Quick dark gluten-free bread - baked in a mold
Simple and quick to prepare, but its taste and delicacy trumps any gluten-free bread.
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- 2 KL granulated sugar
- 20 g of yeast
- 550 ml lukewarm water
- 500 g Bread mix Dark Liana
- 1 and ½ tsp salt
- 1 KL ground cumin
- 2 tbsp oil
Next we need
- mixture of water and oil 11
- cumin whole
- Water
- Prepare yeast from about 100 ml of water, sugar and yeast, which we leave to rise for about 10 minutes.
- Add salt, ground cumin, prepared yeast and remaining water to the bowl with Bread mix dark. Mix with a mixer with kneading beaters, add oil and mix thoroughly again.
- Place in a greased mold, smooth the surface, coat with oil, cover with cling film and leave to rise in a warm place for 30-40 minutes, until the dough has doubled in size.
- Brush with a mixture of water and oil, cut the surface and sprinkle with cumin.
- Bake at a temperature of 250°C for 20 minutes, then reduce the temperature to 200°C and bake for another 20-30 minutes.
- Spray the freshly baked, still hot bread with water, remove it from the mold and let it cool on the wire rack.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 2 KL granulated sugar
- 20 g of yeast
- 550 ml lukewarm water
- 500 g Bread mix Dark Liana
- 1 and ½ tsp salt
- 1 KL ground cumin
- 2 tbsp oil
Next we need
- mixture of water and oil 11
- cumin whole
- Water
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