Today i am trying a
new bread recipe!
I copy-pasted the recipe below .. we'll see how it turns out, its rising now ... It is so far so wheat like its creepy!
Wet Ingredients:
2 ½ cups warm water (105 to 110 degrees F)
2 ¼ teaspoons active dry yeast (1 package)
1 teaspoon maple syrup or organic cane sugar
2 tablespoons extra virgin olive oil
2 tablespoons maple syrup
1/3 cup ground chia seeds
Dry Ingredients:
1 cup teff flour
1 cup sorghum flour
½ cup sweet rice flour
½ cup cornmeal
1 ½ teaspoons sea salt
Topping:
extra virgin olive oil
poppy seeds
sesame seeds
Place
the warm water in a bowl or 4-cup liquid glass measure. Add the yeast
and teaspoon of maple syrup, whisk together. Let rest for 5 to 10
minutes to activate the yeast. The mixture should get foamy or bubbly.
If not, dump it out and start over.
While the yeast is activating, mix together the dry ingredients in a large bowl.
After
the yeast is activated whisk in the olive oil, maple syrup, ground chia
seeds, and psyllium husks into the water-yeast mixture. Let stand for 2
to 3 minutes (not any longer) to let the chia and psyllium release
their gelatinous substances. Whisk again.
Pour
the wet ingredients into the dry and mix together with a large wooden
spoon until thick. Then knead the dough on a floured wooden board to
incorporate the flour. Add more teff and sorghum flours, a little at a
time, until the dough holds together and isn’t too sticky (about ¼ to ½
cup total). Don’t add too much flour, otherwise the dough will become
very dense; it should still be slightly sticky. Form dough into a ball,
place back into the large bowl, and cover with a damp towel. Place in a
warm spot to rise. I like to place the bowl over a pot of warm water.
Let dough rise for an hour or until doubled in size. Rising time will
depend on the temperature of the environment around the dough.
After
the dough has risen, place a pizza stone in your oven. Preheat the oven
to 400 degrees F. Place a pan of water on the bottom rack of the oven
(the one beneath the pizza stone). I usually use an 8 x 8-inch glass pan
filled ¾ of the way full.
Punch
down the dough and turn out onto a lightly floured wooden board. Knead
the dough for about a minute. Then form into a round ball. Place on a
square of parchment paper and use a sharp knife to cut a shallow
“tic-tac-toe” pattern on the top. Drizzle with olive oil and sprinkle
with poppy seeds and sesame seeds. Let rise for about 30 minutes in a
warm place while the oven and stone are preheating.
Carefully
lift the parchment paper with the risen loaf and place it onto the
stone in the oven. Bake for about 40 minutes. Remove from oven and let
cool 30 to 60 minutes before cutting into it. The bread will be very
gummy hot out of the oven. The texture is perfect once cooled. It
reminds me of a hearty whole wheat bread.
With the leftover ground chia seeds I am going to make Chia seed chocolate pudding.. usually, i'd put whole chia seeds and mix everything in the vita mix, but this time i'm going to try to use up the pre-ground seeds..
Ingredients
2 1/2 cups coconut milk
1/2 cup chia seeds (pre-ground if you are not using a vitamix or high powered blender)
6 Tbsp cocoa
1/4-1/2 cup coconut sugar
1/2 tsp vanilla extract
pinch salt
handful of chocolate chips
Directions
1. Combine all ingredients in blender or food processor
2. Mix thoroughly until ultra smooth.
3. Pour mixture into a storage container & store in the fridge
DROP BISCUITS! 
