Gluten-free sourdough sunflower bread
1 day
- 200 g Bread mix white Liana
- 300 g water
- 2 tablespoons of yeast
2nd day
- 220 g Bread mix white Liana
- 40 g Liana rice flour
- 100 g water
- 1 teaspoon of salt
- 1 teaspoon ground turmeric
- 2 spoons of sunflower seeds
- 2 spoons of olive oil
Appendices
- Liana rice flour for sprinkling
1. In a bowl, mix the ingredients from the first day with a wooden spoon. Cover with foil and let rise in heat for 12-15 hours.
2. Mix 100 ml of water and turmeric. Put the yeast from the first day, sunflower seeds, Bread mix white, rice flour, water with turmeric and salt into the food processor. Knead for about 5 minutes, then add oil and let the dough mix again.
3. Pour the dough onto a floured board, mix and shape the loaf according to the shape of the loaf. We flour all sides so that the bread does not stick and insert it with the smooth side down. Put the bread with the dough in a bag and let it rise for 6 hours.
4. Heat the oven with the baking sheets to 240°C. We put a baking sheet in the oven on which we will bake the bread and put a second baking sheet on the bottom of the oven.
5. Flip the leavened loaf onto baking paper or foil and cut with a razor blade. Boil approx. 2.5 dcl of water for brewing. Place the bread with baking paper on a heated tray, spray with water and pour the condensed water into the lower tray. Bake for 15 minutes.
6. After 15 minutes, remove the tray with the broth, reduce the temperature to 190°C, sprinkle the bread with water again and bake for 40 minutes. 10 minutes before the end of baking, sprinkle the bread with water once more. Let it cool on a wire rack.
1 day
- 200 g Bread mix white Liana
- 300 g water
- 2 tablespoons of yeast
2nd day
- 220 g Bread mix white Liana
- 40 g Liana rice flour
- 100 g water
- 1 teaspoon of salt
- 1 teaspoon ground turmeric
- 2 spoons of sunflower seeds
- 2 spoons of olive oil
Appendices
- Liana rice flour for sprinkling
Products to recipe
