Ingredients
-
250ml waterlukewarm
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½ cube fresh yeast
-
175g KOMEKO rice flour"BROTGENUSS"
-
155g potato starch
-
50g buckwheat flour
-
1 tbsp psyllium husk powder
-
1 tsp carob flour
-
1 tsp salt
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100g yoghurt
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2 tbsp rapeseed oil
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1 tsp cider vinegar
-
1 tsp maple syrup
-
1 tsp bread spice mixfennel, aniseed, caraway seeds, coriander
-
2 tsp baking powder
-
100g mixed nutsroughly chopped
Ingredients
| 250ml water | |
| ½ cube fresh yeast | |
| 175g KOMEKO rice flour | |
| 155g potato starch | |
| 50g buckwheat flour | |
| 1 tbsp psyllium husk powder | |
| 1 tsp carob flour | |
| 1 tsp salt | |
| 100g yoghurt | |
| 2 tbsp rapeseed oil | |
| 1 tsp cider vinegar | |
| 1 tsp maple syrup | |
| 1 tsp bread spice mix | |
| 2 tsp baking powder | |
| 100g mixed nuts |
Note: The ingredient quantities are not compatible with Mini Breadmaker SD-PN100 - find suitable recipes for PN100 (Smaller bread size) here
Steps
|
1
|
Take the bread pan with the kneading blade out of the breadmaker and add in all the ingredients in the top-to-bottom order. |
|
2
|
Place the bread pan back into the breadmaker, close the lid, select programme 14 (gluten-free bread) and press start. |
|
3
|
When the programme is finished, remove the bread pan, turn out the bread and let it cool down. |
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