Ingredients
-
530g rice floure.g. komeko brotgenuss
-
1 tbsp psyllium husksground/powder
-
1 package (7g) dry yeast
-
2 tsp sugare.g. xylitol
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410-430ml lukewarm water
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4 tsp fennel seeds
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2 tsp cacao powder
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60g walnuts
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2 tsp salt
Directions
Easy dark gluten-free rice flour bread with cacao and fennel.
Ingredients
| 530g rice flour | |
| 1 tbsp psyllium husks | |
| 1 package (7g) dry yeast | |
| 2 tsp sugar | |
| 410-430ml lukewarm water | |
| 4 tsp fennel seeds | |
| 2 tsp cacao powder | |
| 60g walnuts | |
| 2 tsp salt |
Note: The ingredient quantities are not compatible with Mini Breadmaker SD-PN100 - find suitable recipes for PN100 (Smaller bread size) here
Steps
|
1
|
Mix the dry yeast, xylitol sugar and approximately 100 ml of the lukewarm water with a whisk until the yeast has dissolved well. Then set aside for 5-10 minutes. |
|
2
|
Grind the fennel seeds in a mortar as small as possible. |
|
3
|
Select the programme "gluten-free bread" and press start. |
|
4
|
If necessary, press the dough into shape again with a dough scraper (push it down from the edge) and carefully make cuts into the top of the dough. Sprinkle a pinch of rice flour onto the dough for a special look. |
|
5
|
Once the programme finished, switch the breadmaker off, but leave the bread for another 15min inside so that it still receives some heat. Then take the bread out of the bread pan and place it on a board. |
|
6
|
Allow to cool completely and wait at least 2 hours before cutting. |
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