Ginger Bread Chenäran

Ingredients for 1 servings:

• 300 g buckwheat, whole +
• 100 g amaranth, whole +
• 200 g corn kernels (not popcorn) +
• 100 g brown rice (medium grain) +
• 2 tsp caraway seeds, whole +
• 2 tsp coriander, ground whole
• 1 ½ tsp salt
• ½ tsp cane sugar
• 2 bags of baking powder (cream of tartar)
• 3 tbsp sunflower seeds
• 3 tbsp sesame seeds, unhulled
• 3 tbsp flax seeds, whole
• 40 g ginger, peeled
• 250 ml kefir
• Mineral water, carbonated
• Sunflower seeds, OR
• sesame
• 1 cup(s) water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

gluten-free / egg-free / nut-free / own recipe

Grind the buckwheat and coriander together. Add all the dry ingredients and mix. Make up to 700g of carbonated mineral water and kefir, add more if necessary. It should be like a sponge cake batter, but a little more liquid is better as it will help the batter rise. The amount of liquid needed depends largely on the age of the grain. I have found that freshly ground corn absorbs a lot. (This is why I don’t use corn as a coating.) Pour into a 30cm king cake pan lined with baking paper (or coated baking pans). Sprinkle sunflower seeds or sesame seeds on top of the batter and press down lightly. Bake in a cold oven with a cup of water at 160°C fan/convection oven for 70 minutes. Do the needle test. Baking longer will do no good except make the crust hard. Preheat oven to approx. 180°-190°C using top and bottom heat and bake for approx. 45-60 minutes. Remove from the oven and place on a wire rack. Let cool, then remove the baking paper. If you remove the baking paper first, the crust usually becomes hard. The bread cracks on top, even if I score it. It’s not so easy with gluten-free bread because the dough is very runny. But that doesn’t affect the taste.