Multigrain Bread III

Ingredients for 1 servings:

• 2 onions, small
• 2 tbsp olive oil
• 320 g kidney beans, ground (2 cups)
• 160 g ground chickpeas (1 cup)
• 160 g ground red lentils (1 cup)
• 160 g ground buckwheat (1 cup)
• 2 tsp mustard seeds, yellow, ground
• 1 tsp black cumin, ground
• 1 tsp cumin, ground
• 10 peppercorns, ground
• 3 tsp seasoning salt
• 2 tsp salt
• 1 tsp sugar
• 1 ½ bags of dry yeast
• 4 banana(s), leopard species
• 5 cup(s) mineral water, carbonated
• 500 ml water, for baking, approx.
• Olive oil, for brushing the bread

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

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

35 cm loaf pan lined with baking paper. Mash the bananas with the whisk of a food processor and add 4-5 cups of carbonated mineral water. Finely chop the onion, fry in oil, let it cool slightly, and add it to the pan. Mix the dry ingredients and slowly add them, then add the 4-5 cups of water. You can see that it should be like a sponge cake, but a little more is better as it rises better. Mix on the highest speed for 4-5 minutes. Pour into a 35 cm loaf pan lined with baking paper and let it prove at warm room temperature or in the oven (50°C bottom heat). Add 500 ml of water to the roasting pan and let it prove for about 90 minutes, until the dough has risen noticeably, about to the top. Now set the heat to approximately 150°C (fan oven) and bake for approximately 70 minutes. Do the needle test. Brush the surface with oil. Hold the bread by the paper and place it on a wire rack. Carefully peel off the baking paper. Brush the remaining sides with oil. Once cooled, place the bread on the surface and cut from the bottom with a serrated knife. Modifications to Muffeins XXXIV: Instead of baking powder, use dried yeast, increase the amount of water, and slightly change the preparation and baking time.