Thank you for this simple and delicious SEED BREAD recipe. I have played around with these in the past, but it is so nice to have a functioning recipe that doesn't use gluten or oats.
Yes orange zest is also a wet ingredient so it adds moistness. You should rebalance all the ingredients but I honestly never tried with an ingredient like that!
Will do. I’m just trying the basic crackers now (with garlic powder, basil, thyme, oregano, and rosemary). I love to experiment with GF baking. Oh, and I only have ground flaxseed, but it seems to be working just fine.
Actually I made a batch with a little less salt, but I added, brown sugar, cinnamon, cloves, ginger, orange zest and the orange juice squeezed from the zested orange. I added less water to the mixture. It ended up being a bit chewier than the regular batch. But I liked it.
I adjusted the recipe by adding a cup of sourdough discard, plus a teaspoon of honey and onion powder. This gave the bread a great taste, albeit too much flour proportionately in the discard. Next time I will add only 2/3 cup sourdough discard and a bit more water. My gluten free sourdough includes Amaranth, Brown Rice, and Chickpea flours. Glad to share some with anyone.
That's a good idea! I sometimes add a very liquid sourdough discard, instead of water and then adjust with some flour if needed. My reference is the final texture of the dough.
Thank you for this simple and delicious SEED BREAD recipe. I have played around with these in the past, but it is so nice to have a functioning recipe that doesn't use gluten or oats.
Yes orange zest is also a wet ingredient so it adds moistness. You should rebalance all the ingredients but I honestly never tried with an ingredient like that!
Great :) Let me know if you try them, and what you add to customize the recipe!
I wonder if you can make them sweet, maybe adding lemon zest and honey, or dried fruits with cinnamon or other spices. I’ll experiment.
That's something I never thought of, it sounds promising! Let me know if you try.
Will do. I’m just trying the basic crackers now (with garlic powder, basil, thyme, oregano, and rosemary). I love to experiment with GF baking. Oh, and I only have ground flaxseed, but it seems to be working just fine.
Actually I made a batch with a little less salt, but I added, brown sugar, cinnamon, cloves, ginger, orange zest and the orange juice squeezed from the zested orange. I added less water to the mixture. It ended up being a bit chewier than the regular batch. But I liked it.
I adjusted the recipe by adding a cup of sourdough discard, plus a teaspoon of honey and onion powder. This gave the bread a great taste, albeit too much flour proportionately in the discard. Next time I will add only 2/3 cup sourdough discard and a bit more water. My gluten free sourdough includes Amaranth, Brown Rice, and Chickpea flours. Glad to share some with anyone.
That's a good idea! I sometimes add a very liquid sourdough discard, instead of water and then adjust with some flour if needed. My reference is the final texture of the dough.