Gluten-free sourdough bread with kefir and honey
1st day - fermentation
- 150 g Bread mix dark Liana
- 200 ml water
- 1.5 spoons of yeast
2nd day - dough
- 30 g Liana rice flour
- 200 g Bread mix white Liana
- 1 spoon of buckwheat flakes
- 1 teaspoon of flax seeds
- 1-2 spoons of boiling water
- 1 spoonful of potato flakes
- 1 teaspoon of honey
- ½ teaspoon ground cumin
- 100 ml kefir
- 50 ml of water
- 1 teaspoon of salt
- 2 spoons of oil
Appendices
- Liana rice flour for sprinkling
1. Mix the ingredients for leavening in a bowl. Cover with a bag and leave in the heat for about 12 hours.
2. Pour boiling water over buckwheat flakes and flax seeds in a small bowl. We need them to steam and remain soft.
3. Put the yeast and other dough ingredients into the food processor and let it mix for 5-7 minutes. Leave the dough covered in a plastic or glass bowl to rise for 3 hours.
4. Transfer the leavened dough to a sprinkled board and mix. We form a loaf, which we flour on all sides so that it does not stick, and we put it in the oven. If we don't have a sieve, use a colander or a bowl, cover with a towel and let it rise for 2-3 hours.
5. Preheat the oven to 240°C with a baking sheet on which we will bake the bread and also with a baking sheet that we place on the bottom of the oven.
6. Turn the bread out of the bowl or bowl onto baking paper, cut it, spray it with water and place it on a heated baking sheet. Pour 250 ml of boiling water onto the baking tray and close the oven. Bake for 15 minutes. Then reduce the temperature to 190°C, remove the bottom sheet and sprinkle the bread with water. Let it finish baking for 35-40 minutes. During baking, sprinkle the bread with water 1-2 more times. Leave the baked bread to cool on the wire rack.
A good tip:
We can tell if the bread is baked by tapping on it from below and it must rumble.
1st day - fermentation
- 150 g Bread mix dark Liana
- 200 ml water
- 1.5 spoons of yeast
2nd day - dough
- 30 g Liana rice flour
- 200 g Bread mix white Liana
- 1 spoon of buckwheat flakes
- 1 teaspoon of flax seeds
- 1-2 spoons of boiling water
- 1 spoonful of potato flakes
- 1 teaspoon of honey
- ½ teaspoon ground cumin
- 100 ml kefir
- 50 ml of water
- 1 teaspoon of salt
- 2 spoons of oil
Appendices
- Liana rice flour for sprinkling
Products to recipe
