Summary

Ingredients

• 200 g rice flour (wholemeal rice flour, e.. from Bauckhof)
• 200 g rice flour, liht (e.. from Bauckhof)
• 100 g millet, fine-rained
• 1 pack dry yeast, alternatively /2 pack fresh yeast
• 3 tablespoon olive oil or rapeseed oil
• 1 teaspoon salt
• 1 tablespoon sugar
• 400 ml water, lukewarm
• 1 tablespoon psyllium husks as a binding agent
• Bread spice mix or caraway seeds

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Instructions

1. Put all ingredients, including the uncooked millet, in a bowl and knead well. Cover and let rise for an hour at room temperature, then knead again well and, if necessary, add a little lukewarm water. Both the psyllium husks and the uncooked millet soak up the water well. As a binding agent, the psyllium husks in particular ensure a good consistency of the dough - almost comparable to a real yeast dough made from wheat flour.
2. Alternatively, let the dough rise longer in the refrigerator, e.g. overnight for about 8 hours.
3. After rising, knead the dough well again, adding a little lukewarm water if necessary. If it was in the refrigerator, it is important to let the dough warm to room temperature before putting it in the oven.
4. After kneading, shape an oval shape or ball, place on a baking sheet covered with baking paper, flatten it a little if you like and brush with water to create a nice crust.
5. Bake for approx. 40 minutes at 220 ° C top / bottom heat.
6. Alternatively, I have also added flaxseed or soy flakes instead of or in addition to the millet. There are no limits to the imagination when it comes to varying the seeds, kernels or nuts added. Only the psyllium husks are indispensable as a binding agent for the rice flour.