We're sharing our favourite bread recipe with you today. It's a sourdough bread with various seeds in it. In our opinion this bread is the most universal and the simplest to make and store. This is why we have introduced it, as one of the products offered by the ATELIER OF TASTE. For now, you can find it in our Bistro & Deli but it will soon also be available in our online shop. However, we are the happiest when you bake and cook on your own. So let's get started! Both the episode and the recipe have English versions prepared by Translalab.
Time: 10 - 12 hours + the leavening preparation time
Amount: 2 small loafs
Ingredients
- 200 g full grain buckwheat flour
- 150 g potato starch
- 50 g gluten-free oat flour
- 100 g sunflower seeds
- 100 g pumpkin seeds
- 100 g flaxseed
- 1 1/2 tablespoon ground blond psyllium husk
- 1 1/2 teaspoons salt
- 1 tablespoons balsamic vinegar
- 700 ml water
- 200 ml leavening (you'll find the recipe in episode 32)
Instructions:
Mix all the dry ingredients and seeds together. Add water to them and mix them thoroughly. Then, add balsamic vinegar and the leavening. Mix it all thoroughly again. Wait for 10 - 15 minutes to let the blond psyllium husk absorb a little water so that the dough thickens a little. Put it into two bread pans lined with parchment paper. Cover it with a cotton cloth and put it a warm place for 8-12 hours. During this time the dough should rise by about 1/3 its height. Put it in the oven set at 180°C for around 1 hour. After taking the bread loafs out of the oven, take them out of the pans and put them on a cooling rack. It's best to keep gluten-free bread in the fridge, wrapped in a tea towel or in a paper bag and sealed in a container, so that it doesn't dry. To revive the bread, put it's slices into a toaster for a moment. You can use the oven or a frying pan too. This bread is perfect for freezing after slicing. Don't forget to leave a little leavening. Use half of it for baking and "feed" the other part with buckwheat flour and a little water. Mix it and put it in a warm place with a lid gently put on for several hours so that it starts fermenting again. Then, keep it in the fridge until you bake bread again. It's good to take the leavening out of the fridge several hours before baking so that it warms up to room temperature which will make the bread rise faster.
Enjoy it! It's good for you!