sandwich loaf
From Aran Goyoaga’s Cannelle et Vanille Bakes Simple
Ingredients
- 2 3/4 cups (620 g) filtered water, heated to 105 degrees F (or replace half the total water with milk for a softer crust)
- 1 tablespoon (12 g) active dry yeast
- 2 teaspoons sugar or honey
- 2 1/2 tablespoons (25 g) psyllium husk powder
- 1 tablespoon (7 g) flaxseed meal
- 1 tablespoon apple cider vinegar
- 1 1/2 cups (210 g) superfine brown rice flour, plus more for dusting
- 1 cup (140 g) sorghum flour
- 1 cup (120 g) tapioca starch
- 2 teaspoons kosher salt
- extra virgin olive oil, for greasing
Instructions
In a medium bowl, whisk together the water, yeast, and sugar. Proof until the yeast bubbles and a thin layer of foam forms on top, about 10 minutes. Whisk in the psyllium husk powder, flaxseed, and vinegar and let it get for 5 minutes.
In the bowl of a stand mixer fitted with the dough hook, combine both flours, tapioca starch, and salt. Add the psyllium gel and mix on medium speed for 2 minutes, or until the dough comes together. It should be a little sticky yet bouncy. Alternatively, you can mix the dough by hand in a large bowl.
Preheat the oven to 425 degrees F. Grease the inside of an 8 1/2 x 4 1/2 inch loaf pan with olive oil and dust with brown rice flour.
Dust a work surface with brown rice flour. Turn the dough out onto it and knead a couple of times, shaping the dough into a log about 8 inches long. Gently transfer the dough to the prepared pan. Cover with a clean kitchen towel or plastic wrap and proof for 30 minutes, or until nearly doubled.
Bake the bread for 1 hour. Carefully remove the bread from the pan and set it back in the oven directly on a rack. Bake for another 30 minutes.
Transfer the bread to a wire rack and cool completely before cutting into it, about 1 hour. It needs to set in the center as the steam evaporates, otherwise the crumb will be gummy. The bread keeps best wrapped in a clean kitchen towel or parchment paper for 2 days.