Monday, April 11, 2016

{Gluten-Free} Seeded Black Garlic Flat Bread for #BreadBakers


BreadBakers #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog to foodlustpeoplelove[at]gmail[dot]com.

Karen of Karen's Kitchen Stories is our hostess this month. And she chose GARLIC, in honor of National Garlic Day which is April 19th in the United States. So...she invited us to incorporate black garlic, white garlic, elephant garlic, smoked garlic; powdered, roasted, raw, crushed or whole into our bread creations!

Our Garlic Bread Basket...

My Garlic Bread...
If you've been following me for even a little while, you know how much I just adore garlic. I decided to use black garlic for this post. Click here to read an intro to black garlic.

I had initially wanted to make a gluten-free farmhouse loaf, but my gluten-free skills need some honing still. I'm getting better though.


Ingredients
  • 2 t active dry yeast
  • 1/3 C warm water
  • 1 T organic granulated sugar
  • 1/4 C olive oil
  • 1 large egg, room temperature
  • 1-1/2 C gluten-free flour + more if needed
  • 6 to 8 cloves of black garlic
  • 1 T black sesame seeds
  • 1 to 2 t black lava sea salt
  • 1 C shiitake mushrooms, thinly sliced
  • sesame oil for drizzling

Procedure
Mix the yeast and sugar together in the warm water in a large mixing bowl. Set aside for 10 to 15 minutes to allow the yeast to dissolve and bloom.


Whisk the egg and olive oil into the yeast. Then gradually add the flour, mixing with a wooden spoon until you have a soft, elastic dough. Add more flour, if needed. Shape the dough into a ball, put it in a oiled bowl, cover with a cloth, and let rise in a warm spot until doubled in size, approximately 2 hours.



During the last 20 minutes of your rise, preheat the oven to 450°F. You can line a baking sheet with parchment paper or use a pizza stone. I did the latter.

Roll the dough out until it's about 1/2" thick. Pull the edges up slightly to make a raised lip.

Mash the black garlic cloves and lay them on your dough, pressing them into the top slightly. Sprinkle with black sesame seeds and black lava salt.


Scatter shiitake slices over the bread and drizzle with olive oil.


Place in the oven and bake for 10 to 12 minutes - until the bread is a nice golden brown.


Let cool on the stone for 5 minutes before slicing. Serve hot.

9 comments:

  1. Another recipe using black garlic. I think I need to lay my hands on some black garlic and make this soon!

    ReplyDelete
  2. One of these days I'm going to have to find black garlic and give it a try! Very nice.

    ReplyDelete
  3. I just love the look of the black garlic and I've been hearing great things about it. Thanks for including an info link for it. Your bread looks delicious!

    ReplyDelete
  4. Now I have to try black garlic! Yum!

    ReplyDelete
  5. Is black garlic easy to find at the grocery store or do you have to order it online or find a specialty store? I am so curious to try it.

    ReplyDelete
  6. Wow another black garlic recipe. Never tried it before, but now I'm tempted to give it a try.

    ReplyDelete
  7. If it weren't for this month's theme, I would not have learnt so much about the different types of garlic available in the world. Love your gluten free flatbread.

    ReplyDelete
  8. I wanted to use black garlic but I can't find it anywhere, this looks lovely.

    ReplyDelete

Share Buttons