Poppy seed bread

Ingredients for 1 servings:

• 500 ml mineral water, carbonated
• 300 g buckwheat, ground
• 100 g brown rice, medium grain, ground +
• 100 g amaranth, ground
• 80 g corn, ground
• 1 tsp cane sugar
• 1 tsp salt
• 50 g poppy seeds, ground
• 2 tbsp margarine, unhydrogenated/butter
• 1 pinch(s) nutmeg, grated
• 2 tbsp cheese, goat cheese, grated
• 1 bag(s) of yeast (dry yeast)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

gluten-free

First, mix the dry ingredients together, then add the rest. Pour into a loaf pan lined with baking paper (24 cm is too small, 30 cm is too large), smooth the surface, and let it rise at room temperature for about 90-120 minutes. Bake in a cold oven at about 150°C (convection oven) for about 70 minutes. Test with a needle.