Gluten-free Bread with Yogurt
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g buckwheat flour
- 250 g flour mixture, luten-free, liht, from Seitz
- 120 g flour mixture, luten-free, dark, from Seitz
- 2 tablespoon grape seed flour
- 150 g rains, mixed (hemp, sunflower seeds, flax seeds, amaranth, sesame seeds)
- 1 ½ tablespoon psyllium husks
- 1 ½ teaspoons Himalayan salt or sea salt
- 1 cube yeast
- 1 teaspoon sugar
- 470 ml water, warm
- 5 tablespoon, heaped yogurt, 1.%
- 2 tablespoon apple cider vinegar
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Crumble the yeast and sprinkle the sugar on top. After 1 minute add 100 ml of warm water. After about 3 minutes add the remaining water and stir. In the meantime, mix all the dry ingredients in a bowl. Put the yoghurt and apple cider vinegar on the flour mixture, add the yeast-water mixture and knead with the food processor for about 15 minutes.
- Brush a loaf pan generously with butter. Pour in the dough, it is very sticky, but that`s how it should be. Put the mold in the oven, set the oven to a maximum of 40 ° C. Moisten a clean tea towel well with warm water and place it over the dish. Let the dough rise for 15 minutes. Then remove the cloth and cut the dough diagonally several times with a sharp knife approx. 2 cm deep. Close the oven door and set the oven to 200 ° C without convection. Bake for 60 minutes. Take the bread out of the mold and immediately place it in the oven again with the bottom facing up for 10-15 minutes. (The oven can be switched off for the last 5 minutes).
- Let the bread cool well on a wire rack. From the 2nd day onwards, pack in a bag or put in the bread box.
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