Gluten-Free Thin-Sliced Bread
Gluten-Free Thin-Sliced Bread
The Hapanleipä bread mix also makes it easy to bake thin, holey loaves—two small ones or one large one. The buttermilk used as an alternative liquid in the dough gives it a rich, tangy flavor, and the caraway seeds add a delicious aroma.
Ingredients
5 dl buttermilk (42 °C) or water
11 g dry yeast
1,5 tsp salt
1 tsp cumin seeds
approx. 5.5 dl Cereal product Sourdough bread mix
Preparation
- Mix the ingredients and let the dough rest in a bowl for 10 minutes. If desired, divide the dough into two portions and shape one or two round loaves, about 1 cm thick, on a sheet of parchment paper. Let rise under a cloth for about 1 hour.
- Use a round cutter to make a hole in the center of each slice of bread, and press small indentations into the bread. Bake the removed centers along with the slices of bread!
- You can easily make straight cuts on the surface of the bread using a pizza cutter or a pastry wheel. If you like, you can brush the bread with a water-syrup mixture before baking to give the surface a deeper color.
- Bake at 225 °C on the lower rack of the oven for about 20–25 minutes.
