To serve to: Claypot bread with seeds and olives (NOTE! the bread is lactose and gluten-free)
The bread is made in a terrine. Keep in mind that a clay pot should be soaked in cold water for at least 20 minutes, and always put in a cold oven. 1 packet yeast 2 tsp baking powder 5 cups water 0.5 dl oil 1 cup pumpkin seeds 1 cup flaxseed 1 cup sunflower seeds 3 cups grated carrot 1 tbsp fiber husk 2 dl chopped olives (green or black) 3 dl cornflour 3 dl gluten-free oatmeal (preferably the coarser) 2 cups potato flour Dissolve the yeast in water and oil, pour in baking powder and stir. Then down with all the ingredients. Feel free to use a household appliance with a dough hook. The bread should be worked at least 10 minutes. The consistency of the bread should be firm but not hard. Oil the bottom of the pot, or lay a baking paper. Pour over the dough, put on the lid and into the cold oven. Turn on 150 degrees. Bake the bread about 1 hour and 40 min. Take out the pot o let stand for about 15 minutes then turn up and down on the towel. You can usefully cold-ferment this bread. Ie put the dough in the evening as well as put in the fridge. You bake it the next day. Eat and enjoy /// Åsa
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