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Spelt-almond-rice flour bread

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Ingredients for 1 servings:

  • 22 g fresh yeast
  • 50 ml rice milk (rice drink)
  • 100 g spelt flour type 630
  • 100 g rice flour
  • 50 g tiger nut flour
  • 1 tsp salt
  • 3 tbsp apple cider vinegar

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 40 minutes

Mix the yeast with the water thoroughly. Add all other ingredients and mix well. Cover the dough with a cloth and let it rise for about 30 to 45 minutes. Then mix the dough again, pour it into an oiled pan, and bake at 180 degrees Celsius (top/bottom heat) for about 40 to 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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