Gluten-free island bread
Gluten-free island bread
Gluten-free island bread is a delicious addition to both everyday and festive occasions. The bread is easy to make into ready-made starters or you can eat it as it is.
Doses
1
BreadCooking time
50
minutesIngredients
5 dl gluten-free dark beer (e.g. Laitila Kukko)
50 g yeast
1,5 dl dark syrup
1,5 tsp salt
2 dl Gluten-free buckwheat milk from Virtasalmi Cereal Products
2 dl Gluten-free Fine Buckwheat Flour or Finnish Buckwheat Flourfrom Virtasalmi Cereal Products
- For the baking of bread
1 tbsp syrup
2 tbsp water
Preparation
- Pour the beer into a bowl and warm it up to hand temperature. Crumble the yeast and dissolve it well in the beer. Add the psyllium and allow the mixture to swell for 10 minutes.
- Add the syrup and salt, stir. Add the milled flaxseeds and buckwheat bran. Beat the mixture with an electric mixer for a few minutes. Finally, add the buckwheat flour and the flour mix.
- Using a large spoon, lift the dough into a 2-litre loaf pan greased with margarine. Smooth the surface evenly.
- Let the bread rise for 30-40 minutes. While the bread is rising, preheat the oven to 175°C.
- Bake the bread for 50-60 minutes. Brush the surface of the bread with syrup water once or twice at the end of the baking process.
- Let the bread rest in the pan for about 10 minutes, then turn it out onto a wire rack.
- Enjoy gluten-free island bread with cold-smoked salmon or fish paste.
Leila Kekkonen | Himoleipuri
Tip
- At its best, the bread is a couple of days from baking.
- If you wish, you can use small gluten-free oat flakes instead of buckwheat groats. This will make the bread taste a little milder.
