Rustic Crunchy Bread
Hey there! Craving for a juicy and crunchy bread? In my opinion this rustic, crunchy bread is the best I’ve ever eaten.
Yes, I know, I’ve said the same thing about my rice-chia bread but sometimes I just change my mind. 😉
After taking the first bite I couldn’t imagine that any other bread could top this. Yesterday was the first day I tried out this recipe myself, because I had such a craving for a nice and crunchy bread. I didn’t need to wait for the first ideas so I started in the morning and enjoyed in the evening 😉 I must admit, this bread takes some time but its worth it! Can you see the glass vessel in the pic? That’s the vessel I used to prepare my complete gluten free flour mixture. I think I will give it to a dear friend as a present. You know what they say: Give your friends a kiss. I think I will give them my flour mix AND a kiss!
And I m sure that making a dear friend happy is a good idea for you as well. Are you ready for the recipe? Great, lets start!
Rustic Crunchy Bread
- 100 g of corn flour
- 100 g of buckwheat flour
- 100 g of whole grain rice flour
- 100 g of corn starch
- 100 g of potato starch
- 4 tablespoons of apple vinegar
- 3 tablespoons of cold-pressed olive oil
- 3 tablespoons of linseeds
- 2 tablespoons of apple pectin plus *available at health food stores*
- 1 tablespoon of fiber husk * available in health food stores*
- 1 tablespoon of psyllium
- 500ml of tepid water
- 1 package of dry yeast *gluten free*
- 1 tablespoon of cane sugar
- 50ml tepid water
- First, lets prepare the pre dough.
- For that fill the yeast into 50ml of tepid water, add the sugar and let everything rest until the yeast has risen.
- In the meantime, fill all dry ingredients into a bowl *no metal bowl* and mix everything well with each other.
- Now carefully, stir the risen yeast under, add the apple vinegar, the olive oil and slowly pour in approx. 400ml of water.
- Knead the dough slowly with your hands.
- *Please remember, a dough free of gluten should not be really kneaded in the classic way.
- Otherwise, the bread will not become fluffy *As soon as the dough is ready let it rest at a warm and covered space for approx. 1 hour.
- The dough should have doubled after this hour!
- Now comes the fiddly part;-)
- Carefully take the dough out of the bowl, lay it in the middle of a baking paper covered with flour, stray some flour over the dough as well. Now use the baking paper to roll the dough from each side.
- For example: Knead the dough form right to left and afterwards from left to right.
- Until all to the flour infused into the dough.Repeat this 20 times;-) *A professional baker showed me this trick*
- As soon as the flour is infused, begin to form the bread into an oval loaf.
- Cover it with a kitchen cloth and let it rest for a second time at a warm place for approx. 45 minutes.
- Preheat the oven up to 230-240 degrees. This step is very important because this way the bread will immediately be baked up from underneath.
- Great, the dough is ready.
- Now lay the bread with the baking paper on top of the griddle and bake it for approx. 15 minutes at 230-240 degrees.
- This is how you’ll get a great and crunchy, crust!
- After 15 minutes, decrease the temperature down to 200 degrees and let it bake out for another 30 minutes.
- We made it!
Please let the bread cool down completely, even though its difficult to resist 😉
Enjoy!
Did you like this recipe or do you have any further questions? If so, please leave a comment.
Did you like this article or do you have any further questions? If so, please leave a comment.
Leave a Reply
Want to join the discussion?Feel free to contribute!