Multigrain Bread VI
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 45 mins |
| Total Time | 2 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g brown rice
- 250 g buckwheat
- 50 g flaxseed
- 50 g sunflower seeds
- 1 bag / s dry yeast, for 500 g flour
- 1 pinch (s) raw cane sugar
- 2 teaspoons salt
- 1 small Can (s) coconut milk, 425 ml
- 1 can water, 425 ml
- Oil, to be brushed on
Print Recipe
Pin Recipe Instructions
- Line a 24 cm loaf pan with parchment paper.
- Coarsely grind rice, buckwheat and linseed together.
- Stir coconut milk and water until creamy, mix all dry ingredients, add and stir for a good 4 minutes on medium level, it should be a thick soup. Pour into the loaf pan, shake until smooth, do not cut off any excess baking paper, but rather put it up.
- Put in the oven and let rest. Caution can run out quickly.
- Bake at 145 ° C without preheating for about 90 minutes. Carefully remove the baking paper, brush all over with oil and bake for another 15 minutes. It becomes a kind of “double baking”.
- Own recipe.
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