Ginger Bread Chenäran
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g buckwheat, whole +
- 100 g amaranth, whole +
- 200 g corn kernels, (no popcorn) +
- 100 g brown rice, (medium rain) +
- 2 teaspoon caraway seeds, whole +
- Grind 2 teaspoons coriander whole
- 1 ½ teaspoon salt
- 0.5 teaspoon ½ cane sugar
- 2 sachets baking powder (tartar baking powder)
- 3 tablespoon sunflower seeds
- 3 tablespoon sesame seeds, unpeeled
- 3 tablespoon flaxseed, whole
- 40 g iner, peeled
- 250 ml kefir
- Sparkling mineral water
- Sunflower seeds, OR
- sesame
- 1 cup water
Print Recipe
Pin Recipe Instructions
- Grind buckwheat to coriander together. Mix all dry ingredients to +. Fill up carbonated mineral water + kefir to 700 g, possibly more, add it, it has to be like a batter, rather a little more liquid, then the dough rises better. How much liquid is needed depends largely on the age of the grain. I noticed that freshly ground corn absorbs a lot. (That`s why I don`t use corn as breading)
- Pour into a 30 cm rectangular cake pan lined with baking paper (also covered in baking tins). Place the sunflower seeds or sesame seeds on top of the dough, press down lightly. Bake in a cold oven with a cup of water at 160 ° C for 70 minutes. Needle sample.
- Baking for longer doesn`t do anything except toughen the crust.
- Preheat with top + bottom heat to approx. 180 ° -190 ° C + bake for approx. 45-60 minutes. Leave the oven to cool on a wire rack, then remove the baking paper; if the baking paper is removed beforehand, the crust will usually be hard.
- Bread pops open at the top, even if I notch the bread, gluten-free is not that easy, because the dough is very runny. But it doesn`t matter in terms of taste.
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