Gluten-free Bread No. 7

Summary

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

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Instructions

1. 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.
2. In the meantime, measure or weigh the flour, salt, spices, oat bran and psyllium husks and mix well. Add 15 g butter in flakes.
3. Grease a loaf pan with plenty of butter.
4. Now add the apple cider vinegar to the flour and pour in the yeast-water mixture. Knead in a food processor for 15 minutes.
5. 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.
6. Remove the cloth and cut the dough diagonally several times with a sharp knife approx. 1.5 cm deep.
7. 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.
8. Let the finished bread cool on a rack.
9. Variation: add fried onions while kneading.