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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

vegan

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Whole wheat bread without gluten

Long leavening bread made with a whole mix without gluten, buckwheat flour and mixed seeds.

Whole wheat bread without gluten step 1

step 1

I kneaded the evening before around 8 pm In the planetary bowl pour all the water and dissolve the yeast in it.

Whole wheat bread without gluten step 2

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.

Whole wheat bread without gluten step 3

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.

Whole wheat bread without gluten step 4

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.

Whole wheat bread without gluten step 5

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.

Whole wheat bread without gluten step 6

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.

Whole wheat bread without gluten step 7

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.

Whole wheat bread without gluten step 8

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.

Whole wheat bread without gluten step 9

step 9

Allow to cool in the oven with the door open.

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