Gluten-free bread with wild garlic
In wild garlic season, this is a feast for the taste buds. The bread is undemanding, and you can easily add more garlic to taste. In the dough and on the surface, nuts also make a pleasant taste.
Ingredients
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- 300 g Bread mix white Liana
- 200 ml water
- ½ cube of yeast
- 2 tbsp walnuts
- 1.5 KL of salt
- 1 KL sugar
- a handful of wild garlic
- Parsley
- olive oil
- walnuts for sprinkling
- Mix sugar and yeast in 100 ml of lukewarm water and let the yeast rise.
- Add Bread mix white, salt, leavened yeast, remaining water to the food processor and make the dough. Finally, add the chopped nuts and mix. Let it rise for 60 minutes.
- Spread half of the dough into a silicone bread mold, sprinkle with chopped wild garlic, parsley and spread the other half of the dough. Let it rise for another 20 minutes. Before baking, brush with olive oil and sprinkle with nuts.
- Place a small tray on the bottom of the oven and heat the oven to 220°C. Place the bread in the oven and pour approx. 250 ml of boiling water into the bottom tray and bake for 10 minutes. Then remove the bottom sheet, reduce the temperature to 180°C and bake for 25 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 300 g Bread mix white Liana
- 200 ml water
- ½ cube of yeast
- 2 tbsp walnuts
- 1.5 KL of salt
- 1 KL sugar
- a handful of wild garlic
- Parsley
- olive oil
- walnuts for sprinkling
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