Gluten Free Dark Wheat Bread

Preparation

• Lightly grease a 2 litre loaf pan with margarine.
• Heat the water to hand temperature. Dissolve the yeast into the mixture. Add psyllium and mix well. Let the mixture swell for about 10 minutes. Cover the bowl with fresh cling film or a freshness-protecting bubble wrap. This will keep the liquid warm.
• Add salt, syrup and oil. Mix in the gluten-free dark flour mix with a hand mixer.
• Replace the whisk with an electric whisk with dough hooks. Add the buckwheat flour and teff flour in small batches. Beat the dough vigorously with the electric mixer for five minutes.
• Spoon the dough into a greased baking dish and press the surface until smooth.
• Let the dough rise until doubled. Run a pan of lukewarm water over the sink and place the bread pan in the warm water. This will speed up the rising process, about 30-35 minutes should be enough time.
• During the rising process, preheat the oven to 225°C.
• Bake the dark bread for about 45 minutes in the lower part of the oven.
• Let the bread rest in the pan for a while. Dump the gluten-free dark bread from the pan onto a wire rack to cool.
  
  Leila Kekkonen | Himoleipuri