My Gluten-free Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 tablespoon flea seeds
- 400 ml water, lukewarm
- 500 g flour (luten-free bread mix B), e.. from Schär
- 1 cube yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 30 g butter
- 1 tablespoon fruit vinegar
- 150 g herb butter
Print Recipe
Pin Recipe Instructions
- Stir the flea seeds into 400 ml of lukewarm water and leave to soak for 10 minutes.
- Put the finished mixture in a bowl and crumble the yeast in a well, add the sugar on top and the salt on the side. Add the butter, the fruit vinegar and the water-psyllium mixture. Knead everything into a smooth dough, it should come off the bowl.
- Then tip it onto the lightly floured work surface and knead again by hand.
- Divide into two parts and first roll out one part and brush with half of the herb butter. Now cut into strips approx. 10 cm wide, then cut into pieces approx. 10 cm wide.
- Fold each piece once and place it upright in a springform pan lined with baking paper.
- First I started around the edge to lean the pieces against the edge of the springform pan. Then the next round, where I leaned the pieces against the pieces from the first round.
- Then the first piece of dough should be used up. Prepare the second piece just like the first, brush with herb butter, then cut into 10 x 10 cm pieces and keep folding until the shape is full. Cover and let stand for approx. 20 minutes.
- Preheat the oven to 200 degrees and bake the bread for 25 to 30 minutes.
- The herb butter makes the bread super juicy and delicious.
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