Seeded bread

Seeded bread

Total: 2 hr 15 Min. | Active: 25 Min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 260 kcal
, Fat: 12 g
, Carbohydrate: 30 g
, Protein: 6 g

Ingredients

7 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bread dough

250 g gluten-free flour (Schär bread mix)
50 g linseed
50 g sunflower seeds
50 g sesame seeds
3 tsp ground psyllium
1 tsp salt
1 bag dry yeast (7 g)
3 ½ dl water
1 tbsp rapeseed oil
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Utensils

One loaf tin measuring approx. 22 cm, lined with baking paper

How it's done

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Bread dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the water and oil, knead into a gooey dough using a food processor or the dough hook on a hand mixer. Place the dough into the prepared tin, cover and leave to rise for approx. 1 hr.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 200°C, place an oven tin filled with hot water next to the bread. Remove the bread from the oven, allow to cool a little and remove from the tin. Leave to cool on a cooling rack.

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