Bread / Muffins Five-Grain

Ingredients for 1 servings:

• 9 tbsp brown rice (or ground corn)
• 1 tsp cane sugar
• ¼ tsp yeast (dry yeast)
• Mineral water, carbonated
• 200 g buckwheat, ground
• 250 g brown rice, long grain
• 100 g chickpeas, dry, ground
• 50 g millet, ground
• 100 g amaranth, ground
• 1 tsp cane sugar
• 2 tsp sea salt
• 3 tbsp sunflower seeds (can be omitted) or more
• 3 tbsp flaxseed (can be omitted) or more
• 3 tbsp sesame seeds (can be omitted) or more
• 1 tsp caraway seeds, ground or whole
• 1 tsp coriander, ground or whole OR
• 1 bag of bread spice mix (can be left out)
• 700 ml mineral water, carbonated
• Butter, for the muffin tins

Instructions

Working time approx. 40 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 40 minutes

gluten-free + egg-free + dairy-free

Sourdough starter: Mix carbonated mineral water with the first three ingredients; it should form a thick mush. Place in a screw-top jar (720 ml), cover, and leave to warm at room temperature overnight. Dough: Mix the sourdough starter with 700 ml of carbonated mineral water in a mixing bowl. Mix all of the dry ingredients together and add to the dough, mixing well. Cover and let rise at warm room temperature until the dough bubbles and has risen. Mix the dough again well. Grease the holes of two muffin tins, pour 1-1.5 tbsp of batter into each hole, and let rest again until the dough has risen. Spray the surface of the risen dough with water; I simply added 1 tsp of water to each dough. Bake in a cold oven at 140°C (convection oven) for about 30 minutes. OR Pour into a 35 cm loaf pan lined with baking paper, smooth it out, and let it rest again until the dough has risen. Rinse the surface of the risen dough with water. Bake at 160–170°C fan-assisted oven for approximately 70–90 minutes. Rinse the surface with water, slide it onto a wire rack, carefully remove the baking paper, and then rinse the remaining sides. This will prevent the crust from becoming so hard. Let it cool before slicing, ideally overnight. This type of sourdough bread will keep in a bread bin, linen bag, or even a closed clay pot for 5–8 days. My own recipe