Gluten-free bread with a crispy crust

1. Prepare yeast from yeast, sugar and a little lukewarm water. Mix and leave to ferment for about 10 minutes.

2. Pour Bread mix dark, salt, prepared yeast and remaining water into a bowl. Add seeds to taste, or bread spice. Mix with a mixer with kneading paddles for about 2 minutes. Finally, add the oil and mix for another 1-2 minutes. Cover with food foil and leave to rise for 45-60 minutes.

3. Flour the base with rice flour and turn out the leavened dough. We work the dough into a loaf. Lightly flour a baking sheet or mold with rice flour. Place the prepared loaf in a bowl, wrap it in a microtene bag and let it rise in a warm place for 45 minutes.

4. Turn the risen dough onto baking paper. Brush or spray the bread with a mixture of 2 tablespoons of water and 3 tablespoons of oil. Cut it so that it does not crack during baking and place it in a heated bowl or on a heated baking sheet. Cover, place in an oven heated to 225°C and bake for 40 minutes with the lid on.

5. Spray the bread with water and bake uncovered for 10-15 minutes at a temperature of 200°C. If we bake on a baking sheet, we use the steam for the first 10 minutes at 225°C and then approx. 40 minutes at 200°C without steam. Immediately after baking, sprinkle the bread with water and let it cool on the wire rack.

A good tip:
If we want to prepare gluten-free LIGHT bread with a crust, instead of Bread mix dark with buckwheat, we use Bread mix white Liana.