CEREAL BREAD WITHOUT GLUTEN
Wednesday, December 25, 2019
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Pour in a bowl the quinoa flour, the buckwheat flour, the sorghum flour, the potato starch and the maize. Add psyllium powder and eggs, then salt, honey, baker's yeast and 80 cl of warm water. Mix thoroughly to obtain a homogeneous preparation (count about 5 min).
Stir in 2/3 of the seeds, cover with a cling film, and allow to rise at room temperature for about 2 hours 30 minutes.
Shape the dough into a ball, place in a loaf pan and sprinkle with remaining seeds. Let rise another 30 minutes.
