Penny / 21 October 2023
Gluten sensitive and feeling sidelined at Harvest time? Don't be.
Make your own, beautiful corn cob bread from maize and red lentil flours, complete with traditional braid and field mice.
In our strange world of a-seasonal availability, with strawberries in December and blackberries in May, the notion of celebrating the Harvest at summer's end has lost some of its grip on our collective imagination. Unless we're farmers ... or bakers. In pagan times, Harvest Festival used to be a wild, drunken and raucous party to celebrate the end of all the epic hard work of getting the wheat from the fields into the barns, an effort that involved the whole village.
Then the Church came along and tidied it up a bit, adding some helpful customs about donating surplus food to hungry parishioners, and prettifying the party with artistic displays of vegetables and breads.
Wild or mild, harvesters still like to drink cider at the end of a long, hot, itchy day in the fields. And many still love tucking in to a good old harvest loaf; I bake a few for the local schools and churches every year.
But traditions can be shy little creatures. Ignore them for too long and they fade away. So I wanted to point out that Harvest is still essential, still something to be grateful for, wherever we are, whoever we are, and, what's more, it is not restricted to those who eat wheat. Of course, there are plenty of other crops grown in the fields that we celebrate, but they tend not to feature as centrepieces at harvest suppers. So, for a twist on the traditional Harvest Tide this year, and following on all the gluten free course creation we've been doing, I've invented a gluten free bread celebrating the harvest of maize, which can be seen growing all over the country these days, and is apparently a great favourite with field mice.
I hope you like it as much as I do!
Ingredients
Gold Dough
Red Dough
Method
To form the corn cob:
Bake in a pre-heated oven at 175 C/ 347 F for 21 minutes, turning half way through, and turning down to 150 C / 302 F if it’s browning too fast.
Allow to cool in the tray. It won’t be as rigid as a wheat loaf, so be careful how you handle it.
If you prefer not to use egg wash, I suggest baking it naked and then brushing it with olive oil before serving. If you use anything sweet (honey/agave) it will burn and your loaf will be too dark.
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