SHEPHERD’S CRUSTY CHEESE-HERB BREAD

Posted by Mary Schnoebelen on 2/3/2016 to Bakery
SHEPHERD’S CRUSTY CHEESE-HERB BREAD
No Oil or Eggs needed for this delicious crusty bread!
 
Low Gluten from Nutrient-rich Einkorn Flour, a Touch of Cheddar Goat Cheese & Basil, and some Herbs de Provence! This bread tastes amazing and wins big combined with chili, soup, salad or pasta! Einkorn flour’s gluten is well tolerated by those with tummies sensitive to gluten. HOWEVER: Although Einkorn gluten is substantially different from other wheat flours and easy on the stomach, it is NOT TOLERATED by those with verified celiac disease!



2 ½ C Einkorn Flour
2 Tlbs Nutritional Yeast
1 Tlbs Onion Powder
1 Tsp Basil
1 Heaping Tsp Herbs de Provence (+ ¾ Tsp for Topping)
1 Tsp Himalayan Salt (+ ¾ Tsp for Topping)
1 Rounded Tsp Baking Powder

1 Tsp Honey (my spoon was overflowing) PLUS ¼ C Very Warm but not Hot water
1-1 ½ Tsp Dry Yeast
 
1 Tlbs Ground Flax (For Flax Egg) PLUS ¼ C Water – Allow to sit 15 minutes
 
2/3 C Nut Milk (pour when you begin working so it’s not ice cold from the frig)
PLUS 1 TLBS Lemon Juice
 
2/3 C Grated Cheddar Goat Cheese (Optional)

INSTRUCTIONS
* Combine Flour, nutritional yeast, herbs, onion and baking powders and salt in a large bowl.
* In a measuring cup combine honey, very warm water and dry yeast.
  Stir and set aside.
* Combine ground flax and water in a small bowl or cup.
   Stir and set aside 15 minutes.
* OPTIONAL: Grate about 2/3 Cup of cheddar goat cheese. Set aside.
* Add Lemon Juice to room temperature nut milk and allow to sit while preparing the dough.
 1.    After dry yeast and honey has ‘bloomed’ – about 10-15 minutes - pour over flour, herbs and dry ingredients. Add nut milk with lemon juice (this is a psudeo-buttermilk). Using a large spoon or spatula, stir slowly until all ingredients are incorporated. NOTE: Einkorn flour reacts quickly to liquids and if stirred too much, will not produce the lighter textured bread you’re hoping for! Stir just to saturation.
 
2. Set dough in a warm place for about 20-30 minutes to rise.
3. THEN, gently fold cheese and flax egg into dough.
4. Oil or butter a ceramic or glass pie plate. I used Earth Balance.
6. Place dough in well buttered shallow dish and allow it to rise another 20 minutes in a warm place.
7. Sprinkle the top with Himalayan salt and more herbs (about ¾ Tsp each).
8. Bake at 350° for 30 minutes, remove quickly from oven - using a very sharp Non-Serrated knife, cut an X across the center of the bread.
9. RETURN TO OVEN for another 20-25 minutes.
 
Total bake time: 50-55 minutes.
YUM!