Summary

Ingredients

For the dough: (sourdough mixture)

• 50 g flour, dark mixture, luten-free
• 50 g natural yourt
• 50 ml water
• 10 g yeast, fresh

For the dough:

• 330 g flour, dark mixture, luten-free
• 1 tablespoon cane sugar, brown
• 1 teaspoon salt
• 20 g yeast, fresh
• 250 ml water, lukewarm
• 20 ml oil

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Instructions

1. Sourdough approach:
2. Mix the flour with the water, the yeast and the yoghurt well and leave to stand overnight, covered.
3. Dough:
4. The next day, put 300 g flour in a bowl and mix with the cane sugar and salt. Crumble the yeast on top and then completely add the sourdough mixture from the day before. Pour in water and oil and knead everything into a nice dough.
5. Cover and let stand for about 1 hour, then place on a baking board and knead in the remaining 30 g of flour. Place in a proofing basket sprinkled with gluten-free flour and cover for another 30 minutes. Then turn it out onto a baking tray lined with baking paper and spray with water.
6. Bake in the oven preheated to 200 degrees for about 50 minutes.
7. Not only does it look like normal bread, it tastes like it too.