Today: a recipe! And an abbreviated version of my rambling update routine.
This week, we harvested the first of our winter squash, golden acorn, now curing in the field. We’ve really liked growing winter squash as part of a 3 sisters polyculture: weed pressure is low in these beds and all crops are doing well, except, possibly, for beans. As long as the 3 sisters are separated from other crop beds, they work well for us.
We’ve now planted in our field extension! A bit of space was needed for salad turnips, salad mix, and arugula for the fall, so we opened a new bed by pushing aside the straw, broadforking, and weeding! The result is promising, though the soil is bone-dry because it’s been in grass and rye and hasn’t been irrigated. I added transplanted lettuce and spinach today and it is looking good. Because it is outside of our electric fence, it is also a test of deer pressure!
Now to the title of the post: a delicious gluten free bread on which to enjoy extra delicious and huge heirloom tomato slices. I’ve made this gluten free teff sandwich bread a few times, and it’s quite good. I’ve been very interested in soaking grains lately, which renders them more nutritious, so I altered the recipe just a bit to incorporate a 24-hour soak in an acidic medium. The resulting bread rose very nicely and is delicious!
This is how to make it with the soaking step:
24 hours before intended baking time, mix 1.5 cups water, 1/4 cup oil or melted butter, and 1/4 cup apple cider vinegar. Add 200g teff flour, 100g brown rice flour, 75g coconut flour, 75g tapioca or arrowroot starch, and 1.5 teaspoons xanthan gum. Mix it all up and let it soak for 24 hours.
24 hours later, in a small bowl, beat together 3 eggs, 1 teaspoon salt, and 1 tablespoon active dry yeast. Add to the flour mixture and mix it all up. Spread into an oiled/floured or greased bread pan and allow to rest, covered, until visibly rising. Then bake for 50 minutes at 375 degrees. After 50 minutes, turn the oven off and open the door. 5 minutes later, turn the bread out onto a cooling rack. A little bit later, enjoy with a giant slice of Paul Robeson tomato, salt, and pepper.
THAT’S IT. Thanks for reading!