Bread without soy + nuts

Ingredients for 10 servings:

• 9 tbsp rice (NT rice or ground corn)
• 1 tsp cane sugar, sugar / honey
• ¼ tsp yeast (dry yeast)
• Mineral water, carbonated
• 400 g buckwheat, ground
• 100 g chickpeas, dry, ground
• 50 g millet, ground
• 50 g rice, ground (NT rice)
• 100 g amaranth, ground
• 1 tsp cane sugar, sugar/honey
• 2 tsp sea salt (to taste)
• 2 tbsp sunflower seeds (can be omitted) or more
• 2 tbsp flaxseed (can be omitted) or more
• 2 tbsp sesame seeds (can be omitted) or more
• 1 bag(s) of bread – spice, (can also be left out) or caraway, coriander, anise or fennel whole or ground.
• 700 ml mineral water, carbonated

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

Gluten-free

Sourdough starter: Mix carbonated mineral water with the first three ingredients until it forms a thick paste. Place in a screw-top jar (720 ml), put the lid on, and keep warm (I use top and bottom heat in the oven, with the light on and a little more), for about 2-4 hours. Check and smell frequently. When it smells sour enough, the jar should be 0.75 full, the sourdough starter is ready. Dough: Mix all dry ingredients together, then add 1 bottle (700 ml) of carbonated mineral water with the sourdough starter to the dry dough. Mix well. Pour into a 30 cm, lined with baking paper, king cake pan (Teflon-coated is also available), and smooth it out. Place in the oven, fill the drip tray with water, place the rack over it, and then place the filled baking pan on top. At 30-40°C, light on and a little more. Let rest until the dough has noticeably risen. has been lifted. Brush the risen dough with water/oil etc. Bake at 160-170°C fan oven for approx. 70-90 minutes. Spray the surface with water, slide it onto a wire rack, carefully remove the baking paper, then spray the remaining sides. This will prevent the crust from becoming so hard. Allow to cool before cutting, ideally overnight. It will still be a little moist on the inside, but it won’t stick and will not affect the flavor. This type of sourdough bread will keep in a bread bin, linen bag, or even a closed clay box for 5-8 days.