Rye bread VIII

Name: Rye bread VIII
Yield: 1 bread
Ingredients: 1 tbsp Honey; 1 tbsp Remember; 150 g Of mixed gluten-free grains for instance flax seed millet flakes sunflower seeds græskærkerner sesame seeds; 2 dl Boiled water; 2 dl Lukewarm water; 2 dl Rice milk; 25 g Yeast; 25 g Corn flour; 3 tsp Suit; 375 g Gluten-free flour

Bread, buns & biscuits

Cook time: 0 min.
Servings: 1 bread

Ingredients for Rye bread VIII

1	tbsp	Honey
1	tbsp	Remember
150	g	Of mixed gluten-free grains for instance flax seed millet flakes sunflower seeds græskærkerner sesame seeds
2	dl	Boiled water
2	dl	Lukewarm water
2	dl	Rice milk
25	g	Yeast
25	g	Corn flour
3	tsp	Suit
375	g	Gluten-free flour

Instructions for Rye bread VIII

To prepare the Rye bread VIII recipe, please follow these instructions:

Mix the kernels and add the boiling water leave for 20 minutes.

Mix yeast with rice flour and water. Add salt honey and color and stir well. It is a good idea to let a machine touch it. Add HUSK and mix well. Add the other ingredients and add the kernels.

Put the dough in a slightly greased form and allow it to rise to double size (this takes about 30 to 60 minutes depending on the heat). Put it in the middle of the oven and let it bake for 50 minutes at 200 degrees. When the bread is finished, it is taken out of the mold and wrapped in a cloth.

Let the bread cool and enjoy the taste of a choppy rye bread that tastes more and does not look quite different from what you buy in the shops.

Rye bread VIII

Ingredients for Rye bread VIII

Instructions for Rye bread VIII

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