Kuechlis Gluten-free Bread No. 4 from BB
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 2 hrs 10 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 buckwheat, finely ground
- 100 g brown rice, finely round
- 100 g millet, finely round
- 50 g corn flour
- 10 g locust bean um
- 5 g uar um
- 1 tablespoon, leveled salt
- Mix 1 large egg (s), vegan as an alternative, 2 tablespoon soy flour with a little water
- 1 handful seeds, e.g. sunflower seeds, pumpkin seeds, sesame, etc.
- 500 ml buttermilk, alternatively vegan water
- 200 ml water
- 1 pack dry yeast
- 3 tablespoon sunflower oil, or rapeseed oil
Print Recipe
Pin Recipe Instructions
- Mix all types of flour and the yeast together and place in the form of the BBA (bread maker). Put the kernels and salt on the flour.
- Mix the buttermilk or the water with the egg or the soy flour-water mixture and the oil and add.
- Set BBA to medium browning level and fast baking. On my Unold, this is program level 4 and takes a total of 130 minutes.
- The dough should have the consistency of heavy batter. It may be that you have to add approx. 50 ml of water, as the freshly ground grain absorbs different amounts of water.
- When the bread is ready, carefully turn it out onto a rack and let it cool before cutting it.
- Tip:
- If you use linseed as a seed, you should pour 200 ml of boiling water over it and let it stand until the water is lukewarm again. If you do not do this, the flax seeds will remain quite hard and will absorb so much water from the dough during the baking process that the bread will become crumbly afterwards. If you bake the bread with soaked flaxseed, it will still be moist and fresh the next day.
- With all other variants, bread that is not consumed immediately should be cut into slices and frozen, because gluten-free bread dries out very quickly and then becomes crumbly.
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