Gluten free dark rye bread

Ingredients for Gluten free dark rye bread

Instructions for Gluten free dark rye bread

To prepare the Gluten free dark rye bread recipe, please follow these instructions:

The day before the preparation: Sourdough: pour the quino seeds in a bowl pour the seeds with boiling water and stir approx. One minute the seeds came in a sieve and rinse with plenty of water stir the yeast into the water in a bowl and add the other ingredients of the saucepan cover the bowl with a damp cloth and place it at room temperature for the next day.

Preparation Day: Dej: blend the linseed, add the cheeses and mix again pour the mixture into a bowl of stirrer add the sourdough and the other ingredients, sieve carob before adding the dough together on a stirrer with dough hook for approx. Ten minutes covered two one-liter foil molds with baking paper pour the dough into the molds and allow it to cover for approx. For one hour preheat a hot air oven to 225 ° C behind the bread at 175 ° C hot air for approx. One hour on the bottom oven ribs turn the bread on a grate and let them cool off.