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Poppy seed cake / bread Rigan II

updated

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Ingredients for 1 servings:

  • 250 g buckwheat, ground
  • 100 g brown rice, ground
  • 100 g amaranth, ground
  • 250 g poppy seeds (blue poppy seeds), ground
  • 1 ½ bags of dry yeast
  • 1 tsp salt
  • 100 g sugar
  • 200 g dates, chopped
  • 700 ml mineral water, carbonated

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

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

30 cm loaf pan lined with baking paper Mix all dry ingredients well. Then stir in the liquid and mix on full speed for 4-5 minutes. Pour into a 30 cm loaf pan lined with baking paper and shake until smooth. Place in the oven and let rest/prove at 50°C for approx. 90 minutes. Heat up to 150°C and bake for approx. 70 minutes. Leave in the pan for a few minutes, then carefully slide out and let it set on the baking paper for approx. 30 minutes. Remove then, or only when the cake/bread has cooled.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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