Gluten-free Walnut Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cube yeast, fresh
- 1 teaspoon sugar
- 500 ml water, lukewarm
- 500 g flour, mixture, luten-free
- 50 g flaxseed, crushed
- 100 g buckwheat, flour
- 1 teaspoon salt
- 3 tablespoon oil
- 100 g walnuts
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast with the sugar in 100 ml of lukewarm water. Mix the flour, flaxseed, buckwheat flour and salt in a bowl. Pour the yeast water and the remaining 400 ml of water with the oil into the bowl. Let everything knead together well. Chop the walnuts into small pieces and knead into the dough. Pour into a greased loaf pan with a wet spoon and smooth out. Cover and let stand for 30 minutes until the dough has doubled.
- Bake at a preheated 220 degrees fan for 10 minutes, then switch down to 200 degrees and bake for another 40 minutes. Brush the bread with a little oil and bake for another 10 minutes.
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