Buckwheat – Rice Bread II
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 ml sparkling mineral water
- 400 g applesauce, with iner
- 400 g buckwheat, round
- 350 g brown rice, round
- 50 g amaranth, round
- 100 g coconut, rated
- 8 tablespoon flaxseed
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 ½ bag baking powder
- oil
- Applesauce:
- 600 g apples
- 500 ml water
- 2 carnation (s)
- 1 bay leaf
- 50 g suar, approx.
- 1 pinch (s) salt
- 30 g iner, cut into small pieces
Print Recipe
Pin Recipe Instructions
- 35 cm loaf pan with baking paper
- Mus:
- Remove the flower and stem from the apples, quarter them and add them to the water with the ingredients, let them cook until the pulp detaches from the skin, depending on the variety, 3-5 minutes or longer, turn off the heat, remove the spices if possible, with a Puree the electric hand blender finely.
- Remove approx. 400 g from this mass for the bread dough.
- Loaf:
- Mix the dry ingredients well.
- Mix the apple sauce with approx. 600 ml seltzer briefly, then slowly add the dry ingredients during the mixing process, it should result in a slightly dripping mass (from the stirring rod), otherwise add water, preferably a little more, it rises better.
- Pour the dough into the bread pan filled with baking paper 35 cm, bake in the cold oven at approx. 130 ° C for approx. 90-100 minutes, needle test.
- Brush the surface of the bread with oil.
- Hold the pan at an angle, carefully grasp the bread on the baking paper, pull it out, place it on a wire rack, remove the baking paper even more carefully and brush the remaining sides with oil.
- If you can`t wait until it`s really cold, the bread can seem a bit like slippery, but when it`s really cold, overnight, it`s great, juicy, but not slippery.
- Own recipe
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