This dense, dark loaf has deep, nutty flavor. Often served for breakfast with thick slices of butter and for supper with a hearty stew, this popular bread finds its way onto nearly every Irish table. This gluten-free brown bread embraces the spirit of true brown bread, which is made from whole grains and dark treacle (molasses). Its hearty texture comes from teff seed and golden flaxmeal, with the requisite chew derived from gluten-free oat flour. Bake it in a dark loaf pan to help the crust develop. Then turn the bread out before the bake time is finished to obtain a crunchy crust all around. This lets you dip pieces into yogurt or mead without crumbling.
Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus), and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace).Yields 16 slices
- 3/4 cup + 1.5 tablespoons teff seeds
- 3/4 cup less 1 tablespoon golden flaxmeal
- 1/2 cup oat flour
- 1 + 1/4 cup Jules’ Homemade All-Purpose Flour Blend
- 2 + 1/2 teaspoons rapid rise dry yeast
- 1 teaspoon salt
- 1 + 3/4 cups warm water (105°F–110°F), more as needed
- 2 tablespoons blackstrap molasses or 2 teaspoons dark treacle
- 1 tablespoon vegetable oil or melted coconut oil
1Preheat oven to 450°F. Spray a nonstick 9-inch or Pullman loaf pan with cooking oil. Line pan with parchment paper.
2In a large bowl, whisk together teff seeds, golden flaxmeal, oat flour, flour blend, yeast and salt until combined.
3Place warm water in a separate bowl. Add molasses and oil and stir to mix.
4Slowly stir liquid mixture into dry ingredients, combining with a fork as mixture gets thicker. Dough should resemble thick oatmeal. If it’s too dry, add more warm water, a tablespoon at a time.
5Scrape dough into prepared pan. Smooth the top with a wet rubber spatula. Dampen a clean kitchen towel and place it gently over the bread pan. Set pan in a warm, draft-free place to rise 20 to 30 minutes or until dough reaches the top of the pan. Remove towel from pan.
6Place pan in preheated oven with a bowl of water to add steam. Bake 20 minutes. Reduce heat to 400°F. Release loaf from pan by pulling up on the parchment paper. Place loaf (without pan) on the parchment paper back in the oven. Bake 10 to 15 minutes or until internal temperature reaches 205°F and bread sounds hollow when tapped on the bottom.
7When done, remove from oven. Let loaf cool on a wire rack before slicing.