Rice Bread XV

Ingredients for 1 servings:

• 500 g brown rice, ground
• 100 g corn, ground
• 50 g soy meal
• 50 g peanuts, roasted and ground
• 1 allspice, with ground
• 2 cardamom pods, with ground
• 2 tsp cocoa powder
• 1 ½ bags of dry yeast
• 2 tsp salt, up to 3 tsp
• 1 tbsp beet syrup, heaped
• 800 g mineral water, carbonated
• 100 g flaxseed, whole

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

30 cm loaf pan lined with baking paper, approx. 1.3 kg. First, mix the dry ingredients, then add the water and sugar beet syrup. Since corn and soy require more water, it’s recommended to add more water. It should be like a batter, but it’s better to add a little more and let it stir for a good 4-5 minutes. Pour into a 30 cm loaf pan lined with baking paper, shake until smooth, and let it rise at warm room temperature (I put it in the oven in the evening and turn the oven on in the morning). Bake in a cold oven at 150°C for 120 minutes, using a needle test. Only remove the baking paper after the bread has completely cooled. If you cut or slice the bread before it has cooled, some batter will stick to the knife, but this will change after it has cooled. My own recipe