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