Raisin Bread IV with Sourdough

Ingredients for 1 servings:

• Sourdough starter:
• 150 g ground buckwheat (or brown rice, millet, corn)
• 1 pinch(s) of sugar
• 1 pinch(s) of dry yeast
• Mineral water, carbonated
• Sourdough starter
• 700 ml mineral water, carbonated
• 2 apples, approx. 300 g
• 70 g beet syrup
• 300 g corn, ground to semolina
• 150 g buckwheat, ground to semolina
• 60 g amaranth, ground to semolina
• 150 g buckwheat, ground
• 3 tsp salt
• 50 g ground almonds
• 200 g sultanas
• 1 cup water
• Water or olive oil for brushing

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

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

35cm loaf pan lined with baking paper. Sourdough starter: In a screw-top jar, grind 150g of buckwheat, add a pinch each of sugar and dried yeast, mix, add carbonated mineral water, stir until a thick batter forms. Close the lid, and let it rise at room temperature. Currently, it takes about 3 hours, by which time the jar will be almost full and filled with air bubbles. Pre-dough: Rinse the sourdough starter with a portion of carbonated mineral water, place it in a mixing bowl, finely grate 2 apples, add the remaining water and sugar beet syrup, mix, add 300g corn, 150g buckwheat, and 60g coarsely ground amaranth, mix, put the hollow lid on, and let it ferment. Main dough: Combine the starter dough with 50g ground almonds, 3 tsp salt, 150g ground buckwheat, and 200g sultanas. Pour into a 35cm loaf pan lined with baking paper. Shake until smooth. Let rise at room temperature, covered with a damp linen cloth. Bake in a cold oven at approximately 150°C for approximately 70 minutes. Remove from the oven, remove the baking paper, and brush the bread all over with cold water or olive oil. Bake in the oven at 150°C for another 25 minutes. Let cool, turn the bread over, and cut a serrated knife into the bottom. My own recipe.