For the starter dough, put 100 g buckwheat flour, the crumbled yeast and 150 ml water (25 ° C warm) in a container in the order given and stir with a fork. This results in a slightly liquid mass. Close the can and let it soak or rise for at least 20 minutes, preferably 1 - 2 hours.
Then in a separate vessel, e.g., a drinking glass, stir the chia seeds with 100 ml of water and also let swell.
For the main dough, put 100 g buckwheat flour, tapioca flour, corn flour, corn starch, salt and 2 - 3 g sugar in a bowl and stir well or mix dry.
After 20 minutes or 1 - 6 hours, put the main dough, chia seeds, pre-dough and another 150 ml of water in a bowl and stir well, for this I take the whisk from my mixer.
The dough is thick, so and because it sticks to any other material after baking, you need a silicone baking pan. Pour the dough into the loaf pan, cover with a tea towel and let rise for about 1 hour.
Preheat the oven to 250 ° C top / bottom heat. Place the silicone baking pan on the second level from the bottom and bake the bread at 250 ° C for 15 minutes. Then reduce the temperature to 195 ° C and bake for another 20 minutes.
Immediately remove from the mold and let cool down a bit or wrap lukewarm in a kitchen towel.
When I`ve baked in the evening, the bread is still super fresh the day after next. Unfortunately, it doesn`t last longer with us.
I developed the recipe myself, so I kept using different ingredients and changing the quantities until I got this delicious result or taste experience. This tastes like bread! And does not contain gluten or ready-to-use flour mixes.
As a rule, I make the pre-dough and the chia seeds in the morning or at noon and bake the bread in the late afternoon, so you can leave it to soak for longer, as stated here, without hesitation.
Ingredients
Print Recipe
Pin Recipe