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Corn and potato bread

updated

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Ingredients for 1 servings:

  • 60 g flaxseed meal
  • 60 g oat bran
  • 600 ml water
  • 400 g corn flour
  • 200 g potato flour
  • 1 packet of baking powder
  • 1 pinch of salt
  • 60 g oil, e.g. corn germ oil
  • Fat for the mold
  • some oil for brushing

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

gluten-free, low histamine, yeast-free

Soak the flaxseed and oat bran in water for 10 minutes. Combine the flour and baking powder. Add the remaining ingredients and mix with a dough hook until a viscous dough forms. Pour the dough into a greased loaf pan and brush with oil. Bake in a preheated oven at 180°C (top/bottom heat) for about 1 hour. The bread will be quite moist and dense. The bread has 3900 kcal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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