Summary

Ingredients

• 250 g flour, dark, luten-free
• 150 g flour, liht, luten-free
• 100 g buckwheat flour
• 1 cube yeast, fresh
• 1 ½ teaspoon salt
• 430 ml water, warm
• 1 ½ tablespoon chia seeds
• 2 teaspoons apple cider vinegar

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Instructions

1. Dissolve the fresh yeast in the warm water.
2. Mix 500 g gluten-free flour - I often use the mixture as stated above - with the salt, vinegar, chia seeds and the yeast-water mixture with a wooden spoon, so that no more flour is visible.
3. Cover the bowl well and let it stand in the refrigerator for at least 12 hours up to 5 days, possibly longer.
4. You can bake whenever you feel like it and have the time. Take the dough out of the refrigerator at least 2 - 3 hours before baking, do not stir again so that the structure is not destroyed. Pour into an oiled rectangular cake pan and leave covered in a warm place.
5. Do not preheat the oven. Bake at 200 ° C top and bottom heat for about 60 minutes. Remove from the mold and bake for another 10-15 minutes. Apply a knock test.
6. Tip: This is a flexible recipe, possible variations with bread spices, grains, seeds, carrots and herbs.