Ingredients:
- 350g oat flakes gluten free
- 150 g rice flour
- 1 pack quinoa sourdough from biovegan
- 1 pack dry yeast
- 1,5 teaspoons salt
- 1 teaspoon guar gum or 1,5 tablespoons ground psyllium husk (it’s not necessary, the dough will be more liquid without)
- 500ml lukewarm water
Optional:
- Bread spices whole or ground (caraway, fennel seeds, coriander,…)
- Sesame or poppy seeds as topping
Preparation:
- Mix all the dry ingredients and then add the lukewarm water. Stir everything together for at least 5 to 10 minutes.
- Put it into a bread backing form or if you do not have a form you can also put it into a bowl with a lid.
- Cover the bread backing form with a clean kitchen towel or put the lid slightly on the bowl. Let the dough rise for a minimum of 20 minutes in a warm place, cut the top of the dough slightly and then bake it for about 60 minutes at 200°C.
- Last month we shared the recipe for Anja’s Lievito Madre Bread with you and there we learned another possibility of how to prepare the dough. If you have more time then it is definitely worth trying this option as in our opinion the bread is getting even better.
- After you mix all the ingredients, let the dough rise for around one hour in a warm place and then close the lid of the bowl and put it in the fridge overnight.
- On the next day you can take the dough out of the fridge while preheating the oven so it can acclimate.
- For baking, a small baking-proof bowl with stones is required to be able to generate a cloud of steam. Place the ovenproof bowl with the stones at the bottom of the oven and also keep the baking tray in the oven while preheating (middle rack).
- Preheat the oven to maximum temperature. Then tip the bread out of the bowl onto a piece of baking paper. You can form it with your hands if it is too flat and then cut a cross or heart into the bread. Spray with water or, if you don’t have a spray bottle, sprinkle with your fingers.
- Place the baking paper with the bread on the grating, prepare a small shot glass with water and then open the oven, push the bread with the baking paper onto the preheated baking tray and then pour the water from the shot glass into the bowl with the stones and quickly close the door of the oven to keep the steam inside.
- Bake the bread for 10-15 minutes at the highest temperature and then remove the tray with the stones and finish baking at 200°C for about 45-50 minutes. (Every oven is different so the best will be to have a look at the bread more often when you bake the first time so that it doesn’t get too dark.)
- To test if the bread is done, tap the bottom of the bread. If it sounds hollow, the bread is done and can be placed on a grid to cool.
- It’s really delicious to toast the slices before eating. The bread needs to get some air so the best will be to put it in a bread box. You can also freeze slices of it to have some for later.
The ingredients for this recipe are all available at TC’s Plant Based Grocery, Polis.
