Ingredients
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dry ingredients:
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105 g of Teff flour
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60 g of Buckwheat flour
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105 g of Brown rice flour
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180 g of Corn starchor potato starch
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25 g of Flax seedsground
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30 g of Sunflower seeds
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5 g of Dry yeast
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15 g of Salt
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10 g of Sugar white
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8 g of Psyllium huskOr 4 g of xanthan gum
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wet ingredients:
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450 ml of Water
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1 tbsp of Apple vinegar
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topping:
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1 tbsp of Sesame
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1 tbsp of Sunflower seeds
Directions
This “grey” bread is one of the most delicious loaves of bread in my gluten-free collection. Its name is too mediocre for it but that what we called this kind of bread when I was a kid.
This “grey” bread with seeds is made with teff and buckwheat flours, flax and sunflower seeds, so it’s loaded with vitamins and microelements. It’s very well-balanced in terms of taste, too, thanks to the well-chosen combination of flours.
As you can tell from the photo, the loaf has the perfect texture and pleasant appearance.
Let’s bake it! It’s a must-bake bread recipe, really!
Today's visits: 1.
Steps
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1
Done
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In a large bowl, combine the dry ingredients with a whisk. Add the water and vinegar, combine with a spoon until smooth. |
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2
Done
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Grease a 22 cm loaf pan with oil. Place the dough in, smooth out the surface with your hand wet. Sprinkle with sesame and sunflower seeds. Cover with plastic wrap and place in a warm place to rise. The dough will rise to double its size in about 2 hours. |
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3
Done
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Preheat the oven to 230C. Remove the plastic wrap and bake the bread for 15 min. Then reduce the temperature to 180C and cook for 30-35 min. |
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4
Done
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Once done, remove from the oven. Let cool for a bit. Then release and transfer to a cooling rack to completely cool. |
