Easter bread almost Styrian

Ingredients for 1 servings:

• 500 g chickpeas, coarsely ground
• 500 g buckwheat, coarsely ground
• 200 g rice (wholemeal rice), coarsely ground
• 2 tsp salt
• 2 tsp raw cane sugar
• 1 tsp pepper, ground
• 2 ½ tsp dry yeast
• 200 g sunflower seeds, roasted
• 1 ½ tbsp rosemary, dry needles roasted
• 1 kg mineral water, carbonated
• 8 tbsp sunflower oil, cold-pressed
• 100 g schnapps (Obstler 38% to balance the chickpea flavor a little)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

gluten-free, egg-free, dairy-free, vegan

Roast the sunflower seeds until fragrant, then add the dried rosemary needles, roast them, and let cool. Place them in the bowl of a food processor along with all the other dry ingredients and mix well. Combine the sunflower oil with 1 kg of carbonated mineral water and slowly add it to the running food processor. Once everything is mixed, run the dough hook at almost full speed for about 6 minutes. If you don’t want to stir for that long, add another 150-200 g of carbonated mineral water, then add the fruit brandy shortly before the end. In the meantime, line a 35 cm loaf pan with baking paper, pour in the batter, shake until smooth, and let it rest and rise in the oven at 50°C with top and bottom heat. Then bake at approximately 150°C with a fan for 70-90 minutes. Check the dough for a pinch of salt. My own recipe.