|For the dough: (sourdough substitute)|
|150 g||Millet, ground|
|1 pinch||dry yeast|
|n. B.||Mineral water, carbonated|
|For the dough: (Vorteig)|
|300 g||Millet, ground|
|300 g||Water, hot|
|1||Sourdough – approach (see above)|
|100 g||sugar syrup|
|700 ml||Mineral water, carbonated|
|100 g||Amaranth, ground|
|150 g||Buckwheat, coarsely ground|
|150 g||Corn, coarsely ground|
|3 tsp||Coriander, medium ground|
|For the dough: (main dough )|
|200 g||Brown rice, ground|
|100 g||Sunflower seeds, whole|
|3 1/2 tsp||salt|
|Olive oil or cold water, for painting|
Working time: approx. 40 min. Rest period: approx. 2 days / level of difficulty: simple / calorie p. P .: not specified
For a 35 cm box baking pan with baking paper
In a screw jar with 720 ml capacity, grind 150 g millet pure. Add 1 pinch of sugar and dry yeast and stir. If necessary add carbonated mineral water and stir – it should give a thick mass. Close the screw cap and let the glass go at warm room temperature, currently it takes about 3 hours, then the glass is almost full and permeated with air bubbles.
Pour 300 g of ground millet with the same amount of hot water, let it swell for approx. 30 minutes. Rinse the sourdough substitute with a portion of carbonated mineral water, place in a mixing bowl. Finely grate 3 apples and add together with the remaining water, sugar beet syrup and swollen millet and mix. Add 100 g ground amaranth, 150 g coarsely ground buckwheat, 150 g coarsely ground corn and 3 tsp medium ground coriander and mix everything. Then put the cavity lid on the bowl and let it ferment.
Add the starter with 3.5 teaspoons of salt and 100 g of whole sunflower seeds and 200 g of ground brown rice to the pre-dough. Pour into a 35 cm baking tin filled with baking paper and shake until smooth.
At warm room temperature, let the baking dish covered with a damp linen cloth (if the dough surface breaks, you can slowly start to bake).
Place in the cold oven and bake at approx. 145 ° C hot air for approx. 110 min. Get out of the oven, remove the baking paper and brush the bread around with olive oil or cold water. Then bake in the oven at 140 ° C hot air for another 35 min.
Allow to cool (24 hours would be ideal). Turn over the bread and cut from below with a saw blade.