COMBO BREAD

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD - Trans­lated by Han­nah Hochner.

I came up with this recipe one day when I ran out of flour, and so I used a com­bi­na­tion of reg­u­lar and gluten-free flour. I was so pleas­antly sur­prised with the re­sults that I de­cided to share the recipe with my read­ers.

Makes 1 loaf.

400 g. white flour, sifted

300 ml. wa­ter

4 heap­ing Tbsp. gluten-free flour ½ tsp. salt

½ tsp. dry yeast

For greas­ing pan: Oil spray

Top­pings:

¼ cup gluten-free flour ¼ cup oats

In a large bowl, mix to­gether the flour, wa­ter, salt and gluten-free flour. The dough should be soft and light. Spray dough with oil and cover with plas­tic wrap. Let dough rise at room tem­per­a­ture for four hours.

Line a small bas­ket or colan­der with a smooth wet kitchen towel. Sprin­kle a gen­er­ous amount of gluten-free flour and a lit­tle bit of oats on the towel and then place dough in­side of it. Let dough rise an­other 90 min­utes.

Heat an iron pot with a di­am­e­ter of 16 to 17cm. with a lid in the oven at 250°C (480°F) for 30 min­utes.

Care­fully take the pot out of the oven and re­move the lid. Sprin­kle a lit­tle flour in­side the pot and then flip the dough into the pot so that the soft side is fac­ing up. Sprin­kle oats and a lit­tle flour on top of dough and then cover with the lid. Lower oven tem­per­a­ture to 230°C (445°F) and bake for 40 min­utes.

Re­move the lid of the pot and bake an­other 15 min­utes. Re­move bread care­fully and let cool on a wire rack.

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