It is difficult to see from the photo, but, the bread on the right was baked in a Cuisinart Bread Machine. It is about one inch higher than the oven baked bread on the left. Although, the oven baked loaf of bread is considerably longer.
Last week, a reader emailed me asking if my Whole Grain Bread Recipe would be doable in the oven. Although I had never baked a Gluten Free Loaf of Bread in the oven, I said that yes, it should work, I gave her a few guidelines to follow that I thought might work. Then I decided to give it a try.
You see, years ago, when I first realized that gluten was my enemy, I immediately went out and bought a bread machine. Previously, I had only baked bread from scratch in the oven. Here we are today, two bread machines later, and I have never looked back.
I was pleasantly surprised. The oven baked loaf had a really nice flavor and a slightly different texture. Maybe, more intense, is the word that comes to mind….or maybe like the texture of Hovis bread? I loved it! Even as much as I love my bread machine bread, which is saying a lot. For my Whole Grain Gluten Free Bread Recipe please check here. This post is more about the process I went through in baking a loaf of Oven baked Gluten Free Bread.
I began by whisking the dry ingredients and then proofing the yeast:
Once I have combined the wet ingredients with the dry ingredients, then I mix by hand, until there is a cake like batter consistency: (this recipe does not do well if over mixed – mix until just combined)
At this point, turn on your oven to 200 degrees, and turn off after 4-5 minutes. Transfer the bread dough to a greased loaf pan, and brush the top with melted butter. Then cover loosely with a clean towel, and place in the warmed oven to rise.
Let rise for 1 hour or until the bread has risen about one inch over the top of the pan. (I let mine raise for 1 hour, but next time will let it rise an extra 15 minutes) Each stove, and kitchen temperature is different – so adjust your times as is necessary. Once the bread has risen, remove the towel, turn the oven on to 350 degrees and bake 55-60 minutes.
Remove from the pan, and turn the loaf out onto a wire rack on it’s side. Allow to cool for at least one hour before slicing. I always put my bread into a plastic bag once it has cooled for a few hours, then I slice the bread as the crust then becomes more soft.
This bread was delicious, and it toasted nicely too! Enjoy!