Ingredients
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25g buckwheat seeds
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100g hot water
-
25g linseed
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1¼ tsp dry yeastUse the Panasonic measuring spoon
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100g buckwheat flour
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335g KOMEKO rice flour"BROTGENUSS"
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25g KOMEKO rice flour“BROTGENUSS” (toasted)
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10g salt
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bread spice
-
300g water
-
25g syrup
-
25g oil
-
TOPPING:
-
linseed
Directions
Gluten-free baking is easier than ever with the KOMEKO rice flour blends. Together with the bread maker Croustina you can always enjoy fresh, gluten-free baked goods!
Ingredients
| 25g buckwheat seeds | |
| 100g hot water | |
| 25g linseed | |
| 1¼ tsp dry yeast | |
| 100g buckwheat flour | |
| 335g KOMEKO rice flour | |
| 25g KOMEKO rice flour | |
| 10g salt | |
| bread spice | |
| 300g water | |
| 25g syrup | |
| 25g oil | |
TOPPING: |
|
| linseed | |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
|
1
|
First, roast 25g buckwheat seeds and add 100g hot water (it must hiss), then mix in 25g linseed. Let it soak for 3 hours. |
|
2
|
Take the bread pan with the kneading blade out of the breadmaker and add all dry ingredients in the order listed. Finally add the liquid ingredients with the soaked seeds. |
|
3
|
Place the bread pan back into the breadmaker, close the lid, select menu 14 and press start. |
|
4
|
Moisten the bread with water about 50 minutes before the end of the baking time. Then sprinkle it with the linseed, press it slightly with the back of the hand. |
|
5
|
When your bread is done, press the stop button and unplug. |
|
6
|
Remove the bread immediately by using dry oven gloves and place it on a wire rack to let it cool down. |
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