Gluten-free beer bread

Ingredients for 1 servings:

• 220 g flour, gluten-free (dark flour blend, e.g. Seitz)
• 150 g buckwheat flour
• 215 g flour, gluten-free (light flour mixture, e.g. Seitz)
• 100 g sunflower seeds
• 1 ½ tsp Himalayan salt or sea salt
• 1 cube of yeast
• 120 ml water, warm
• 20 g psyllium husks
• 500 ml beer (Neumarkter Lammsbräu gluten-free)
• 2 tbsp apple cider vinegar
• 1 tsp, heaped amaranth flakes, black, alternatively amaranth flour light
• some olive oil or melted butter
• ½ tsp sugar
• some butter, soft, for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours

crispy outside, soft inside

Crumble the yeast into a glass, sprinkle over the sugar, and add the lukewarm water. Cover and let stand for about 10 minutes (a thick foam will form on the surface). Weigh the flours, psyllium husks, and seeds, along with the salt and amaranth, and mix in a mixing bowl. After 10 minutes, stir the yeast thoroughly. Add the apple cider vinegar, yeast mixture, and beer (slightly warmed; I briefly place the bottle in hot water for this) and immediately knead in a food processor for about 15 minutes on speed 2. In the meantime, brush an oblong cake pan (about 31 x 11 cm) with softened butter. After the mixing time, pour in the dough (it should be quite sticky) and spread it evenly with your fingers. Dampen a clean tea towel thoroughly with warm water, place it over the pan, and let the dough prove in a closed oven on the second rack from the bottom at approximately 35°C to max. 40°C for 20 minutes. Briefly remove the towel and make several diagonal cuts in the dough with a sharp knife. Place the towel back over the dough and let it prove for another 10 minutes. Remove the towel and carefully brush the bread dough thinly (not too much) with a little olive oil or melted butter. Leave the pan in the oven and set the oven to 200°C (top/bottom heat). Bake for 60 minutes. After the baking time, remove the bread from the pan and bake with the bottom side facing up for another 10-12 minutes. Allow to cool thoroughly on a rack. From the second or third day onwards, the bread tastes like fresh bread when toasted. The bread can also be frozen (even individual slices).