SASTOJCI:

 – 560 g MIXB brašna (SCHAR) 

– 450 ml kefira (ja sam upotrijebila svoj domaći)

 – 1 čajna žličica soli

 – 2 čajne žličice psilijuma 

– pola kocke svježeg kvasca 

 – 150 ml toplog mlijeka 

 – 1 čajna žličica šećera

 – 2 čajne žličice MIXB brašna (SCHAR)

PRIPREMA: 

 Kad se kvasac digne na toplom (15 minuta), zamijesite tijesto mikserom, pokrijte i ostavite na toplom 30-40 minuta. Tijesto je rjeđe, mekše (zato miješajte  mikserom). 

 Zatim ponovno izmiksajte i prebacite u kalup obložen pek-papirom (ja sam pekla u kalupu promjera 26 cm). Pospite sjemenkama (ja sam stavila bučine sjemenke po želji). 

Peći na 190 stupnjeva 35-40 minuta (ovisno o jačini vaše pećnice).

Dobar tek!

HOMEMADE KEFIR BREAD
 

INGREDIENTS:

– 560 g all-purpose gluten-free flour
– 450 ml homemade kefir
– 1 tsp salt
– 2 tsp psyllium husks

– 20 g fresh yeast
– 150 ml warm milk
– 1 tsp sugar
– 2 tsp Schaer MixB GF bread flour

INSTRUCTIONS:

Dissolve yeast in warm milk, add sugar and sprinkle with flour. Cover and let stand for 10-15 minutes in a warm place.

Mix flour and psyllium husks, add the frothy yeast mixture, salt and kefir (room temperature). Knead with a hand mixer using dough hooks. The dough should be rather soft and wet.

Cover and let rise in a warm spot for 30-40 minutes.
Then knead again and transfer to a baking tin lined with baking paper (mine was a 26 cm springform pan). Sprinkle with pumpkin seeds (or whichever seeds you prefer).

Let it rise for another 10 minutes and then bake in a preheated oven at 190º C for 35-40 minutes (it may take more or less time, depending on your oven).

Bon appétit!