Isn’t a freshly baked bread simply wonderful?
This rice-buckwheat bread is a great way to surprise your family and friends. Oh and speaking of “surprise” How about bringing your own home made baking mixture in a nice vessel the next time YOU are invited at a friend’s house? Believe me, this present will make a great impression!
Ingredients:
- 180g of whole grain rice flour * Optional: Teff-flour*
- 80g of corn flour
- 130g of corn flour
- 80g of ground almonds
- 1 teaspoon of flaxseeds
- A pinch of sea salt
- 1 teaspoon of “Weinstein” baking powder
- 450ml water with gas
- 2 tablespoons of tepid water
- 1 teaspoon of cane sugar
- 1 package of dry yeast
Preparation:
Fill the yeast into the tepid water, stir, scatter the sugar over and let it rest for 15 minutes. Give all the dry ingredients into the bowl of a mixing machine and blend everything very well. After 15 minutes add the yeast-water to the yeast mix and knead it into a dough. Let this mixture rise for about 5 minutes and pour it into a baking form that is filled with baking paper. Then smooth it down, cover it with a kitchen cloth and let the dough rest for 1 hour. Preheat the oven up to 200° and bake the bread for 60 minutes.
Done!
This bread tastes fantastic with a fruity jam, all kinds of spreads or just with whatever you like to combine it with.
Enjoy
Note:
When eating the “wrong food” the immune system produces specific IgG antibodies which can lead to inflammatory processes. The symptoms appear on a delayed basis, up to three days after the consumption of a trigger food, making it virtually impossible to identify a trigger food without testing.
