as it's already changed my entire gluten-free bread baking game! perhaps it will change yours too!
a couple of links to include :) my recipe for cacao nib coconut macaroons is featured over on People.com in a really rad holiday cookie countdown! and i have a couple of interviews: one over on get the gloss, and another on lucca magazine, if you're so inclined :) hope you're having a good start to december!!! xo
seeded 100% whole grain loaf (gluten + dairy-free)
below i indicate "mixture #2", this refers to the two gluten-free all-purpose flour mixtures that the book provides recipes for. mixture #2 is merely the whole grain flour mixture, whereas mixture #1 is not a whole grain-based mix.
- 6 1/2 cups mixture #2 100% whole grain gluten-free flour
- 2 tablespoons ground flax seed
- 2 tablespoons poppy seeds
- 2 tablespoons chia seeds
- 1/4 cup sesame seeds
- 1/2 cup pepitas
- 1/2 sunflower seeds
- 1 tablespoon granulated yeast
- 1 tablespoon kosher salt
- 4 cups lukewarm water
- 1/4 cup honey
- 4 large eggs
- cornmeal, for pizza peel
mixing and storing the dough
- whisk together the flours, grains, seeds, yeast, and salt in a 5-to-6 quart bowl, or a lidded (not airtight) food container
- add the water, honey, and eggs, and mix with a spoon. cover (not airtight), and allow to rest at room temperature until the dough rises, approximately 2 hours
- the dough can be used immediately after the initial rise, though it is easier to handle when cold. refrigerate it in a lidded (not airtight) container and use over the next 5 days. Or freeze for up to 4 weeks in 1-pound portions and thaw in the refrigerator overnight before use
on baking day
- pull off a 1-pound (grapefruit size) piece of dough. place it on a pizza peel (i used a wooden cutting board) prepared with a good amount of cornmeal. quickly shape it into a ball and smooth the surface pressing and smoothing with wet fingers. cover loosely with plastic wrap and allow to rest for 60 minutes
- about 20 minutes into the resting period, preheat a baking stone near the middle of the oven to 450°F, with an empty metal broiler tray on any shelf that won't interfere with the rising bread
- after the bread is rested, make 1/2-inch-deep slashes with a wet serrated bread knife, in a cross pattern. slide loaf onto the hot stone. pour 1 cup of hot tap water into the boiler tray, and quickly close the oven door. bake for 45 minutes, or until richly browned and firm. smaller or larger loaves will require adjustments in resting and baking time
- allow loaf to cool on a rack before eating