I finally nailed down a good recipe for what is now my favorite everyday white bread: easy to prepare, soft inside with a nice golden crust… and approved by my rightfully demanding hubby (who just enjoyed three weeks of French crusty breads during our summer holiday in Brittany). I could rightfully picture my bread on the shelf of a French bakery, along with the rye-like bread I shared couple of months ago.
This time, I only use oat and brown organic rice flours as a base. Almond milk and ghee come to add a little extra flavor, but you can also use plain water and olive oil instead. I loved poppy seeds on breads as a child, so I happily sprinkled some on my white bread, enjoying again their nutty crunchiness. Every now and then I would add other seeds as a topping or mixed with the dough, mostly sunflower or sesame seeds. Just pick up your favorites!
- 120 g brown rice flour
- 50 g oat flour
- 80 g corn starch
- 40 g tapioca starch
- 20 g psyllium
- 260 ml water
- 20 g olive oil
- 2 small eggs
- 1 tsp organic honey
- 1 tsp unrefined sea salt
- 5 g dry yeast (or 10 g fresh yeast)
- Poppy seeds
- In a large bowl (or stand mixer bowl), add the flours, starches, salt, and psyllium husk and whisk well together.
- In a separate recipient dissolve the yeast and honey in 100 ml of lukewarm water (optimally 38-40 degrees). Set aside for a few minutes until the mixture foams.
- Stir in the eggs, olive oil and extra 160 ml water.
- (Note: if you use fresh yeast, mix it directly with 260 ml water, honey and olive oil before incorporating to the flour mix).
- Using a wooden spoon (or your stand mixer K-beater), stir the yeast mixture into the dry ingredients. Mix for several minutes until a sticky dough forms.
- Scoop the dough and place it on a baking sheet lined with parchment paper. Cover and set it in a warm place to rise, about 2 hours.
- Preheat oven to 200 degrees, convection mode.
- Once the dough has doubled in size, incise with a sharp knife and sprinkle poppy seeds on top.
- Place in the oven. To add a little steam and help your loaves rise, pour a cup of hot water into an empty pan on the bottom of the oven.
- Bake the dough for about 50 minutes, until the crust is nicely browned and the loaf sounds hollow when tapped on the bottom. Remove from the oven and let it cool on a rack.
Though eating the bread while it is still warm is always tempting, wait at least one hour before slicing it.
This bread keeps well for 2-3 days.