Summary

Ingredients

• 200 g flour, luten-free
• 200 ml water, warm
• 1 cube yeast
• 75 g luten-free rains (buckwheat, millet, quinoa, amaranth, etc.)
• 225 ml water
• 600 g flour, luten-free
• 150 ml water, warm
• 2 tablespoon apple cider vinegar
• 150 g sourdouh, luten-free, possibly
• 1 cube yeast
• 3 teaspoons, leveled salt
• 50 g flaxseed
• 50 g flea seeds
• 1 handful seeds (sunflower seeds, pumpkin seeds, sesame seeds, etc.)
• Flour, gluten-free, for the proofing baskets

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Instructions

1. To prepare the cooked grains (broth), boil 75 g of gluten-free grains in 225 ml of water for about 30 minutes - bring to the boil once and then continue to simmer over medium heat. Switch off and let stand, the grains will still absorb the remaining water.
2. For the pre-dough, mix 200 ml of warm water with a cube of yeast, add 200 g of gluten-free flour, stir well and let rise in a warm place for 2 - 3 hours.
3. For the main dough, dissolve the yeast cube in 100 ml warm water, stir together with 600 g gluten-free flour, 200 g cooked grains, the pre-dough, the salt, vinegar and sourdough (if desired), possibly add a little more water until the consistency is after thorough kneading (knead for at least 10 minutes) compact but still sticky. Then briefly knead in the kernels and let rise in a warm place for 1 hour.
4. Knead the dough again briefly (it still sticks) and place in well-floured proofing baskets or other shapes. There the dough will rise for another hour (it can stand a little longer - it doesn`t matter).
5. Now switch the oven to the highest setting and heat the fireclay plates for 1 hour. Or fire up the wood-burning oven!
6. Turn the dough out of the basket onto a pusher and immediately slide it onto the hot fireclay plate. Generate a good shot of steam in the oven with the flower sprayer, close the flap and bake for 1 hour (pay attention to the temperature reduction in the oven, the wood oven does this by itself).
7. Tip 1: You can prepare the soft-boiled grains / broth in large quantities and freeze them in portions! Please always take 3 times the amount of water with the dry grains - e.g., 100 g of grains and 300 g of water.
8. The addition of the cooked grains gives the bread a good substance and keeps it moist longer. When these are softly cooked, let them cool down a little and use immediately! The addition of these cooked grains to the bread dough ensures that the bread is wonderfully juicy and also has a consistency the next day that is not inferior to wheat bread!
9. Tip 2: I bake in a small wood oven with firebricks, which is heated up with wood for an hour before baking. You can also do this in the oven if you have a firebrick that you heat up for an hour on the highest setting of the oven. Make sure that you buy a fireclay brick that is as thick as possible - it really stores the heat.
10. Then the bread comes on the stone and the temperature is lowered to 200 ° C - bake for 15 minutes, then lower the temperature to 180 ° C and bake for 45 minutes. The crust at the top is not quite as perfect in the oven as in the wood-burning oven, as there is only a firebrick at the bottom in the oven.
11. For gluten-free flour, you can either take ready-made flour from stores or you can mix your own gluten-free flour - you will find two recipes for mixing yourself under my recipes!