John Myers
Ingredients for 10 servings:
- 400 g buckwheat, ground
- 100 g soy, ground
- 100 g hazelnuts, ground
- 50 g millet, ground
- 50 g rice, ground
- 100 g raisins
- 50 g couverture, dark or block chocolate ground in almond mill
- 12 g yeast (dry yeast)
- 2 tsp cane sugar
- 1 tsp sea salt
- 350 ml mineral water, carbonated
- 350 ml milk
- 1 tbsp honey
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
Gluten-free
Mix all ingredients together, from buckwheat to sea salt (chocolate coating, almond mill). Dissolve 1 tbsp honey in milk and water, stir everything together. Pour into a 30 cm baking pan lined with baking paper (Teflon-coated ones are also possible), and smooth the surface. In the oven, fill the bottom of the drip tray with 1-2 liters of water, place the baking pan on the rack above it, preheat the oven to 30-40 degrees, top and bottom heat (light on + a little extra time), let the dough rest and prove until it has risen noticeably, no more than 1.5 minutes, after which it will collapse again. Brush the surface of the risen dough with water/oil/milk. Bake for about 70 minutes at around 160°C fan (normal oven about 30°C more). Test with a needle. Rinse the surface of the bread with water, turn it upside down, and turn it out onto a wire rack. Be careful, it will slide out. Carefully remove the baking paper and rinse the remaining sides with water as well. Let it cool completely. Cut with a serrated knife or tomato knife; it slices very easily.
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