Flaxseed Bread II with Sourdough

Ingredients for 1 servings:

• Sourdough starter:
• 150 g buckwheat, ground
• 1 pinch(s) of sugar
• 1 pinch(s) of dry yeast
• Mineral water, carbonated
• 1 liter of mineral water, carbonated
• 2 tbsp beet syrup
• 2 apples
• 200 g chickpeas, ground
• 200 g brown rice, ground
• 3 tsp coriander, ground
• 60 g amaranth, coarsely ground (semolina-like)
• 250 g buckwheat, coarsely ground (semolina-like)
• 150 g corn, coarsely ground (semolina-like)
• 100 g flaxseed, whole
• 3 ½ tsp salt
• Olive oil or water

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

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

35cm loaf pan with baking paper, approx. 2.2kg Sourdough starter: Grind 150g buckwheat into a 720g screw-top jar, add a pinch each of sugar and dried yeast, mix, add carbonated mineral water, stir, it should form a thick mass, close the lid and let it prove at warm room temperature, currently it takes about 3 hours, then the jar is almost full and full of air bubbles. Pre-dough: Rinse the sourdough starter jar with a part carbonated mineral water, put it in a mixing bowl, finely grate 2 apples, add the remaining water and sugar beet syrup, mix, add 200g ground chickpeas, 3 tsp ground coriander, 200g coarsely ground brown rice, mix, put the hollow-shaped lid on and let it ferment. Main dough: Stir in 60 g amaranth, 250 g buckwheat, and 150 g coarsely ground corn, whole flaxseed, and 3.5 tsp salt. Pour the dough into a 35 cm loaf pan lined with baking paper. Shake until smooth. Let it rest at room temperature. When the dough cracks on the surface, bake in a cold oven at approximately 145°C for 90 minutes. Remove from the oven, carefully remove the baking paper, brush the bread all over with olive oil, return to the hot oven, and bake at approximately 140°C for another 30 minutes. Let it cool completely, ideally overnight. Turn the bread over and cut the bottom with a serrated knife. Note: For a 30 cm loaf pan, use 1/3 less, except for the sourdough starter. My own recipe.