Finally a gluten-free bread that is tasty and moist!
Special Thanks to Lena this time for having shown us this great recipe! Easy and quick to make, this recipe is really a revelation in the gluten-free world :)
1 package (approximately 7 g) of dry yeast (or can also use fresh yeast)
250g mix of nuts and seeds – I like to put almonds, hazelnuts, sesame seeds, flax seeds, sunflower seeds, etc.
500g of flour – we use half buckwheat and half corn flour but it can be adjusted as desired.
800ml of luke warm water (room temperature)
2 tsp of psyllium husks (floh)
2 tsp of salt
2 tbsp of apple cider vinegar
Dilute together the water with the yeast into a bowl. Mix in the salt and vinegar. Then add the psyllium husks.
Mix in the nuts and seeds.
Mix in the flours, and mix well.
Transfer the dough into a bread baking dish that was oiled and floured, or use wax-free baking paper.
Put in cold oven and turn the heat for 175°C. Bake for approximately an hour, then take the bread out of the dish and continue baking upside down for about 15 min. Let cool down. Keeps well for a few days but does not freeze well.
Enjoy and show your GF friends!