Bread with changes

Ingredients for 1 servings:

• 400 g corn kernels (not popcorn), ground
• 200 g buckwheat, ground
• 100 g amaranth, ground
• 1 tsp coriander, ground
• 2 tsp caraway seeds, ground
• 1 tsp caraway seeds, whole or
• 1 bag of bread spice mix
• 2 tsp salt
• 3 tbsp sunflower seeds
• 3 tbsp sesame seeds
• 2 bags of baking powder
• 350 g buttermilk
• 350 g mineral water, carbonated or change I:
• 700 ml mineral water, carbonated
• 1 cup(s) mineral water, carbonated
• 100 g rum, 54% or variation II:
• 400 g kefir +
• 400 g mineral water, carbonated or change III:
• 1 bag(s) of yeast (dry yeast for 1 kg)
• 700 ml mineral water, carbonated +
• 1 cup(s) mineral water, carbonated
• 100 g rum, 54%
• 1 tsp cane sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

gluten-free / own composition

Grind together the corn, buckwheat, amaranth, coriander, and 2 tsp. caraway seeds. Add caraway seeds and baking powder and stir. Mix the buttermilk into the carbonated mineral water and add it to the flour mixture and stir. This is usually enough, but it wasn’t quite right; it was still too dry. I had to mix in the rest of the buttermilk and another 150g of carbonated mineral water; it should be like a sponge cake. It rises better. Pour into a 30cm king cake pan lined with baking paper. Place in a cold oven with a cup of water and bake at 160°C (convection oven) for about 90 minutes. Test with a needle. Variation 1: instead of buttermilk, add 700ml of carbonated mineral water, plus 1 cup and 100g of 54% rum. Usually enough, but didn’t work. It was still too dry, I had to mix in carbonated mineral water; it had to be like a sponge cake. It rises better. Variation II: Add 400g kefir + 400g carbonated mineral water and mix. Usually enough, but didn’t work. It was still too dry, I had to mix in carbonated mineral water; it had to be like a sponge cake. It rises better. Variation III: Replace the baking powder with 1 sachet of dried yeast, add sugar. Mix the dry ingredients, add the liquid; it had to be like a sponge cake, a little more is better, it rises better. Pour the batter into the baking pan lined with baking paper, cover with a damp towel and let it rise at warm room temperature. I put the pan in the oven at 40°C (light on + a little more). Pour half a liter of water into the drip pan, right at the bottom. After about 90-100 minutes the dough will have risen, please do not leave it for more than 120 minutes, it will do no good, it will just collapse. Remove the cloth, brush the surface of the risen dough with water. The baking time is the same as with baking powder, approx. 90 minutes at 160°C fan-assisted oven, or preheat to approx. 180-190°C with top and bottom heat. Remove the water using the drip tray and place a saucepan full of water next to the tin instead. All types should rest for at least one night, then cut from the bottom with a serrated knife. Due to the amaranth, they are moist/juicy on the inside, but not sticky. Do not need to be frozen, they will keep for 6-8 days.