Gluten-free Bread No. 7
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g buckwheat flour
- 220 g flour, luten-free (liht flour mixture from Seitz)
- 130 g flour, luten-free (dark flour mixture from Seitz)
- 2 tablespoon amaranth flour
- 70 g oat bran, luten-free
- 10 g rape seed flour
- 1 cube yeast
- 0.5 teaspoon ½ xylitol (sugar substitute)
- 500 ml water, warm
- 2 tablespoon psyllium husks
- 1 ½ teaspoons Himalayan salt or sea salt
- 15 g butter
- some caraway seeds, alternatively bread spices
- some ground coriander, alternatively bread spice
- 2 tablespoon apple cider vinegar
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Crumble the yeast in a container and sprinkle with the sugar. Top up with the warm water and set aside. After a few minutes the yeast will start to foam.
- In the meantime, measure or weigh the flour, salt, spices, oat bran and psyllium husks and mix well. Add 15 g butter in flakes.
- Grease a loaf pan with plenty of butter.
- Now add the apple cider vinegar to the flour and pour in the yeast-water mixture. Knead in a food processor for 15 minutes.
- Pour the sticky dough into the mold and place in the cold oven, set it to 40 ° C. Moisten a tea towel well with warm water and cover the loaf pan with it. Let the dough rise for 20 minutes.
- Remove the cloth and cut the dough diagonally several times with a sharp knife approx. 1.5 cm deep.
- Set the oven to 200 ° C top / bottom heat and bake the dough for 60 minutes. Immediately take the bread out of the mold and let it bake again for 10-15 minutes with the bottom facing up.
- Let the finished bread cool on a rack.
- Variation: add fried onions while kneading.
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