Gluten-free poppy seeds
Soft as a cloud :)
Ingredients
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- 300 g Bakery mix Liana
- 70 g granulated sugar
- 100 ml water
- ½ tsp psyllium (you don't need to add it, the Bakery mix already contains it)
- 200 ml lukewarm soy milk or cow's milk
- ½ cube of yeast
- 50 g melted coconut fat or butter
- 1 egg
Additional ingredients
- for brushing, egg with a little milk + poppy seeds
1. Swell psyllium in 100 ml of water, let it stand for about 20 minutes.
2. Add a tablespoon of sugar to lukewarm milk and mix with yeast. Let the yeast rise.
3. Put all other ingredients in a food processor, add swollen psyllium, yeast and mix.
4. Let it rise for about 1 hour in a warm place.
5. Sprinkle the board with flour, divide the dough into 6 parts, from which we will make loaves. 1 piece approx. 130 grams.
6. We shape the loaves into rotisseries, which we place on a baking sheet lined with baking paper. Let them rise for 20 minutes.
7. Before baking, brush the rotisserie with a beaten egg with a little soy milk and sprinkle with whole poppy seeds.
8. Bake for 25 minutes in a heated oven at 180 degrees.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 300 g Bakery mix Liana
- 70 g granulated sugar
- 100 ml water
- ½ tsp psyllium (you don't need to add it, the Bakery mix already contains it)
- 200 ml lukewarm soy milk or cow's milk
- ½ cube of yeast
- 50 g melted coconut fat or butter
- 1 egg
Additional ingredients
- for brushing, egg with a little milk + poppy seeds
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