29 juni 2020 |  Recept

Glutenfritt bröd med frön

Det är ett gott tecken när jag känner mig sugen på att baka bröd igen. Eller mer sugen på att äta bröd och att min hunger börjar närma sig det normala. För det är inte roligt att ställa sig i köket och baka / laga mat när man inte alls är sugen. Eller hur?

Här har vi ett riktigt gott bröd som jag gjorde häromdagen då jag faktiskt insåg att jag slängde ner en påse Psyllium i väskan.. (ja, man vet aldrig när baksuget kommer).

Vi åt frukost ute på altanen, i vanlig ordning, och dessa goda fick bli en del av frukostbuffén

Tillsammans men allt annat gott!

På med smör, ost, mortadella så har du sålt in detta bröd till sällskapet eller till dig själv. Jag hade också på lite skivad persika som blev riktigt bra!

Ingredienser// Ingredients:

25 g jäst // 25 g of yeast
200 g mjölk // 200 g milk
250 g vatten // 250 g of water
10 g Psyllium // 10 g of Psyllium
45 g rapsolja // 45 g of rapeseed oil
45 g ljus sirap // 45 g of light syrup
70 g solroskärnor // 70 g of sunflower seeds
30 g linfrön // 30 g flax seeds
70 g glutenfria havregryn // 70 g of gluten-free oats
5 g salt // 5 g of salt
120 g bovetemjöl // 120 g buckwheat flour
100 g Hirsflingor // 120 g millet flakes
120 g rismjöl // 120 g rice flour

Gör så här // Do this:

Smula ner jästen i en bunke.
Värm mjölk och vatten till 37 grader och vispa ut jästen med vätskan.
Vispa ner psyllium, olja, sirap, solroskärnor, linfrön och havregryn. Låt svälla i 10 minuter.
Tillsätt salt och mjölet och arbeta ihop degen ordentligt.
Strö lite rismjöl runtom degen och låt jäsa under bakduk i ca 40 minuter.
Stjälp upp degen på ett bakbord mjölat med mjölmix. Strö lite rismjöl ovanpå degen och platta ut den till en ca 1 cm tjock rektangel. Skär i rutor och lägg rutorna på en plåt med bakplåtspapper.
Låt jäsa under bakduk i ca 30 minuter.
Grädda i mitten av ugnen i 225 grader i ca 12-15 minuter.

//

Crumble the yeast into a bowl.
Heat milk and water to 37 degrees and whisk the yeast out with the liquid.
Whisk down psyllium, oil, syrup, sunflower seeds, flax seeds and oatmeal. Allow to swell for 10 minutes.
Add salt and flour and work dough together.
Sprinkle some rice flour around the dough and allow to ferment under the back cloth for about 40 minutes.
Serve up the dough on a baking table floured with flour mix. Sprinkle some rice flour on top of the dough and flatten it out to a 1 cm thick rectangle. Cut into squares and place the squares on a sheet of baking sheet paper.
Allow to ferment under cover for about 30 minutes.
Bake in the center of the oven for 225 degrees for about 12-15 minutes.


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@saramoback

For me it is important to eat a balanced diet and for me it means that I eat a little of everything. There is no "no" food and there is nothing that I remove from my diet if it is something I actually like. I am not a lover of pasta, but when we had settled down at this restaurant the other day, the only thing that was available that was gluten free (yes, I have celiac as well) was pasta. I think it is important that I can feel that there is no danger around food or bloodsugar, even though it is carbs, and that pasta wasn’t in my mind during the day, but it was delicious!!!



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