Long-term raised flutes with pumpkin seeds (gluten-free)

Name: Long-term raised flutes with pumpkin seeds (gluten-free)
Yield: 2 pcs
Ingredients: Olive oil; 0.5 tsp Salt; 1 tbsp Fiber remember; 1 dl Pumpkin seeds; 100 g Crude gluten-free flour; 25 g Yeast; 450 g Fine gluten-free flour; 5 dl Cold water

Bread, buns & biscuits

Cook time: 0 min.
Servings: 2 pcs

Ingredients for Long-term raised flutes with pumpkin seeds (gluten-free)

		Olive oil
0.5	tsp	Salt
1	tbsp	Fiber remember
1	dl	Pumpkin seeds
100	g	Crude gluten-free flour
25	g	Yeast
450	g	Fine gluten-free flour
5	dl	Cold water

Instructions for Long-term raised flutes with pumpkin seeds (gluten-free)

To prepare the Long-term raised flutes with pumpkin seeds (gluten-free) recipe, please follow these instructions:

The yeast stirred into cold water. The other ingredients are added and the dough is stirred well. Tire mixing bowl with plastic film and place it in the fridge overnight.

The next morning, stir the dough through. Shaped to 2 long baguettes or 8 small. Brushed with olive oil. Raises the bar 10 minutes at room temperature.

Bake in 15-20 minutes at 225 degrees C to cool on rack.

Long-term raised flutes with pumpkin seeds (gluten-free)

Ingredients for Long-term raised flutes with pumpkin seeds (gluten-free)

Instructions for Long-term raised flutes with pumpkin seeds (gluten-free)

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