Recipes / B R E N T M A R T I N
VEGAN NUT BREAD
DAY O N E I N G R E D I E N T S
450g Bakels Gluten Free Flour Mix 500g tepid water 10g Bakels Dried Yeast 250g of Hazelnut Flour 150g of roughly chopped toasted nuts (any desired nuts) 20g of olive oil
1. Mix all day one ingredients together and put into large bowl. 2. Cover. Leave to sit at room temp
DAY T WO I N G R E D I E N T S
temperature a further time to 150°C and bake 15 minutes.
for 1 hour. Then place in fridge for
This gives the bread time to dry
two days. (Overnight will do but
out and fully cook in the centre.
the flavour won’t be as good)
This time isn’t imperative but
3. Day three mix Salt, Coconut Yoghurt and Gluten Free Flour together. Fold into your day
10g dried yeast or 20g Fresh Yeast 50g Coconut Yoghurt (my favourite Raglan Coconut yoghurt) 150g Bakels Gluten Free Flour 10g salt (I love to use Marlborough Flaky Sea Salt)
10 minutes. I then lower the
it’s good to do if you are wanting crispier crust. 11. When finished baking remove
one mix. After this is fully
from oven and place on a
incorporated add your remaining
cooling rack.
yeast and mix once again. Your
12. Slice a generous slice and eat with
dough should be thick but still
lashings of Lewis Road Creamery
slightly runny, reminiscent of a
Butter, or for my vegan and dairy
focaccia bread dough.
free friends, lather the bread with
4. Line a tray or loaf tin (We use Le Cresuet loaf tin) with baking
lashings of coconut butter. 13. Keep in an airtight container or
paper and spray with oil spray
wrapped in the freezer portioned
or brush with olive oil. Put your
out to make it easy to use and
dough into the tray smooth out
wrapped at all times to keep from
the top and cover with cling wrap.
drying out.
5. Leave to sit in a warm spot to rise. Somewhere from 1 hour to
One of the wonders of gluten free
2 hours. Or when the dough has
bread is its ability to be frozen
risen by one third.
and stay almost as good as it is
6. Preheat oven to 220°C fan bake.
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7. Place a tray with cold water in the
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when baked. We use this bread for our
bottom of your oven, this will help
Afternoon Tea menu. Toasted and
keep the bread moist and give it a
topped with nuts, mushroom and
delicious crispy crust. 8. Place your loaf in the oven and bake 10 minutes at 220°C. 9. Lower oven to 200°C a further 10 minutes. 10. And a third time at 180°C for
micro herbs. ____
Makes one loaf. For the mushroom puree afternoon tea recipe, visit the member recipe section of the Coeliac New Zealand website.
