Jerusalem artichoke bread III

Ingredients for 1 servings:

• 490 g Jerusalem artichoke, approx.
• 300 g buckwheat, ground
• 200 g rice (wholemeal rice grains) grind
• 1 tsp basil, grind
• 2 tsp salt
• 1 tsp raw cane sugar
• 1 bag of dry yeast, for 500 g flour
• 300 g water

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 30 minutes

gluten-free, vegan

Mix the dry ingredients and place them in the mixing bowl of a food processor. Wash, peel, and weigh the Jerusalem artichokes, finely grate them, and puree them finely. Add them and mix. To help the dough rise, add about 300g of water. Stir everything together for about 5-7 minutes on medium speed. Pour into a 24cm loaf pan lined with baking paper. Shake until smooth. Place in the oven at 50°C (top and bottom heat) and let it rest for about 60 minutes. It will rise well. Bake at about 150°C (fan oven) for about 70-90 minutes, or less time if necessary; use a needle test. P.S. Since I baked Jerusalem artichoke bread II + III and a baking tray full of Jerusalem artichokes, 90 minutes was just right. Turn the bread upside down and you can then slice it with a serrated knife, even when it’s lukewarm.