MY FIRST RULE OF HOSPITALITY is to put guests at their ease. When serving meals, one of the most generous things a host can do is to make sure each and every person has something delicious to eat that suits both taste and dietary needs. I like to offer alternatives when guests can’t eat like the rest of the crowd. Sometimes, these tasty “specialty” offerings beckon to the larger curious population. Who doesn’t occasionally order a kosher or vegetarian meal on an airplane, even when we don’t face restrictions? It’s fun to try something new!
That’s how I feel about this bread. If you’re looking for yeasty white bread, you’ll be disappointed. But, if you’re looking for a different taste and texture, and you believe that variety is the spice of life, rotating the grains from which you make your breads can turn dull sandwiches into a culinary adventure.
MAKES
ONE 9 × 5-INCH / 23 × 7-CENTIMETER LOAF
1½ cups / 200 grams brown rice flour
1½ cups / 200 grams potato flour
3.5 ounces / 100 grams soy flour
1 teaspoon salt
1 (¼-ounce / 7-gram) package active dry yeast
1½ teaspoons honey
1½ teaspoons extra-virgin olive oil
1¾ cups / 400 milliliters hot, but not boiling, water
Butter, for buttering pan
1 teaspoon baking soda
2 teaspoons cream of tartar
In a large mixing bowl, sift together the rice, potato, and soy flours with the salt. Scoop one quarter of the mixture into a separate bowl and set aside. Stir the yeast into the greater mixture left in the bowl and make a well in the center, using your hand. Add the honey, olive oil, and hot water to the well, and stir by hand until you have a smooth, thick batter. Cover the bowl with plastic wrap and allow it to rest it in a warm place for 30 minutes to activate the yeast.
Preheat the oven to 400°F / 200°C. Butter a 9 × 5-inch / 23 × 7-centimeter loaf pan and set it aside.
Using a fork, lightly mix the baking soda and cream of tartar with the reserved flour mixture, then sift it on top of the yeast batter. Stir gently until all the ingredients combine, forming a soft dough. Turn the batter into the prepared loaf pan. It will be quite wet. Bake for 25 to 30 minutes, or until firm, crisp, and golden brown. Turn out onto a cooling rack to cool. Slice and serve when cooled, or store in a breadbox or airtight tin for up to 3 days.
