Rice-buckwheat bread

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

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