Sometimes I find it hard to name a recipe - How do I convey to you, dear Reader, what the baked goodie will be like in a couple of words?

Take this cob loaf for instance - what should I name it?

The bread has a wonderful flavour, is higher in protein than most of my bread recipes, contains extra fibre, is soft, flexible and totally delicious.

It is, quite simply, a totally awesome gluten free bread. 

.....and just as simply I know what to name this recipe

TA Cob Loaf

where TA = Totally Awesome :)   

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

 

You'll need a proving basket (banneton) to make this loaf. 

 

Ingredients

450 g Bakers' Magic Gluten free flour

40 g Faba bean protein powder

4 tsp Psyllium husk

60 g Sugar

2 tsp Yeast

1 1/2 tsp Salt

525 g Warm water

50 g Oil (I use Rice bran Oil)

Extra Oil

 

Psyllium husk - Psyllium is used to make the dough easier to handle however the downside to this is that the bread won't rise as much if too much is used. 

Faba bean protein powder - Available at Sunnybrook Health & Healing Centre (they will ship Australia wide) & Coles (but it has the disclaimer that gluten may be present)

 

 

Method

Simple Instructions 

1. Activate the yeast in 100 g warm water containing 10 g sugar for approximately 5 minutes.

2. Blend the remaining dry ingredients.

3. Thoroughly mix together the dry ingredients, activated yeast, remaining warm water and oil. Let the dough prove for approximately 45 minutes. Keep the bowl covered to stop the dough drying out. 

4. Mix the dough again. The dough will be less sticky.

5. Line a round banneton with a slightly damp clean chux cloth.

6. Transfer dough to the banneton using oiled hands.

7. Prove for approximately 30 - 45 mins.

8. Line a baking tray with baking paper. 

9. Gently tip the dough out of the banneton onto the lined baking tray. 

10. Dust the top of the dough with some gluten free starch. Score the top of the dough.  

11. Bake in a hot oven (190 - 200 C) for approximately 60 mins.

12. Let the bread cool a bit before slicing into it.

 

More Detailed Instructions

Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 100 g of warm water containing the sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with bread making.

Are you going to proof the dough in your oven or in another warm spot? If proofing in your oven turn oven to ~50 C for approximately 10 mins then turn it off again.

Stand Mixer

Place all ingredients into the mixing bowl (including pre-incubated yeast). Remember you need to add 425 g of water as you will be adding the other 100 g with the pre-incubated yeast.

Combine ingredients using the flat beater until a uniform consistency is achieved. You may need to stop the mixer and scrap down the sides. This make take longer than 5 mins. 

Let the dough proof in the bowl for approximately 45 mins in a warm moist environment. Cover the bowl to stop the dough from drying out. 

Mix the dough again. 

Line a banneton with a slightly damp clean chux cloth. Lining the banneton keeps the dough from sticking to it. 

Lightly oil your work surface. Transfer dough to work surface. Using oiled hands shape the dough to fit into the banneton. 

Transfer dough to the banneton. Prove for approximately 30 - 45 mins.  

If you are proofing in your oven put on the timer for ~20 mins. When the time is up take the proofing bread out of the oven and turn the oven up to 200 C. The 20 mins is an estimate it will depend on how long it takes your oven to reach 200 C.

Gently tip the dough out of the banneton onto a lined baking tray. Gently peel off the chux cloth. 

Dust the top of the dough with some gluten free starch (eg. maize starch). Use a sharp knife to score the top of the dough. You are less likely to have cracks in your finished loaf when you score the dough.   

Turn your oven on to 200 C.

Bake at 200 C for ~60 mins, the time will vary depending on the individual oven. If your oven has a hot spot turn the bread halfway through baking. 

Take out of the oven & cool the bread on a cooling rack.

Ensure the bread is sufficiently cooled before cutting into it.

Simply enjoy!