Ingredients
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50g sesame
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45g buckwheat
-
45g sunflower seeds
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100g hot water
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1¼ tsp yeastUse the Panasonic measuring spoon
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300g KOMEKO rice flour"BROTGENUSS"
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50g potato starch
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25g KOMEKO rice flour“BROTGENUSS” (toasted)
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10g salt
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290g water
-
1 TL cider vinegar
-
TOPPING
-
sunflower seeds
Directions
Gluten-free baking is easier than ever with the KOMEKO rice flour blends. Together with the bread maker Croustina you can always enjoy fresh, gluten-free baked goods!
Ingredients
| 50g sesame | |
| 45g buckwheat | |
| 45g sunflower seeds | |
| 100g hot water | |
| 1¼ tsp yeast | |
| 300g KOMEKO rice flour | |
| 50g potato starch | |
| 25g KOMEKO rice flour | |
| 10g salt | |
| 290g water | |
| 1 TL cider vinegar | |
TOPPING |
|
| sunflower seeds | |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
|
1
|
First roast 50 g sesame, 45 g buckwheat, 45 g sunflower seeds and pour 100 g hot water over. Let it soak for 3 hours. |
|
2
|
Take the bread pan with the kneading blade out of the breadmaker and add all dry ingredients in the order listed. Finally add the liquid ingredients with the soaked seeds. |
|
3
|
Place the bread pan back into the breadmaker, close the lid, select menu 14 and press start. |
|
4
|
Moisten the bread with water about 50 minutes before the end of the baking time. Then sprinkle it with the sunflower seeds, press them slightly with the back of the hand. |
|
5
|
When your bread is done, press the stop button and unplug. |
|
6
|
Remove the bread immediately by using dry oven gloves and place it on a wire rack to let it cool down. |
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