Summary

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

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Instructions

1. 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)
2. 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.
3. Baking for longer doesn`t do anything except toughen the crust.
4. 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.
5. 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.