Gluten-free kaiserkas
- 100 ml of milk
- 1/2 cube of yeast
- 1 teaspoon of sugar
- 180 g Bread mix white Liana
- 150 g Bakery mix Liana
- 1 teaspoon of salt
- 2 spoons of olive oil
- 1 spoon of sesame seeds
- 200 ml water
Appendices
- Liana rice flour for sprinkling
- egg for brushing
- poppy seeds, flax seeds for sprinkling
1. Mix lukewarm milk with sugar and add yeast. Let the yeast rise for about 10-15 minutes.
2. Put the yeast from the yeast and the other ingredients, except the oil, into the food processor and mix the dough for about 3-4 minutes. Later, add olive oil and mix thoroughly again. Cover and leave to rise for 50-60 minutes.
3. Place the risen dough on a board sprinkled with rice flour. Mix and make a loaf.
4. Divide into 5 parts (each part approx. 135 g). Mix each part and make a bun.
5. Line the tray with baking paper or foil, place the buns and let them rise, covered, for about 20 minutes.
6. Make a shape with a kaiser cake maker or cut with a razor blade and leave to rise for 20 minutes.
7. Before baking, brush with beaten egg and sprinkle with poppy seeds and flax seeds. Bake in a preheated oven at 230°C for about 10 minutes. Then reduce the temperature to 190°C and bake for 15-20 minutes. Let cool on a wire rack.
- 100 ml of milk
- 1/2 cube of yeast
- 1 teaspoon of sugar
- 180 g Bread mix white Liana
- 150 g Bakery mix Liana
- 1 teaspoon of salt
- 2 spoons of olive oil
- 1 spoon of sesame seeds
- 200 ml water
Appendices
- Liana rice flour for sprinkling
- egg for brushing
- poppy seeds, flax seeds for sprinkling
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