Gluten-free, quick and delicious bread

Ingredients for 1 servings:

• 250 g flour, gluten-free (light flour mix from Seitz)
• 100 g flour, gluten-free (dark flour blend from Seitz)
• 150 g buckwheat flour
• 50 g sunflower seeds
• 50 g yellow flaxseed
• 50 g sesame seeds
• 1 cube of yeast, fresh
• 1 ½ tsp Himalayan salt
• 2 tbsp apple cider vinegar
• 450 ml water, lukewarm
• some fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

great taste with crispy crust, easy and quick

Grease a king cake pan and set aside. Weigh the flours and place them in a bowl. It’s best to grind the flaxseed, but it will work without. Add the seeds and salt to the flour mixture and mix everything together. Dissolve the yeast well in the lukewarm water. Add the vinegar to the flour mixture and pour in the yeast-water mixture, quickly mixing everything well. Then pour the dough into the cake pan and place in a cold oven. Do not let the dough rise! Set the timer for 60 minutes and turn on the oven: 200°C with top and bottom heat. For gluten-free baked goods, never use fan-assisted oven! After the baking time is up, remove the pan from the oven, take out the bread, and bake for another 10 minutes at 180°C. Then let it cool completely on a wire rack.