Gluten-free bread with chili and cheddar
1st day - fermentation
- 100 g Bread mix white Liana
- 140 ml water
- 1.5 PL of yeast
2nd day - dough
- 220 g Bread mix dark Liana
- 100 g of coarsely grated cheddar cheese
- 150 ml water
- 1 dried chili pepper
- ½ KL ground chili
- ½ tsp salt
Next we need
- Liana rice flour for dusting the worktop
- flax, sesame seeds
1. In the evening, we prepare the leaven from yeast, Bread mix white and water. Mix the ingredients in a bowl and let them rise covered under foil until the morning.
2. The next day, mix the prepared leaven with the ingredients from the next day and make a not too stiff dough in a food processor. Sprinkle the worktop with rice flour, knead the dough and shape the loaf. Leave to rise in a bowl or bowl for 6 hours. Brush with water and sprinkle with seeds before baking.
3. Place a smaller tray and a baking tray on the bottom of the oven. Heat the oven to 240°C, place the bread on a heated tray and pour 250 ml of boiling water into the lower smaller tray and bake for 15 minutes. Then remove the bottom sheet, reduce the temperature to 200°C and bake for 25 minutes. You can spray the bread with water during baking.
1st day - fermentation
- 100 g Bread mix white Liana
- 140 ml water
- 1.5 PL of yeast
2nd day - dough
- 220 g Bread mix dark Liana
- 100 g of coarsely grated cheddar cheese
- 150 ml water
- 1 dried chili pepper
- ½ KL ground chili
- ½ tsp salt
Next we need
- Liana rice flour for dusting the worktop
- flax, sesame seeds
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