John Myers
Ingredients for 1 servings:
- 650 g brown rice, grind
- 250 g buckwheat, ground
- 1 tsp sugar
- 2 tsp salt, up to 3 tsp
- 2 bags of dry yeast, for 500 g flour each
- 1 liter of milk
- 480 g cheese (medium-aged Gouda), approx.
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
gluten-free, egg-free
A 35 cm bread pan lined with parchment paper. Mix the dry ingredients, add the milk, mix well, then add the coarsely grated Gouda and mix again. Pour into the parchment-lined bread pan, cover with a damp linen cloth, and let rise in a warm place; it should fill the pan almost to the top. Bake in a cold oven at 150°C for approximately 100–130 minutes, using a needle test. Let stand in the pan for a while, then tip the pan upside down and pull the bread out by the parchment paper. This bread can be sliced while still lukewarm, but please be careful; it’s very soft. Turn the bread over and cut with a serrated knife. We liked it too much while it was still warm with butter on it; we ate almost the whole thing. It wasn’t the point. Now we have another one in the oven. My own recipe.
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