Summary

Ingredients

• Sourdough approach:
• 150 g brown rice, round
• 1 pinch (s) sugar
• 1 pinch (s) dry yeast
• 100 g mineral water, up to 120 carbonated water

For the dough: (main dough)

• 1 sourdough approach
• 1 tablespoon sugar beet syrup
• 700 ml sparkling mineral water
• 100 g amaranth, round
• 600 g brown rice, round
• 2 teaspoons coriander, ground
• 1 allspice, ground
• 2 cardamom, ground
• 3 teaspoons salt
• 100 g sunflower seeds, whole
• 100 g flaxseed, whole
• 1 tablespoon oil, (organic sunflower oil)
• 50 g sesame, oranic, unpeeled, approx.
• water

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Instructions

1. 30 cm loaf pan with baking paper
2. 1.8 kg baked
3. Preparation of the sourdough base (early):
4. Grind the brown rice in a 720 ml jar, add 1 pinch of dry yeast and 1 pinch of sugar, mix, then pour in 100-120 ml of carbonated mineral water, stir, it should become a thick paste, close the lid and let it ferment at a warm room temperature.
5. Main dough:
6. Put the sourdough mixture in a mixing bowl and rinse the glass with a part of carbonated mineral water, add to the bowl and also mix the rest of the water and sugar beet syrup.
7. 600 g brown rice mixed, 100 g amaranth + 2 teaspoons coriander with mixed,
8. 3 teaspoons salt, 100 g sunflower seeds, 100 g flax seeds, 1 allspice mixed, 2 cardamom mixed with mixed.
9. Pour the dough into a 30 cm baking pan lined with baking paper and smooth it out, sprinkle the surface thickly with organic sesame seeds and press a little into the dough.
10. Let ferment at a warm room temperature (if the surface of the dough cracks, you can start baking slowly.)
11. The oven was still hot from baking the cake, so I was able to bake with about 150 ° C hot air for about 105 minutes, needle test.
12. For a cold oven with 150 ° C hot air, 120 minutes are recommended.
13. Leave in the mold for about 10 minutes, brush the surface with water or oil, tilt the baking pan, pull the bread on the baking paper onto a wire rack, remove the paper after it has completely cooled down.
14. The sugar beet syrup gives the bread a healthy brown color and also gives it a good taste note.
15. The amaranth increases the nutrients of the bread and ensures a longer juiciness without being soggy.
16. Own recipe