Yogurt mixed bread, crispy, fresh and gluten-free

Ingredients for 1 servings:

• 400 g flour (rustic flour mix, e.g. from Schär or Hammermühle)
• 100 g buckwheat flour
• 1 tsp sugar
• 1 packet of dry yeast
• 2 tsp sea salt
• 50 g flaxseed
• 50 g sunflower seeds
• 75 g walnuts, chopped
• 2 m.-sized carrot(s), grated
• 5 tsp chia seeds
• 2 tbsp walnut oil or rapeseed oil
• 250 ml water, lukewarm
• 1 ½ tbsp apple cider vinegar
• 200 g yogurt, 3.5%
• Baking paper, for the tray

Instructions

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

gluten-free, light and fresh, lactose-free

Place all ingredients, from the flour to the chia seeds, in a saucepan and mix. Mix the yogurt with the water, 2 tablespoons of oil, and the vinegar. Heat gently to 35°C and add to the flour mixture. Knead all ingredients thoroughly with a food processor until you have a smooth dough. My dough was still slightly sticky. Shape the dough into an oblong loaf and score it with a sharp knife. I let the bread prove in the steamer at 40°C for 45 minutes because gluten-free bread dries out too quickly. Alternatively, I used to let it prove directly on a baking tray lined with baking paper in the oven at around 35°C with a damp towel on the rack. Make sure you remove the towel from the oven before baking. Then remove the bread from the steamer and place it on a baking tray lined with baking paper, or remove the baking tray from the oven and preheat the oven to 220°C fan-assisted. Add a cup of water so the bread retains the moisture it needs during baking. After 10 minutes of baking, reduce the temperature to 200°C and bake for another 40 minutes. Brush with 2 tablespoons of oil and bake for another 10 minutes. Then, let cool completely on a wire rack.