
Delicious Homemade Bread with Gluten Free Flours, Cabbage and Weiss Beer


This cabbage-beer inspiration popped up in my mind during a late Saturday afternoon, while I was wondering what to do with a forgotten piece of savoy cabbage, resting in my fridge for more than 3 weeks.
My first acquaintance with this green vegetable happened at the begging of the winter.
In the supermarket I took it instead of kale.
Then I realized that this type of cabbage is something different. Anyway, later on I found its rich flavor and creamy consistency as really delicious. Cooked with other vegetables or legumes makes it even tastier.
So, I had a quarter of cabbage, a piece of cauliflower and different gluten free grains. I wanted to make a gluten-free bread. Besides the cabbage, there was another lonely thing in the fridge - a bottle of waiss beer.
One by one thing were getting into order. The beer turned into the perfect rising agent for the bread and the cabbage, cooked with a bay leaf, turned into the perfect stuffing.
At that time, I was also figuring out another problem - what is the difference between caraway and cumin? Yes, there is a slight difference and I found caraway seeds more appropriate for bread toppings than using it for cooking dishes.
Here we go, picture is completed – bread with gluten free flours and waiss beer, stuffed with cooked cabbage and some caraway seeds on top.
Then I remembered that beer has a gluten – for us it′s okay, but for a completely gluten free variant, replace the beer with soda water.
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Preparation time: 1 hour
Baking time: 40-50 minutes
Serves: 10 pieces
Necessary ingredients
For the dough
- 1 cup buckwheat flour
- ½ cup flax seed flour
- ½ cup rice flour
- ¾ cup millet flour
- ¼ cup quinoa flour
- 1 tsp salt
- 400 ml unfiltered (weiss) beer or soda water
For the stuffing
- A quarter of savoy cabbage
- ½ cup chopped cauliflower
- 2 bay leaves
- salt
- Vegetable oil
Preparation
Finely chop the cabbage and cook it over medium heat together with the cauliflower, vegetable oil, salt, bay leaves and a little bit of water. Remove from the stove when the cabbage is thoroughly cooked.
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During this time, mix the flours with the salt, pour the beer over it and stir until a thick sticky dough is formed. If it stays dry, add a little bit of water or more flour if it is soft and very sticky.
Divide the mixture in half. Cover deep tray with baking paper or use cake form. I used a rectangular form with size 28x8 cm. Spread evenly half of the dough in the tray. Top with cooked cabbage and finish with a dough layer. Brush with some vegetable oil and sprinkle with caraway and sunflower seeds on top.
Bake at 160 degrees Celsius (320 F) for 40-50 minutes.
Remove from the oven. Leave it on a site to cool for 10 minutes and then transfer on a wired rack to cool down completely.
Enjoy,
Desi
Products:
flours » gluten free » rice
flours » gluten free » flaxseed
flours » gluten free » buckwheat
flours » gluten free » millet
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