Gluten-free divine bread
Bread that you can indulge in without regrets, because sourdough bread is: tastier, lasts longer, digests better, is suitable for diabetics and celiacs. Yeast: does not cause bloating, is easier to digest, does not acidify the body, benefits our body, is healthier than yeast and is not complicated to work with.
Ingredients
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1st day of fermentation
- 140 g Bread mix dark Liana
- 200 g water
- 1 spoon of yeast
2nd day
- 200 g Bread mix dark Liana
- 2 spoons of sunflower seeds
- 2 spoons of whole poppy seeds
- 1 teaspoon of salt
- 1 spoon of malt or honey
- 1 teaspoon ground cumin
- 70 g water
- Liana rice flour for sprinkling
- Mix the leavening ingredients in a bowl with a wooden spoon, cover with foil and let it rise in a warm place for 12 hours.
- After rising, put the prepared yeast in the food processor and mix it with the other ingredients into a compact dough. Cover the bowl with foil and let it rise for 2 hours.
- Put the risen dough on a floured board, fold it into a loaf with a plastic spatula. Flour all sides and place in a bowl or a dish lined with a tea towel. Let it rise covered for 2 hours.
- Heat the oven to 240°C and insert a tray on which we will bake the bread, and place a baking tray on the bottom of the oven. Place the bread on baking paper, sprinkle with water and place on a baking sheet in the oven. Pour 250 ml of boiling water onto the bottom plate. Bake for 15 minutes. Then take out the baking sheet, sprinkle the bread with water and reduce the temperature to 200°C. Bake for 20 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
1st day of fermentation
- 140 g Bread mix dark Liana
- 200 g water
- 1 spoon of yeast
2nd day
- 200 g Bread mix dark Liana
- 2 spoons of sunflower seeds
- 2 spoons of whole poppy seeds
- 1 teaspoon of salt
- 1 spoon of malt or honey
- 1 teaspoon ground cumin
- 70 g water
- Liana rice flour for sprinkling
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