John Myers
Ingredients for 1 servings:
- 200 g buckwheat, ground
- 200 g millet, grind
- 60 g amaranth, ground
- ½ tsp coriander, ground
- 1 ½ tsp salt
- 1 pinch(s) of raw cane sugar
- 2 tbsp sunflower seeds
- 160 g apple, coarsely grated
- 400 g mineral water, carbonated
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
gluten-free, egg-free, dairy-free, vegan
Mix all ingredients together in a food processor on medium speed for about 5-6 minutes, pour into a 24 cm pan lined with baking paper, close the lid, place on a cold stovetop and cook at level three of six possible levels for about 25 minutes, then reduce to level two, depending on the heat output of the stovetop. After about 10 minutes, when the surface of the dough is almost dry to the center, touch the baking paper, turn the dough over, and bake for another 10 minutes. If the bread can be shaken, it is fully baked and can be sliced immediately after a short wait. Note: Without baking paper, if well greased, the baking time will be shorter; depending on the heat of the stovetop, you should go slowly. A leavening agent is not necessary for this method of baking, as the heat comes exclusively from below, thus causing the dough to rise. It must be freshly ground grain. My own recipe
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