12 juli 2019 |  Recept

Bovetebröd / Buckwheat bread

Detta bröd är verkligen mitt egna favoritbröd som jag alltid har hemma. Bakar det minst en gång i veckan då det verkligen passar till frukost liksom kvällen när jag blir sugen igen. Degen blir kletig och det är normalt när man bakar glutenfritt, så bli inte oroliga. Ett tips är att blöta händerna när du formar dina brödbitar innan gräddning!

This bread is really my own favorite bread that I always have at home. Bake it at least once a week as it really suits for breakfast as well as the evening meal when I get hungry again. The dough becomes clammy and it is normal when baking gluten-free, so do not worry. One tip is to wet your hands as you shape your bread pieces before putting the bread in the oven!

Ingredienser / Ingredients:

20 jäst / 20 g yeast
5 dl kallt vatten / 5 cup cold water
1 msk ljus sirap / 1 tbsp light syrup
1 1/2 msk olja / 1 1/2 tbsp oil
2 dl havremjöl / 2 cup oat flour
1 dl rismjöl / 1 cup rice flour
2 dl bovetemjöl / 2 cup buckwheat flour
1 dl majsmjöl / 1 cup cornflour
1 msk pofiber / 1 tbsp pofiber
1 msk FiberHusk / 1 tbsp FiberHusk
Salt / Salt

Gör så här / How to:

Lös upp jästen i vattnet. Tillsätt sirap och olja. Bland alla torra ingredienser i en bunke. Har du tillgång till köksassistent är det en fördel. Tillsätt mjölblandningen till degvätskan, lite i taget. Blanda i ca 5 minuter. Täck degen med plastfolie och låt jäsa i ca 2-3 timmar tills den fått en fin höjd.
Sätt ugnen på 225 grader. Stjälp upp degen på mjölat bord och dela degen i 6 jämnstora bitar utan att knåda. Forma runda eller rektangulära brödoch lägg dem på en plåt med bakplåtspapper. Strö över lite rismjöl. Grädda i ca 30 minuter. Låt svalna innan du serverar dem!

Dissolve the yeast in the water. Add syrup and oil. Mix all dry ingredients in a bowl. If you have access to a kitchen assistant, this is an advantage. Add the flour mixture to the dough liquid, a little at a time. Mix for about 5 minutes. Cover the dough with plastic wrap and let it rise for about 2-3 hours until it has a nice height.
Put the oven at 225 degrees C. Stack the dough on a floured table and divide the dough into 6 equal pieces without kneading. Shape round or rectangular breads and place them on a plate with baking paper. Sprinkle with some rice flour. Bake for about 30 minutes. Let it cool before serving them!

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@saramoback

After a terrible cold, I took a break (not easy but I tried!), and experienced the effect of taking it cool - blood sugar was anything but stabile 🫠 But! Finally I’m back in routine and it feels incredibly wonderful 🔥💙

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