Gluten-free sourdough bread baked in a St. John's glass
1st day - fermentation
- 200 g Bread mix dark Liana or Bread mix white Liana
- 450 ml lukewarm water
- 2 tablespoons of yeast from Bread mix white Liana
2nd day - dough
- 230 - 250 g Bread mix dark Liana or Bread mix white Liana
- 2 tablespoons of salt
- 1 KL ground cumin
- 3 tbsp oil
1. Pour Bread mix dark or Bread mix white into a bowl, add water and 2 tablespoons of yeast with a clean spoon. Mix the ingredients well, cover with food foil and leave in a warm place until the next day for 12-15 hours.
2. Add Bread mix white or Bread mix dark, salt and ground cumin to the leavened yeast. Mix with an electric mixer and add oil while mixing. Cover with cling film and leave to rise for 1-2 hours.
3. Transfer the dough to an oiled form, cover with cling film and leave to rise for approx. 2 hours. Cut the dough and spray it with a mixture of 2 tbsp oil and 2 tbsp water.
4. Bake in the oven at 225°C with the lid for about 40 minutes and without the lid for 10-15 minutes to get a crispy crust. After baking, immediately sprinkle with water, remove from the mold and cover until it cools.
A good tip:
We will prepare gluten-free yeast from Bread mix white according to our recipe https://www.lianasro.sk/nase-recepty/bezlepkovy-kvasok-z-bread-mix-white
Good tip 2:
The bread can be sprinkled with seeds to taste.
1st day - fermentation
- 200 g Bread mix dark Liana or Bread mix white Liana
- 450 ml lukewarm water
- 2 tablespoons of yeast from Bread mix white Liana
2nd day - dough
- 230 - 250 g Bread mix dark Liana or Bread mix white Liana
- 2 tablespoons of salt
- 1 KL ground cumin
- 3 tbsp oil
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