John Myers
Ingredients for 1 servings:
- 250 g brown rice
- 250 g buckwheat
- 50 g flaxseed
- 50 g sunflower seeds
- 1 bag(s) of dry yeast, for 500 g flour
- 1 pinch(s) of raw cane sugar
- 2 tsp salt
- 1 small can of coconut milk, 425 ml
- 1 can of water, 425 ml
- Oil, for brushing
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes
Gluten-free, egg-free, dairy-free, vegan
Line a 24 cm loaf pan with baking paper. Coarsely grind the rice, buckwheat, and flaxseed together. Whisk the coconut milk and water until creamy, then combine all the dry ingredients, add to the pan, and mix on medium speed for a good 4 minutes; it should be more of a thick soup. Pour into the loaf pan, shake until smooth, and don’t trim off any excess baking paper; instead, place it upright. Place in the oven and let it rest. Be careful, it can leak quickly. Bake at 145°C fan-assisted oven without preheating for about 90 minutes. Carefully remove the baking paper, brush all over with oil, and bake for a further 15 minutes. It will be a kind of “double bake.” My own recipe.
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