John Myers
Ingredients for 1 servings:
- 200 g brown rice
- 300 g buckwheat
- 1 tsp cumin
- 50 g flaxseed
- 50 g sesame seeds, unhulled
- 50 g sunflower seeds
- 1 bag(s) of dry yeast
- 1 pinch(s) of raw cane sugar
- 2 tsp salt
- 500 g orange juice (direct juice) and carbonated mineral water, mixed
- Oil for brushing
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 4 hours 55 minutes
gluten-free, egg-free, dairy-free, vegan
Coarsely grind the brown rice, buckwheat, cumin, flaxseed, and sesame seeds together. Combine all the dry ingredients in a food processor. While the food processor is stirring, add the liquid from both sides; it should be more of a thick soup. Pour the mixture into a 24cm loaf pan lined with baking paper. Shake until smooth. Do not trim off any excess baking paper, but rather raise it. If necessary, use a 30cm baking pan. Place in the oven at approx. 50°C (top/bottom heat) and let stand for 2.5 hours. Be careful, it can overflow easily! Set the oven to 150°C fan (do not preheat) and bake the bread for approx. 90 minutes. Carefully remove the baking paper and brush the bread all over with oil. Bake for another 15 minutes; it will create a kind of “double bake.”
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