Gluten-free sourdough bread
1 day
- 100 g Bakery mix Liana
- 140 g lukewarm water
- 1 spoon of yeast
2nd day
- 200 g Bakery mix Liana
- 150 ml of milk
- 50 g of sugar
- 60 g of oil
- pinch of salt
Filling
- 30 g Liana dark cocoa
- 70 g of butter
- 8 spoons of granulated sugar
- Cinnamon grinds Liana
- nuts, poppy seeds - to taste
1. We will prepare the leaven from the ingredients listed on the first day. Cover with foil and leave to rise for about 12 hours.
2. The next day, we add the ingredients from the second day to the yeast and make a smooth dough. Shape a loaf on a floured work surface and let it rise for 3 hours.
3. Then roll out a rectangle on a floured board. Melt the butter - approx. 70 g and grease the entire surface of the dough sufficiently. Sprinkle with dark cocoa and granulated sugar. Drizzle with melted butter.
4. Roll the dough into a roll and cut it in half lengthwise.
5. We braid so that the cut part is on top, so that the part that is sprinkled with cocoa can be seen.
6. Let it rise for 1.5 hours. Spread with the remaining butter.
7. Bake in a heated oven at 200°C for approx. 25-30 minutes.
1 day
- 100 g Bakery mix Liana
- 140 g lukewarm water
- 1 spoon of yeast
2nd day
- 200 g Bakery mix Liana
- 150 ml of milk
- 50 g of sugar
- 60 g of oil
- pinch of salt
Filling
- 30 g Liana dark cocoa
- 70 g of butter
- 8 spoons of granulated sugar
- Cinnamon grinds Liana
- nuts, poppy seeds - to taste
Products to recipe
Delete
