Gluten- free bread with poppy seeds

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150 min

Sandwich bread 24 cm

400 g gluten-free bread flour

100 g gluten-free rice flour

375 ml warm milk

2 eggs

5 g lemon juice

25 g butter

9 g dried bake

Así puedes prepararlo

1. Place all of the ingredients inside a bowl, except for the decorative ingredients. Knead with your hands or with a food processor for 8 minutes. You'll get a very sticky dough.

2. Pour the mixture into the mould using a spatula. Flatten the top and cover with a cloth and leave to rise for between 30 minutes and an hour in a warm place until the dough reaches the edge of the mould. For the 28 cm sandwich bread mould 1-2 hores.

3. Uncover before the dough reaches the cloth. Brush with the beaten egg, sprinkle with the poppy seeds and bake in the oven, preheated to 200°C, for 25 minutes.  For the 28 cm sandwich bread mould 30-35 min.

4. Remove from the oven, turn out and bake for a further 5-10 minutes until the bread is slightly brown on the outside. Remove and leave to cool on a rack.

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