Multigrain Bread II (Dry Yeast)

Ingredients for 1 servings:

• 400 g corn kernels (not popcorn), not ground to flour
• 200 g buckwheat, not ground to flour
• 100 g amaranth, not ground to flour
• 1 tsp coriander, not ground to flour
• 2 tsp caraway seeds, not ground to flour
• 1 tsp caraway seeds, whole
• 3 tsp salt
• 1 tsp sugar
• 3 tbsp sunflower seeds
• 3 tbsp sesame seeds, unhulled
• 3 tbsp flaxseed
• 1 ½ bags of dry yeast
• 300 g yogurt
• 500 ml mineral water up to 600, carbonated
• 1 tbsp vinegar (wine vinegar)
• 2 tbsp oil (organic sunflower oil)
• Oil, for brushing the baked bread

Instructions

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

gluten-free, egg-free

* 35 cm loaf pan lined with baking paper Mix everything from corn to yeast, add yogurt and stir, slowly add carbonated mineral water, it should be similar to a sponge cake, a little more is better as it rises better. Now add the vinegar and stir everything well for 5 minutes on medium speed, now add the organic sunflower oil and stir for a further 2-3 minutes on full speed. Pour into a 35 cm loaf pan lined with baking paper, shake until smooth, then leave to rise at warm room temperature. I put it in a cold oven at around 50°C top and bottom heat, with a drip tray with around 0.5 l of water right at the bottom. * Note: The 35 cm baking pan seems too big, but depending on the amount of liquid, a 30 cm one will overflow. Leave in the oven, including the water in the drip pan, and bake at approximately 155°C (bottom heat with fan) for approximately 80–90 minutes. Check the needle for a pin. After cooling, cut a small hole from the bottom with a serrated knife. My own recipe.