Bread without buckwheat + corn

Ingredients for 10 servings:

• 200 g rice (NT rice), ground
• 150 g millet, ground
• 150 g soy, ground
• 100 g amaranth, ground
• 100 g sunflower seeds, ground
• 2 tsp sea salt
• 1 tsp cane sugar / sugar
• 1 ½ packets of baking powder (cream of tartar)
• 1 tsp caraway seeds
• 1 tsp caraway seeds, ground or
• Spice mix for bread
• 700 ml mineral water, carbonated
• Water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free

Mix all dry ingredients together. Add mineral water. Pour into a baking pan lined with baking paper (or Teflon-coated). Fill the roasting pan with water and bake for about 80 minutes at 170-180 degrees Celsius with the oven fan, or about 30 degrees Celsius more without the oven fan. Place a cup of water next to the bread dough. Baking longer won’t achieve anything except a firm crust, still a little moist on the inside but not sticky. Let it cool before cutting. Alteration instead of baking powder: If using yeast or sourdough, let the dough rise in the pan in a warm place. But again, the baking time is no longer, and don’t forget the water.