Here's a bread with a bit more heartiness than the lovely crispy-crusted Italian bread. There are just a couple of minor adjustments to the first recipe, but they really make a difference!
This bread is less of a white bread and more of a cracked wheat in color and flavor. This is due to the addition of the high-protein flour, teff. It really adds nutrition to a recipe, but, in my experience, can also add weight and gumminess, so it was a series of experiments that led me to the flour mix you see here. As far as the seeds (I've used sesame, but you can use flax, poppy--wonder if caraway would be interesting), for me they are a toasty, crunchy, important part of the experience!
1 1/2 T sugar
1 1/2 c water, 110 degrees (lukewarm)
1 1/2c sorghum flour
1/2c teff flour
1T xanthan gum
2 tsp salt
2T olive oil
1 tsp vinegar
3 egg whites
1/4c sesame seeds
Heat oven to 350 degrees.
Mix sugar, water and yeast in small bowl.
Mix salt, xanthan gum, flours on low, in mixer.
When yeast mixture is foamy, add to flours.
Mix egg whites, oil and vinegar in medium bowl.
Add to mixer bowl.
Mix on high for 4 minutes.
Oil cookie sheet or french bread forms.
Dust with cornmeal.
Ladle batter into forms or onto sheets.
(One loaf per sheet if using cookie sheets.)
Spray loaves with cooking spray.
With cool, wet spatula, smooth tops of loaves.
Cover and let rise to double in warm place.
(I use top of stove as oven heats.)
Make angled cuts in loaves with razor blade.
Sprinkle a fairly dense layer of seeds over loaves.
Bake until internal temperature is 200 degrees, about 1 hr.
Cool to room temp, out of pans, before slicing.
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