Glutenfree Oat-Bread (sourdough)
Glutenfree oat-bread in under 2 hours, with sourdough, without starch, super easy
This glutenfree oat-bread can be baked with both our Nemmersen light sourdough or our 24-hours Turbo-sourdough starter. In our kitchen we allways bake without added starch or any food additives.
This bread is extra delicious when you toast or roast it.
Bake the bread at 200°C / 400°F for 1 hour 25 minutes.
Ingredients
Watch How to Make It
Directions
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1. Whisk psyllium husks
Whisk the psyllium husks, water and milk (or water only) thoroughly together with a whisk in a bowl and let it sit for 5 min.
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2. Add dry ingredients
Put all dry ingredients in the mixing bowl
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3. Add sourdough
Put sourdough, sugar/honey and oil in the mixing bowl
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4. Add psyllium jelly
Then put the psyllium jelly in the mixing bowl and mix the dough together for approx. 5-7 min. on full power until it gets smooth and soft. If you use a Ninja blender with a dough-tool, "chop" once and "puree" 2-3 times
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5. Prepare bread pan
Line a medium-size bread pan with baking paper and pour the dough into the pan
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6. Add water on top
Make the dough "smooth" with a little water on top, which you distribute with a spatula
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7. Put pan in plastic bag
Put the pan with the dough in a transparent plastic bag and close it so that the moisture remains in the dough
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8. Let the dough rise
Let the dough rise for 1 hours in a warm place
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9. Preheat oven
Preheat the oven or Airfryer to 200°C - hot air
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10. Let the dough rise until the oven is ready
Let the dough rise further at room temperature until the oven is ready/ the Airfryer is heated up
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11. Bake the bread at 200°C
Bake the bread at 200°C/400°C hot air for 1 hour 25 minutes
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12. Let the bread cool down
Remove the bread from the pan and let it cool completely on a baking rack
Frequently asked questions
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