Ginger Bread Chenäran IV with Change, Sourdough

Ingredients for 1 servings:

• 300 g buckwheat, ground
• 100 g amaranth, ground
• 200 g ground corn kernels (not popcorn)
• 100 g brown rice, ground
• 2 tsp coriander, ground
• 2 tsp caraway seeds, whole
• 3 tsp salt
• ½ tsp sugar
• 1 jar sourdough, natural (dry matter 150 g)
• 3 tbsp sunflower seeds, whole
• 3 tbsp sesame seeds, unhulled
• 3 tbsp flax seeds, whole
• 40 g ginger, finely chopped
• 700 ml mineral water, up to 850 ml carbonated
• Sunflower seeds OR:
• sesame
• 1 cup water
• Olive oil, or water OR change:
• 200 g almonds, whole or hazelnuts
• ½ tsp paprika granules
• Sourdough from:
• 150 g ground corn or buckwheat or millet
• 1 tsp sugar
• 1 pinch(s) of dry yeast

Instructions

Working time approx. 1 hour; Rest time approx. 20 hours; Total time approx. 21 hours

gluten-free, egg-free, dairy-free, vegan

35 cm loaf pan lined with baking paper Grind together buckwheat and coriander. Add all dry ingredients and mix. Add 700 ml carbonated mineral water, or more if necessary. It should be like a sponge cake, but a little more liquid is better as it will help the dough rise. The amount of liquid needed depends largely on the age of the grain. Pour the dough into a 35 cm loaf pan lined with baking paper, sprinkle the surface with sunflower seeds or sesame seeds and press them down lightly. Let it rest at warm room temperature for approx. 60-90 minutes, or let it rise in the oven at approx. 30-50 g. Bake in a cold oven and at approx. 160°C fan-assisted for approx. 70 minutes. Please place the drip tray right at the bottom of the oven as the dough may run out, use a needle test. Brush the surface with olive oil or water, leave in the tin for about 15 minutes, hold the bread by the baking paper and pull it out onto a wire rack, carefully remove the baking paper and brush the other sides with olive oil/water. My own recipe for sourdough starter = 1 720 ml jar with lid: 150 g (9 tbsp) ground corn (or ground buckwheat or ground millet or ground brown rice) 1 tsp raw cane sugar a little yeast (0.5 tsp) carbonated mineral water mix together, it should form a thick mush, put in 1 screw top jar (720 ml), put the lid on and keep warm at room temperature. Ginger bread Chenäran IV Variation: 200 g whole almonds 0.5 tsp paprika granules both ingredients in the dough, otherwise everything as stated above.