Paleo grain bread
paleo | grain free | gluten free
INGREDIENTS: for about 20 thin slices
- 315 ml lukewarm water (45°C.)
- 1 tbsp molasses
- 9 grams of dry yeast
- 320-345g Ruut cassava flour
- 4 tablespoons chia seed flour (20 g)
- 4 tbsp flaxseed flour (20g)
- 1 1/2 tablespoons psyllium husk flour (15g)
- 1 tbsp poppy seed
- 1 tbsp toasted sesame seeds
- 1 heaped tsp salt (6g)
- 2 eggs (100g)
- 1 tbsp olive oil (15ml)
coating
- 1 egg white
- 1 tsp molasses
- 1 tsp water
crust
- 2 tsp sunflower seeds
- 2 tsp pumpkin seeds
Tip :) Only use a kitchen scale for our recipes and to weigh the flour.
- Combine the water, molasses and yeast in a large mixing bowl and stir until the yeast has dissolved. Leave to stand for about 15 minutes until a light foam has formed.
- In a small bowl, mix 100 g of the Ruut cassava flour with the chia seed flour, the linseed flour, the finely ground psyllium husks, the poppy seeds, the sesame seeds and a heaping teaspoon of salt.
- Add to the yeast mixture and stir well. Now add the eggs and the oil and mix well with a wooden spoon.
- Knead the mixture with another 190 g of the Ruut cassava flour to form a sticky but firm dough. Add up to 4 tablespoons of flour if needed.
- Shape into an oval loaf of approx. 25x18x4 cm and place on a baking tray lined with baking paper. Cover with a cloth and let rise for 75-105 minutes, until dough has risen and is soft to the touch.
- The oven to 190°C. preheat with top/bottom heat. For the topping, whisk together 1 egg white, 1 teaspoon molasses, and 1 teaspoon water in a small bowl and brush onto the loaf. Sprinkle with sunflower and pumpkin seeds.
- Place the loaf in the oven and bake for 45-50 minutes until the sides of the loaf are golden brown. When preheating the oven, add a bowl of water or place 4-6 ice cubes in the oven just before the bread goes in.
Let cool completely before serving!
tips
- You can test the doneness of the bread with a roasting thermometer: it is 93°C. Core temperature done!
- The bread can be stored in a bread box or other airtight container at room temperature for about 3-5 days. It's slowly getting dry.
Hallo liebes Team,
Gerne hätte ich die Nährwerttabelle zu diesem Brot Rezept.
Freundlich grüßt
Alice Menzel
Hallo Sibylle, Danke für deinen Kommentar. Wir verwenden Flohsamenschalen, weil das Backergebnis doch etwas besser wird, vor allem aber die Haltbarkeit. Die Elastizität ist besser und das Gebackene bleibt länger frisch (vor allem Brot). Zudem sind Flohsamenschalen reich an Ballaststoffen. Du könntest versuchen es durch Pfeilwurzelmehl zu ersetzen, je nach Menge 1 TL – 1 EL. Grüße, das Ruut Team
Ok, nun noch mal ohne vom Handy selbstgewählte Worte:
Klipperig, nicht klapperig
Bisquit, nicht Visagist… 🤭
Sorry
Liebes RuutTeam,
Warum verwendet ihr in allen Rezepten Flohsamenschalen? Ich finde die Brötchen bekommen ein etwas klapperiges Mundgefühl beim Essen. Kann man die Zutat austauschen, oder weglassen? Ich hebe gestern einen klassischen Visagist mit manikmehl gebacken. Es brauchte etwas mehr Wasser aber sonst tipptopp..
Liebe Grüsse
Sibylle