Ingredients
-
1 ¼ tsp dry yeast
-
110g buckwheat flouror teff
-
100g potato starch
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250g KOMEKO rice flour"BROTGENUSS"
-
15g salt
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50g pumpkin seeds
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200g pumpkinHokkaido with peel, peel other pumpkin varieties
-
100g water
-
ginger / nutmegto taste
-
Topping
-
pumpkin seeds
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!
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Ingredients
| 1 ¼ tsp dry yeast | |
| 110g buckwheat flour | |
| 100g potato starch | |
| 250g KOMEKO rice flour | |
| 15g salt | |
| 50g pumpkin seeds | |
| 200g pumpkin | |
| 100g water | |
| ginger / nutmeg | |
Topping |
|
| pumpkin seeds | |
NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
|
1
|
Steam the pumpkin with 100g water and then purée or crush with a fork. Add enough water until a total amount of about 375g is reached. |
|
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 pumpkin purée. |
|
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 chopped pumpkin seeds, press them 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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