bread recipe

gluten-free artisan bread in 5 minutes a day: seeded 100% whole grain gf bread by Lindsey | Dolly and Oatmeal

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 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.

From Gluten-Free Artisan Bread in Five Minutes a Day 


  • 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 450ยฐF, 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


irish soda bread x 2 by Lindsey | Dolly and Oatmeal


soda bread is easily my favorite baked good.  whether it's fresh out of the oven, a few days old, slathered with butter or jam, or plain, soda bread is one of those foods that speaks to me.  i chose to post two irish soda bread recipes - one is grain and gluten free soda bread that is almond-based.  the other is a whole wheat recipe that resembles a more traditional st. patty's day soda bread (i figured i shouldn't deprive poor frank of some soda bread just because i can't eat wheat).  i was curious as to how the gluten free/grain free soda bread would compare to the wheat soda bread.  i have to say its consistency is obviously different, but the taste was spot on!  needless to say, i was impressed.  in any event, whichever soda bread recipe you choose you will not be disappointed!

the whole wheat soda bread recipe (which is seen above on the dish towel) originally called for 4 cups whole wheat flour.  i substituted 2 cups with whole wheat pastry flour just to make it a little softer and not as grain-y. the recipe does not call for any sweetener, i chose not to add any simply because i don't like my soda bread sweet, plus i figured it's healthier without the sugar.  if you do want to add sugar, i would say 1 tablespoon + 1 1/2 teaspoons should sweeten things up a bit.  also, i used yogourt here.  alternatively, you can substitute it with buttermilk, or even sour cream.  and lastly, because this was a real irish soda bread recipe, it did't call for currants (apparently that's an american thing), but i love currants, especially in soda bread!  so i added them.

// gluten free irish soda bread

recipe adapted from Elana's Pantry

pre heat oven to 350ยฐ

line a baking sheet with parchment paper

// ingredients

2 3/4 cups almond flour

1/4 teaspoon fine grain sea salt

1 1/2 teaspoons baking soda

1/2 cup dried currants

2 eggs (room temperature)

2 tablespoons raw honey

2 tablespoons apple cider vinegar

// directions

in a large bowl, combine the almond flour, salt, baking soda, and currants.  mix with a whisk

in a small bowl, whisk eggs with honey and apple cider vinegar

using a spatula, mix the wet ingredients into the dry ingredients

place dough on the parchment paper lined baking sheet and form dough into a flattened disk - about 8" across, and 1 1/2" tall

using a sharp knife, score the dough a half inch deep, making an "x" over the top

bake for 20 minutes. then, turn oven off and leave in the oven for another 10 minutescool bread before serving, and enjoy

// whole wheat irish soda bread

adapted from: the dish towel with no author

pre heat oven to 375ยฐ

line a baking sheet with parchment paper

// ingredients

2 cups stone ground whole wheat flour

2 cups whole wheat pastry flour

1 teaspoon baking soda

1 tablespoon baking powder

1 teaspoon fine grain sea salt

3/4 cup dried currants

1 egg, beaten

1 1/2 cups yogourt (i used 2% fage greek yogourt)

// directions

in a large bowl, mix flours, baking soda, baking powder, salt, and currants

in a medium bowl, beat egg and add yogourt - combine

add the wet ingredients to the dry - combine with a spatula

when dough gets crumbly, start kneading it

divide into 2 equal, slightly flattened rounds

slash the tops with a knife

bake for 35 minutes

enjoy your weekend and/or st. patty's day!