Sourdough bread with grated apples

Ingredients for 1 servings:

• 150 g dough, gluten-free sourdough
• 1 apple or 2, with or without peel, grated
• 1 tbsp beet syrup
• 100 g amaranth, ground
• 100 g millet, crushed
• 100 g brown rice (medium grain), crushed
• 300 g buckwheat, crushed
• 700 ml mineral water, carbonated
• Remove 2 tbsp dough (pre-dough)
• 1 tbsp bread spice mix
• 2 tsp salt
• 150 g buckwheat, ground
• olive oil

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

gluten-free, cow’s milk-free, egg-free, own recipe

For the finished sourdough starter, add about 130g of finely ground buckwheat + carbonated mineral water, mix, and let stand overnight. Or activate 150g of sourdough overnight. Pre-dough: Grate apples onto the sourdough, add sugar beet syrup, and mix. Then stir in the carbonated mineral water, slowly so that the carbon dioxide doesn’t escape too much. Add all the grains from the pre-dough, mix, cover, and let rise; it should bubble + the dough should have risen; when you run a spoon through it, it should be foamy, about 2-4 hours, depending on room temperature. Main dough: Take 2 tablespoons of sourdough, mix with dry buckwheat flour, cover, this is the sourdough starter for the next loaf. Stir in bread seasoning + salt + 150g finely ground buckwheat, mix, pour into a 35cm loaf pan lined with baking paper, smooth it down, cover with a damp towel, and let it rise until it has risen noticeably, but no more than about 1.10 minutes. It will then collapse again, and you’ll need to add buckwheat flour + water to build it up again. Bake in a cold oven at about 160°C (convection oven) for about 70-80 minutes. Remove from the oven, carefully remove the baking paper, brush the whole loaf with olive oil, and return it to the oven for another 30 minutes. Let it cool completely before slicing.