I have been addicted to bread. I love that shit. My favourite thing has been to eat 7 slices in one go – the seventh is the one I snack on while waiting for the other six to crispen in the two-slice toaster. Sometimes I will put two slices in each of the slots, so it half cooks four pieces. But I few months ago, I kicked the habit. I don’t like to flirt with any food that I also binge on. The way around it was that we only buy that special bread – the bread that costs a bazillion bucks because it was hand-made and fire baked in some hippie commune down Freo way. The bread is amazing, and we buy a loaf (or two or three) at the Saturday market. Besides being addictive for me, bread tends to have a stupid amount of un-needed ingredients, and can sometimes lead to a bit of bloating. It’s not from the gluten, but from being processed and shitty.
I don’t really eat gluten free bread. It is a bit brick-like and often they sub out whole flours for a variety of sticky starches that aren’t any better for you (unless you have coeliac issues).
Sourdoughs are good, as they’re fermented and about as natural as you can get. My issue with them at home is that they need feeding daily and require you to make bread more frequently than I can be bothered. So I guess that’s why this bread worked so well for me – it has the long-soak fermentation, but didn’t require any commitment. I mean, I actually forgot about the thing fermenting for three days and it turned purple, sure, but still worked fine once I stirred in the purple and cooked it. Actually tasted bloody good – that umami flavour, when toasted, made it taste like a loaf of parmesan cheese. Wild.
The recipe for the bread is from nutriplanet – the whole thing is soaked and fermented buckwheat with a little water and some seasoning. Using buckwheat makes this loaf gluten free, and therefore a bit more dense and spongy than a regular bread. Don’t enter blind! But I really absolutely loved it. We ate the whole loaf very quickly, and Chris has pestered me about making it a few more times. If you have a look on the webpage for nutriplanet, you will see that buckwheat is low GI, high in protein and a buck of minerals/nutrients.
There are also alist of flavouring options. I liked the oregano option, which aided the very savoury flavour.