kuechli's gluten-free bread No. 4 from the BBA

Ingredients for 1 servings:

• 100 buckwheat, finely ground
• 100 g brown rice, finely ground
• 100 g millet, finely ground
• 50 g corn flour
• 10 g locust bean gum
• 5 g guar gum
• 1 tbsp, leveled salt
• 1 large egg(s), alternatively vegan 2 tbsp soy flour mixed with a little water
• 1 handful of seeds, e.g. sunflower seeds, pumpkin seeds, sesame etc.
• 500 ml buttermilk, alternatively vegan water
• 200 ml water
• 1 packet of dry yeast
• 3 tbsp sunflower oil or rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 20 minutes

4-grain bread, whole grain, vegan possible

Mix all types of flour and the yeast together and pour into the bread maker’s baking pan. Sprinkle the seeds and salt onto the flour. Mix the buttermilk or water with the egg, or the soy flour-water mixture, and the oil, and add to the pan. Set the bread maker to medium browning and quick baking. On my Unold bread maker, this is program level 4 and takes a total of 130 minutes. The dough should have the consistency of a heavy sponge cake. You may need to add about 50 ml of water, as freshly ground grains absorb water to varying degrees. When the bread is done, carefully turn it out onto a wire rack and let it cool before cutting. Tip: If you’re using flaxseed as the seed, pour 200 ml of boiling water over it and let it stand until the water is lukewarm again. If you don’t do this, the flaxseed will remain quite hard and absorb so much water from the dough during the baking process that the bread will end up crumbly. If you bake the bread with soaked flaxseed, it will still be moist and fresh the next day. For all other types, slice and freeze any bread that won’t be eaten immediately, as gluten-free bread dries out very quickly and becomes crumbly.