Summary

Ingredients

• 60 g chia seeds
• 50 g amaranth, liht
• 130 g buckwheat flour
• 1 tablespoon flour (grape seed flour)
• 250 g flour, luten-free, liht mixture
• 120 g flour, luten-free, dark mixture
• 50 g flaxseed, yellow or brown
• 50 g sunflower seeds
• 30 g hemp seeds
• 2 teaspoons, leveled salt
• 1 cube yeast, fresh
• 2 tablespoon apple cider vinegar
• 1 teaspoon xylitol (sugar substitute)
• 580 ml water, warm
• 1 tablespoon psyllium husks
• 1 teaspoon olive oil

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Instructions

1. Grind the chia seeds, amaranth and flax seeds in a coffee grinder to make flour. Dissolve the yeast and sugar in warm water.
2. Mix all other dry ingredients in a bowl. Add the remaining ingredients and the yeast-water mixture and knead well for at least 10-15 minutes. The dough is best if you let it knead in a food processor for at least 10 minutes on speed 2. Alternatively, use the mixer and dough hook on level 1 - 2.
3. Then fill the dough in a greased form, sprinkle with grains or oat flakes as desired, press a little firmly and cover well with plastic wrap. Place in the oven on the wire shelf at a maximum of 40 degrees and let rise for approx. 1 hour.
4. Remove the foil and fill 2 large cups of water under the wire rack in the drip pan. Set the oven to 220 degrees and the clock to 20 minutes. Then turn the oven down to 200 degrees and bake the bread for another 40 minutes. Remove the bread and tilt it out of the mold. Put back in the oven and bake for another 15 minutes. Do a knock test.
5. Let cool on a wire rack.
6. Info: For gluten-free bread, only ever set top / bottom heat.