Author Topic: GF Poppy Seed Loaf  (Read 2820 times)

Offline bron

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GF Poppy Seed Loaf
« on: May 26, 2009, 01:00:56 am »
Makes 1 kg
450g water
20g lard or sunflower oil
1 teaspoon sugar
1 tablespoon vinegar
30g fresh yeast
250g Proceli flour
250g Schar Pan (Mix B) flour
2 tablespoons poppy seeds
pinch salt

Place water, oil,sugar and vinegar in THX and program 2 minutes 37 Speed 2
Add yeast and mix 10 seconds Speed 3
Add flour, poppy seeds and salt. Program 5 mins Knead
Place into high loaf tin (greased) Smooth surface and brush with a mixture of oil and water. Laeve to rise until doubled in size, approx 40 mins. Bake in lowest part of oven for 30 to 35 mins.

I tried this bread at the cooking class, very very delicious, we had it toasted and I could taste no difference to a gluten bread!



Offline brazen20au

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Re: GF Poppy Seed Loaf
« Reply #1 on: May 26, 2009, 01:30:37 am »
thanks again bron! i migth even try this today if i feel up to it!

Proceli Flour =
Corn starch, kiwicha flour, sugar, thickener (xantham gum), emulsifier (E-472e), salt, raising agents (disodium diphosphate, sodium bicarbonate), antioxidant (L-ascorbic acid)

Schar Pan (Mix B) flour =
maize starch, rice flour, dextrose, vegetable protein, vegetable fibre, thickener: E-464, salt.
Corn starch, rice flour, dextrose, vegetable protein (lupine), psyllium seed husk powder (vegetable fiber), hydroxypropyl methylcellulose, salt.
Karen in Canberra :)
Mum to 3 including one with Coeliac Disease and 2 with autism, aiming for a paleo / AIP diet
My Cooking Blog
Thermomix Magic Group Blog