Amazon delivery can be slower in Europe, so here are direct links instead — one site per ingredient, to give you more options:
The shop links follow the country you choose. Nothing is sent to anyone else.
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.
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.
Put all dry ingredients in the mixing bowl
Put sourdough, sugar/honey and oil in the mixing bowl
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
Line a medium-size bread pan with baking paper and pour the dough into the pan
Make the dough "smooth" with a little water on top, which you distribute with a spatula
Put the pan with the dough in a transparent plastic bag and close it so that the moisture remains in the dough
Let the dough rise for 1 hours in a warm place
Preheat the oven or Airfryer to 200°C - hot air
Let the dough rise further at room temperature until the oven is ready/ the Airfryer is heated up
Bake the bread at 200°C/400°C hot air for 1 hour 25 minutes
Remove the bread from the pan and let it cool completely on a baking rack
Be the first to comment.
Voice commands let you say "next", "back" or "repeat" with messy hands. Your browser listens through the microphone and may send your voice to its provider (Google, in Chrome) to turn it into text. This site never records or stores audio.
Log in or register to rate this recipe and keep private notes.
Log in
