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Fonio Bread

Fonio Bread is a modern Fusion recipe for a classic gluten-free bread using the Senegalese micrograin, Fonio fortified with nuts and pulses. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Fonio Bread.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Additional Time:

(+70 minutes proving)

Makes:

2 loaves

Rating:

Tags : Bread RecipesBaking RecipesBean RecipesFusion RecipesFusion Recipes

Here is a French fusion recipe for the production of a gluten-free bread using the Senegalese micrograin, Fonio (the seeds of Digitaria exilis). With the large Senegalese population in France, particularly in Paris it’s hardly surprising that this recipe developed there (which is why we also have ground hazelnuts rather than cashew nuts in the recipe). Fonio, despite being a true grain, is naturally gluten free but also has an excellent flavour and smell.

Ingredients:

60-70g (1/2 cup) fonio seeds

For the Bread:
80g (3/4 cup) ground hazelnuts
1 ½ packets active, dried, yeast
150g (1 1/3 cups) starch (potato starch or cornflour (cornstarch))
150g (1 1/3 cups) buckwheat flour
50g (1/4 cup) soy flour
50g (1/4 cup) chickpea flour
50g (1/4 cup) de-oiled flaxseed meal
20g (2 tbsp) sesame seeds
soaked fonio seeds
1 ½ tsp salt
600ml (2 ½ cups) lukewarm water
2 tbsp cider or apple vinegar
2 tbsp olive oil

Method:

Begin by placing the fonio seeds in a bowl. Add 120ml (1/2 cup) boiling water, cover and let then soak for 10 minutes.

Combine the hazelnuts, yeast, starch, buckwheat flour, soy flour, flaxseed meal, sesame seeds, soaked fonio, salt, water, vinegar and oil in a dough mixer fitted with a dough hook. Knead with the hook for 10 minutes. If the dough does not come together and is a little too dry, add more water.

Turn the dough into a greased bowl, cover and set aside in a warm place to rise for about 40 minutes, or until doubled in volume. In the meantime, grease two 450g (1 lb) loaf tins.

Once raised, knock the dough back, divide into two portions and place them in the prepared loaf tins. Cover with a damp tea towel or oiled clingfilm (plastic wrap) then set aside in a warm place to raise for 30 minutes.

During this time pre-heat your oven to 230°C (210°C fan/430°F/Gas mark 7) and fill two bowls with water.

When the dough has raised, place the water in the base of your oven and sit the loaf tins in the centre. Bake for 60 minutes, until nicely coloured. The loaf will sound hollow when you rap it on its base when done.

Turn out of the tin and cool on a wire rack. Serve warm, sliced and buttered.