BUCKWHEAT AND CORN BREAD

Buckwheat and Corn Bread image

Yield makes 1 9 by 5-inch loaf

Number Of Ingredients 13

Ingredients

1 1/2 cups rice milk
1 tablespoon cider vinegar
1/4 cup warm water (110° to 115°F)
1/4 cup maple syrup or molasses
1 (1/4-ounce) packet rapid-rise yeast
2 tablespoons canola oil
2 cups Gluten-Free Bread Flour Mix (page 158)
1 1/2 cups buckwheat flour
1 cup cornmeal
1 tablespoon xanthan gum
2 teaspoons salt
1/2 teaspoon baking soda
2 teaspoons caraway seeds

Steps:

In a small bowl, combine the rice milk and cider vinegar and set aside.
Combine the warm water, maple syrup, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook). Use a wooden spoon or whisk to mix well. Make sure the yeast is completely dissolved.
Heat the rice milk mixture to 110° to 115°F, add the canola oil, and then add to the yeast mixture, stirring well to combine.
Whisk together the flour mix, buckwheat flour, cornmeal, xanthan gum, salt, baking soda, and caraway seeds.
Add the flour mixture to the liquid mixture in two batches, mixing well on medium speed for about 1 minute, or until the dough is fully combined.
Spray a 9 by 5-inch loaf pan liberally with baking spray, or grease with vegetable shortening or canola oil.
Use a rubber spatula to turn the dough out onto a well-floured board (add a little cornmeal, too), flour your hands well, and pat the dough into a disk 7 inches in diameter and 1 1/2 inches thick. Flip, and then pat into a rectangle about 11 inches long and 1 1/2 inches thick. Roll up, starting from the longer edge, and seal the seam tightly, pressing down lightly to press out any trapped air pockets. Make sure the seam is on the bottom. Tuck both ends of the loaf under (against the seam), so the dough will fit in the loaf pan. Transfer to the loaf pan. Spray the top of loaf liberally with baking spray (or brush with 1 tablespoon melted vegetable shortening or canola oil). Cover with a folded clean dish towel or cloth napkin. Place the loaf pan in a dishpan and pour hot water to come two-thirds up the sides (or just fill your kitchen sink basin). Be sure to fold your cloth so it's not dragging in the water. Let the loaf rise for 1 hour. I generally replace the hot water with new hot water after the first 30 minutes. Check it periodically to make sure it's still quite warm.
After the dough has risen for 1 hour and has about doubled in size, place the loaf in a cold oven. Set the temperature to 400°F and bake for 20 minutes. Reduce the temperature to 325°F and bake for 35 minutes longer, or until the loaf is deeply browned on top. Transfer to a cooling rack, turn out of the pan, and let cool for at least 15 minutes before slicing.