Ingredients
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530g rice floure.g. komeko brotgenuss
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1 tbsp psyllium husksground/powder
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1 package (7g) dry yeast
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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 recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100
Steps
1
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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
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3
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Select the programme "gluten-free bread" and press start. |
4
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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
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6
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