Gluten-Free Sourdough Bread with Flaxseeds – Soft, Fragrant & Homemade

Day 1 - Fermentation:

Pour Bread mix White , lukewarm water and 2 tablespoons of sourdough starter into a bowl. Mix the ingredients well, cover with cling film and leave in a warm place until the next day for 12-15 hours .

Day 2 - Dough:

Add Bread mix dark , salt and flax seeds to the risen yeast. Mix with an electric mixer and add oil while mixing. I am old-fashioned when baking bread and mix the dough by hand. Just pour oil on your hand and a pinch of patience and you will mix a beautiful dough that will come away from the sides of the bowl. Cover with cling film and let it rise for 1 - 2 hours .

Transfer the dough to a bowl lined with starch, sprinkle the top with starch, cover with cling film and let rise for another 2 hours .

Turn the dough out onto baking paper, sprinkle with starch again, cut and carefully place in the Jánské glass.

Bake in the oven at 250°C with the lid on for 10 minutes , then another 10 minutes without the lid and then another 20 minutes at a reduced temperature of 220°C , to obtain a crispy crust. After baking, immediately spray with water, remove from the mold and cover to cool.

From this amount of ingredients, you can prepare approximately 1 kg of loaf of gluten-free sourdough bread - with a beautiful crust and a soft, crumbly crumb, ready for spreads or butter on the day of baking.