Gluten-free bread with yogurt
Bread with a crispy crust and a fine and soft crumb.
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- 330 g Bread mix white Liana
- 120 g Bread mix dark Liana
- 350 ml water
- 80 g of white yogurt
- 15 g of yeast
- 1.5 KL of salt
- 1 tbsp honey
- Liana rice flour for sprinkling
- Mix honey and yeast in 150 ml of lukewarm water. Let it stand for about 15 minutes.
- Put the finished leavened yeast together with the other ingredients into a food processor and let it knead for 5 minutes. Cover with a towel and leave to rise in a warm place for 60 minutes.
- Dust the worktop with rice flour and knead the dough briefly. Shape a loaf, flour it on all sides and put it in a baking dish. Let it rise for 20 minutes.
- Place a baking tray in the oven on which to bake the bread and place a smaller baking tray on the bottom of the oven. Heat the oven to 240°C. We turn the bread from the šastka onto baking paper, cut it, spray it with water and put it in a heated oven. Pour 250 ml of boiling water onto the baking sheet and bake for 15 minutes. Remove the baking tray, reduce the temperature to 190°C, sprinkle the bread with water again and bake for 35-40 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 330 g Bread mix white Liana
- 120 g Bread mix dark Liana
- 350 ml water
- 80 g of white yogurt
- 15 g of yeast
- 1.5 KL of salt
- 1 tbsp honey
- Liana rice flour for sprinkling
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