Gluten-free grain bread

Ingredients for 1 servings:

• 1 banana(s)
• 1 apple
• 1 tbsp apple cider vinegar
• 50 g corn semolina
• 50 g oat flakes, fine
• 250 g flour, gluten-free
• 150 g buckwheat flour
• 100 g sunflower seeds or pumpkin seeds
• 75 g flaxseed or sesame
• 25 g chia seeds or hazelnuts
• 2 tsp salt
• 450 ml water, lukewarm
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

not crumbly and not dry, perfect for freezing

Peel and puree the banana and apple, then mix in the apple cider vinegar, cornmeal, and oats (or double the amount). Combine the flour, salt, and seeds, and dissolve the yeast in 450 ml of lukewarm water. Grease a loaf pan or line it with baking paper. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Stir the puree into the flour mixture, add the yeast water, and mix quickly. Spread the mixture into the pan and bake for 50 minutes. Then turn off the oven and leave in the oven for another 20 minutes. Remove, let cool, and then remove from the pan. Note: I always make a double batch and freeze it in slices. I defrost it slice by slice in a toaster.