Bread without soy II

Ingredients for 1 servings:

• 400 g buckwheat, ground
• 50 g amaranth, ground
• 100 g brown rice, ground
• 50 g millet, ground
• 2 tsp coriander, ground
• 50 g desiccated coconut
• 1 bag(s) of dry yeast, for 500 g flour
• 1 tsp sugar
• 2 tsp salt
• 700 g mineral water, carbonated
• 2 tbsp sunflower seeds, whole
• 2 tbsp flax seeds, whole
• 2 tbsp sesame seeds, whole, unhulled

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 30 minutes

gluten-free, egg-free, dairy-free, vegan

A 30 cm loaf pan lined with parchment paper. Mix the buckwheat flour and salt, then stir in the liquid; it should be similar to a sponge mixture. Mix on high for about 5 minutes, then stir in the sunflower seeds, linseed, and sesame seeds. Pour into a 30 cm loaf pan lined with parchment paper. Shake until smooth and cover. Let rise in a warm place. I place the pan in the oven at 30-40°C (light on + a little more), with the drip tray filled with water at the very bottom. Once the dough has risen noticeably, set the oven to 140°C (fan oven) and bake for about 70-80 minutes. Check the needle for the dough to make sure it’s firm! Let it rest for at least 12 hours before cutting. Moist, but not sticky. My own recipe.