Gluten-free sourdough bread with flax seeds
Recipe from Jitka Bařinková, Instagram: delame_to_bez_lepku
Ingredients
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Fermentation
- 2 tbsp gluten-free yeast
- 220 ml water
- 200 g Bread mix white Liana
- 200 ml water
- 2 tbsp psyllium
- 1 KL chia seeds
Dough
- 150 g Bread mix dark Liana
- 100 g Bread mix white Liana
- 15 g of salt
- 6 g ground cumin
- 1 KL flax seed
- 1 KL ground flax seed
- 2 tbsp olive oil
- First, we will prepare the leaven, for which we will need 2 tablespoons of gluten-free yeast, 220 ml of water and 200 g of Bread mix white Liana. Mix everything together, cover with foil and leave to rise for 12 hours at room temperature (preferably overnight).
- At the same time, soak 2 tablespoons of psyllium and 1 teaspoon of chia seeds in 200 ml of water.
- After 12 hours, we will take 1 tablespoon of sourdough from the leaven, which we will keep for the next baking.
- We prepare a dough from 400 g of yeast together with 150 g of Bread mix dark Liana and 100 g of Bread mix white Liana, add salt, ground cumin, whole and ground flax seeds, soaked psyllium and mix everything together well in a food processor. If the dough is too thick, add a little water a spoonful at a time. Finally, mix in 2 tablespoons of olive oil and make a smooth dough, which we leave to rise in a covered bowl for 3 hours.
- After 3 hours, transfer the leavened dough to a floured rolling pin and press the bubbles out of the dough. The volume will decrease and the dough will be denser. Transfer the dough processed in this way to a bowl and let it rise for another 1.5 hours at room temperature.
- Preheat the oven to 250°C together with a baking dish with a lid for about 20 minutes. Place the bread together with baking paper in a bowl, cover with a lid and bake for 15 minutes at 250°C. Then put the lid down, reduce the temperature to 200°C and bake for another 35 minutes. The total baking time is about 50 minutes, depending on the type of oven.
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Ingredients
Print recipe
Share on Facebook
Fermentation
- 2 tbsp gluten-free yeast
- 220 ml water
- 200 g Bread mix white Liana
- 200 ml water
- 2 tbsp psyllium
- 1 KL chia seeds
Dough
- 150 g Bread mix dark Liana
- 100 g Bread mix white Liana
- 15 g of salt
- 6 g ground cumin
- 1 KL flax seed
- 1 KL ground flax seed
- 2 tbsp olive oil
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