Summary

Ingredients

• 350 g flour mix (bread mix from Schär), luten-free
• 100 g buckwheat flour
• 50 g flour mix (flour mix dark from Seitz), luten-free
• 1 ½ teaspoons Himalayan salt or sea salt
• 50 g flax seeds, yellow
• 50 g sesame seeds
• 10 g amaranth, puffed
• 2 tablespoon psyllium husks
• 1 tablespoon chia seeds
• 2 tablespoon apple cider vinegar
• 1 teaspoon, leveled sugar
• 1 cube yeast
• 550 ml water, warm
• some butter for the mold

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Instructions

1. Crumble the yeast and let it dissolve with the sugar in the water. This takes about 5 - 8 minutes. Stir at the end.
2. In the meantime, weigh or measure all remaining dry ingredients, place in a mixing bowl and mix. Pour in the apple cider vinegar and the yeast-water mixture and ideally let them knead in the food processor for at least 10 minutes. This is also possible with the hand mixer, but it is exhausting. The dough should still be sticky, but somewhat malleable; possibly add a little more water, depending on the type of flour.
3. Then brush a rectangular cake tin with butter and place the dough - I divide it in 2 halves and form small breads - next to each other in the tin. Place in the oven, cover with a cloth and set the oven to a maximum of 40 ° C. Let rise for 15 minutes.
4. Remove the cloth and use a knife to scratch the bread approx. 4 times across 1 cm. Leave to stand in the oven and set the oven to 200 ° C top and bottom heat and the timer to 60 minutes. The oven door is supposed to stay on during the baking time. After 60 minutes, take the bread out of the mold and bake for another 10 to a maximum of 15 minutes with the bottom facing up. Let cool for several hours on a wire rack.
5. The flour mixture is very important for the taste, especially with gluten-free bread. With other flours - which can also be used - the taste will of course be different. The grains and seeds are freely interchangeable, e.g., Hemp seeds or sunflower seeds, pumpkin seeds or walnuts are also possible.