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!
- 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
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.
This bread tastes fantastic with a fruity jam, all kinds of spreads or just with whatever you like to combine it with.
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.