Turmeric Sodabread

This was a sodabread experiment that I fully expected to hate. Wrong!

Here is the recipe:

Part 1:  Dry mix (I premix this and store it in mason jars)

3/4 cup sprouted wheat flour 

1/4 cup Pioneer Buttermilk Baking Mix

1/2 tsp each baking powder and baking soda

1 T turmeric powder

A pinch of black pepper ( to potentiate the turmeric)

A pinch of salt and a few teaspoons of brown sugar

Part 2: Wet ingredients

1/4 cup cultured buttermilk

1 T apple cider vinegar

Enough milk to make the dough almost runny.

  It wants to hold together just enough to pick it up, but not so stiff that it forms a ball.  I pour avocado oil into a shallow silicon baking pan, then drop the dough in and very lightly knead it with oil covered hands before pressing it back into the pan.

Important:  In the Gourmia, the bottom gets hot fast, so to bake bread it is usually necessary to use a rack.  I just invert a silicon muffin pan beneath the bread pan.

Baking time was 30 to 40 minutes at 350°f until the sides sort of pull away from the pan and the whole thing looses its glossiness and looks golden and delicious.