Gluten-free light bread with a crispy crust

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

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

Flour the base with rice flour or cornstarch and turn out the leavened dough. We work the dough into a loaf. Lightly dust the dough 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 45-60 minutes.

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 on a heated tray lined with baking paper. Cover, place in an oven heated to 250°C and bake for 10-15 minutes. Then bake for a maximum of 45 minutes at 180-200°C.

Immediately after baking, sprinkle the bread with water and let it cool on the wire rack.