Brod & Taylor FP-101 Manual De Instrucciones página 73

Gluten-Free Currant Oat Bread
This recipe is designed to use a few simple, whole-food ingredients that taste
great and provide wonderful nutrition. It features whole grain oats, milk, eggs
and dried currants, and comes together quickly in the food processor.
Currant oat bread is absolutely delicious toasted and topped with butter or
cream cheese, and also makes good peanut butter sandwiches. For a more
versatile flavor that is great for everything from ham sandwiches to grilled
cheese, simply omit the cinnamon.
Currants or Small Raisins
Milk, scalded
Chia seeds, ground fine*
GF rolled oats, old-fashioned**
Instant Yeast
Salt
Cinnamon, optional
Eggs
Butter
*Chia seeds may be replaced with 1Tbs (15gm) xanthan gum.
**Certified Gluten-Free rolled oats, such as Bob's Red Mill.
Yield: One loaf.
Timing: Start this recipe about four hours before serving time. Active
preparation time is 20-30 minutes.
Equipment: Brød & Taylor Folding Proofer, food processor, 8.5" x 4.5"
(21.5 x 11.5 cm) loaf pan. If using chia seeds, a spice or coffee mill will be
needed for grinding. An instant-read thermometer can be helpful for gauging
temperature of the milk mixture and for taking internal temperature of the
baked bread.
Soak the Fruit. Using either the stovetop or the microwave, scald the milk
and pour over the dried fruit. Cover and allow to cool to about 95F / 35C
(this will take at least an hour). While the mixture is cooling, grease the loaf
pan and coat with GF flour (such as GF all-purpose or rice flour). Set up the
Proofer with water in the tray and the rack in place, and set the temperature
to 84F / 29C. Measure the chia seeds, then grind to a fine powder.
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Volume
1 cup
1⅝ cups
2 Tbs
3½ cups
2 tsp
1 tsp
½ - 1 tsp
2
2 Tbs
Grams Ounces
125 4.4
392 13.8
21 0.7
304 10.72
6.4 0.23
6.0 0.21
3.4 0.12
100 3.5
28 1.0
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