Ingredients
-
25g buckwheat seeds
-
100g hot water
-
25g linseed
-
1¼ tsp dry yeastUse the Panasonic measuring spoon
-
100g buckwheat flour
-
335g KOMEKO rice flour"BROTGENUSS"
-
25g KOMEKO rice flour“BROTGENUSS” (toasted)
-
10g salt
-
bread spice
-
300g water
-
25g syrup
-
25g oil
-
TOPPING:
-
linseed
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
25g buckwheat seeds | |
100g hot water | |
25g linseed | |
1¼ tsp dry yeast | |
100g buckwheat flour | |
335g KOMEKO rice flour | |
25g KOMEKO rice flour | |
10g salt | |
bread spice | |
300g water | |
25g syrup | |
25g oil | |
TOPPING: |
|
linseed |
Steps
1
|
First, roast 25g buckwheat seeds and add 100g hot water (it must hiss), then mix in 25g linseed. 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 linseed, press it 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. |