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Gluten-free bread with turmeric and poppy seeds
ingredients
servings
12
Sorghum flour
50 oz
Teff flour
50 oz
Glutenfree flour for bread and oven products
500 oz
Liquid glutenfree sourdough starter
150 oz
Water
400 oz
Turmeric
2 spoons
Poppy seeds
2 spoons
Extra virgin olive oil
2 spoons
Salt
2 pinches
Rice flour
to taste
Bakery products from Italy
Gluten-free bread with turmeric and poppy seeds
Gluten-free bread with turmeric and poppy seeds
ready in
8 hours 40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Given the enormous properties of turmeric why not put it in bread? The result is a very special taste and a beautiful color of the slices!
preparation
step 1
In the planetary bowl insert the licoli, all the flours, turmeric and half of the water. Leave to knead fairly slowly, slowly adding the rest of the water
step 2
Continue for 5 minutes, then add the oil and poppy seeds, increase the speed and finally add the salt. Leave to mix well for a few minutes.
step 3
Grease a large bowl well and transfer it into the dough. Cover and leave to rise inside the oven off. After about 4 hours, turn the dough directly onto a sheet of baking paper sprinkled with rice flour.
step 4
With your hands caress all the bread giving shape to the loaf but trying to deflate as little as possible. With a knife, make two cross cuts on the surface. Put the inverted bowl on top to cover the bread and leave to rise for another 4 hours in the oven.
step 5
Half an hour before the end of the leavening, heat the oven to 250 degrees with the drip pan or the refractory stone in the last shelf at the bottom.
step 6
When it has reached temperature, take the bread again, sprinkle with other poppy seeds and place the parchment paper directly on top of the stone or the hot pan.
step 7
Cook for 15 minutes, then lower the temperature to 200 degrees and transfer the bread into the central oven shelf. Bake again about 35 minutes until it will be golden brown.
