Drive away with green broad beans and ricotta
159 recipes
Whole wheat bread without gluten
ingredients
servings
10
Glutenfree flour for bread and oven products
400 grams
buckwheat flour
100 grams
Extra virgin olive oil
3 spoons
Salt
3 grams
Fresh brewer's yeast
5 grams
Pumpkin seeds
1 teaspoon
Flax seed
1 teaspoon
Sunflower seeds, unsalted
1 teaspoon
Water
400 grams
Bakery products from Italy
Whole wheat bread without gluten
Whole wheat bread without gluten
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Long leavening bread made with a whole mix without gluten, buckwheat flour and mixed seeds.
preparation
step 1
I kneaded the evening before around 8 pm In the planetary bowl pour all the water and dissolve the yeast in it.
step 2
After a few minutes add the gluten-free flour, I used a wholemeal mix, the buckwheat flour and start to knead quite slowly. Continue for 5 minutes, then add the oil, increase the speed and finally add the salt and the seeds.
step 3
Let it knead well for a few more minutes. Grease a large bowl and transfer the mixture into it. Cover and let rise for about an hour at room temperature and then put it back in the fridge.
step 4
In the morning, at 11 o'clock, remove from the fridge, after an hour spill the whole mixture directly onto a sheet of parchment paper dusted with corn flour.
step 5
Also dust the surface and with the floured hands caress all the bread giving the loaf shape but trying to deflate it as little as possible. Put the overturned bowl on top to cover the bread and let it rise another hour.
step 6
In the meantime, heat the oven to 250 degrees with the dripping pan or the refractory stone in the bottom shelf at the bottom. When it has reached a temperature, if you use the stone, wait another 20/30 minutes to allow it to warm up well.
step 7
Then take the bread, make a cut with the blade on the surface and bake with the greaseproof paper directly over the stone or the hot pan.
step 8
Cook for 20 minutes, then lower the temperature to 200 degrees, remove the parchment paper and transfer the bread to the central shelf. Bake another 20 minutes and then 5 minutes at 180 degrees but ventilated until golden brown.
step 9
Allow to cool in the oven with the door open.
