Grab the papers... or a good book... or your laptop. Pour some coffee... or some tea... is it too early for a mimosa?... Pull up a chair ... lie on the sofa... or go back to bed. Whatever you do, cut yourself a thick slice of this and smother it with your favourite toppings for an excellent start to the day.
Protein Loaf - Gluten Free
1 sachet dried yeast
375ml lukewarm water
100g besan flour
60g quinoa flour
60g potato flour
30g sorghum flour
100g ground almonds
40g flax seeds
30g sunflower seeds
30g poppy seeds
30g chia seeds
30g pumpkin seeds
4 eggs, lightly beaten
1/4 cup olive oil
4 eggs, lightly beaten
1/4 cup olive oil
Preheat the oven to 180C. Line a 23 cm x 13 cm loaf pan with baking paper. Set aside.
Put the water and yeast into a small mixing bowl and stir with a fork. Set aside for 5 - 10 minutes to become foamy.
In a separate bowl combine the all the flours and seeds. Add the eggs, oil and the yeast mixture and stir to combine. The mixture will be a thick batter rather than a dough. Pour the batter into the prepared pan and bake for 45 - 50 minutes, or until a skewer inserted in the middle comes out clean.
Transfer the loaf to a wire rack to cool to room temperature before slicing.
I served it with ricotta and figs and a drizzled with honey. Equally good toasted and topped with a fried egg and hot sauce... just sayin'.
Firstly, Jennifer, this photos are just beautiful! I want to hang that last one on my wall!
ReplyDeleteSecondly, this loaf sounds like just what I need to start my day with! Nothing bad can happen when you've had an awesome breakfast :)
Oh damn, so many good things in this bread. Love it :)
ReplyDeleteLoving the shots of this Protein Loaf... definitely a great bread that's perfect for breakfast. And think of all the delicious toppings that can go with it!
ReplyDeleteThis looks crazy delicious. What a way to start the day!
ReplyDeleteI loved the look of this loaf on instagram. Absolutely gorgeous - everything from the figs and honey to those deliciously toasty edges on the bread. Protein loaves are awesome for those of us who seem to be hungry all the time. I love the combination of flours you've added alongside the goodness from the eggs. As for yeast, I've never quite used yeast in this way (as in pouring it into such a dense mix and not particularly leaving it to prove or rise). I'm a pretty terrible bread baker so I'm enjoying seeing how you adapt and use bread-ish ingredients and recipes! Love this post Jen xx
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