I’ve been experimenting recently with molasses in cooking and baking because of the high iron and calcium content. This savoury, flavourful bread is delicious with soups and even just with a small bit of vegan margarine on a warmed slice for breakfast. The recipe is from Donna Washburn and Heather Butt’s cookbook, Great Gluten Free Whole Grain Bread Machine Recipes. I’ve altered it slightly to have it as a regular recipe, for those of you without a breadmachine.
2 cups sorghum flour
2/3 cup quinoa flour
1/3 cup tapioca flour
1 tablespoon xanthan gum
2 teaspoons yeast
1 1/4 teaspoons salt
1 1/4 cups water
2 tablespoons vegetable oil
1/4 cup light (fancy) molasses
1 cup cider vinegar
3 tablespoons of ground flaxseed premixed with 9 tablespoons of water (or the egg equivalent of 3 eggs)
1 cup cooked quinoa, cooled to room temperature
1. In a large bowl combine flours, xanthan gum, yeast and salt. Set aside.
2. Pour water, oil, molasses, vinegar, quinoa, and egg substitute into a mixer or large bowl. Turn on the mixer and slowly add the dry ingredients to liquid mixture scraping the sides often. You want to work the ingredients together as quickly as possible, aiming for about 2 minutes. Try not to overwork the dough, but everything needs to be completely combined.
3. Place in a warm place covered with a damp towel and allow to rise for 30 minutes.
4. Sadly this is the labour intensive part, but it will be worth it. Bake the bread at 350F for about 60 minutes or until the internal temperature reaches 200F. It will require lots of checking in on your part, especially when you are past the 45 minute mark. This bread is very heavy and dense, so the usual “tapping” method to see if the bread “sounds like it’s done” will not work. Internal temperature is the way to go.