Gluten-free dark bread with chia seeds
Dark gluten-free bread with chia seeds, soft as velvet.
Ingredients
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1st day - fermentation
- 100 g Bread mix white Liana
- 2 spoons of yeast
- 150 ml water
2nd day - dough
- 150 ml water
- 1.5 spoons of chia seeds
- 300 g Bread mix dark Liana
- 1 teaspoon of salt
- 1 spoon of olive oil
- 120 ml water
- Mix the ingredients for the yeast in a bowl with a wooden spoon. Cover with foil and leave to rise for about 12 hours in a warm place.
- Soak the chia seeds in 150 ml of water and let them stand for 15 minutes. Put the yeast from the first day together with the remaining ingredients (including the soaked seeds) into the food processor and make a slightly sticky dough.
- Line the bread pan with baking paper and use a dipped wooden spoon to transfer the dough into the pan. Smooth the top, cover with foil and leave to rise in a warm place for 6 hours (the bread must rise. If you press the dough with your finger, it must be soft, elastic and fluffy).
- Place a baking sheet on the bottom of the oven and heat the oven to 240°C. Before baking, sprinkle the bread with water, put it in a heated oven and pour 250 ml of boiling water into the bottom baking tray. Bake for 15 minutes. Then remove the bottom tray, spray the bread again and reduce the temperature to 190°C. Bake for approx. 40 minutes. During baking, sprinkle with water 1-2 more times.
- Turn the baked bread out of the mold and let it cool on the wire rack.
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Ingredients
Add to cart
Print recipe
Share on Facebook
1st day - fermentation
- 100 g Bread mix white Liana
- 2 spoons of yeast
- 150 ml water
2nd day - dough
- 150 ml water
- 1.5 spoons of chia seeds
- 300 g Bread mix dark Liana
- 1 teaspoon of salt
- 1 spoon of olive oil
- 120 ml water
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