Gluten-Free Olive-Rosemary Bread
By Stephanie PixleyPublished on June 13, 2016
Time
2¾ hours, plus 1½ hours rising and 2 hours cooling
Yield
Make 1 loaf
Ingredients
Before You Begin
Do not substitute soy milk powder for the milk powder in this recipe, as it will negatively impact the flavor and structure of the bread. If you don’t eat dairy, you’re better off omitting the milk powder, although the structure of the bread will suffer a bit. If you do not have oat flour, you can process 4 ounces old-fashioned rolled oats in a food processor or spice grinder until finely ground, about 1 minute. Do not use quick oats. You can substitute sorghum or millet flour for the oat flour. Do not omit the psyllium husk; it is crucial to the structure of the bread.
Instructions
- Whisk water, eggs, 2 tablespoons oil, and lemon juice together in bowl. Using stand mixer fitted with paddle, mix flour blend, oat flour, milk powder, psyllium, sugar, yeast, salt, and baking soda together on low speed until combined. Slowly add water mixture and let dough come together, about 1 minute, scraping down bowl as needed. Increase speed to medium and beat until sticky and uniform, about 6 minutes. (Dough will resemble cookie dough.) Stir in olives and rosemary with rubber spatula.
- Spray 18 by 12-inch sheet of parchment paper with vegetable oil spray. Using rubber spatula, transfer dough to prepared parchment and shape into 6 1/2-inch ball with wet hands. Place dough (still on parchment) inside ovensafe 8-inch skillet. Using sharp serrated knife or single-edge razor blade, make two 1/2-inch-deep, 4-inch-long slashes in X shape across top of dough. Spray dough with water. Cover loosely with plastic wrap and let rise at room temperature until dough has risen by 50 percent, about 1 1/2 hours.
- Adjust oven rack to lowest position and heat oven to 325 degrees. Remove plastic and brush with remaining 1 tablespoon olive oil. Bake until top of bread is dark golden brown, crust is firm, and loaf sounds hollow when tapped, about 2 hours, rotating skillet halfway through baking.
- Carefully remove loaf from skillet, transfer to wire rack (discard parchment), and let bread cool completely, about 2 hours. Serve. (Once cooled, bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days.
Time
2¾ hours, plus 1½ hours rising and 2 hours coolingYield
Make 1 loafIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We used our Hearty Country Flax Bread as a starting point for this recipe. While we liked the earthy flavor of ground flax in the country bread, it clashed with the olives and rosemary. We had better results when we replaced the ground flax with milder-tasting oat flour. While the flavors were right, the crumb was very dense and the crust was overly thick. Adding another egg and a few tablespoons of olive oil made the crumb softer, while brushing the loaf with an additional tablespoon of oil just before baking helped to soften the crust. Finally, two teaspoons of lemon juice softened the crumb even further, providing a great contrast to the hearty (but no longer tough) crust. The hydration level in this dough is pretty high, and we found that it needed a longer, slower baking process than the basic country bread. We had the best results baking the loaf in a relatively cool 325-degree oven for 2 hours (yes, this is correct). As with the country bread, this loaf will spread out rather than rise up unless it is proofed and baked in an ovenproof skillet. However, due to the long baking time, we found that placing the skillet on a heated baking stone caused the crust to become too dark and hard. When the dough has risen, simply brush it with oil and place the skillet with the risen dough right into the oven.
Before You Begin
Do not substitute soy milk powder for the milk powder in this recipe, as it will negatively impact the flavor and structure of the bread. If you don’t eat dairy, you’re better off omitting the milk powder, although the structure of the bread will suffer a bit. If you do not have oat flour, you can process 4 ounces old-fashioned rolled oats in a food processor or spice grinder until finely ground, about 1 minute. Do not use quick oats. You can substitute sorghum or millet flour for the oat flour. Do not omit the psyllium husk; it is crucial to the structure of the bread.
Instructions
- Whisk water, eggs, 2 tablespoons oil, and lemon juice together in bowl. Using stand mixer fitted with paddle, mix flour blend, oat flour, milk powder, psyllium, sugar, yeast, salt, and baking soda together on low speed until combined. Slowly add water mixture and let dough come together, about 1 minute, scraping down bowl as needed. Increase speed to medium and beat until sticky and uniform, about 6 minutes. (Dough will resemble cookie dough.) Stir in olives and rosemary with rubber spatula.
- Spray 18 by 12-inch sheet of parchment paper with vegetable oil spray. Using rubber spatula, transfer dough to prepared parchment and shape into 6 1/2-inch ball with wet hands. Place dough (still on parchment) inside ovensafe 8-inch skillet. Using sharp serrated knife or single-edge razor blade, make two 1/2-inch-deep, 4-inch-long slashes in X shape across top of dough. Spray dough with water. Cover loosely with plastic wrap and let rise at room temperature until dough has risen by 50 percent, about 1 1/2 hours.
- Adjust oven rack to lowest position and heat oven to 325 degrees. Remove plastic and brush with remaining 1 tablespoon olive oil. Bake until top of bread is dark golden brown, crust is firm, and loaf sounds hollow when tapped, about 2 hours, rotating skillet halfway through baking.
- Carefully remove loaf from skillet, transfer to wire rack (discard parchment), and let bread cool completely, about 2 hours. Serve. (Once cooled, bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days.
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