and cow milk free.
This low gluten sourdough recipe uses rolled oats (oat meal), barley flour, rye flour, desiccated coconut, almonds and brazils, dried fruit and butter to make a nutritious snack. It is nice when left to cool but even better when eaten an hour after being removed from the oven.
Use a 24 x 11 x 9cm deep bread tin.
Mix the barley and rye flour, salt, spices and desiccated coconut in a bowl then process for a minute in a food processor at medium speed with the butter.
Add the rolled oats to a separate large bowl. Grind the nuts in a blender into a course flour then add to the rolled oats. Add the dried fruit, water, molasses and sourdough starter and mix well with a wooden spoon. Tip the flour and butter mixture into the oatmeal and mix well with a wooden spoon.
Spoon the mixture into a greased and floured baking tin and level out with a spatula. Leave to rise in a warm place (28-32C) for 12-20 hours or until the mixture has increased a little in size. Because this recipe uses low gluten ingredients it may only rise a half an inch. Bake at 180C for 50 minutes or until a clean knife comes out dry. When cool cut into slices and serve with butter.
1. As some types of oats will absorb more or less water than others you may need to slightly alter the quantity of water used. Make a note of the type of oats and always use the same ones for this recipe.
2. I usually make the sourdough starter with spelt flour but you may like to use rye or barley flour.
3. If your sourdough starter is thick then you may need to compensate by adding a little more water.
1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32
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