Artisan Bread

You don't need to be a baker, a foodie or a specialist to love the tearing of a freshly-baked loaf's crust.  So much nicer than the supermarket sliced variety.

We have put our skills into the baking of Artisan Bread.  

No what is Artisan Bread.  It is a term that is used a lot in the food world these days.  Other words that come to mind is 'craft', 'fresh' and then 'REAL' 

We believe that it is easier to digest, because of the enzymes that have had time to begin breaking down the gluten in the flour while fermenting.  

We found a recipe here and we say thanks to Leite's Culinaria for sharing their recipe.

Have used Amaranthus in the dough to give our bread the edge it needs.  Amaranth contains more protein than any other gluten-free grain.  It's a wonderful replacement for gluten allergies.   

This is our version of a braided bread or a Challah bread.
Divide the dough in three equal pieces and braid it. Don't pull the strands or stretch it during the braiding process.  You want to keep the braid lose so that the dough can expand during the baking process. The little black seeds is from the plant known as amaranthus and ancient, protien-packed seed.  A tiny poppy seed-size grain.     

The end result is very rewarding 

Ready to serve and nobody can resist it  

The options is endless here it is served with wintermelon preserve and biltong

Amaranthus growing in our garden

Wonderful and gluten free.  

Thanks for visiting 

Lots of love 

Sandra