Gluten-free sourdough dark bread from the mold

Procedure 1st day - fermentation:
Mix all the ingredients from day 1, cover with foil and leave at room temperature until the next day for 15-20 hours.

Procedure day 2:
Gradually mix the ingredients from day 2 into the yeast from day 1 with an electric mixer. Finally, mix in the seed mixture. Put the dough in a bread mold, smooth it out, cover with food foil and let it rise in a warm place for 2-4 hours. Brush the bread and pastries with a mixture of water and oil before baking. Cut, sprinkle with seeds. Bake at a temperature of 200°C for 45-60 minutes. Immediately after baking, sprinkle the bread with water and let it cool well on the grid, covered with a towel.

3rd day:

The bread is still soft and incredibly tasty...

Sourdough bread:

1. Sourdough bread is tastier

2. Sourdough bread lasts longer

3. Sourdough bread is better digested

4. Sourdough bread is also more suitable for diabetics

5. Gluten-free sourdough bread is also suitable for celiacs

6. Yeast: it does not swell, is easier to digest, does not acidify the body, benefits our body, is healthier than yeast and it is not complicated to work with it.