John Myers
Ingredients for 1 servings:
- 200 g dough, gluten-free sourdough
- 450 ml mineral water, carbonated
- 150 g brown rice (medium grain) ground
- 250 g ground corn kernels
- Take 2 tsp dough
- 150 g brown rice, ground
- 1 tsp caraway seeds, ground
- 1 tsp coriander, ground
- 1 ½ tsp salt
- 1 pinch(s) of cane sugar
- 200 ml milk, approx.
Instructions
Working time approx. 40 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 40 minutes
gluten-free + egg-free + own recipe
Mix all the ingredients from the starter dough into the sourdough, cover and let rise at room temperature, you can see how long (I use a translucent bowl, the dough will then be full of air bubbles). Main dough: take 2 tbsp of dough, mix with the ground grain dry in a jar, put the lid on and put in the fridge for next time. Add all the ingredients from the brown rice to the sugar to the remaining dough, mix, add enough milk to make a batter similar to a sponge cake, you can use more or less, a little more runny is better. Pour the dough into a 30cm king cake tin lined with baking paper, smooth it out, let rise again at room temperature, it should then have visibly risen. Bake in a cold oven at approx. 150°C fan/convection oven for approx. 70 minutes, use a needle test. Let rest in the tin for approx. 10 minutes, then touch the baking paper and let cool completely on a wire rack, remove the baking paper. Turn the bread upside down and cut open from the bottom with a serrated knife. Please note: Since I grind the grains, oilseeds, and nuts just before use, the binding power (and flavor) will be different. However, if you use store-bought flour, you may, but don’t necessarily, get different results than those described here.
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