Gluten-free sourdough sweet bread
A simple bread, but you need to set aside time to prepare it. But the result is worth it! With hot cocoa, it is a breakfast delicacy.
Ingredients
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Solid yeast
- 75 g Bakery mix Liana
- 50 g of yeast
- 10 g of oil
- 50 ml of water
- 1 KL honey
Dough
- 400 g Bakery mix Liana
- 270 ml of milk
- 100 g of sugar
- 60 g of butter
- 6 g of salt
- 1 bag Vanillin sugar Liana
- 1 KL dry milk
- 1 KL honey
Cocoa dough
- 20 g Liana dark cocoa
- 1 KL honey
- a little milk
Coffee dough
- 2 KL gluten-free Caro coffee
- 1 KL honey
- a little milk
Next we need
- butter for greasing the mold
- Bakery mix Liana for sprinkling
- Mix the ingredients for the dry yeast, make a ball and put it in an oiled glass. Cover and leave to ferment for 10-12 hours.
- Mix the leavened solid yeast with lukewarm milk and add the other ingredients for the dough. We make the dough in a food processor. Transfer to a floured work surface, mix and divide into 3 parts. Leave one part white and add cocoa, honey, and milk to the other. In the third part, mix Caro coffee, honey and milk. Place each part of the dough in a bowl, cover and let it ferment for 10 hours.
- Roll out a rectangle with a thickness of 0.5 cm from each loaf, brush it with a little water and stack it on top of each other. We roll together a little so that they come together and roll into a roll. Cut into rounds and place in a buttered form. Let it rise covered for about 12 hours. Brush with milk before baking.
- Place a small tray on the bottom of the oven and heat the oven to 240°C. Place the bread and pour 250 ml of boiling water into the bottom tray, bake for 10 minutes.
- Remove the bottom tray, reduce the temperature to 190°C and bake for another 10 minutes. Then cover the bread with foil and bake at 180°C for 20-25 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Solid yeast
- 75 g Bakery mix Liana
- 50 g of yeast
- 10 g of oil
- 50 ml of water
- 1 KL honey
Dough
- 400 g Bakery mix Liana
- 270 ml of milk
- 100 g of sugar
- 60 g of butter
- 6 g of salt
- 1 bag Vanillin sugar Liana
- 1 KL dry milk
- 1 KL honey
Cocoa dough
- 20 g Liana dark cocoa
- 1 KL honey
- a little milk
Coffee dough
- 2 KL gluten-free Caro coffee
- 1 KL honey
- a little milk
Next we need
- butter for greasing the mold
- Bakery mix Liana for sprinkling
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