Berti’s bread with rice flour

Berti’s bread with rice flour

Hello and greet you!

After reading the last posts of the Salzburg Grain Mills about rice, I was so excited to see what a gluten-free bread with rice flour would taste like. You know, Berti is always hungry for mice and loves to try out new recipes. So now I’ve decided on a bread that turned out so well that you can definitely try the recipe too:

For the dough, mix 210g rice flour with 250g buckwheat flour, then add a packet of dry yeast, 80g sunflower seeds, 450ml buttermilk, a pinch of salt, a pinch of sugar and some bread spice mix. If you don’t have a bread spice mix at home, or even want to make it yourself, you actually only need four ingredients: 2 tablespoons each of fennel, caraway, coriander and anise – the bread spice mix is ready.

Then form the dough into a loaf and let it rise (already on the baking sheet) for half an hour. Then bake the loaf at 200° for about 35min. Then let cool and enjoy. (:

So I, the Berti, was overly enthusiastic about this recipe, which is gluten-free to boot.

Have a wonderful day!

Here are the two posts about rice:


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