I have been baking bread most of my adult life, I have a small grain mill and a GF sour dough culture in my fridge called Suzie. As someone with a gluten allergy there are very few breads I can eat, but this is an amazing recipe. Full of fibre and great for your colon.
Spicy, fine-nutty and fluffy, this light turmeric-hemp bread tastes great and is very healthy. It is also very easy to prepare , served savory or covered in nutella this bread is a winner.
For the turmeric and hemp bread
Other ingredients and spices
For the turmeric and hemp bread, first line the loaf pan with slightly damp baking paper.
Then process oat flakes, brown millet and amaranth in a stand mixer to a fine flour.
Put all dry ingredients (including the spices) in a bowl and mix thoroughly. Pour the water, yacon syrup and coconut oil over it and stir vigorously. Then knead the dough thoroughly with your hands, press it into the baking pan and smooth the surface with wet hands. Cover lightly with cling film and leave to rest for at least 3 hours (max. 12 hours) at room temperature.
Note: Although the dough becomes quite firm due to the binding of the psyllium husks, it still remains juicy.
Preheat the oven to 170 ° C top / bottom heat.
Then remove the foil from the bread, place the dough in the oven and bake for about 40 minutes.
Have an oven rack lined with baking paper ready.
After 40 minutes, take the bread out of the oven and turn it straight out of the mold onto the grid. Then remove the baking paper, put it back in the oven and finish baking for another 30-35 minutes.
Then take the turmeric and hemp bread out of the oven and let it cool down completely.
Tip: You can prepare the dough the evening before and then bake it in the oven after 12 hours at the latest.
Nutritional values per loaf