Farmhouse Seed Bread / Bun

Ground Chia Seeds

1/3 Cup + 1 Tbsp Chia Seeds

Buy whole chia seeds take 1/3 cup + 1 tbsp of chia seeds and use dry container of vita-mix and grind them very finely. Store them in a glass jar in your fridge for no longer than a week. You can use it to make bread 2 times.

Note: I used 1/3 cup chia seeds and grounded them, it yielded me close to 2/3 Cup Ground Chia Seeds.

Wet Ingredients

2 and 1/2 Cups Warm Water (105 to 110 F)
2 and 1/4 Tsp Active Dry Yeast (1 Package)
1 Tsp Maple Syrup

Add yeast and maple syrup to the warm water, whisk together. Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly. If not dump it out and start over.

2 Tbsp Maple Syrup
2 Tbsp Extra Virgin Olive Oil

1/3 Cup Ground Chia Seeds
1/3 Cup Psyllium Husks

After the yeast is activated, whisk in the olive oil, maple syrup, ground chia seeds and psyllim husks into the water-yeast mixture. Let stand for 2 to 3 minutes (not any longer) to let the chia and psyllium release their gelatinous substances. Whisk again.

Dry Ingredients

1 Cup Teff Flour

1 Cup Sorghum Flour

1/2 Cup Sweet Rice Flour

1/2 Cup Cornmeal

1 and 1/2 Tsp Sea Salt

While the yeast is activating, mix together the dry ingredients in a large bowl.

Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. Then knead the dough on a floured wooden board to incorporate the flour. Add more teff and sorghum flours (1/4 to 1/2 cup total. I used 1/4 cup sorghum and 1/4 cup teff), a little at a time, until the dough holds together and isn't too sticky. Don't add too much flour, otherwise the dough will become very dense, it should still be slightly sticky. Form dough into a ball.

Place them back into a large bowl and cover with a damp cloth.

Place in a warm spot to raise. Let dough raise for an hour or until doubled in size. Rising time will depend on the temperature of the environment around the dough. Alternately place the bowl over a pot of warm water.

Place pizza stone / cast iron round griddle in your oven. Fill in a large pan halfway with water. Place in the oven on the bottom rack. Preheat the oven to 400 degrees F.

Topping

1 Tbsp Extra Virgin Olive Oil
1 Tsp Poppy Seeds
1 Tsp Sesame Seeds

Punch down the dough and turn out onto a lightly floured wooden board. Knead the dough for about a minute. Then form into a round ball. Place on a square of parchment paper and use a sharp knife to cut a shallow "tic-tac-toe" pattern on the top.

Drizzle with olive oil and sprinkle with poppy seeds and sesame seeds. Let raise for about 30 minutes in a warm place while the oven and stone / griddle are preheating.

Carefully lift the parchment paper with the risen loaf and place it on to the stone / griddle in the oven. Bake for 40 minutes. If you are making bun, bake for 30 minutes. Remove from the oven and let cool for 1 hour before cutting into it. The bread will be very gummy hot out of the oven. The texture is perfect once cooled. 

Olive Rosemary Bread: 1 Cup of pitted kalamata olive sliced thin and 2 to 4 Tbsp Chopped fresh Rosemary. If you are adding olives to the this bread, add them in when you are kneading the dough for the first time. 

Garlic Seed Bread: Add chopped fresh garlic and seeds. If you are adding garlic to the this bread, add them in when you are kneading the dough for the first time. 

Sundried Tomato Basil Bread: 

Replacement for cornmeal: Almond meal

Taste Note: Tastes GREAT. But felt like the center is not baked properly. Next time, I am thinking of making Bun out of this.

Serves: 8

Source: nourishingmeals

Potato Buns

Potato Puree

1 and 1/2 Cup Potato, Chopped into Large Chunks (I used 2 Medium Potato, 10 oz)
1 Cup Water

Combine potato and water in a medium saucepan, cover and boil until fork tender, 5 minutes in high and 5 minutes in medium.

Allow it to cool, transfer potato and cooking water to a blender. Blend until smooth.

Yields: 1 and 3/4 Cups. You will only need 1/2 cup of puree for this recipe.

Dough

Wet Ingredients

3/4 Cup Plant Milk (I Used Coconut Milk)

Heat the milk until warm to touch but not hot (~110F).

2 Tbsp Coconut Sugar
2 Tbsp Yeast (I used 2 packets, 1 Packet has 1 Tbsp Yeast)

Add coconut sugar and yeast. Stir. Set aside for 5 to 10 minutes until foamy on top.

2 Tbsp Apple Cider Vinegar
1/2 Cup Potato Puree / 1/2 Cup Unsweetened Plain Non-Dairy Yogurt (Coconut Yogurt)

Dry Ingredients

Flour Option 1:

3/4 Cup Brown Rice Flour
3/4 Cup Brown Rice Flour
1/3 Cup Tapioca Flour

Flour Option 2:

1 and 1/2 Cup Oat Flour

1/2 Cup Tapioca Flour

1 Tbsp Psyllium Husk / 1/4 Cup Ground Flax Seed Meal

1 and 1/2 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Tsp Salt

In a large mixing bowl, combine flours, psyllium husk, baking powder, baking soda and salt. Stir to combine.

Mix

Once the yeast is foamy, add it to the dry ingredients, along with apple cider vinegar and potato puree.

Mix with your hands until everything is combined and you have a sticky dough.

With slightly wet hands, divide the dough into 6 balls. Arrange on a baking pan lined with parchment paper.

Cover with a damp cloth and set in a warm place for 1 hour.

Fill in a large pan halfway with water. Place in the oven on the bottom rack. Preheat the oven to 420 degrees F.

Remove the towel covering the buns. Place them on the middle rack of the oven (be careful of the steam that will come out when you open the oven door). Bake for 20 minutes until golden brown. You will know they are done, when they are golden and when you flick, the backside it sounds hollow. You can also try a toothpick until clean.

Remove from the oven, cool briefly and enjoy. They are best within first 24-48 hours.

Taste Note: Tastes GREAT. I am thinking of adding 1 Tbsp of Fresh Rosemary, mix 1/2 Tbsp with dough and 1/2 Tbsp spread on top of the bun, 1 Tbsp Garlic spread on top of all buns and / or 1 Tbsp Sesame Seed on top. It would be good to have Rosemary Garlic Potato Buns or Rosemary Sesame Seed Potato Buns
Yields: 5 Small Buns
Source: feastingonfruit