Want to eat bread now? Like homemade bread? Here’s your answer! I love bread a lot, if you haven’t noticed. Like, really really a lot. Probably too much. I certainly prefer a long ferment sourdough, but often times let’s be honest, that’s just not practical. Even a quick yeast roll can take too long sometimes with the kneading and rising. This has been true all throughout history. I can’t be the only one who lacks patience. Hence grocery store bread being such a hit! It’s not hard to make fresh bread, but it is time consuming and it doesn’t stay fresh very long without all the preservative. Enter: rustic quick breads! Quick breads of various kinds typically using baking soda to provide lift and have been cooked for generations to solve this exact issue. India has naan, American Indians have indian flat bread, Africa has several variations, and Ireland has these lovely delicious “farls”.
These provide a yummy bread product that requires much less skill than many yeast raised bread loaves can require. Soda breads also work way better when it comes to gluten free or einkorn because they thrive on lighter flours and actually do worse when there is lots of gluten to work with. We see this technique used in biscuits, in cornbread, and many other “farm” breads. Lots of options for anyone who wants to eat bread now.
I don’t have a specific gluten free recipe for this,so I will be working on one soon as I have one that will work great. This recipe is from Elliot Homestead. I halved everything below to make one pans worth which was perfect for our family of 4 (plus the baby) to have with dinner.
1 ¾ Cups all-purpose Einkorn Flour
¾ teaspoon baking soda (don’t use the stuff that’s been in your fridge for 5 years please…)
¼ teaspoon salt
2/3 cup milk
½ tablespoon apple cider vinegar or lemon juice
- This will make enough for one 10 inch cast iron skillet. Assuming you won’t be interrupted 28 ½ times by your kids, go ahead and preheat your pan on low.
- In a large bowl sift together all your dry ingredients. Sifting will help to lighten everything even more.
- Make a well in the middle of your dry ingredients with your fingers.
- Combine all the wet ingredients in a separate bowl and let sit a couple minutes. This lets the vinegar slightly sour the milk which we want. (you can also just pour them all in the well and not dirty another bowl and let it sit)
- Use a spoon to combine the dough. It will be wet and soft and squishy.
- Transfer the dough to a heavily floured surface and knead for two minutes, until smooth. Form it into a ball.
- Using your fingers, squish the dough into a 10-12″ rough.
- Cut the rounds into quarters and gently transfer them to the preheated cast iron skillets. Reduce the heat under the skillets to low, and then allow the farls to cook until slightly browned, about 4-5 minutes. Flip the farls over and continue to cook for another 10 minutes, until cooked through and gently browned.
Ok- go eat bread now! This is the quickest of quick breads – 15 min start to finish once you get used to making them! The texture is filling yet smooth and indulgent. Smother it in some good butter, dip it in the bone broth from your meal, or even break it and smear with jelly for dessert! Let us know if you make these and how they come out for you!
Make it a tasty day,