Gluten-free soft lid with bread crust

1. Soak a spoonful of psyllium and a spoonful of flax seeds in 250 ml of water. We will wait approx. 20 to 60 minutes or until a jelly consistency is formed. Sometimes we can mix.
2. Prepare the yeast in 50 ml of lukewarm water, add sugar, yeast, mix and lightly dust with flour. Cover with a towel and let the yeast rise for 10-15 minutes.
3. Add salt and cumin to the Bread mix white and wheat flour, gently heat the psyllium with water, pour in the leaven from the yeast and let it mix in a food processor for 10 minutes. At the end, add olive oil and mix for a while. Adjust the dough in a bowl with a kitchen spatula, sprinkle with flour, wrap in foil and leave to rise for 45 minutes, until the dough doubles in volume.
4. Use a spatula to transfer the risen dough to a work surface sprinkled with rice flour and fold it gently. If it cannot be done by hand, we shape the shape of the lid with the help of a spatula. With oiled hands, place the lid on a baking sheet lined with baking paper. Align the top and let it rise for 20 minutes.
5. Heat the oven to 230°C, place an older steaming tray on the bottom, and if the oven is already heated, pour 300 ml of water on the steaming tray to create steam. Spray the bread with warm water and put it in the oven for 10 minutes. After 10 minutes, take out the baking tray, reduce the temperature to 200°C, sprinkle the bread with water again and let it bake for 40 minutes. Let the baked bread cool completely on the wire rack and then cut it.

A good tip:
We can also prepare the age from the whole batch of Bread mix white Liana.