Gluten-free seed brick
Bread with lots of seeds inside and on the surface.
Ingredients
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- 230 g Bread mix dark Liana
- 150 ml water
- 100 ml lukewarm water (for yeast)
- ¼ cube of yeast
- 20 g of walnuts
- 10 g of sunflower seeds
- 10 g of sesame seeds
- 10 g pumpkin seeds
- 10 g of flax seeds
- 10 g of chia seeds
- 1 KL sugar
- 1 tsp salt
Next we need
- olive oil for spreading bread
- gluten-free flakes, seeds for sprinkling bread
- We will prepare the raw materials for yeast; let lukewarm water, yeast and sugar ferment in a glass for 15 minutes.
- Grind the seeds and nuts into larger pieces, not completely into flour. Put the ingredients in a food processor, add the leavened yeast and mix the dough. Transfer to a smaller silicone bread mold and level with a moistened wooden spoon. Let it rise covered for 60 minutes.
- Brush the leavened bread with oil and sprinkle with seeds. Place a small baking tray on the bottom of the oven and heat the oven to 240°C. Place the bread, pour 250 ml of boiling water into the bottom tray and bake for 15 minutes. Later, remove the bottom plate and reduce the temperature to 190°C. Bake for 25 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 230 g Bread mix dark Liana
- 150 ml water
- 100 ml lukewarm water (for yeast)
- ¼ cube of yeast
- 20 g of walnuts
- 10 g of sunflower seeds
- 10 g of sesame seeds
- 10 g pumpkin seeds
- 10 g of flax seeds
- 10 g of chia seeds
- 1 KL sugar
- 1 tsp salt
Next we need
- olive oil for spreading bread
- gluten-free flakes, seeds for sprinkling bread
Products to recipe
