Rice – Apple – Bread V

Ingredients for 1 servings:

• Sourdough starter:
• 150 g brown rice, ground
• 1 pinch(s) of sugar
• 1 pinch(s) of dry yeast
• 100 g mineral water, up to 120 g carbonated
• 550 g apples, approx.
• 3 tbsp beet syrup
• 1 liter of mineral water, carbonated
• 600 g brown rice, ground
• 100 g amaranth, ground
• 3 tsp coriander, ground
• 250 g brown rice, ground
• 4 tsp salt
• 100 g sunflower seeds, whole
• 100 g sesame, organic, unhulled, whole
• 100 g flaxseed, organic, whole
• 3 tbsp oil (organic sunflower oil)
• olive oil

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

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

35 cm loaf pan with baking paper 2.8 kg baked, approx. Preparation of the sourdough starter: Grind the brown rice into a 720 ml screw-top jar, add 1 pinch of dried yeast and 1 pinch of sugar, mix, then pour in 100-120 ml of carbonated mineral water, stir until it forms a thick mush, close the lid and leave to ferment at warm room temperature. Preparation of the pre-dough: Rinse the sourdough starter with a portion of carbonated mineral water, put it in a mixing bowl, finely grate 3 apples (approx. 550 g). Mix the remaining water and sugar beet syrup. Mix everything well with 600 g ground brown rice, 100 g ground amaranth and 3 tsp ground coriander, put the hollow-jar lid on and leave to ferment at warm room temperature. Main dough: For the pre-dough, combine 4 tsp salt, 100g sunflower seeds, 100g organic sesame seeds, 100g flaxseeds, and 250g ground brown rice. Finally, stir in organic sunflower oil*. Pour into a 35cm loaf pan lined with baking paper and shake until smooth. Cover with a damp linen cloth and let rise at warm room temperature (if the surface of the dough cracks, you can start baking slowly). I simply leave the baking pan in the switched-off oven overnight, then turn it on in the morning before I go to the bathroom, and then slice it for dinner. Place in the cold oven and bake at around 145°C fan for about 140-150 minutes. Remove from the oven, remove the baking paper, and brush the bread all over with olive oil. Bake in the oven at 140°C fan for another 30-35 minutes. Note: Ground rice absorbs little or no liquid when cold or raw and only reacts when heated. Therefore, the dough is very thin, and it is recommended to bake at a longer, but lower temperature than usual. After about 150 minutes, once the bread has come out of the oven, do a quick needle test to see if it needs to bake for another 20 minutes or longer. The sugar beet syrup gives the bread a “healthy” brown color and adds a nice flavor. * With the oil in the dough, you can slice the bread after it has cooled in the evening. If you baked it in the morning, if you omit the oil or forgot to use it, you should let the bread rest for a good 24 hours, otherwise it will stick to the knife. Turn the bread over and cut into the bottom with a serrated knife. My own recipe