Recipe
for family meals :
 This
is a Raymond Blanc recipe for Wheat free Bread.
This is what Raymond Blance had to say:
"I
often welcome people with wheat allergies to the Manoir,
in fact the husband of our florist is a case in point
so in the early stages I had someone to go to for advice.
A
recipe for Rye bread will always I'm afraid be a lot
heavier than ordinary bread but this is not to say that
it is less enjoyable.
One
of the breads that I love the most is the black rye
bead of Russia.The fact that I generally have it with
lashings of caviar and sour cream of course helps, but
I've gotten to that age now when I like to treat myself".
Ingredients
4
slightly heaped tsp of fresh yeast
250 ml warm water
1 tsp raw cane sugar
25 g soya flour
115 g potato flour
20 g ground hazelnuts
20 g chickpea flour
2 tsp dried pectin
2 pinches sea salt
2 tsp vegetable oil
Method
- Preheat
the oven to 180ºC.
- Mix
the yeast into the warm water and sugar until it dissolves.
- Place
all of the other ingredients into a bowl and mix them
well to ensure that you break up any lumps.
- Make
a well in the flour and stir in the water, sugar and
yeast with awooden spoon.
- Do
not use an electric mixer as this will make the batter
too tough.
- Continue
to mix until you achieve a creamy consistency.
- Line
a medium sized loaf tin with oil and polenta.
- Place
the mixture in the tin and put it into the oven immediately.
- Bake
for 1 hour until well risen, golden and crusty.
- Transfer
to a wire rack to cool.
Makes
1 medium loaf
Raymond
Blanc
(Recipe
adapted from the crusty plain bread in Rita Greers Gluten
free cooking, Thorsons 1983)
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