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Rye bread Gluten free (Bread bread)

Bread, buns & biscuits
Cook time: 0 min.
Servings: 2 bread

Ingredients for Rye bread Gluten free (Bread bread)

Salt
Syrup
200gFinax gluten-and lactose-free melmix
3.5dlA-38
3.5dlLukewarm water
50gYeast
500gGluten-free grains or seeds
900gFinax gluten-and lactose-free rough melmix

Instructions for Rye bread Gluten free (Bread bread)

To prepare the Rye bread Gluten free (Bread bread) recipe, please follow these instructions:

Day 1: 25 g yeast dissolve in 3.5 dl A-38 and 3.5 dl lukewarm water. Mix together with 400 g of coarse flour and set aside for a gentle spot for 24 hours.

500 grams of kernels or seeds (flax seeds, sesame seeds, sunflower seeds, etc.) add a little salt and put to soak in 5 dl cold water - preferably in the refrigerator.

2nd day: The soaked kernels are stirred in the raised 'sourdough'. Then dissolve 25 g of yeast in a cup of lukewarm water, as well as a little syrup (amount of taste and comfort) in another cup of lukewarm water. The liquid is added gradually with 200 g of fine flour and 500 g of coarse and the mixture is thoroughly stirred until it has a consistency like stiff porridge.

After this, two large breadcrumbs are lubricated, the dough is distributed in it and is raised for about 1½ hours. Bake 2 hours at 180 degrees.

TIP: When the dough is raised in the molds, it is a good idea to puncture the loaves with a knife or the like, as an air pocket may bend just below the crust - the so-called 'handle'.

It is a good idea to put silver paper over the loaves in the last 15-20 minutes of baking time - it prevents the crust from becoming too hard.

If you take the loaves out of the molds and allow them to cool under a damp cloth overnight, you can cut them into slices and freeze them. The bread is nevertheless best after a trip on the shaker, and the durability is absolutely top in this way.

The bread tastes really good if you add some raisins and nuts ...

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