Gluten-free crusty bread

Ingredients for 4 servings:

• 675 ml water
• 4 ½ tbsp psyllium husks
• 75 g buckwheat flour
• 150 g brown millet flour
• 150 g lentils, red, finely ground
• 1 ½ tsp bread spice mix
• 1 ½ tsp salt
• 75 g sourdough (quinoa sourdough)
• ¼ cube of fresh yeast
• 75 g seeds (sunflower seeds, pumpkin seeds, sesame), mixed
• Flour for working

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 3 hours 50 minutes

made from brown millet and red lentils

Mix the water with the psyllium husks and let it swell until a gel-like mass forms. Fold in the remaining ingredients, excluding the seeds, and knead for about 10 minutes. Towards the end of the kneading time, stir in the seeds. With floured hands, knead the dough again thoroughly on a surface dusted with gluten-free flour and form a loaf of bread. Don’t be alarmed; the dough may seem a bit moist, but that’s normal. Place the loaf on a baking sheet lined with baking paper and bake on the middle rack of a preheated oven at 225°C (top/bottom heat) for about 85 minutes. Let the bread cool on a wire rack and only slice it after it has cooled.