Rice bread X

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
• 1 sourdough starter
• 1 tbsp beet syrup
• 700 ml mineral water, carbonated
• 100 g amaranth, ground
• 600 g brown rice, ground
• 2 tsp coriander, ground
• 1 allspice, ground
• 2 cardamom, ground
• 3 tsp salt
• 100 g sunflower seeds, whole
• 100 g flaxseed, whole
• 1 tbsp oil (organic sunflower oil)
• 50 g sesame, organic, unpeeled, approx.
• Water

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 (30 cm)

30 cm loaf pan with baking paper 1.8 kg baked Preparation of the sourdough starter (early): Grind the brown rice into a 720 ml screw-top jar, add 1 pinch of dried yeast and 1 pinch of sugar, mix, then add 100-120 ml of carbonated mineral water, stir until it forms a thick paste, close the lid and leave to ferment at warm room temperature. Main dough: Put the sourdough starter in a mixing bowl and rinse the jar with a portion of carbonated mineral water, then add the remaining water and beetroot syrup to the bowl and mix everything together. Mix 600 g ground brown rice, 100 g amaranth + 2 tsp ground coriander, 3 tsp salt, 100 g sunflower seeds, 100 g flaxseed, 1 ground allspice, 2 ground cardamom. Pour the batter into a 30 cm loaf pan lined with baking paper and smooth it out. Sprinkle the surface thickly with organic sesame seeds and press a little into the dough. Let it ferment at warm room temperature (if the surface of the dough cracks, it’s time to bake slowly). The oven was still hot from baking, so I was able to bake at approximately 150°C for about 105 minutes, using a needle test. For a cold oven at 150°C, 120 minutes is recommended. Leave it in the pan for about 10 minutes, brush the surface with water or oil, tilt the baking pan, and slide the bread onto a wire rack using the baking paper. Once completely cooled, remove the paper. The sugar beet syrup gives the bread a “healthy” brown color and also adds a good flavor. The amaranth increases the bread’s nutritional value and ensures it stays moist for longer without being sticky. My own recipe