Gluten-free Grain Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g flour (GF Mehl Mix), rustic
- 25 g potato flour
- 30 g buckwheat, round
- 60 g hazelnuts, round
- 200 ml buttermilk
- 30 ml milk
- 1 tablespoon sugar, brown
- 1 teaspoon salt
- 2 tablespoon olive oil
- 4 g dry yeast
- Sunflower seeds
- Pumpkin seeds
Print Recipe
Pin Recipe Instructions
- Mix all the flours, hazelnuts, sugar, salt and yeast together. Mix the buttermilk with the milk and warm it up slightly (lukewarm, works great in the microwave). Add the warm buttermilk and milk mixture to the flour mixture, add olive oil. Stir briefly once and fill into the bread maker. (Program: fast, color: dark). Add the seeds (if you like) after the first kneading process. I usually like it a little darker and bake it in the oven at 200 ° C for another 10-15 minutes, it gives a great crust. This bread finally tastes almost like normal and that with relatively little effort and low cost.
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