Gluten-free multigrain bread

Ingredients for 1 servings:

• 600 g flour, gluten-free (oats, rice, buckwheat, chickpeas, red lentils, etc.)
• 2 tsp, leveled salt
• 3 tsp, heaped Baking soda (slightly heaped)
• 900 ml water
• 6 tbsp psyllium husks
• 100 g seeds of your choice (sesame, flaxseed, hempseed, quinoa, amaranth, etc., but NO sunflower seeds!)
• 4 tbsp vinegar or lemon juice
• possibly bread spice mix

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 40 minutes

without yeast, without baking powder

Whisk together the water and psyllium husks and let them swell for at least an hour. This goo is the gluten and therefore glue substitute. Mix the flour with the salt and baking soda (you might also add bread spice, depending on your taste). Then add the swollen psyllium husk mixture and the vinegar or lemon juice to the flour and mix for 10 minutes with a food processor or hand mixer on high speed. Use a dough hook. After the first 5 minutes, add the seeds to the dough. The dough is very sticky (which is why I gave up trying to knead it by hand). Preheat the oven to 175-180°C (top/bottom heat). Meanwhile, divide the dough between two loaf pans lined with baking paper, smooth it down, and score deeply lengthwise with a sharp knife. The baking paper should extend slightly over the edge to make it easier to grip later. Place the loaf pans next to each other on a rack with the narrow side toward the oven door on the middle shelf. Baking time: approximately 80-90 minutes. After 15 minutes of baking, redo the notch in the dough. After a total of 60 minutes of baking, remove the loaves from the baking pans using the protruding ends of the parchment paper and continue baking for another 20-30 minutes with the paper on the rack. Tap the loaves to see if they’re done. The loaves will crisp up all over when removed, so reduce the temperature slightly if they’re getting too brown. Notes: If you knead the dough by hand and don’t use loaf pans, the total baking time is slightly shorter. However, the overall result was never good enough for me to consider it worthwhile. Flour: Chickpea and red lentil flour have a very distinctive aroma and flavor. My favorite flour blend consists of 250 g oat flour, 230 g whole-grain rice flour, and 120 g buckwheat flour. But be careful: Protein flour, which can partially replace some of the flour, may contain raising agents. This could cause the bread to rise excessively when combined with the baking soda. When I tried baking it, the bread also turned out kind of rubbery. Seeds: Anything tasty is allowed, except sunflower seeds! I don’t know why, but sunflower seeds turn green and then look like mold spots in the bread. Maybe it’s the baking soda. Speaking of baking soda: Baking soda supposedly only works as a raising agent in combination with acid (e.g., vinegar/lemon/buttermilk), but my breads have turned out well without vinegar. The loaves aren’t very large, but I still recommend using this amount for two loaves. Whether in a loaf pan or directly on the baking sheet. If you bake one large loaf with this amount, it will remain a bit soggy on the inside. The bread will also become soggy if the psyllium husk mixture isn’t kneaded thoroughly enough with the dry ingredients. Don’t cut into the loaves until they’ve cooled. The bread slices can be frozen and thawed individually. Even after thawing, the bread will keep for a few days in a plastic bag and taste fresh.