20 g yeast
700 g cold water
25 g honey
2 tsp salt
15 g extra virgin olive oil
(1 egg white – optional)
100 g rice flour
100 g buckwheat flakes
200 g teff flour
55 g corn starch or potato starch
30 g psyllium husk
Preheat oven to 225 degrees Celsius.
Combine yeast, cold water, honey, salt and rapeseed oil in a large bowl. (Now you can also add an egg white, it is not a must but the texture of the bread will be slightly better.) Stir the ingredients together with a whisk. Add the rice flour, buckwheat flakes, teff flour and corn starch (or potato starch). I usually use a regular steel whisk to stir all the ingredients until it becomes a smooth mixture without lumps. Finally add the psyllium husk and now it is important to quickly whisk it all together. After a few minutes the dough stabilises and then I usually take a spatula and work the dough so that the bottom layer is incorporated and the dough is smooth. Now cover the bowl and leave to rise for 1.5 hours. Make sure to turn on the oven in time so that it is warm when it’s time to bake the bread.
When the dough is ready, place it to a flour-dusted baking table. Gently mould the dough and form it to a desired shape. Sometimes I make it round, but usually oval since I think it’s easier to cut. Place it on a baking tray, use a cloth to cover the bread and let it prove for a further 30 minutes.
In my oven, I always have a warm tray at the bottom and when I set the bread in place I pour some cold water on it, which forms steam and in the end gives you a beautiful bread.
When the bread is ready and the oven is hot, you can either set the bread directly or, if you prefer, cut the bread. I usually first dust it with some flour and then cut with a bread knife into any pattern. Then it’s time to bake the bread. Open the oven and quickly place the bread tray in the middle of the oven and then pour cold water on the tray in the bottom of the oven. Bake the bread for 60-70 minutes. I always bake my bread for 70 minutes, and generally speaking, gluten-free bread is preferably to be baked a little longer. Let it cool on a wire rack, and as usual with this type of recipe it is most important to let the bread rest in peace and quiet before you eat it. Preferably for 6-8 hours or overnight.
RECIPE IS CREATED BY: Annelie Andersson with the original source located here