Lightning dark gluten-free bread (baked in a mold)
Gluten-free crispy wholemeal bread with our gluten-free dark bread and pastry flour mix enriched with buckwheat.
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- 250 g Bread mix dark Liana
- 250 g Bread mix white Liana
- 2 KL sugar
- 500 - 550 ml lukewarm water
- 20 g of fresh yeast
- 1 - 1.5 KL of salt
- 2 tbsp oil
- various seeds for sprinkling
- We prepare yeast from a little lukewarm water, sugar and yeast. Let it ferment for 10 minutes.
- Put Bread mix dark, salt in a bowl, add prepared yeast, seeds and remaining water. Mix with a mixer with kneading paddles for about 2 minutes. Finally, mix in the oil. Place in an oiled baking dish. Smooth the dough in the mold with an oiled spoon. Cover with cling film and leave to rise in a warm place for 50 minutes or until the dough has doubled in size.
- Brush the surface of the dough with a mixture of water and oil before baking. Sprinkle with seeds, cut so that it does not crack after baking and bake in a heated oven at a temperature of 200°C for about 50-60 minutes until golden. After 30 minutes of baking, the bread can be sprayed or sprinkled with water. Immediately after baking, turn the bread out onto the wire rack. While it is still hot, sprinkle it with water and let it cool completely.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 250 g Bread mix dark Liana
- 250 g Bread mix white Liana
- 2 KL sugar
- 500 - 550 ml lukewarm water
- 20 g of fresh yeast
- 1 - 1.5 KL of salt
- 2 tbsp oil
- various seeds for sprinkling
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