"THE BREAD IS THE KING OF THE TABLE AND EVERYTHING ELSE IS ONLY THE COURT AROUND HIM. THE COURTS ARE THE SOUP, MEAT, THE SALAD BUT BREAD IS KING. "(Luis Bromfield 1963)
I'm not the only one to think that one can live on only bread and water! Unfortunately since I discovered my gluten intolerance I had to deprive myself of the habit. I converted the purchase of gluten-free bread and I'd rather not describe my infelicitá trying to enjoy eating a slice of bread without crust, flaky, pale and without character; only thanks to the imagination could savor my lovely bread packed as if it were a slice of freshly baked loaf. There do it?!! I tried this at home and I admit that a couple of attempts have not had good results. I tried again and I finally did it!! Now I can enjoy the smell of homemade bread, a loaf of beautiful colorful and crisp zest that makes noise when you slice the loaf; not to mention the "crunch" that makes the toasted slice at first bite!!! This is the effect that the bread has on my life. As for the consumption, I personally prefer help it during meals lunch and dinner during the week and eat it every morning at breakfast; It is not a fixed rule, often not eating for breakfast but a snack or lunch without overdoing it. Well after my declaration of love for the bread, I bring you on schedule!
Ingredients for a loaf
500 g whole wheat flour gluten
500 ml warm water
10 grams of dry yeast powder
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 large bowl
1 wooden spatula
a pan Loaf pan lined with baking paper (without too many folds)
In a bowl, put the flour and salt, mix.
Dissolve yeast in water and add all the water to the flour.
Mix and Knead with the help of a wooden spatula.
Add half oil and continue kneading, the dough is sticky and uneven as the regular bread, that's why it's not recommended to knead by hand.
Form a kind of dough, cover the bowl with plastic wrap and a cover and let rise for about 1 hour.
Meanwhile Preheat oven to 185/200 degrees, not ventilated (depends on the oven, I preheated to 200 grams)
After the interval of leavening, place the dough into the pan.
Level the surface with a trowel and brush with the remaining oil.
Bake for 1 hour.
Once cooked, remove the bread from the Pan and place it on a rack to dry the moisture.
Slice and eat when cool, if you can resist!
Styling: brush with oil before baking because flour gluten-don't take a nice color typical of the loaf.
Secret: slice and freeze.
With Love …