see Hello everyone and beautiful and summery greetings from Cyprus! I’m currently on my third trimester and nearing the end of a long stretch. While time has passed by so quickly, I can’t tell you that giving birth definitely could not come any sooner, as I am eager to start feeling better again. The morning sickness (or more like all-day sickness) has returned and I’m having to struggle day in day out with constant nausea and a general feeling of being unwell. But it has to be done. I only have a matter of weeks left, after which I can hold my beautiful new baby in my arms and have my body back again. It hasn’t been easy this time around but it’s definitely worth it.
go So here comes the recipe, which I thought you all have to try. It’s the easiest and “fastest” bread recipe there is and you have no excuses not to try it. And the reason I say “fastest” is because you actually make the dough the night before and in the morning you can just pop it in the oven. It’s literally that simple.
go to site Makes one loaf
7 dl gluten-free flour
2 dl oats
Handful of sunflower and pumpkin seeds each (optional)
1/2 tsp dried yeast
1 tsp salt
3 1/2 warm water (42 degrees celsius)
Measure all dry ingredients together in a large bowl and mix well. Add the water and mix together first using a spoon and then using your hand to help bring it all together. Do not overwork the dough. All you want to do is bring it together and form a neat ball out of it. Once that’s done, cover with cling film and leave in room-temperature overnight. I let mine rise for about 10 hours, so give the dough at least 10 hours or more.
In the morning place a 3-litre casserole dish into a cold oven and turn the heat to 225 C. While the oven is heating, take the dough out of the bowl and place it on your work top (with plenty of flour underneath) and let it rise for another 30 minutes under a kitchen cloth. Once the oven is ready, take out your dish from the oven and place the dough into the hot casserole dish and cover it with a lid. Bake in the oven for 30 minutes after which remove the lid and bake for another 15 minutes. Then take it out of the oven and let it cool before cutting into it.
This recipe is great as it allows you to really make it your own by trying it out with different kinds of flour. My only advice is to try to stick to the same measurements. Hope you enjoy this healthy bread recipe. Have a great week ahead!