Artisan style Timtana Bread

Ive been playing around with the Timtana flour and the gluten-free recipes from Healthy Bread in 5 Minutes per day for a little bit now.  The basic recipes all use eggs in them, and I decided I would like to try and make them vegan for those unable to eat eggs.

My first attempts used Ener-g egg replacer, which worked fine for the loaves baked immediately, but did not perform so well when the dough was stored (which is the whole point of ABin5!).

I was also interested in finding a way of using the Timtana flour, as I really like the way it performs in yeast-raised breads, so after a bit more dabbling, here`s what I`ve come up with.

This is a dense loaf, as it contains a fairly high whole grain/starch ratio. With the delayed fermentation, this bread has a nice, slightly sour taste, and a very crusty exterior.  The addition of the timtana flour, helps the bread remain moist and pliable for a few days after baking (as well as being pretty darn tasty!)

This recipe is adapted from Healthy Bread in 5 Minutes per day to use the Timtana flour, as well as be egg-free. For those who don’t have timtana flour, an equally tasty variation on the loaf can be made with teff and light buckwheat flour.

Printer friendly recipe: Timtana Artisan Bread

Gluten-free Artisan Style Timtana Bread

Combine dry ingredients in a bowl and whisk well to mix.

• 2 cups (316 grams) brown rice flour (or sub 240 grams light buckwheat flour)
• 1 1/2 cups (180 grams) Timtana flour (or sub 180 grams Teff flour)
• 1 1/2 cups tapioca starch (180 grams)
• 1 1/2 cups potato starch (288 grams)
• 2 Tablespoons xantham gum
• 2 teaspoons agar powder
• 2 teaspoons salt
• 2 Tablespoons instant yeast

Add liquid ingredients to the bowl of a mixer, then add the dry ingredients and mix well with the paddle attachment and mix until the dough smooths out, about 2 minutes.

• 2 2/3 cup water at room temperature
• 1/3 cup grapeseed oil
• 2 Tablespoons light agave syrup or cane sugar

Cover and allow the dough to sit at room temperature for 90—120 minutes, until risen.  If you use immediately, take about 700 grams and shape into a smooth ball on parchment.  Allow the dough to rest for 30-40 minutes while the oven preheats to 400 degrees.  Slash the top just before baking.  Bake (with steam) for 45-50 minutes.

Refrigerate the remaining dough.  Let the cold dough sit for 90 minutes after shaping.

Dough will keep in the refrigerator for up to 7 days.