Adapted slightly from Cooking New York Times website
The Vegan Cookbook Series – Gluten-Free Green Olive, Fennel Seed and Honey Yeast Bread
- 1 teaspoon extra-virgin olive oil for greasing
- 3/4 cup 105 g superfine brown rice flour, plus more for dusting
- 1 tablespoon 25 g honey
- 2 teaspoons 8 g active dry yeast
- 1 2/3 cups 400 g filtered water, heated to 110°F
- 4 teaspoons 15 g psyllium husk powder
- 3/4 cup 105 g sorghum flour
- 3/4 cup 90 g tapioca starch
- 3/4 tablespoon fennel seeds
- 1 1/2 teaspoons kosher salt
- 1/2 cup 60 g pitted olives, roughly chopped
- 1 tablespoon apple cider vinegar
- Brush the bottom and sides of a 9-by-4-inch loaf pan with the olive oil. Dust the inside with brown rice flour.
- In a medium bowl, whisk together the honey, yeast, and water. Set aside to proof for 10 minutes. Whisk in the psyllium powder, and let it gel for 5 to 10 minutes.
- In the bowl of a stand mixer, whisk together the brown rice flour, sorghum flour, tapioca starch, fennel, and salt. Add the olives, apple cider vinegar, and yeast mixture to the bowl. Mix with the dough hook on medium speed until it comes together into a moist and loose dough, about 2 minutes.
- Dust a work surface with brown rice flour, and turn the dough out onto it. Knead the dough a couple of times, shaping it into a loose log about 9 inches long. Gently transfer the dough to the loaf pan. Cover with a clean linen towel or plastic wrap and set aside to proof at room temperature for 1 hour, or until doubled.
- Preheat the oven to 425°F. Dust the top of the dough with brown rice flour. Use a sharp knife or (bread lame) to score (cut) bread with 1/4″ deep designs have fun or straight line. Whatever design you want to see on finish loaf
- Bake the bread for 1 hour
- Carefully turn the bread out of the pan, and place it directly on the oven rack. Bake for an additional 45 minutes.
- Transfer the bread to a cooling rack and cool completely before cutting. The bread needs to set in the center as the steam evaporates otherwise it will have a gummy crumb.
- You can bake it in the evening and wait until the morning to eat it. This bread keeps best wrapped in a clean kitchen towel or parchment paper for up to 3 days.
NOTE ABOUT BEAN PREPARATION OPTIONS
- For a quick weeknight dinner preparation use 3 cans of white beans. Rinse and add to stew.
- If you have a little more time the preparation of preparing dry beans is something you will not regret investing the time into for this internet famous recipe
- We use 2 – 1 pound bags of Northern Beans
- Rinse and soak beans overnight. Cover with enough water to cover beans and add 3 tablespoons of salt. Next day rinse under cold water. Add beans to large dutch oven, add 4 cups of water and cook on low to low/medium heat for 2 hours
Be sure to check out more of our plant-based dinner recipes.
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