Updated Naomi’s Favorite Wheat Style Bread (includes instructions for Bread Makers – 1.5 to 2 pound loaf setting - Better Batter Gluten Free Flour

Updated Naomi’s Favorite Wheat Style Bread (includes instructions for Bread Makers – 1.5 to 2 pound loaf setting

Want whole wheat bread without the bellyache? This recipe makes a the very best, wheat style gluten free bread you’ll eat – similar to the types of wheat bread you used to be able […]

Fresh Made Bread at home by Chef Patrick Auger
Naomi’s Favorite Wheat Style Bread in bread maker
1.5 pound loaf or 2 pound loaf Servings
5-10 Minutes Prep
1-3 hours Minutes Cook

Want whole wheat bread without the bellyache? This recipe makes a the very best, wheat style gluten free bread you’ll eat – similar to the types of wheat bread you used to be able to buy in the past at your local neighborhood bakery. This is Naomi’s healthier take on her favorite white bread recipe and has the same sweet flavor and soft texture as the original. It is great for sandwiches!  Now you  can  make this wonderful  bread in your bread maker at home

 

Ingredients

Wet ingredients: bottom layer bread machine

2 1/2 cups Club Soda or Gluten Free Beer

6 Tbsp molasses

2 large egg whites, or 1/2 c either chia or flax gel or aquafaba

¼ cup vegetable oil

2 teaspoon apple cider vinegar

 

Dry ingredients: (goes on top of bottom layer in bread machine)

3c (12oz) Better Batter Gluten Free Flour

1/4 cup powdered dry milk or Vance’s Darifree powder

2 c (8oz or 227 g) sweet sorghum (milo) flour

3/4 c (3 oz or 85 g) dark teff flour

1 Tbsp salt

3 Tablespoons  psyllium husk powder

1 Tablespoon  baking powder

½ t baking  soda

 

Top layer (bread machine):

2  packages rapid rise yeast (you must use rapid rise or instant yeast)

 

Instructions

Bread Machine Instructions

Add ingredients to the pan of the bread machine in the order listed above. .Place pan in the bread machine securely. If you have an updated model with a gluten free setting, choose it; or program the machine for White Bread, 1.5 pounds to  2 pounds  and your desired crust color: light, medium, or dark (I use medium or light).  If you are not using a bread maker with a gluten free stetting then do one knead cycle, no punch down, one raise, and then bake or just pick the Quick white Bread setting.

Once the first kneading cycle begins, using a rubber spatula, scrape sides and bottom of pan to help incorporate flour. You won’t have to do this again.  Once it is all scraped down, I like to take out the paddle of the bread maker then flatten the top of the dough with a wet rubber spatula. Then shut the lid to your bread   maker  finish from there,

After it is done baking the bread maker should read about 205° F.  If not, then set your bread maker on to bake for about 15 minutes more, or place in 325° F oven for about 15 to 20 additional minutes.  Just to be prepared, before the end of the time on the bread maker set your oven to 350° F. After the bread is baked, take it out of the bread pan and place it on a cooling rack.  Wait at least 2 hours before cutting.

 

Conventional Loaf Pan Instructions

Preheat oven to 350 degrees and grease a 9×5 inch loaf pan.

Combine dry ingredients, including yeast, in the bowl of your electric mixer. Mix on low speed until evenly combined using the paddle attachment.

Add wet ingredients and turn the machine to the lowest setting, stirring until the ingredients are evenly combined. Turn mixer to high and beat for 4 minutes  the mixture will become thick and sticky.

Turn dough onto a lightly floured surface, and coat all sides lightly with flour, to enable you to work with it slightly.

Form dough into a loaf shape and place into the pan, making sure you have a smooth top. Spray top heavily with water and smooth as desired to create a domed top..

Allow to rise at room temperature or slightly above (around 80-100 degrees is ideal) for about an hour. Place pan in preheated oven and bake for about an hour, or until the interior of the bread reaches about 205° F to 210° F.  After the bread is baked, take it out of the bread pan and place it on a cooling rack.  Wait at least 2 hours before cutting. Cutting before the bread is cool will collapse the structure of the bread.

2 Responses

  1. heal@bellaliant.net

    Hi, I was making this bread and noticed in the ingredients list after I put in a tablespoon of salt in that you have salt listed twice. First one is 1 tablespoon salt and down further it says 2 teaspoons of salt, I think the first one should be sugar, is that correct? Could you please change this in the recipe so no one else puts too much salt in before they realize it is wrong. And please let me know the correct amount of salt and sugar.

    • Patrick Auger
      Patrick Auger

      I am so sorry about that thank you being this to my attention you have right amount of salt is 1 T salt and no Suger The molasses is a sugar in the recipe Hope this help please let know how this recipe come out .. patrick

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