Gluten‑free bread in the oven
Description
Homemade baking for tea. The charm of this bread lies in the fact that the pronounced crumbliness of corn flour is smoothed by flax. As a result, the bread's color and texture are close to sourdough rye. I highly recommend not changing the flour ratios. However, you can experiment with the liquid, but keep it low‑fat or fat‑free. By following the recipe, everything will definitely turn out for you. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
If you have a bread machine, you can knead the dough in it. Add the ingredients according to your instruction. Select the “Dough” program, time 1 hour 04 min. If you don’t have the machine, make the dough as follows: add salt, sugar, and yeast to the warmed whey. Separately mix flax and corn flour with 1 tsp flaxseed. Combine both parts and add 1 tbsp vegetable oil.
- 3
Step 3
The dough will have a spreadable consistency, but it shouldn't stick to your hands. Cover it and let it rest for 1 hour. After the time has passed, stir.
- 4
Step 4
Prepare the pan. Grease with butter and sprinkle with 1/2 tbsp. flaxseed.
- 5
Step 5
Place the dough. With a wet hand smooth it out in the pan, then sprinkle the remaining flax seeds on top. Cover with a towel, transfer to a warm place and let it rise for 30 minutes.
- 6
Step 6
After the time has elapsed, place the dough in a preheated oven at 180 degrees for 40 minutes.
- 7
Step 7
Take the finished bread out of the oven, remove it from the pan and place it on a board. Cool and let it “rest” for 6 hours, covering with a towel.
- 8
Step 8
Remove from the oven and serve warm or cooled.