Rice Bread XIII

Summary

Prep Time	30 mins
Total Time	1 hr 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

500 g brown rice, round
200 g corn, round or buckwheat, brown rice, amaranth, millet
1 bag / s dry yeast, for 500 g flour
3 teaspoons salt, up to 4
100 g sunflower seeds, whole
100 g flaxseed, whole
100 g sesame, oranic, unpeeled, whole
20 g suar beet syrup, up to 100
700 ml sparkling mineral water

Instructions

30 cm loaf pan with baking paper First mix the dry ingredients, add water and sugar beet syrup and stir for a good 4-5 minutes, pour into a 30 cm baking pan filled with baking paper, shake until smooth and let rise at a warm room temperature (I put it in the oven in the evening and put the Oven in the morning). Bake in a cold oven at 150 ° C hot air for 120 minutes, needle test. Leave in the baking pan for approx. 20 minutes, then pull onto a wire rack, remove the baking paper only after it has completely cooled down. If you cut or cut the bread before it cools down, the dough will still stick to the knife, but this changes after it has cooled down. Own recipe

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