Only 10 minutes of actual work! Sit back, relax, and no one will ever suspect it is gluten free. Yes my bread IS that good. This bread has a fantastic crust but is also soft and fluffy on the inside. Great for sandwiches or as an appetizer to dip into some olive oil.
I did use a cast iron baking pot to bake this bread but if you don't have one, no worries. You can still use a standard bread baking dish. The crust will still be great but not as fantastic as seen above.
Same recipe, but I added other herbs. You can see the crust is great but not as golden.
What do you need to make the perfect farmhouse bread. Buttermilk! Buttermilk is what makes this bread so light and fluffy on the inside. It also keeps the bread from getting to dry.
Ingredients bought from German grocery stores.
From the top left we have:
Milk, Xanthan Gum, potato starch, salt, white sugar, yeast and apple cider vinegar.
In the Middle:
Tapioka starch, white rice flour and brown rice flour.
Bottom: Farm fresh eggs and my favorite butter
Now you get to see that I am human and messed up. I forgot to put the corn starch in the picture. AND we do NOT use butter in this recipe, instead make sure to use vegetable oil.
Let's get baking!
You will be proofing your yeast in lukewarm buttermilk and 1 tablespoon of sugar. First warm up your buttermilk and before you add in your sugar and yeast, make sure that the buttermilk is between a temperature of 40C-44C (104-111F). If your buttermilk is in that range then your dough will rise.
The hardest part about this recipe is making sure the temperature is around the above mentioned numbers. So do yourself a favour and buy a 10 Euro (about 10ish US dollars) thermometer on Amazon. If your buttermilk is too warm you will kill the yeast and if it is too cold you won't activate the yeast.
1st picture: At the start, directly after whisking the buttermilk, sugar and yeast together
2nd picture: After 15 minutes
Do you see how much it foamed and bubbled up???
While I wait for my yeast to activate (10-15 Minutes). I get the rest of my dry ingredients and whisk them all together. I crack my eggs and put them, as well as the rest of the liquids, in the bottom of my stand mixer.
Then I mix everything together using my bread hook. I let this mix on low for about 15 minutes. The dough will still be VERY sticky but it will smooth out at the end. Every 5 minutes or so, use a spatula and scrape the bottom of the pan, ensuring that everything is mixed well.
Then transfer the dough to either your bread baking pan or your cast iron bread baking pot.
You need to lightly flour the little bread proofing basket and place your dough directly inside. Then take the basket and place it into your pot with the lid on top. Don't peek inside. Let it rest and rise in the pot for at least 60 minutes.
Below you can see my grand reveal. I use this pot with my other bread recipes now too. Here I am using this pot for my gluten free multigrain honey oat bread.
Now comes the hard part. WAITING! Don't slice into your bread right after the bake. It needs to sit and rest for about 20-30 minutes. This will give you maximum flavour.
The herbs are optional but I find them to be absolutely necessary. I add in about 3-4 cloves of freshly chopped garlic and a about 3 sprigs of chopped up rosemary. Then I sprinkle the dough with rock salt before putting the pan in the oven.
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