Konsistensen af dette brød minder om hjemmebagt rugbrød, men det smager som fiberbrød. Det har en tynd, hård skorpe, kan skæres forholdsvis tyndt og mætter godt. Det kan laves fuldstændigt glutenfri og er fuld af fiber, D-vitamin, jern, og protein. Continue reading
Foretrækker du opskriften på Dansk? Den har du her. Preparation: 10 + 5 min. Proofing: 30 min. Baking: 45-50 min. Portions: 18. This bread is savoury, moist, with substantial texture and a thin crust, and can be sliced thinly. It can be made entirely gluten-free and is rich in fibre, D vitamin, iron, and protein. A slice contains roughly 70 calories. If stored properly, it will keep for at least four days. It goes well with Brie or savoury spreads, such as paté, or on the side with a salad. I have included both a quick set of instructions, and… Continue reading
I have been working on an oat loaf for a while. Here is the recipe. I made many experiments and variations of this bread, playing back and forth with moisture and texture. Adding an egg white here, subtracting some yoghurt there, increasing and decreasing the oats, chopping, blending, or combining them. I wanted to reliably bake a savoury bread that didn’t go mudbrick or soggy on me, and which can be sliced thinly. Gluten-free loaves have a tendency to come apart if you don’t slice them up in chunks. The thing that finally made the loaf come together, was adding… Continue reading
