Corn-rice bread

Ingredients for 1 servings:

• 300 g corn kernels, grind
• 300 g brown rice, grind
• 1 tsp coriander, ground
• 100 g sunflower seeds, whole
• 1 bag of dry yeast, for 500 g flour
• 1 tsp sugar
• 2 tsp salt
• 650 g mineral water, up to 700 g carbonated medium
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 1 hour 55 minutes

gluten-free, soy-free, buckwheat-free, vegan

Combine the dry ingredients, slowly add water until it forms a smooth batter. Then, mix on high speed for about 2-4 minutes. Pour into a 30 cm loaf pan lined with baking paper; it should only be three-quarters full. Shake until smooth, and let rise in a warm place. Place in a cold oven at approximately 160°C for about 70 minutes. Remove from the oven. Carefully remove the baking paper, brush the bread on all sides with oil, and bake at the same temperature, without the baking pan, for another 30 minutes. Let cool completely before slicing. My own recipe.