Gluten-free bread with millet, corn and rice

Ingredients for 1 servings:

• 165 g millet
• 80 g wholegrain rice / brown rice
• 75 g corn semolina
• 30 g lentils, red
• 50 g cornstarch, gluten-free
• 5 g cream of tartar baking powder
• 3 g dry yeast
• 3 g sea salt
• 1 pinch of ground pepper
• 4 g bread spice mix, to taste
• 70 g kernels, as desired, see instructions
• 0.4 liters of carbonated mineral water
• 1 tbsp olive oil
• 100 g natural yogurt
• 5 g honey
• some oil for the mold
• possibly oat flakes or kernels for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes

crispy on the outside, juicy on the inside, super tasty

Grind the millet, rice, cornmeal, and lentils in a grain mill. Combine the ground flour in a mixing bowl, add all the other dry ingredients except the seeds and the bread spice, and mix well. Roughly stir in the oil, honey, and yogurt, then add the mineral water (about 0.3 l is enough for me) and knead thoroughly with the dough hook. If you like, you can now add the bread spice to the dough. The dough should be viscous, more liquid than solid. Cover the dough and let it rise for 1 hour in a warm place, e.g., the oven. After it has risen, add the seeds and knead everything thoroughly again. For the seeds, I use 15 g each of sunflower seeds, flax seeds, golden flax seeds, and chopped pumpkin seeds. Brush a small loaf pan with oil. Pour the dough into the pan and sprinkle with seeds if desired. Let the dough rise in the pan for another 15 minutes. Then place the dish in a cold oven with a cup of water and bake at 150°C fan-assisted oven for about 50-60 minutes. Be sure to check the allergen list for ingredients. Flaxseed and the like, for example, almost always contain traces of gluten! The bread contains about 2060 kcal. Notes: The grinding level of the grain mill can be adjusted as desired; I grind millet and semolina coarsely, and rice and lentils very finely. For the bread seasoning, I usually use a mixture of coriander, fennel, caraway, and anise. I grind these spices in the mill. If you like, you can sprinkle the dish with gluten-free oat flakes or seeds after brushing; I like toasted sesame seeds. I get about 20 slices out of the bread, but this obviously depends on the thickness of the slices.