Multi-Seeded Fibre type Bread GF / WF / DF (with photo)

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INGREDIENTS:

100g pkt of mixed seeds (Dunnes Stores Own Brand) GF
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These need to be covered in water and left soaking for 24 hrs prior to use
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4 eggs
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20g sugar
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8 Tbls of vegetable oil
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6 Tbls of warm water (not hot)
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70g GF cornflour/starch *
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150g rice flour (Doves Farm)
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100g tapioca flour (Allergycare)
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100g of Ground Almonds/Meal
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100g of Teff flour (Tobias) #
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2 Tbls of Sesame seeds
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I Tbls of Rice Bran (Ener-G)
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1 Tbls of poppy seeds
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1 Tbls xanthan gum
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1 Tbls GF Baking Powder
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1 tsp Baking Soda
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1 large cucumber, peeled, cut into small chunks and blended into a pulp.
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1 ½ tsp of salt
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½ tsp of ground white pepper
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* B&P no longer considered GF due to cross-contamination
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# Flour available from Ecodirect (www.ecodirect.ie)
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METHOD:

Preheat oven to 350F/GasMark 4.

Using a handheld electric mixer beat the eggs until foamy (2-3 mins),
add the sugar and oil and water continue to mix for a further 30secs.
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In a separate bowl mix all the flours, ground almonds, xanthan, baking powder, soda, salt and pepper,
sift to incorporate air.
Add rice bran, sesame and poppy seeds and stir together.
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Add the pulped cucumber and the egg mixture to the dry mixture,
using the dough hook attachment beat until batter is well mixed and becomes thick.
Add drained soaked seeds and mix well.

Grease two large loaf tins and line the bottom.
ONLY ½ fill each tin (As the mixture rises quite high).
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Bake for approximately 80 - 90 minutes,
or until a knife inserted in the centre comes out clean.

If baking as muffins, 1/2 fill
(2X12 or 4X6) muffin silicone trays,
they are easier to remove

Bake for approximately 30 minutes, testing to be sure the middle is cooked through.

Makes 2 loaves or 1 loaf and 12 muffins
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Remove loaf tins from oven, then with a blunt knife gently ease away from the tin sides.
Upturn tin and tap on counter to remove loaves.
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Allow to cool fully on racks, slice when cold with an electric kitchen knife.
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If freezing bread, slice first and save smaller quantities in ziploc bags (4-6 slices) defrost as needed
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After enlarging Image Left click to reduce it to a completely viewable size
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Last edited by daveyboy on Fri Apr 03, 2009 3:39 am; edited 10 times in total

That bread looks brill. I never thought i'd see cucumber IN a bread mix. Does the bread taste cucumbery?

	mob wrote:
	That bread looks brill. I never thought I'd see cucumber IN a bread mix. Does the bread taste cucumbery?

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Hi mob,
No it doesn't, not in the slightest. I got the idea of using 'cucumber' in a bread mix
after having great success in using banana's in the sweet breakfast bread.
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The 'banana' is used as a binder and allows for the omission of 'dairy' (milk, milk powder, yogurt, butter or buttermilk)
and thought if I could find something else to act as a binder and also to eliminate 'dairy' but with a non distinct taste
I may have a winner in a regular bread.
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Americans shred 'Zucchini' (courgette) and add it to bread (as fibre) that's when I thought about cucumber!
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I was also trying out for the first time in a recipe 'Teff flour' which I was able to get from Ecodirect.
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Best Regards,
David