Flaxseed Bread III

Ingredients for 1 servings:

• Sourdough starter:
• 150 g corn, ground
• 1 pinch(s) of sugar
• 1 pinch(s) of dry yeast
• Mineral water, carbonated
• 1 liter of mineral water, carbonated
• 2 tbsp beet syrup
• 2 apples
• 400 g corn, coarsely ground (semolina-like)
• 250 g buckwheat, coarsely ground (semolina-like)
• 3 tsp coriander, ground
• 80 g amaranth, coarsely ground (semolina-like)
• 150 g brown rice, coarsely ground (semolina-like)
• 100 g flaxseed, whole
• 3 ½ tsp salt
• Olive oil or water

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

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

35 cm loaf pan with baking paper Sourdough starter: In a 720 ml screw-top jar, grind the buckwheat, add a pinch of sugar and dried yeast, mix and add carbonated mineral water, stir until a thick mush forms, cover with a lid and let prove at warm room temperature. Pre-dough: Rinse the sourdough starter with a part of the carbonated mineral water, put it in a mixing bowl, finely grate 2 apples, add the remaining water and sugar beet syrup, mix, add 400 g coarsely ground corn, 250 g coarsely ground buckwheat, 3 tsp ground coriander, mix, put the lid on the jar and let ferment. Main dough: Stir in 80 g amaranth and 150 g coarsely ground brown rice, whole flaxseed and 3.5 tsp salt. Pour the batter into a 35 cm loaf pan lined with baking paper, shake until smooth, and let it rest at warm room temperature. When the surface of the batter cracks, transfer it to a cold oven and bake at approximately 145°C for 100 minutes. Remove from the oven, carefully remove the baking paper, brush the bread all over with olive oil, return it to the hot oven and bake at approximately 140°C for another 20 minutes. Let it cool completely, ideally overnight. Turn the bread over and slice open from the bottom with a serrated knife. My own recipe.