Summary

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

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Instructions

1. Line a 24 cm loaf pan with parchment paper.
2. Coarsely grind rice, buckwheat and linseed together.
3. 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.
4. Put in the oven and let rest. Caution can run out quickly.
5. 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”.
6. Own recipe.